This Kitchen Cheat Sheet distills essential cooking conversions, meat cut guides, and storage tips into an indispensable resource for quick reference. It offers concise tables for oven temperature conversions, weight measurements, and liquid volumes, alongside visual guides for identifying various meat cuts. Perfect for both novice cooks and seasoned chefs, it ensures precise cooking and optimal food storage, all in one convenient overview.
🔄Conversions
🌡Oven temperature
| Gas mark | degrees Fahrenheit | degrees Celsius | Descriptive |
|---|---|---|---|
| ¼ | 225 | 107 | Very slow/very low |
| ½ | 250 | 121 | Very slow/very low |
| 1 | 275 | 135 | Slow/low |
| 2 | 300 | 149 | Slow/low |
| 3 | 325 | 163 | Moderately slow/warm |
| 4 | 350 | 177 | Moderate/medium |
| 5 | 375 | 191 | Moderate/moderately hot |
| 6 | 400 | 204 | Moderately hot |
| 7 | 425 | 218 | Hot |
| 8 | 450 | 232 | Hot/very hot |
| 9 | 475 | 246 | Very hot |
| 10 (*) | 500 | 260 | Extremely hot |
*omitted in most tables
Conversions:
- °C = (°F - 32) × 5/9
- °F = (9/5 × °C) + 32.
⚖️Weight Conversions
| Imperial | Metric | Imperial | Metric | |
|---|---|---|---|---|
| ¼ oz | 7 g | 0.1 lbs | 45 g | |
| ½ oz | 14 g | ¼ lbs | 113 g | |
| 1 oz | 28 g | ½ lbs | 227 g | |
| 2 oz | 57 g | 1 lbs | 454 g | |
| 5 oz | 142 g | 2 lbs | 907 g | |
| 10 oz | 283 g | 3 lbs | 1361 g (1.4 kg) | |
| 20 oz | 567 g (0.5 kg) | 4 lbs | 1814 g (1.8 kg) | |
| 50 oz | 1417 g (1.4 kg) | 5 lbs | 2268 g (2.3 kg) | |
| 100 oz | 2835 g (2.8 kg) | 10 lbs | 4536 g (4.5 kg) |
Conversions:
- 1 kg = 35oz = 2.2 lbs
- 1 oz = 28.35 g = 0.0283 kg
- 1 lbs = 0.4536 kg = 453.6 g
⚖ Dry Weights
| 🥄 tbsp | ☕cup | oz | g | lb |
|---|---|---|---|---|
| 1 | 1/16C | 1/2oz | 15g | |
| 2 | 1/8C | 1oz | 28g | |
| 4 | 1/4C | 2oz | 57g | |
| 6 | 1/3C | 3oz | 85g | |
| 8 | 1/2C | 4oz | 115g | 1/4lb |
| 12 | 3/4C | 6oz | 170g | 1/2lb |
| 16 | 1C | 8oz | 227g | 1/2lb |
| 24 | 1 1/2C | 12oz | 340g | 3/4lb |
| 32 | 2C | 16oz | 455g | 1lb |
- tbsp = tablespoon
🧪Liquid Volumes
| fl oz | 𓊤 tsp | 🥄 tbsp | ☕cup | ml | pt | qt |
|---|---|---|---|---|---|---|
| 1 | 6 | 2 | ⅛ | 30 | ||
| 2 | 12 | 4 | ¼ | 60 | ||
| 3 | 18 | 6 | ⅜ | 90 | ||
| 4 | 24 | 8 | ½ | 120 | ||
| 5 | 30 | 10 | ⅝ | 150 | ||
| 6 | 36 | 12 | ¾ | 180 | ||
| 8 | 48 | 16 | 1 | 240 | ½ | ¼ |
| 16 | 96 | 32 | 2 | 480 | 1 | ½ |
| 32 | 192 | 64 | 4 | 960 | 2 | 1 |
- tsp = teaspoon
- tbsp = tablespoon
🥛Liquid Conversions
| Volume | Quarts | 🍺Pints | ☕ Cups | Fluid Ounces | Milliliters | Liters |
|---|---|---|---|---|---|---|
| 1 Gallon | 4 | 8 | 16 | 128 | 3785.41 | 3.8 |
