Kitchen posters
LearnPosters has 100 free printable kitchen posters, grouped into 7 topics: Measures, Technique, Ratios, Ingredients, Food safety. Conversions, temperatures and technique — where they are needed. They are made for any age — a nine-year-old and a forty-year-old reach for the same chart. No account and no watermark.
The chart that belongs inside a cupboard door. Substitutions when you are missing an ingredient, temperatures when the recipe assumes you know, and the ratios that make a recipe unnecessary.
100 free printable posters · 7 topics · vector PDF
Measures
Conversions, substitutions and pan sizes.
Volume Conversions
Cups, spoons, millilitres and ounces, with the US and UK difference called out.
Weights & Cup Equivalents
What a cup of each common ingredient actually weighs.
Oven Temperatures
Celsius, Fahrenheit and gas mark side by side, plus the fan adjustment.
Substitutions
What to use when you are one ingredient short, in the amounts that work.
US & UK Kitchen Terms
The same ingredient under two names, and the terms that mean different things.
Scaling a Recipe
What scales linearly and what does not.
Measuring Accurately
Where volume measurement goes wrong, and when it matters.
Standard Timings
Reference cooking times for common staples.
Metric & Imperial
Weight and length conversions for the kitchen.
Yields
How much raw becomes how much cooked, for planning quantities.
Reading a Recipe
Reading one before you cook, and the punctuation that changes an amount.
Baking at Altitude
What changes above about 1,000 m, and how to compensate.
Baker's Percentages
How bakers scale recipes, expressed against flour.
Sourdough Timings
How temperature changes fermentation time, and how to work with it.
Brining
Salt concentrations for brining and curing, by weight.
Coffee Ratios
Coffee to water by method, and the two variables that matter most.
Technique
Knife cuts, cooking methods and doneness.
Knife Cuts
The classical cuts by name and size, and why uniformity matters.
Cooking Methods
Dry heat against moist heat, and which cuts each one suits.
Doneness Temperatures
Internal temperatures for meat and fish, and the safe minimums.
Searing
What browning actually is, and the three things that prevent it.
Resting Meat
Why resting matters, and how long each cut needs.
Braising
The method that turns the cheapest cuts into the best dishes.
Roasting Vegetables
Why roast vegetables come out soft instead of caramelised.
Frying
Four different things all called frying, and the temperature each needs.
Steaming & Poaching
Two gentle methods, and what each preserves.
Blanching
Brief boiling then ice water, and the three jobs it does.
Emulsifying
Making oil and water combine, and why it sometimes will not.
Reducing
Concentrating flavour by evaporation, and what it does to salt.
Caramelisation
Sugar's stages by temperature, and what each is used for.
Kneading
What kneading does, and how to tell when it is finished.
Folding
Combining without losing the air you just whipped in.
Deglazing
Turning the stuck-on residue into sauce, in ninety seconds.
Mise en Place
Preparing everything before the heat goes on, and why it matters most.
Tasting & Adjusting
A diagnostic sequence for a dish that is not quite right.
Plating
A few principles that make food look considered rather than arranged.
Batch Cooking
Cooking once and eating several times, without it all tasting the same.
Ratios
The proportions behind bread, sauces and dressings.
Baking Ratios
The weight proportions behind whole categories of baking.
Sauce & Dressing Ratios
Vinaigrette, roux and the mother sauces, as proportions rather than recipes.
Soup Ratios
The proportions behind soups, so a recipe becomes optional.
Custard Ratios
Egg to liquid for set and pouring custards.
Cake Ratios
The classic proportions behind whole families of cake.
Cocktail Ratios
The classic templates, from which most drinks are variations.
Pickling Ratios
Quick pickle brines, and the difference from fermentation.
Marinade Ratios
The components of a marinade, and how long each protein needs.
Doughs
Bread, pizza, pastry and pasta as ratios by weight.
Seasoning by Weight
How much salt to use, as a percentage rather than a guess.
Thickening
How much of each thickener per volume of liquid, and how each behaves.
Emulsions
How much oil each emulsifier can hold, and how to rescue a split one.
Ingredients
What each one does, how to store it, when it is in season.
Storing Vegetables
What belongs in the fridge, what does not, and what ruins its neighbours.
Herbs & Spices
When to add each, and why the timing changes the result.
Salt
Why salts are not interchangeable by volume, and which to use where.
Cooking Fats
Smoke points, and which fat suits which method.
Eggs
How to tell if one is fresh, and what each cooking time produces.
Flour
What protein content does, and which flour suits which job.
Raising Agents
How each one lifts a bake, and why they are not interchangeable.
Sugars
What each sugar does beyond sweetness.
Dairy & Cream
Fat percentages, and which creams will whip or split.
Rice
Which rice for which dish, and the ratio each needs.
Pasta Shapes
Why shape and sauce are matched, and the pairings that work.
