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Cheat Sheet: Kitchen Basics

Essential Kitchen Tools & Their Uses

Tool
Primary Uses
Care Tips
Chef’s knife
All-purpose cutting, chopping, slicing
Hand wash, dry immediately, sharpen regularly
Cutting board
Surface for all cutting tasks
Wash after each use, replace when deeply grooved
Saucepan
Boiling, simmering, making sauces
Wash after use, dry completely before storing
Frying pan/skillet
Sautéing, pan-frying, searing
For non-stick: use wooden/silicone utensils only
Baking tray
Roasting, baking, sheet pan meals
Line with parchment/foil for easier cleanup
Mixing bowls
Combining ingredients, marinating
Nest for storage, use appropriate size for task
Measuring tools
Accurate ingredient quantities
Keep complete sets together, level dry ingredients
Wooden/silicone tools
Stirring, scraping, mixing
Keep wooden tools dry, replace if cracked
Colander/sieve
Draining, rinsing, straining
Rinse immediately after use to prevent clogging
Vegetable peeler
Peeling produce, making garnishes
Replace when blade dulls, dry after washing

Kitchen Work Triangle

    REFRIGERATOR
    (Storage)
   /           \
  /             \
 /               \
SINK              STOVE
(Preparation)    (Cooking)

Ideal distance between points: 1.2-2.7m (4-9ft) Total perimeter: Less than 8m (26ft)

Counter Organization for Efficient Cooking

Food Safety Temperatures

Food
Safe Internal Temperature
Poultry
74°C (165°F)
Ground meat
71°C (160°F)
Beef, pork, lamb (whole cuts)
63°C (145°F) + rest
Fish & shellfish
63°C (145°F)
Leftovers (reheating)
74°C (165°F)

Refrigerator Organization

The Four Cs of Food Safety

  1. Cleaning: Wash hands for 20 seconds with soap before and after handling food
  2. Cross-contamination: Use separate cutting boards and utensils for raw meat
  3. Cooking: Cook to safe internal temperatures (see chart above)
  4. Chilling: Refrigerate perishable food within 2 hours (1 hour if >32°C/90°F)

Kitchen Zones Organization

  • Preparation Zone: Knives, cutting boards, mixing bowls
  • Cooking Zone: Pots, pans, cooking utensils, spices
  • Cleaning Zone: Dish soap, scrubbers, towels
  • Storage Zone: Food containers, wraps, bags

Quick Kitchen Conversions

Volume
Equivalent
1 tablespoon (tbsp)
3 teaspoons (tsp)
1/4 cup
4 tablespoons
1/3 cup
5 tablespoons + 1 teaspoon
1/2 cup
8 tablespoons
1 cup
16 tablespoons
1 cup
240 ml
1 pint
2 cups
1 quart
4 cups
1 gallon
16 cups

Common Kitchen Emergencies & Solutions

Emergency
Solution
Grease fire
Cover with lid or use baking soda/fire extinguisher. NEVER use water!
Knife cut
Apply pressure with clean cloth. If deep, seek medical attention.
Burns
Run under cool (not cold) water for 10-15 minutes.
Broken glass
Use thick gloves and sweep thoroughly. Wipe area with damp paper towel.
Boil-over
Keep a wooden spoon across pot or add a small amount of oil to water.