| 1 Quart | 2 | 4 | 32 | 946.35 | 0.95 | |
| 1 Pint | 2 | 16 | 473.18 | 0.48 | ||
| 1 Cup | 8 | 236.59 | 0.24 |
🥩Meat Cuts
🐖Pork
American pork cuts
British pork cuts
🐄Beef
American / Canadian beef cuts
British beef cuts
𓃔 Lamb
British lamb cuts
🐓Chicken
🦃 Turkey
🪿Goose
🦆 Duck
🐇Rabbit
👩🍳Cooking / Roasting Times
🥕Vegetables
| Vegetable | Boiled | Steamed | Microwave |
|---|---|---|---|
| Asparagus | Not recommended | 8-10 min | 2-4 min |
| Beetroot | 30-60 min | 40-60 min | 9-12 min |
| Bok choy | Stalks for 3-4 min Leaves for 1-2 min | Stalks for 2 min, Leaves for 3 min | 2-4 min |
| Brussels sprouts | Bring to boil and simmer for 5-7 min | 8-10 min | 4-6 min |
| Broccoli (cut into florets) | 4-6 min | 5-6 min | 2-3 min |
| Cabbage (shredded) | 5-10 min | 5-8 min | 5-6 min |
| Cauliflower | 4-6 min | 3-5 min | 2-3 min |
| Carrots (sliced) | 5-10 min | 4-5 min | 4-5 min |
| Corn on the cob | 5-8 min | 4-7 min | 1 ½ - 2 min |
| Eggplant (sliced) | Not recommended | 5-6 min | 2-4 min |
| Beans | 6-8 min | 5-8 min | 3-4 min |
| Mushrooms | Not recommended | 4-5 min | 2-3 min |
| Peas | 8-12 min | 4-5 min | 2-3 min |
| Capsicum | Not recommended | 2-4 min | 2-3 min |
| Potatoes (cut) | 15-20 min | 10-12 min | 6-8 min |
| Spinach | 2-5 min | 5-6 min | 1-2 min |
| Zucchini | 3-5 min | 4-6 min | 2-3 min |
🥩Beaf, lamb, pork, veal
| Type | Oven °F/°C | Timing |
|---|---|---|
| Beef | ||
| Rib roast, bone-in, 4 to 6 lbs. | 325°F (163°C) | 23 to 25 min/lb. |
| Rib roast, boneless, 4 to 6 lbs. | 325°F (163°C) | 28 to 33 min/lb. |
| Round or rump roast, 2 ½ to 4 lbs. | 325°F (163°C) | 30 to 35 min/lb. |
| Tenderloin roast, whole, 4 to 6 lbs. | 425°F (218°C) | 45 to 60 minutes total |
| Lamb | ||
| Leg, bone-in, 5 to 7 lbs., 7 to 9 lbs. | 325°F (163°C) | 20 to 25 min/lb., 10 to 15 min/lb. |
| Leg, boneless, rolled, 4 to 7 lbs. | 325°F (163°C) | 25 to 30 min/lb. |
| Shoulder roast, 3 to 4 lbs. | 325°F (163°C) | 30 to 35 min/lb. |
| Fresh Pork | ||
| Loin roast, bone-in or boneless, 2 to 5 lbs. | 350°F (177°C) | 20 min/lb. |
| Crown roast, 10 lbs. | 350°F (177°C) | 12 min/lb. |
| Tenderloin, ½ to 1 ½ lbs. | 425°F (218°C) - 450°F (232°C) | 20 to 27 minutes total |
| Boston butt, 3 to 6 lbs. | 350°F (177°C) | 45 min./lb. |
| Ribs, 2 to 4 lbs. | 350°F (177°C) | 1 ½ to 2 hours (or until fork tender) |
| Veal | ||
| Rib roast, 4 to 5 lbs. | 325°F (163°C) | 25 to 27 min/lb. |
| Loin, 3 to 4 lbs. | 325°F (163°C) | 34 to 36 min/lb. |
Minimum internal temperature = 145°F (63°C).
Allow to rest for at least 3 minutes.
