This page is read only. You can view the source, but not change it. Ask your administrator if you think this is wrong. # Kitchen Cabinets > **Meta:** *Placeholder page* > > This page is an incomplete outline of the content expected to be populated into it. > > If you are an editor, pick up that pencil and [[:main?do=edit|give it a go!]] > > *Do not remove this template until the content is up to quality.* Food and Supply Storage. Indicate unambiguous location. For cold items, check the [[:space:kitchen:fridge]]. ## Cabinet and Shelf Mapping Cabinet positions are upper, lower; and position counting from left or right OR under sink. Shelf positions (where shelves available) are given in - shelf position counting from bottom - shelf side (left, center, right) - shelf depth (back, behind, forward, front) Examples: - "Back of the third shelf, upper second left cabinet" - "Bottom right cabinet, in front" - "Under the sink, toward the front second shelf" ## Snacks Chips, cookies, snack cakes and other junk food. ## Dinners Mac & Cheese, Hamburger Helper, bowl/packet ramen, M.R.E.'s and the like. ## Comestibles Spreads, breakfast cereals, etc. ## Beverages Stock items; unopened bottles and cans not kept cold. All beverages, once opened, go to the [[:space:kitchen:fridge]] or will be disposed of before [[space:procedures:closing]] up. ## Baking ingredients ## Cooking ingredients ### Spices High-use items like salt and pepper can be left on the counter. ### Condiments (non-refrigerated) - Please refrigerate opened ketchup, mustard, and bottled sauces. - Please refrigerate Dave's Hot Chicken sauces. These are sealed and unopened condiments, spare fast food packet sauces/condiments, as well as things like szechuan chili crisp, olive oil, and other condiments or dressings where refrigeration-after-opening probably isn't required. We will dispose of (use all, or dump) all fast food packet sauces on January 1 of each year, to keep them fresh and prevent out-of-date or spoiled sauces from being used. January may be relatively sauceless, but this is the price to pay for food safety. ## Disposable utensils ## Disposable plates, bowls, cups ## Other kitchen cabinets These are where we keep [[dishes]]. # Article TODOs: - Map to the realities of the space. I'm working from memory here. - Indicate what needs regular replenishment, versus "nice-to-haves" to be occasionally or provisionally acquired as needed.