A useful starting point
Two recipes can use the same ingredient while calling for different preparation and timing. A shared purchase does not establish that all portions can be prepared or stored in the same way. Fresh produce, cooked components and unopened packaged ingredients need their own context.
Keep it in your kitchen notes
List how much belongs to each recipe and when each portion will be used. Consult the product instructions and official handling guidance relevant to the actual food. Label prepared components without inventing a universal use-by period. Planning overlap can help organise shopping, while storage and suitability remain separate questions that the plan needs to answer.