5235809849

KUCHEN CHEAT SHEET

THE HANDY RETERENCE GUIDE TOR ANYONE WHO LOVES TO COOK

/fołhtuk *

METRIC C0NVERSI0N

mit*

OVEN TEMPS

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8<k

F °C

250    120    VERY SLOW

275    140

300    150    SLOW

(©;    325    170

0    350    180    M0DERATE

(0)    375    190

400    200    M00.H0T

%    425    220

;©)    450    230

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VUi$hłA

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(©;

Vi oz	15g	lOoz	285g
^3/* oz	20g	11oz	310g
1oz	30g	12oz (%lb)	360g
2oz	60g	13oz	370g
3oz	85g	16oz	600g
6oz (V*lb)	115g	15oz	625g
5oz	160g	16oz (11b)	650g
6oz	170g	26oz	680g
7oz	200g	32oz (2lb)	0.9kg
8oz (Mb)	230g	68oz (31 b)	1.6kg
9oz	255g	66oz (61 b)	1.8kg
lkg = 35oz/2.2lbs

28.35g

0.035oz

1.8 + 32 32 + 1.8

LIQ

1 teaspoon - 5ml 1 dessertspoon = 10ml 1 tablespoon = 15ml

ONE CUP	IMR	METRIC
Flour	5oz	UOg
Caster Sugar	8oz	225g
Brown Sugar	6oz	170g
Butter	8oz	225g
SuHanas/Raisins	7o z	200g
Currants	5oz	UOg
Go Id en Symp	12oz	340g
Uncooked Rice	7o z	200g
Grated Cheese	4oz	110gP

PINT	METRIC 100ml	CUPS	FL0Z. 3Vi
	125ml	%	6’/2
Vi	150ml		5
	200ml		7
	250ml	1	9
Vz	275ml		10
	300ml		11
	600ml		16
	500ml	2	18
1	570ml		20
	750ml	3	26
1%	1.0L	6	35
2	1.1L		60

2.0L

70

J Wat&i	1 Litre	= 1.76 Pmts		lfl oz = 28.61 ml
Boils at: 100*C 212*F	W 1 Pint uk	= 568 ml		1 ml = 0.035 fi oz
Freezes at: 0*C 32*F	1 Pint US	« 16 ft oz		1 Cup US ■ 250 ml

Al' m«łfK* »ra.ivoM »-* \v IM l* Co "..IWOM >.».• *•"- fruntod Iv »■'. o' v

III

lilii

forerib

MEAT CUTS

NECK, CHUCK

Braising Steak stew/braise Best Mince pan fry

Stewing Steak stew/braise Chuck Steak slew/braise

RibEyeSteaK grill/panfry Fore Rib Roast roast Rollcd Rib    roast

Single Rib    grill/pan fry

5IRLCJIS

Rolled Sirloin roast Sirtoin Steak grill/pan fry T-Bone Steak grill/panfry Fillet Steak grill/pan fry

FLANK

THICK RIB stew/braise

THINRIB stew/bra.se BR1SKET pot roast SHIN stew/braise

Skirt

Cheap Mince RUMP TÓPsioE SIU/ERSIDE 1MCK FLANK UEG.................

Stir fry pan fry

gnll/pan fry roast/pot roast pot roast pot roast stew/braise

BEST ENO OF NECK

LA MB

RackofLamb roast RibChop    grill

Cutlet    grill

NECK
Scrag End	pot roast
duality Mince	pan fry
Neck Chop	braise/grill
SHOULDER
Whole Square	roast
Rolled	roast
Shank	pot roast

BREAST

| LOIN
1 LoinChop	grill/braise
Medallion	roast
Rolled Loin	roast
Noisettes	pan fry
1 CHUMP
Chops	grill/braise
k Joint	roast
1 Steaks	pan fry/braise
1 BREAST
1 Breast Joint	braise/roast
1 Breast Riblets	braise/pot roast
1 LEG
1 Whole Leg	roast
I Steaks	grill
I Rolled	roast
1 Butterfly	roast

Tfteat 7?aading, Ulm&i 'UPtig/d...

C00KING TIMES

mm

“Uoo many coo/a i    tpoilłhe Liot/i.

	mm*	mm
Artichokc
Asparagus	8-10	4-5
Beetroot	60-90
Broccoli	10-12	5-6
Cabbage
Carrots	10-15	5-6
Cauliflowcr	10-15	56
Corn on Cob	10-15	8-10
Courgettes	5-10	5-10
Green Beans	10-12	5-10
Parsnips	20-25	.
Peas	7-10	3-5
Potatoes	15-20	10-12
Spinach	4-5	2-5
Sprouts	10-15	8-10

Swedc Turnip 15-30

Ovcrcooking vegetables degrades vitamin eon tent Aim for al den te with crunchy bite.

m

GRAINS Sc PULSES

Amaranth	2	■;
Buckwheat	2	15
Bułgar	2	15
Couscous	1	10
Millet	2	25
Polenta	5	35
Quinoa	2	20
Basmati Brown	2	25
Basmati White	1 Vt	15
Brown Rice	2	40
Wild Rice	2V,	45
White Rice	1	15

gmins reduces cooking limes.

c%od Staiape

0 ICE BO* -6*C C55)

ICE B0X -12*C

ICE BOK -18°C

FREEZER -18* C

Meat

Mths |

Fish

Mths |

Basics

Mths

6-12

6-6

9-12

3-6

1

1-2

6

6-6

6-6

6

2-3

6-6

6-6

2

2

Steaks

Chops

Joints

Mince

Bacon

Sausages

Soups

Stock

Stews

«X

fZ *

Lean

Oily

Breaded

Cooked

Smoked

Seafood

ii

Dairy Mths

Poultry Mths

w

Butter    9

Margarine    12

Ice Cream    2

Cheese    6

Yoghurt    1-2

Rice

Flour

Bread

Cakes

Pastries

Pizza

Herbs

Spices

Nuts

Tofu

Juice Carton Fruit

Vegetables

6

12

3

2-3

6-6

1-2

12+

12+

9-12

5

8-12

12

8

Whole

Part

Eggs

(not in shell)

Cream, milk and mayonnaise do not freeze well.

Evereśt