Choosing Fish
How to tell fresh fish, and how each type suits cooking.
Cuts of Beef
Where each cut comes from, and why that decides how to cook it.
Pulses & Beans
Soaking, cooking times, and the one that is genuinely dangerous undercooked.
Eating Seasonally
Roughly what is in season when, in a temperate climate.
Building Flavour
The five tastes, and how to fix a dish that tastes flat.
Chillies
Relative heat, and how to reduce it once it is too much.
Cheese
Categories by moisture and age, and which melt.
Stock
What separates stock from broth, and how to make one worth using.
Storing Bread
Where bread should and should not go, and why.
Food safety
Temperatures, storage times and the rules that prevent illness.
Fridge Organisation
Where each food belongs, and why the order matters.
Fridge & Freezer Temperature
The temperatures that matter, and the danger zone between them.
Leftovers
How long each food keeps, and how to cool it safely.
Defrosting Safely
Three safe methods, and the one that is never safe.
Use By & Best Before
Two very different dates, and which one is about safety.
Cross-Contamination
The routes bacteria travel in a kitchen, and how to block each.
Cleaning
The difference between clean and sanitised, and the order to do them in.
The Major Allergens
The allergens that must be declared, and what avoiding them requires.
Preserving Safely
Which foods can be preserved by which method, and the one real danger.
Barbecue Safety
Cooking outdoors safely, where undercooking is most likely.
Food Poisoning
The common causes, their timing, and when it needs medical attention.
Kitchen Fires
The commonest cause of house fires, and what to do — and never do.
Equipment
Pans, knives and the tools worth owning.
The Essential Kit
What a kitchen genuinely needs, and what it does not.
Choosing Pans
What each material does well, and what it should never be used for.
Sharpening
Honing and sharpening are different jobs. Most people only do one.
Thermometers
Which type suits which job, and where to put the probe.
Oven Types
Fan, conventional and grill — what each does and when to use it.
Blenders & Processors
Which machine does which job, and why they are not interchangeable.
Tin Sizes
Swapping baking tins without ruining the bake.
Cast Iron
Seasoning, cleaning and the myths that persist.
Working in a Small Kitchen
Arranging a small space so cooking is not obstructed by it.
Cleaning Equipment
What each material tolerates, and what quietly destroys it.
Cuisines
The pantry and the flavour base of a dozen kitchens.
Italian Pantry
What to keep in, and the principle behind Italian cooking.
Indian Spice Box
The core spices, and the two ways they are used.
Chinese Pantry
The sauces and aromatics, and the technique that defines the cooking.
Mexican Pantry
The chillies and staples, and the step most recipes skip.
Japanese Pantry
The small number of ingredients behind most Japanese home cooking.
Middle Eastern Pantry
The spices, souring agents and staples across the region.
French Foundations
The techniques French cooking is built on, most of which are portable.
Thai Balance
The four tastes Thai cooking balances, and what supplies each.
Breads
The main bread families, and what makes each one different.
Ingredient Substitutions by Cuisine
What to use when an ingredient is unavailable, and what it costs.
Questions about the Kitchen posters
- What is the Kitchen section of LearnPosters?
- Conversions, temperatures and technique — where they are needed. The chart that belongs inside a cupboard door. Substitutions when you are missing an ingredient, temperatures when the recipe assumes you know, and the ratios that make a recipe unnecessary.
- What topics do the Kitchen posters cover?
- 100 posters across 7 topics. Measures — Conversions, substitutions and pan sizes. Technique — Knife cuts, cooking methods and doneness. Ratios — The proportions behind bread, sauces and dressings. Ingredients — What each one does, how to store it, when it is in season. Food safety — Temperatures, storage times and the rules that prevent illness. Equipment — Pans, knives and the tools worth owning. Cuisines — The pantry and the flavour base of a dozen kitchens.
- Who are the Kitchen posters for?
- The kitchen charts are for any age; a nine-year-old and a forty-year-old reach for the same one. Nothing here is tied to a school year, so a curious beginner and someone revising the same material for an exam are looking at the same kitchen chart.
- Which Kitchen poster should I print first?
- Volume Conversions, Weights & Cup Equivalents and Oven Temperatures are the ones people reach for first — they are the references the rest of the kitchen set assumes you already have on the wall.Volume ConversionsWeights & Cup EquivalentsOven Temperatures
- Are the Kitchen posters free to print?
- Yes — all 100 of them. Each kitchen poster is a free vector PDF that needs no account, prints on US Letter or A4, and enlarges to A1 without softening. Home, classroom, library and tutoring use are all covered by the licence.Read the licence
Where the kitchen charts come from
These posters summarise. When you need the full account — or the normative text a chart is compressing — start here.
- Food safety education — USDA Food Safety and Inspection Service. Cooking temperatures and storage times, as published by the regulator.
- Maillard reaction — Wikipedia. The chemistry underneath the browning and searing charts.