🥓Ham
Set oven temperature to 325°F (163°C)
| Type | Weight | Timing |
|---|---|---|
| Smoked Ham, cook before eating, Cook to a minimum internal temperature of 145°F (63°C) and allow to rest for at least 3 minutes. | ||
| Whole, bone-in | 10 to 14 lbs. | 18 to 20 min/lb. |
| Half, bone-in | 5 to 7 lbs. | 22 to 25 min/lb. |
| Shank or butt portion, bone-in | 3 to 4 lbs. | 35 to 40 min/lb. |
| Arm picnic shoulder, boneless | 5 to 8 lbs. | 30 to 35 min/lb. |
| Shoulder roll (butt), boneless | 2 to 4 lbs. | 35 to 40 min/lb. |
| Smoked Ham, cooked, Reheat cooked hams packaged in USDA-inspected plants to a minimum internal temperature of 140°F (60°C) and all others to 165°F (74°C). | ||
| Whole, bone in | 10 to 14 lbs. | 15 to 18 min/lb. |
| Half, bone in | 5 to 7 lbs. | 18 to 24 min/lb. |
| Arm picnic shoulder, boneless | 5 to 8 lbs. | 25 to 30 min/lb. |
| Canned ham, boneless | 3 to 10 lbs. | 15 to 20 min/lb. |
| Vacuum packed, boneless | 6 to 12 lbs. | 10 to 15 min/lb. |
| Spiral cut, whole or half | 7 to 9 lbs. | 10 to 18 min/lb. |
| Fresh ham, uncooked, Cook to a minimum internal temperature of 145°F (63°C) and allow to rest for at least 3 minutes. | ||
| Whole leg, bone in | 12 to 16 lbs. | 22 to 26 min/lb. |
| Whole leg, boneless | 10 to 14 lbs. | 24 to 28 min/lb. |
| Half, bone in | 5 to 8 lbs. | 35 to 40 min/lb. |
| Country ham, Cook to a minimum internal temperature of 145°F (63°C) and allow to rest for at least 3 minutes. | ||
| Whole or half | See instructions below |
- Soak 4 to 12 hours in refrigerator.
- Cover with water, then boil 20 to 25 minutes per pound.
- Drain the ham and cook at 400°F (204°C) for 15 minutes to brown.
🍗Chicken
Minimum internal temperature = 165°F (74°C) Check the internal temperature in the innermost part of the thigh, innermost part of the wing, and thickest part of the breast.
| Type | Oven °F/°C | Timing |
|---|---|---|
| Chicken, whole, 3 to 4 lbs / 5 to 7 lbs. | 350°F (177°C) | 1 ¼ to 1 ½ hours / 2 to 2 ¼ hours |
| Chicken, breast halves, bone-in, 6 to 8 oz. | 350°F (177°C) | 30 to 40 minutes |
| Chicken, breast halves, boneless, 4 oz. | 350°F (177°C) | 20 to 30 minutes |
| Capon, whole, 4 to 8 lbs. | 350°F (177°C) | 2 to 3 hours |
| Cornish hen, whole, 18 to 24 oz. | 350°F (177°C) | 50 to 60 minutes |
| Duck, whole (do not stuff, 4 to 6 lbs. | 350°F (177°C) | 30 to 35 min/lb |
| Duck, legs or thighs | 325°F (163°C) | 1 ¼ to 1 ½ hours |
| Young goose, whole, 8 to 12 lbs. | 325°F (163°C) | 2 ½ to 3 hours |
| Young goose, pieces or cut up | 325°F (163°C) | 2 hours |
🦃Turkey (roasting)
Set oven temperature to 325°F (163°C). Minimum internal temperature = 165°F (74°C)
| Turkey Size | Unstuffed | Stuffed |
|---|---|---|
| 4 to 6 lbs. (breast) | 1 ½ to 2 ¼ hours | Not usually applicable |
| 6 to 8 lbs. (breast) | 2 ¼ to 3 ¼ hours | 3 to 3 ½ hours |
| 8 to 12 lbs. | 2 ¾ to 3 hours | 3 to 3 ½ hours |
| 12 to 14 lbs. | 3 to 3 ¾ hours | 3 ½ to 4 hours |
| 14 to 18 lbs. | 3 ¾ to 4 ¼ hours | 4 to 4 ¼ hours |
| 18 to 20 lbs. | 4 ¼ to 4 ½ hours | 4 ¼ to 4 ¾ hours |
| 20 to 24 lbs. | 4 ½ to 5 hours | 4 ¾ to 5 ¼ hours |
🦃Turkey (thawing)
To thaw in a refrigerator, allow about 24 hours for every 4 to 5 pounds. For cold water thawing, allow about 30 minutes per pound. A turkey thawed in cold water should be cooked right after thawing.
