Types

• Roll-out drawer pantry.
  
  Pantries range from a small deep shelved wall cabinet to separate walk-in rooms with shelves. There are also pantries that contain drawers instead of shelves.
  
  

Function

• Large walk-in pantry.
  
  The basic function is to store supplies of food to last a few weeks to a few months. Some pantries also have areas dedicated to store small kitchen appliances and tools not used daily for food preparation.
  
  

Basic Foods

• Pantry foods.
  
  Pantries contain basic food staples and foods based on taste preferences. In general, basic pantry staples are foods that are dry, canned, oils and condiments. Examples of these are beans, soups and spices. Others include dry flours, sugars, pasta, potatoes and onions. For a complete list see the Resources section of this article.
  
  

Stocking

• Fully stocked pantry.
  
  When a desired food item goes on sale, buy multiples of that item. That way one is used and the rest is stored in the pantry for future use. The result is a well stocked pantry at a lower cost and fewer trips to a grocery store once the pantry is full, therefore saving money.
  
  

Organizing

• Glass food containers.
  
  Organizing a pantry with the newest purchased foods in back will ensure older foods are used first. Color coded or clear airtight containers keep rice, flour, pasta and other dry goods safe from spillage, bugs and moisture while still allowing a visual of what is available.
  
  

Warning

• Pantry weevils in old flour.
  
  Occasionally a food item can be overlooked. Throw out leaking, out of date or foul smelling foods to avoid food poisoning. Also throw out old flours, rice and the like to avoid pantry weevils.