INFOGRAPHICS: Kitchen measure, storage products and other useful information

You even can not imagine how glad I am that stumbled upon this infographic. It should hang on the wall as a poster in every kitchen, which prepared even sandwiches! I advise this as a person who has recently almost all recipes borrowed from English sources;)

There is almost everything: the formula recalculation degrees Celsius to Fahrenheit as milliliters and ounces in a cup, the storage of various products, the degree of roasting of steaks, the distribution of products in the fridge, and more more.

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liquids

In one teaspoon - 5 ml
The dessert spoon 1 - 10 ml
In one tablespoon - 15 ml

Flour 1 cup is 140 g or 5 ounces
1 cup sugar powder is 225 g or 8 ounces
1 cup brown sugar crystallize is 170 g or 6 ounces
1 cup butter is 225 g or 8 ounces
1 cup raisins is 200 grams or ounces 7
1 cup currant fruit is 140 g or 5 ounces
1 cup light molasses is 340 g or 12 ounces
1 cup uncooked rice is 200 grams or ounces 7
1 cup grated cheese is 110g or 4oz

Meat

Beef
Neck of pork and blade (neck, chuck) - stew, stew and fry.

The front portion of the ribs (fore rib) - frying, roasting and grilling.
Sirloin (sirloin) - fry, grill and roast.
Flank (flank) - fast frying, roasting and grilling.
The sacrum (rump) - grill and roast.
The upper part (top side) - roast and stew.
The best part of beef silverside (silverside) - stew.
Thickest part of the barrel (thick flank) - stew.
Foot (leg) - stew.
Thick rib (thick rib) - simmer
Thin ribs (thin rib) - simmer
Breast (brisket) - stew.
Shin (shin) - stew

Pork
Scapula (shoulder) - extinguish, broil and grill.
Loin (loin) - stew, fry, grill and roast.
Abdomen (belly) - ribs fry or stew, the rest frying.
Legs (leg) - stew, fry and grill.

Lamb
Neck of pork (neck) - stew, roast and grill.
Scapula (shoulder) - toast and hot.
Preferred Hatchback osheyka (best end of neck) - grilling and frying.
Loin (loin) - fry, braise, roast and grill.
Sirloin (chump) - stew, fry and grill.
The sternum (breast) - stew and fry.
Legs (leg) - fry and grill.

The frying of meat, depending on the weight

Beef

At 190 degrees Celsius to 450 g of cooked beef c blood for 20 minutes (20 minutes for each 450 g) average preparation - 25 minutes (25 minutes for each 450 g) until ready - 30 minutes (30 minutes for every 450 g). The internal meat temperature should be 60, 70 and 80 degrees Celsius respectively.

Lamb

At 190 degrees Celsius to 450 g of cooked lamb blood c for 20 minutes (every 20 minutes for 450 g) average preparation - 25 minutes (25 minutes for each 450 g) until ready - 30 minutes (30 minutes for each 450 g). The internal temperature of the meat should be 60-70, 70-75 and 75-80 degrees Celsius, respectively.

Pork

When cooking temperature of 190 degrees Celsius in a piece of pork weighing 450 grams will be ready in 35 minutes. For every additional 450 grams added 35 minutes, the internal temperature of meat should be 80-85 degrees centigrade.

A hen

When cooking temperature of 190 degrees Celsius chicken piece weighing 450 grams will be ready in 25 minutes plus for each additional 450 g is added for another 25 minutes. The internal meat temperature should be 80-85 degrees centigrade.

