1.1 News: Cooking at home tonight? It's likely cheaper and healthier
According to research conducted in U.S, people who cook at home more often, rather than eating out, tend to have healthier overall diets without higher food expenses. Lack of time often prevents people from preparing their own nutritious meals. People with larger households and more children were more likely to cook at home. Income and education did not influence who was more likely to eat fast food. "By cooking more often at home, you have a better diet at no significant cost increase, while if you go out more, you have a less healthy diet at a higher cost,"(Adam Drewnowski, director of the UW's Center for Public Health Nutrition and senior author of "Cooking at home: A strategy to comply with U.S. dietary guidelines at no extra cost," published in the American Journal of Preventive Medicin)
So why eating in fast food joints or outside home? Get to learn how to cook or prepare good meals for yourself and your family members which will potentially save you some cost and improve your diet.
Home-made foods are always the best option; it is more hygienic and cost less. It annoys me seeing most ladies telling their men friends or fiancés to take them to fast food, instead of asking money to prepare a healthier diet at home. The food you are eating outside(when you have all the time to prepare one at home), do you know how it's prepared?
Some ladies do not even have pot, when they do, they only prepare noodles and fried foods. Learn how to cook today to eat healthier, marry and maintain/retain your husband with delicious home-made meals.
1.2 Matters Arising
As a result of that, men may decide to be eating outside, and in the extreme case could send their wives away and bring in the "outside women" that take care of their stomachs with delicious meals/food.
Also, some ladies that suppose to be married today are still single due to the fact that prospective husbands or fiancé found out, during their courtship that they do not know how to cook.
This is really a disheartening thing to experience as a lady or a woman. Hence, this article "Kitchen Things" is born out of the desire to solve problem(s) mentioned above. Men can also learn how to take care of their kitchens and pot bellies(that is, clean up the kitchen and prepare their desired meal by themselves) in case their wife's are not chanced to cook or do not know how to cook, because the ultimate solution is not to send a lady or woman you love so much away just because of cook.
This post serves to present the things one should know about the kitchen outside the different ways or methods of preparing all kinds of food/dishes/delicacieskinds/types. Feel free to contribute positively your comments with, and together we will work towards solving the problem of lack of knowledge of how to prepare good meals or foods.
2.0 Cooking Environment --- Kitchen
Chef kitchen
Before we start looking into the preparation, making or cooking of different or assorted kinds/types of delicacies, it is pertinent that we consider things like place where food is prepared(kitchen). The layout and condition of the place where foods or delicacies are prepared(Kitchen) should be taken into consideration, because it's important that our kitchen should be in a condition where we can have free access to things we need, etc, and have wholesome delicacies prepared, as our health should be one of our paramount concern.
Firstly, we will talk about kitchen layout. According to Kitchen.com, deciding on a kitchen layout is probably the most important part of kitchen design, as it's the layout( and not the colour or style) of the kitchen determines how easy it's to cook, eat and socialize in the kitchen. At the most basic level the layout addresses the placement of the appliances, the sink(s), the cabinets, the counters, the windows/doors and furnitures like kitchen table, chairs, etc. The most common kitchen layouts include; U-shaped kitchen, L-shaped kitchen, G-shaped kitchen, One-wall kitchen and galley kitchen.
U-Shaped Kitchen: A One-Cook Kitchen. Like the one-wall and galley floor plans, a U-shaped layout is an efficient kitchen designed for one primary cook. Basically, a wide galley kitchen with one end closed off, it keeps onlookers out of the main work area while remaining open to other rooms of the home and allowing traffic to pass.
According to Kitchen.com, problems with the traditional U-shaped kitchen typically arise due to its small size. For one, it doesn't offer room for a kitchen table and chairs. Secondly, depending on where the sink is situated, it may be impossible to fit the dishwasher right next to it.
For other kitchen layout/design, u can check on "kitchen.com", as our main aim of touching kitchen layout is to bring to your notice its importance in kitchen planning, towards having an easy and wholesome delicacies prepared.
Secondly, it's important we consider the hygiene of the place where we prepare our meals, that is our kitchen hygiene. Our cooking environment should be kept neat all the time to keep away vectors(disease-carriers like flies, rodents, etc). The plates, cups, spoons, folks, etc should be washed thoroughly, after meals, dried and kept in the appropriate place(s). Kitchen floor should be swept regularly and mobbed/scrubbed( when necessary).
