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Kitchen Reminders Cheat Sheet by

All the small things I forget when in the kitchen.
veg     vegetable     fish     sugar     eggs     boiled     crumble     flour     butter     kitchen     reminder     white     sauce     victoria     sponge     gas     mark     risotto     stock     rice     oven     temperatures     basic     pasta     dough     pizza     00     bread     chicken     beef     yorkshire     pudding     batter     pancakes     waffles     onion     carrot     fennel     peppercorns     celery     mushrooms     baking     cooking     food     shopping     dinner     dessert

Oven Temper­atures

Gas Mark

Crumble Mix

8oz plain white flour,
5oz cubed butter at room temper­ature,
3oz soft light brown sugar.

Boiled Eggs

Soft boiled eggs
3 Minutes
Medium to hard boiled eggs
5 minutes
Hard boiled eggs
6-7 minutes

White Sauce

2oz butter,
2oz plain white flour,
1 pint semi-s­kimmed milk.


Roughly 1 litre of stock to 400g rice.
Enough for 4 servings.

Basic Bread Dough

1 kg Strong bread flour,
625 ml lukewarm water,
3 x 7g sachets of dried yeast,
2 tbsp sugar,
1 level tbsp fine seasalt.
25 minutes.

Basic Pasta Dough

600g '00' flour,
6 large free range eggs.
Serves 4.

Metric to Imperial Weight

1 g
0.0353 oz
1 kg
2.2046 lb
1 Metric Ton
0.9842 Imperial Ton
1 oz
28.35 g
1 lb
0.4536 kg
1 st
6.3503 kg
1 cwt
50.802 kg
1 Imperial Ton
1.016 Metric Ton

Cups to Ounces

1 Cup (US)
1 Cup (UK)

Basic Pizza Dough

1 kg '00' flour or 800g '00' flour and 200g finely ground semolina flour,
1 level tablespoon fine seasalt,
2 x 7g sachets dried yeast,
1 tbsp golden caster sugar,
4 tbsp extra virgin olive oil,
650ml lukewarm water.
Gas Mark 6,
makes 6-8 medium/ thin bases.


100g plain flour,
2 eggs,
300ml semi-s­kimmed milk,
1 tbsp sunflower or vegetable oil.
Serves 8.

Victoria Sponge

8oz self raising flour,
8oz butter,
8oz white granulated sugar,
4 medium eggs,
Gas Mark 4.


4oz plain flour,
4oz wholewheat flour,
1 tbsp sugar,
2 tsp baking powder,
pinch of salt,
3 eggs,
450ml milk,
splash of vegetable oil.

Yorkshire Pudding Batter

175g plain flour,
2 large eggs,
Salt and pepper,
175ml milk,
110ml water.
6-8 servings,
gas mark 7.

Chicken Stock

1 cooked carcass,
2 onions,
2 carrots,
2 celery stalks,
2 bay leaves,
6 pepper­corns,
enough water to cover.

Beef Stock

2 kg browned beef bones,
3 onions,
Bouquet Garni,
2 leeks,
2 carrots,
1 celery stalk,
2 large tomatoes,
1 tbsp pepper­corns.

Vegetable Stock

2 carrots,
2 onions,
2 celery stalks,
1/2 fennel bulb,
Stalk from a head of broccoli,
2 tomatoes,
8 button mushrooms,
6 pepper­sorns,
Bay leaf,
3 fresh parsley stalks.

Fish Stock

1 kg fish bones and skin,
1 carrot,
1 onion,
1 celery stalk,
1/2 fennel bulb,
6 pepper­corns,
bay leaf,
3 fresh parsley stalks.

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Calum Calum, 10:02 28 Nov 11

How do I semi-skin milk for the Pancakes? ;)

SpaceDuck SpaceDuck, 07:34 29 Nov 11

Er! You threaten it with a blunt spoon until it gives you its leather jacket?

ShawnLou ShawnLou, 11:13 2 Jan 13

Don't know if you're in the UK; but here semi-skimmed milk is like halfway between full fat or whole milk, and skimmed milk (milk flavoured water!!!).
hope this helps.

YukonBrat YukonBrat, 11:41 24 Jan 13

I don't think you can do cheat section on cups to ounces. The conversion depends on the density of the substance. For example, 1 cup of sugar = 6 oz but 1 cup of flour = 4 oz;

Kevin Kevin, 16:39 15 Dec 14

I always need to have at hand the conversion for a "stick" of American butter. I think it's 4oz or 120g.

Crisses Crisses, 14:39 19 Oct 17

Conventional US butter:
Mnemonic: Usually they're sold 4 sticks to the pound (16 oz). From there it's math :)

2 sticks = 8 ounces or 16 TBS (1 cup)
1 stick = 4 ounces or 8 TBS

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