| Turkey Size | Thaw in Refrigerator (set to 40°F or below) | Thaw in Cold Water (change water every 30 minutes) |
|---|---|---|
| 4 to 12 lbs. | 1 to 3 days | 2 to 6 hours |
| 12 to 16 lbs. | 3 to 4 days | 6 to 8 hours |
| 16 to 20 lbs. | 4 to 5 days | 8 to 10 hours |
| 20 to 24 lbs. | 5 to 6 days | 10 to 12 hours |
🍓 Fruit & 🥕 Vegetable Storage
🍎Produce A-Be
| Produce Items | Instructions | Store at room temperature | Once ripened, refrigerate | Refrigerate immediately |
|---|---|---|---|---|
| Apples | Store in plastic bag separate from other produce. | 3-4 WEEKS | ||
| Artichoke | Sprinkle with water; seal in a plastic bag. | 1 WEEK | ||
| Asparagus | Place stem-end down in an inch of water. | 3-4 DAYS | ||
| Avocados | Leave on counter to ripen. To speed up ripening, place in paper bag. | 3-5 DAYS | ||
| Bananas | Once ripe, they can last 5-7 days in the refrigerator. Skins will turn black, but fruit will be fine. | 2-5 DAYS | 5-7 DAYS | |
| Basil | Trim stems and place in glass of water; cover with loose plastic bag. | 7-10 DAYS | ||
| Beets | Store in plastic bag, in the crisper drawer. Beets can last up to 2 months if properly stored. | 2 WEEKS |
🌶️Produce Be-Ce
| Produce Items | Instructions | Store at room temperature | Once ripened, refrigerate | Refrigerate immediately |
|---|---|---|---|---|
| Bell Peppers | Store in reusable container or plastic bag in the crisper drawer. | 1-2 WEEKS | ||
| Blackberries, Strawberries, Raspberries | Store berries in a container lined with a paper towel or napkin. Wash just before using. | 2-3 DAYS | ||
| Blueberries | Store berries in a container lined with a paper towel or napkin. Wash just before using. | 1-2 WEEKS | ||
| Cabbage | Store in the crisper drawer in a plastic bag. | 3-4 WEEKS | ||
| Cantaloupe | Cut melon pieces should be wrapped or stored in a container. | 7-10 DAYS | ||
| Carrots | Remove green tops. Store in plastic bag with a napkin to absorb moisture. | 3-4 WEEKS | ||
| Cauliflower | Loosen the plastic wrap, or place in a plastic bag with a napkin to absorb moisture. | 1 WEEK | ||
| Celery | Wrap in aluminum foil before storing. | 1-2 WEEKS |
🍒Produce Ch-Gr
| Produce Items | Instructions | Store at room temperature | Once ripened, refrigerate | Refrigerate immediately |
|---|---|---|---|---|
| Cherries | Store unwashed and uncovered in the coldest part of the fridge. | 4-7 DAYS | ||
| Citrus Fruits | Store loosely, or in a mesh bag, in the crisper drawer. | 2-3 WEEKS | ||
| Collard Greens | Place unwashed in a sealed plastic bag and store in the crisper. | 4-5 DAYS | ||
| Corn | Wrap ears tightly in a plastic bag and store in the refrigerator. | 5-7 DAYS | ||
| Cucumbers | Rinse and dry, then place in plastic bag with a napkin to absorb moisture. | 1 WEEK | ||
| Eggplant | Place uncut and unwashed in a plastic bag and store in the refrigerator. | 5-7 DAYS | ||
| Garlic Bulb | Individual, unpeeled cloves last for 7-10 days. | 3-5 MONTHS | ||
| Grapes | Store bagged in the back of the fridge. | 5-7 DAYS |
🫛Produce Gr-Le
| Produce Items | Instructions | Store at room temperature | Once ripened, refrigerate | Refrigerate immediately |
|---|---|---|---|---|
| Green Beans | Store unwashed in a reusable container or plastic bag in the crisper drawer. | 3-5 DAYS | ||
| Herbs, leafy | Trim stems and place in glass of water; cover with loose plastic bag. | 7-10 DAYS | ||
