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Take a deep breath, and start with one section – pantry, cupboards, refrigerator, freezer – at a time.
Categorize your cupboards and pantry items: food storage, food prep, cleaning, serving, cooking. Here's a list to get you started.
Pantry items:
- Spices
- Canned goods
- Flour and baking ingredients
- Cereals
- Snacks and treats
- Nuts
- Vinegars and oils
- Dried fruit
- Rices
- Pasta
- Beans
- Vanilla, almond extract, etc.
Utensils, etc.:
- Silverware
- Tupperware
- Measuring utensils
- Cups and mugs
- Plates and bowls
- Serving bowls and plates
- Pots and pans
- Baking sheets
- Specialized equipment: colander, sieve, blender, food mill, pasta machine, salad spinner, skillets, bread machine, crock-pot, slow cooker, fondue set, ice cream maker
- Knives
- Cleaning items
- Cutting boards
- Parchment paper, wax paper, foil, and plastic wrap
- Smaller tools: cheese grater, tongs, ladles, whisks, spatulas, large spoons, peelers, can opener, thermometers, rolling pin, pastry brushes, etc.
- Kitchen towels and oven mitts
Refrigerator and freezer contents:
- Eggs
- Fresh fruit
- Fresh vegetables
- Cheeses and meats
- Milk
- Juice
- Butter
- Condiments
- Frozen foods
Keep the items in each of these categorizes together as much as possible. Some categories may be combined: for instance, the papers and wraps could be placed in one drawer along with the rolling pin if there is no room for the rolling pin in the drawer with the other smaller tools. You can also place the smaller tools in a utensil jar or hang some on hooks on the wall.
Determine which items in your kitchen you use the most. Make these items easy to reach when you are cooking. Store the knife block next to the cutting boards and your cutting space. Store pots and pans and oven utensils next to the oven. Keep the trash, recycling bin, and composting pail in a centralized but out-of-the-way location.
Deal with mail and other papers outside the kitchen or at a separate surface in the kitchen where you don't work.
Reduce the number of items that regularly take up counter space. Find places to store them.
Go through your pantry and refrigerator/freezer regularly and get rid of outdated or spoiled food.
Use storage containers that stack easily, whether you're organizing the pantry or the refrigerator. This way you can store up more food if needed.
Place a magnetized notepad on your refrigerator to write notes: things you have in storage that you don't want to forget, recipes to make soon, and things you need to restock.
If you need more room in your pantry, use wire shelves to create more space.
Pass along tools you don't use. If you don't make fondue or don't like it, why are you keeping the fondue set? Make it a gift to a friend. Do you have one too many cheesegraters? Give one away.
Keep fresh fruits and vegetables in separate drawers in the refrigerator; also separate meats and cheeses from the rest of the foods. Store condiments, sauces, and jams on the other side of the refrigerator door. Keep the eggs in a safe place; often there is a special place for eggs and for butter in refrigerators.
Clean out the freezer and place boxes and larger items in first, and then add smaller items to fill up the cracks and extra space.
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