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Printable Kitchen checklist
One page with a box for every Kitchen skill. Skills you have marked learned in this browser print with their dates.
Kitchen checklist
- Five dinners: sheet-pan chicken, tomato pasta, stir-fry, tacos, chili.
- Dice an onion: halve through the root, claw grip, lengthwise cuts, then across.
- Eggs: scramble low and slow, fry covered, boil 7 or 11 minutes, poach at a bare simmer.
- Rice: rinse, one to one and a half, boil, cover, lowest heat 15 to 18 minutes, rest 10.
- Steak: dry and salted, very hot pan, turn often, thermometer, pull early, rest, slice across.
- Grill: ten feet from the house, lid open to light, two zones, cool side for flare-ups.
- Roast chicken: dry, salted, 425 degrees, thigh at 165, rest 15 minutes, no rinsing.
- Food safety: poultry 165, ground meat 160, whole cuts 145; fridge within two hours.
- Pan sauce: pour off fat, soften shallot, stock and scrape, reduce by half, cold butter off heat.
- Grocery budget: check the pantry, plan shared meals, list by aisle, unit prices, eat first.
- Meal prep: one grain, one protein, two vegetables, cool shallow, four days, freeze the rest.
- Host a dinner: known main, one make-ahead, one bought, timeline backward, ask about allergies.
- Pantry: two starches, canned protein, sauce makers, oil, vinegar, seasonings, frozen veg.
- Dinner party menu: familiar main, oven side, cold salad, make-ahead dessert, a timeline.
- Crowd cooking: dishes that scale, a pound per adult, several pans, fridge within two hours.
- Cookout: short menu, prep indoors, raw meat cooler, two-zone grill, thermometer, clean platter.
- Carve: rest the bird, legs off at the joint, breast off whole, slice across the grain.