| Herby, woody | Wrap in damp paper towel and store in plastic bag. | 10-14 DAYS | ||
| Kale | Store bagged with a napkin to absorb moisture. | 5-7 DAYS | ||
| Kiwi | To ripen fruit faster, place in a paper bag on the counter for 1-2 days. | 5-7 DAYS | ||
| Leeks | Store wrapped in a damp paper towel in a perforated plastic bag in the refrigerator. | 1-2 WEEKS | ||
| Lemons & Limes | Should stay fresh for a week at room temperature if kept out of bright sunlight. For longer storage put in the crisper drawer of the refrigerator. | 2-3 WEEKS |
🥬Produce Le-Pi
| Produce Items | Instructions | Store at room temperature | Once ripened, refrigerate | Refrigerate immediately |
|---|---|---|---|---|
| Lettuces | Wash and dry thoroughly. Store with a napkin in a plastic bag in the refrigerator. | 3-7 DAYS | ||
| Mangos | Store on the counter until ripe, then move to the fridge. | 5-7 DAYS | ||
| Mushrooms | Store in a paper bag. | 4-7 DAYS | ||
| Onions | Store in a cool (45-55°F), dry area. Otherwise, store in refrigerator. Don't store near potatoes. | 2-3 MONTHS | ||
| Papayas | Store in plastic bag. Can be sliced and frozen. | 2-3 DAYS | ||
| Peaches, Plums | Store on the counter until ripe. | 3-5 DAYS | ||
| Pears | Firm, unripe pears should be left on the counter to ripen. | 5-7 DAYS | ||
| Pineapples | Place whole pineapple in plastic bag on the top shelf of the refrigerator. | 3-5 DAYS |
🥔Produce Po-W
| Produce Items | Instructions | Store at room temperature | Once ripened, refrigerate | Refrigerate immediately |
|---|---|---|---|---|
| Pomegranate | Store in a cool, dry place out of direct sunlight. Refrigerated, they can be stored 1-2 months. | 1-2 WEEKS | ||
| Potatoes | Store away from onions in cool (45-55°F), dark place. Can be refrigerated 2-3 months. | 1-2 WEEKS | ||
| Radishes | Remove green tops. Put unwashed radishes in a plastic bag with a slightly damp paper towel at the bottom. | 10-14 DAYS | ||
| Scallions | Place in a cup of water with one inch of water or a storage container/plastic bag with a damp napkin. | 7-10 DAYS | ||
| Squash (summer) | Store dry, whole squash in a plastic or paper bag with one end open. | 4-5 DAYS | ||
| Squash (winter) | Lasts 1-2 months when stored at 50-60°F; shorter if kept at room temperature. | 1-2 MONTHS | ||
| Swiss Chard | Store bagged or in storage container. Rinse before eating, not before storing. | 2-3 DAYS | ||
| Tomatoes | Don’t refrigerate until fully ripe. Bring to room temperature before using. | 2-3 DAYS | ||
| Watermelon | Cut-up melon should be stored in a container or wrap in the refrigerator. Whole melon can be stored 2 weeks. | 3-5 DAYS |
🍔 Other Food Storage
Meat
| Food | Type | Refrigerator [40°F (4°C) or below] | Freezer [0°F (-18°C) or below] |
|---|---|---|---|
| Hot dogs | Opened package | 1 week | 1 to 2 months |
| Unopened package | 2 weeks | 1 to 2 months | |
| Luncheon meat | Opened package or deli sliced | 3 to 5 days | 1 to 2 months |
| Unopened package | 2 weeks | 1 to 2 months | |
| Bacon and sausage | Bacon | 1 week | 1 month |
| Sausage, raw, from chicken, turkey, pork, or beef | 1 to 2 days | 1 to 2 months | |
| Sausage, fully cooked, from chicken, turkey, pork, or beef | 1 week | 1 to 2 months | |
| Sausage, purchased frozen | After cooking, 3-4 days | 1-2 months from date of purchase | |
