Kitchen Inventory & Organization Template
Personal Kitchen Assessment
Name: _________________________
Date: _________________________
Current Kitchen Situation
- Kitchen size: □ Small □ Medium □ Large
- Available storage: □ Limited □ Adequate □ Plentiful
- Cooking frequency: □ Rarely □ 1-3 times/week □ 4+ times/week
- Cooking confidence: □ Beginner □ Some experience □ Confident
Essential Tools Inventory
Check what you have, circle what you need to purchase:
Cutting & Prep Tools
- □ Chef’s knife (8-inch)
- □ Paring knife
- □ Cutting board (at least 2)
- □ Vegetable peeler
- □ Box grater
- □ Measuring cups (dry)
- □ Measuring cups (liquid)
- □ Measuring spoons
- □ Kitchen scissors
- □ Can opener
Cooking Tools
- □ Medium saucepan with lid
- □ Large pot with lid
- □ Non-stick frying pan/skillet
- □ Baking sheet/tray
- □ Casserole dish
- □ Mixing bowls (set of 3)
- □ Colander/sieve
- □ Wooden spoon
- □ Silicone spatula
- □ Tongs
- □ Whisk
- □ Oven mitts/gloves
- □ Kitchen timer
Optional Tools (based on cooking interests)
- □ Blender or food processor
- □ Stand or hand mixer
- □ Slow cooker
- □ Cast iron skillet
- □ Wok
- □ Thermometer
- □ Salad spinner
- □ Microplane/zester
- □ Immersion blender
Kitchen Organization Plan
Work Triangle Setup
Draw your kitchen layout and mark the three key areas:
[Space for drawing kitchen layout]- Storage area location: _________________________
- Preparation area location: _________________________
- Cooking area location: _________________________
Zone Organization Plan
Preparation Zone Items to store here: 1. _________________________ 2. _________________________ 3. _________________________ 4. _________________________ 5. _________________________
Cooking Zone Items to store here: 1. _________________________ 2. _________________________ 3. _________________________ 4. _________________________ 5. _________________________
Storage Zone Items to store here: 1. _________________________ 2. _________________________ 3. _________________________ 4. _________________________ 5. _________________________
Cleaning Zone Items to store here: 1. _________________________ 2. _________________________ 3. _________________________ 4. _________________________ 5. _________________________
Kitchen Safety Checklist
□ Smoke detector installed and functional □ Fire extinguisher accessible and not expired □ Clear path to exits □ Non-slip mat/rug secured □ Knife storage solution implemented □ Cleaning supplies stored away from food □ First aid kit accessible □ Emergency contact information visible
Food Safety Setup
□ Separate cutting boards for meat and produce □ Food thermometer available □ Refrigerator temperature checked (should be 1-4°C/34-40°F) □ Freezer temperature checked (should be -18°C/0°F or below) □ Food storage containers available □ Date labeling system for leftovers established □ Cleaning schedule established
Shopping List for Kitchen Essentials
Priority items to purchase (based on inventory gaps): 1. _________________________ 2. _________________________ 3. _________________________ 4. _________________________ 5. _________________________ 6. _________________________ 7. _________________________ 8. _________________________ 9. _________________________ 10. ________________________
Action Plan for Kitchen Improvement
This week: 1. _________________________ 2. _________________________ 3. _________________________
This month: 1. _________________________ 2. _________________________ 3. _________________________
Long-term: 1. _________________________ 2. _________________________ 3. _________________________