Nothing beats stir fry for a simple, quick and healthy dinner. Put a little peanut or toasted sesame oil in a pan or wok; add an assortment of vegetables; toss in meat, chicken or fish; add your favorite sauce and voila!

So, why did my recent stir fry cause faces to pucker? I admit, with embarrassment, that I used an oil past its prime. Appropriately stored opaque containers of flavorful oils, like sesame and walnut, can become rancid after several months. With specialty oils, bigger is not necessarily better, and buying a small bottle might be cost effective. Fortunately, this is not the case with most other foods. Considering today's food prices, the savvy consumer needs to know how to store sale and bulk food purchase to keep them fresh and free from food-borne illness.

Freezing works well for a wide variety of foods. To prevent freezer burn, double wrap the item and remember portion sizes. For example, vitamin E-packed almonds and omega-3 rich walnuts are sold in giant containers at food clubs. Eat just the right amount of these healthy nuts by freezing them in individual portions, about 25 pieces. Whenever the mood hits you will be ready to toss them in a salad or add crunch to yogurt. Dried fruits are also sold in bulk and although they do not need freezing, storing them in single portions can prevent ''waist fullness.'' Toss a few dried apricots in cereal or add some dried tart cherries to frozen yogurt for extra nutrition and flavor. For safety's sake, invest in a refrigerator thermometer to ensure your freezer is below 0 degrees and your refrigerator is below 40 degrees. These temperatures eliminate bacterial growth.

For more on storing and freezing, visit www.fsis.usda.gov or read Consumer Reports' current issue of ShopSmart.

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