3.0 Equipping your kitchen
Today we are going to talk about kitchen equipment, I usually call them cooking prerequisites because they must be there for actual cooking to take place. Somebody that wants to cook can't do that out of nothing or in the air; ladies, women, etc should equip their kitchens with kitchen utensils, kitchen tools, kitchen accessories, etc in order to have a functional kitchen.
Firstly we will define kitchen. kitchen can be defined as a room or part of a room used for cooking and food preparation in a dwelling or in a commercial establishment(Wikipedia). A modern residential kitchen is typically equipped with a stove, a sink with hot and cold running water, a refrigerator, counters and kitchen cabinets arranged according to a modular design. Many households have a microwave oven, a dishwasher and other electric appliances. The main function of a kitchen is serving as a location for storing, cooking and preparing food (and doing related tasks such as dishwashing), but it may also be used for dining, entertaining and laundry(Wikipedia).
Commercial kitchens are found in restaurants, cafeterias, hotels, hospitals, educational and workplace facilities, army barracks, and similar establishments. These kitchens are generally larger and equipped with bigger and more heavy-duty equipment than a residential kitchen. For example, a large restaurant may have a huge walk-in refrigerator and a large commercial dishwasher machine. Commercial kitchens are generally (in developed countries) subject to public health laws. They are inspected periodically by public-health officials, and forced to close if they do not meet hygienic requirements mandated by law. However, our main focus is on private kitchen as we try to encourage our ladies, women, etc to learn how to cook and be cooking at home often.
Pictorial Presentation of some kitchen utensils or kitchen tools and kitchen accessories.
kitchen utensil is a hand-held, typically small tool that is designed for food-related functions. Food preparation utensils are a specific type of kitchen utensil, designed for use in the preparation of food. Some utensils are both food preparation utensils and eating utensils; for instance some implements of cutlery – especially knives – can be used for both food preparation in a kitchen and as eating utensils when dining.
Common kitchen tasks include cutting food items to size, heating food on an open fire or on a stove, baking, grinding, mixing, blending, and measuring; different utensils are made for each task. A general purpose utensil such as a chef's knife may be used for a variety of foods; other kitchen utensils are highly specialized and may be used only in connection with preparation of a particular type of food, such as an egg separator or an apple corer. Some specialized utensils are used when an operation is to be repeated many times, or when the cook has limited dexterity or mobility. The number of utensils in a household kitchen varies with time and the style of cooking.
A cooking utensil is a utensil for cooking. Utensils may be categorized by use with terms derived from the word "ware": kitchenware, wares for the kitchen; ovenware and bakeware, kitchen utensils that are for use inside ovens and for baking; cookware, merchandise used for cooking; and so forth.
In the Western world, utensil invention accelerated in the 19th and 20th centuries(Wikipedia). It was fuelled in part by the emergence of technologies such as the kitchen stove and refrigerator, but also by a desire to save time in the kitchen, in response to the demands of modern lifestyles.
3.1 List of food preparation utensils
Here we look at their Names, Alternative names and Purpose in food preparation.
Apple corer: To remove the core and pips from apples and similar fruits
Apple cutter: To cut apple and similar fruits easily while simultaneously removing the core and pips. Cf. peeler
Baster: Used during cooking to cover meat in its own juices or with a sauce. An implement resembling a simple pipette, consisting of a tube to hold the liquid, and a rubber top which makes use of a partial vacuum to control the liquid's intake and release. The process of drizzling the liquid over meat is called basting – when a pastry brush is used in place of a baster, it is known as a basting brush.
Beanpot
Biscuit cutter Biscuit mould, Cookie cutter, Cookie mould Shaping biscuit dough: Generally made of metal or plastic, with fairly sharp edges to cut through dough. Some biscuit cutters simply cut through dough that has been rolled flat, others also imprint or mould the dough's surface.
Biscuit press or Cookie press: A device for making pressed cookies such as spritzgebäck. It consists of a cylinder with a plunger on one end which is used to extrude cookie dough through a small hole at the other end. Typically the cookie press has interchangeable perforated plates with holes in different shapes, such as a star shape or a narrow slit to extrude the dough in ribbons.
Blow torch Blowtorch, blowlamp: Commonly used to create a hard layer of caramelized sugar in a crème brûlée.
Boil over preventer Milk watcher, Milk guard, Pot minder: Preventing liquids from boiling over outside of the pot A disc with a raised rim, designed to ensure an even distribution of temperature throughout the pot. This preventing bubbles from forming in liquids such as milk, or water which contains starch (for instance if used to cook pasta). Can be made of metal, glass or ceramic materials.