Cooking time of vegetables and cereals

Vegetables

Artichoke - cook for 30-40 minutes, a couple of 25-30 minutes.
Asparagus - cook for 8-10 minutes, a couple of 4-5 minutes.
Beetroot - cook 60-90 minutes, a couple is not ready.
Broccoli - cook for 10-12 minutes, a couple of 5-6 minutes.
Cabbage - cook for 5-10 minutes, a couple of 5-6 minutes.
Carrots - boil for 10-15 minutes, a couple of 5-6 minutes.
Cauliflower - cooking 10-15 minutes, a couple of 5-6 minutes.
Corn on the cob - cook for 10-15 minutes, a couple of 8-10 minutes.
Courgettes - cook for 5-10 minutes, a couple of 5-10 minutes.
Green beans - cook for 10-12 minutes, a couple of 5-10 minutes.
The root of the parsnip - cook for 20-25 minutes, a couple is not ready.
Peas - boil for 7-10 minutes, a couple of 3-5 minutes.
Potatoes - cook for 15-20 minutes, a couple of 10-12 minutes.
Spinach - cook 4-5 minutes, a couple of 2-5 minutes.
Sprouts - cook for 10-15 minutes, a couple of 8-10 minutes.
Turnip - cook 15-30 minutes, a couple is not ready.

crops

1 cup quinoa is 2 cups of water and boiled for 30 minutes.
1 cup buckwheat is 2 cups of water and boiled for 15 minutes.
1 cup bulgur is 2 cups of water and boiled for 15 minutes.
1 cup couscous is 1 cup of water and boiled for 10 minutes.
1 cup millet is 2 cups of water and boiled for 25 minutes.
1 cup polenta is 5 cups of water and boiled 35 minutes.
1 cup quinoa is 2 cups of water and boiled for 20 minutes.
1 cup brown basmatika is 2 cups of water and boiled for 25 minutes.
1 cup white basmatika is 1.5 cups of water and boiled for 15 minutes.
1 cup brown rice is 2 cups of water and boiled for 40 minutes.
1 cup wild rice is 2.5 cups of water and boiled for 45 minutes.
1 cup plain rice is 1 cup of water and boiled for 15 minutes.

Soaking the grain in water reduces the time of their preparation.

Storing food in the refrigerator

On the top shelf stored milk, cheese, yogurt, eggs. Do not overload the top shelf, air must circulate freely between the shelves.

On the second shelf are stored cooked foods, leftovers and deli meats. Never place warm food in the fridge!

On the third shelf stored seafood, raw fish and raw meat.

On the bottom shelf and the department store vegetables and fruits to vegetables. Keep fruits and vegetables separate.

On the door kept the bottles with drinks and jars of jams. Do not keep bananas, potatoes, onions and garlic in the refrigerator.

Product Storage Temperature

Dry products - 10-15 degrees Celsius.

Fruits and vegetables - 3-7 degrees Celsius.

Milk - 2-4 degrees Celsius.

Meat - 0-2 degrees Celsius.

Fish - from -1 to 1 degree Celsius.

Frozen Food - -18 degrees Celsius.

Time storage of products in a freezer

Meat

Steak - 6-12 months.

Tripe - 4-6 months.

Bone and cartilage - 9-12 months.

Minced - 3-4 months.

Bacon - 1 month.

Sausage - 1-2 months.

Soups - 4 months.

Broth - 4-6 months.

Stews - 4-6 months.

Bird

Whole carcass of bird - 1 month.

Parts of poultry - 6-9 months.

Eggs - 9 months.

Fish and seafood

Lean fish - 6 months.

Oily fish - 2-3 months.

Fish semi-finished products - 4-6 months.

Cooked fish - 4-6 months.

Smoked fish - 2 months.

Seafood - 2 months.

jelly

Oil - 9 months.

Margarine - 12 months.

Ice cream - 2 months.

Cheese - 6 months.

Yogurt - 1-2 months.

Key products

Figure - 6 months.

Flour - 12 months.

Bread - 3 months.

Muffins - 2-3 months.

Dough - 4-6 months.

Pizza - 1-2 months.

Herbs - 12 months and longer.

Spices - 12 months and longer.

Nuts - 9-12 months.

Tofu - 5 months.

Juice cartons - 8-12 months.

Fruits - 12 months.

Vegetables - 12 months.