| Hamburger, ground meats and ground poultry | Hamburger, ground beef, turkey, chicken, other poultry, veal, pork, lamb, and mixtures of them | 1 to 2 days | 3 to 4 months |
| Fresh beef, veal, lamb, and pork | Steaks | 3 to 5 days | 4 to 12 months |
| Chops | 3 to 5 days | 4 to 12 months | |
| Roasts | 3 to 5 days | 4 to 12 months | |
| Ham | Fresh, uncured, uncooked | 3 to 5 days | 6 months |
| Fresh, uncured, cooked | 3 to 4 days | 3 to 4 months | |
| Cured, cook-before-eating, uncooked | 5 to 7 days or “use by” date | 3 to 4 months | |
| Fully-cooked, vacuum-sealed at plant, unopened | 2 weeks or “use by” date | 1 to 2 months | |
| Cooked, store-wrapped, whole | 1 week | 1 to 2 months | |
| Cooked, store-wrapped, slices, half, or spiral cut | 3 to 5 days | 1 to 2 months | |
| Country ham, cooked | 1 week | 1 month | |
| Canned, labeled "Keep Refrigerated," unopened | 6 to 9 months | Do not freeze | |
| Canned, shelf-stable, opened | 3 to 4 days | 1 to 2 months | |
| Prosciutto, Parma or Serrano ham, dry Italian or Spanish type, cut | 2 to 3 months | 1 month | |
| Fresh poultry | Chicken or turkey, whole | 1 to 2 days | 1 year |
| Chicken or turkey, pieces | 1 to 2 days | 9 months |
Fish & Leftovers
| Food | Type | Refrigerator [40°F (4°C) or below] | Freezer [0°F (-18°C) or below] |
|---|---|---|---|
| Fin Fish | Fatty Fish (bluefish, catfish, mackerel, mullet, salmon, tuna, etc.) | 1 - 3 Days | 2 - 3 Months |
| Lean Fish (cod, flounder, haddock, halibut, sole, etc.) | 6 - 8 Months | ||
| Lean Fish (pollock, ocean perch, rockfish, sea trout.) | 4 - 8 Months | ||
| Shellfish | Fresh Crab Meat | 2 - 4 Days | 2 - 4 Months |
| Fresh Lobster | 2 - 4 Days | 2 - 4 Months | |
| Live Crab, Lobster | 1 day | Not recommended | |
| Live Clams, Mussels, Oysters, and Scallops | 5 - 10 Days | Not recommended | |
| Shrimp, Crayfish | 3 - 5 Days | 6 - 18 Months | |
| Shucked Clams, Mussels, Oysters, and Scallops | 3 - 10 Days | 3 - 4 Months | |
| Squid | 1 - 3 Days | 6 - 18 Months | |
| Soups and stews | Vegetable or meat added | 3 to 4 days | 2 to 3 months |
| Leftovers | Cooked meat or poultry | 3 to 4 days | 2 to 6 months |
| Chicken nuggets or patties | 3 to 4 days | 1 to 3 months | |
| Pizza | 3 to 4 days | 1 to 2 months |
Egg
| Food | Type | Refrigerator [40°F (4°C) or below] | Freezer [0°F (-18°C) or below] |
|---|---|---|---|
| Eggs | Raw eggs in shell | 3 to 5 weeks | Do not freeze in shell. Beat yolks and whites together, then freeze. |
| Raw egg whites and yolks | 2 to 4 days | 12 months | |
| Raw egg accidentally frozen in shell | Use immediately after thawing | Keep frozen, then refrigerate to thaw | |
| Hard-cooked eggs | 1 week | Do not freeze | |
| Egg substitutes, liquid, unopened | 1 week | Do not freeze | |
| Egg substitutes, liquid, opened | 3 days | Do not freeze | |
| Egg substitutes, frozen, unopened | After thawing, 1 week or refer to “use by” date | 12 months | |
| Egg substitutes, frozen, opened | After thawing, 3 to 4 days or refer to “use by” date | Do not freeze | |
| Casseroles with eggs | After baking, 3 to 4 days | After baking, 2 to 3 months | |
| Eggnog, commercial | 3 to 5 days | 6 months | |
| Eggnog, homemade | 2 to 4 days | Do not freeze | |
| Pies: Pumpkin or pecan | After baking, 3 to 4 days | After baking, 1 to 2 months | |
| Pies: Custard and chiffon | After baking, 3 to 4 days | Do not freeze | |
| Quiche with filling | After baking, 3 to 5 days | After baking, 2 to 3 months |