Bottle opener: Twists the metal cap off of a bottle
Bowl: A round, open topped container, capable of holding liquid. To hold food, including food that is ready to be served. Materials used to make bowls vary considerably, and include wood, glass and ceramic materials.
Bread knife: To cut soft bread A serrated blade made of metal, and long enough to slice across a large loaf of bread. Using a sawing motion, instead of pushing force as with most knives, it is possible to slice the loaf without squashing it.
Browning tray Browning plate, Browning bowl: Used in a microwave oven to help turn food brown Generally made of glass or porcelain to absorb heat, which helps colour the layer of food in contact with its surface.
Butter curler: Used to produce decorative butter shapes.
Cake and pie server Cake shovel, pie cutter: To cut slices in pies or cakes, and then transfer to a plate or container. This utensil typically features a thin edge to assist with slicing, and a large face, to hold the slice whilst transferring to a plate, bowl or other container.
Cheese knife: Used to cut cheese.
Cheesecloth: To assist in the formation of cheese. A gauzed cotton cloth, used to remove whey from cheese curds, and to help hold the curds together as the cheese is formed.
Chef's knife: Originally used to slice large cuts of beef, it is now the general utility knife for most Western cooks.
Cherry pitter Olive stoner: Used for the removal of pits (stones) from cherries or olives.
Chinois Chinoise Straining substances such as custards, soups and sauces, or to dust food with powder A conical sieve
Clay pot
Cleaver Hacking through bone or slicing large vegetables (such as squash). The knife's broad side can also be used for crushing in food preparation (such as garlic). A large broad bladed knife.
Colander Used for draining substances cooked in water A bowl-shaped container with holes, typically made from plastic or metal. It differs from a sieve due to its larger holes, allowing larger pieces of food, such as pasta, to be drained quickly.
Corkscrew Pierces and removes a cork from a bottle.
Crab cracker Lobster cracker Used to crack the shell of a crab or lobster A clamping device, similar in design to a nutcracker but larger, with ridges on the inside to grip the shell.
Cutting board A portable board on which food can be cut. Usually smaller and lighter than butcher's blocks, generally made from wood or plastic.
Dough scraper Bench scraper, Scraper, Bench knife To shape or cut dough, and remove dough from a worksurface Most dough scrapers consist of handle wide enough to be held in one or two hands, and an equally wide, flat, steel face.
Edible tableware Tableware, such as plates, glasses, utensils and cutlery, that is edible
Egg piercer Pierces the air pocket of an eggshell with a small needle to keep the shell from cracking during hard-boiling. If both ends of the shell are pierced, the egg can be blown out while preserving the shell (for crafts).
Egg poacher Holds a raw egg, and is placed inside a pot of boiling water to poach an egg.
Egg separator A slotted spoon-like utensil used to separate the yolk of an egg from the egg white.
Egg slicer Slicing peeled, hard-boiled eggs quickly and evenly. Consists of a slotted dish for holding the egg and a hinged plate of wires or blades that can be closed to slice.
Egg timer Used to correctly time the process of boiling eggs. Historical designs range considerably, from hourglasses, to mechanical or electronic timers, to electronic devices which sense the water temperature and calculate the boiling rate.
Fillet knife A long, narrow knife with a finely serrated blade, used to slice fine filet cuts of fish or other meat.
Fish scaler Urokotori Used to remove the scales from the skin of fish before cooking
Fish slice Spatula, turner Used for lifting or turning food during cooking
Flour sifter Blends flour with other ingredients and aerates it in the process.
Food mill Used to mash or sieve soft foods. Typically consists of a bowl, a plate with holes like a colander, and a crank with a bent metal blade which crushes the food and forces it through the holes.
Funnel Used to channel liquid or fine-grained substances into containers with a small opening. A pipe with a wide, conical mouth and a narrow stem.
Garlic press Presses garlic cloves to create a puree, functioning like a specialized ricer.
Grapefruit knife Finely serrated knife for separating segments of grapefruit or other citrus fruit.
Grater Cheese grater, Shredder
Gravy strainer Gravy separator A small pouring jug that separates roast meat drippings from melted fat, for making gravy.
Herb chopper Chops or minces raw herbs.
Honey dipper Drizzles honey.
Ladle A ladle is a type of serving spoon used for soup, stew, or other foods.
Lame Used to slash the tops of bread loaves in artisan baking.
