Print sheet
Printable kitchen checklist
One line per skill with a box to tick. Skills you have marked learned in this browser print with a tick. The full guides are on the kitchen page; every skill is also in the master list, and the guides pull them together.
Kitchen and hosting
Tick each skill once you can do it without the guide.
- Use a pinch grip, a claw hand and a steady board
- Know 40, 140, 145, 160 and 165 for safe food
- Roast a chicken to 165 in the thigh and make stock
- Cook one dish three times until I can make it without a recipe
- Stock a basic pantry and restock at half full
- Prep a grain, a protein, vegetables and a sauce each week
- Cook for one: shared ingredients, double batches, second lives
- Freeze food airtight, labeled, and thaw it in the fridge
- Bake one simple cake from scratch
- Host with one hands-off main, a headcount and a timeline
- Build a snack board: anchor, crunchy, fresh, salty, sweet
- Lid on, heat off, never water on a grease fire
- Pack the cooler cold: ice low, raw meat sealed at the bottom
- Thaw the turkey in the fridge, a day per four to five pounds
EveryWomanKnows, general information for learning. Full steps for each line are on the skill's page.