Lemon reamer A juicer with a fluted peak at the end of a short handle, where a half a lemon is pressed to release the juice.
Lemon squeezer A juicer, similar in function to a lemon reamer, with an attached bowl. Operated by pressing the fruit against a fluted peak to release the juice into the bowl.
Lobster pick Lobster fork A long-handled, narrow pick, used to pull meat out of narrow legs and other parts of a lobster or crab.
Mandoline
Mated colander pot
Measuring cup Measuring jug, Measuring jar The Pyrex-brand traditional measuring cup (the Anchor Hocking-brand look-alike is shown, right) is available in 1 cup (8 ounce), 2 cup (16 ounce), 4 cup (32 ounce) and 8 cup (64 ounce) sizes and includes U.S. customary units in quarter, third, half and two-thirds cup increments, as well as metric units.
Measuring spoon Typically sold in a set that measures dry or wet ingredients in amounts from 1/4 teaspoon (1.25 ml) up to 1 tablespoon (15 ml).
Meat grinder Mincer Operated with a hand-crank, this presses meat through a chopping or pureeing attachment.
Meat tenderiser
Meat thermometer
Melon baller Small scoop used to make smooth balls of melon or other fruit, or potatoes.
Mezzaluna To finely and consistently chop/mince foods, especially herbs.
Microplane To zest citrus fruits or finely grate hard foods such as cheese.
Mortar and pestle Molcajete To crush food, releasing flavours and aromas Generally made from either porcelain or wood, the mortar is shaped as a bowl. The pestle, generally shaped like a small club, is used to forcefully squeeze ingredients such as herbs against the mortar.
Nutcracker To crack open the hard outer shell of various nuts.
Nutmeg grater A small, specialized grating blade for nutmeg.
Oven glove Oven mitt To protect hands from burning when handling hot pots or trays.
Pastry bag To evenly dispense soft substances (doughs, icings, fillings, etc.).
Pastry blender Cuts into pastry ingredients, such as flour and butter, for blending and mixing while they are in a bowl. It is made of wires curved into a crescent shape and held by a rigid handle.
Pastry brush Basting brush To spread oil, juices, sauce or glaze on food. Some brushes have wooden handles and natural or plastic bristles, whilst others have metal or plastic handles and silicone bristles.
Pastry wheel Cuts straight or crimped lines through dough for pastry or pasta.
Peel Pizza shovel
Peeler Potato peeler
Pepper mill Burr mill, burr grinder, pepper grinder
Pie bird Pie vent, pie funnel
Pizza cutter Pizza slicer
Potato masher
Potato ricer Ricer Presses very smooth vegetable mashes or purees, operates similar to a meat grinder/mincer.
Pot-holder
Poultry shears Used for dejointing and cutting uncooked poultry; reinforced with a spring, they have one serrated blade and pointed tips.
Roller docker
Rolling pin A long, rounded wooden or marble tool rolled across dough to flatten it.
Salt shaker
Scales Kitchen scales, Weighing scales
Scissors Kitchen scissors
Scoop Ice cream scoop
Sieve Sifter, Strainer
Slotted spoon Skimmer
Spatula
Spider Sieve, spoon sieve, spoon skimmer, basket skimmer For removing hot food from a liquid or skimming foam off when making broths A wide shallow wire-mesh basket with a long handle
Sugar thermometer Candy thermometer Measuring the temperature, or stage, of sugar
Tamis Drum sieve Used as a strainer, grater, or food mill. A tamis has a cylindrical edge, made of metal or wood, that supports a disc of fine metal, nylon, or horsehair mesh. Ingredients are pushed through the mesh.
Tin opener Can opener To open tins or cans Designs vary considerably; the earliest tin openers were knives, adapted to open a tin as easily as possible.
Tomato knife Used to slice through tomatoes. A small serrated knife.
Tongs For gripping and lifting. Usually used to move items on hot surfaces, such as barbecues, or to select small or grouped items, such as sugar cubes or salad portions. Two long arms with a pivot near the handle.
Trussing needle For pinning, or sewing up, poultry and other meat.Needle, about 20 cm long and about 3mm in diameter, sometimes with a blade at end for pushing through poultry
Twine Butcher's twine, Cooking twine, Kitchen string, Kitchen twine For trussing roasts of meat or poultry. Twine must be cotton—never synthetic—and must be natural—never bleached—in order to be "food grade".
Whisk Balloon whisk, gravy whisk, flat whisk, flat coil whisk, bell whisk, and other types. To blend ingredients smooth, or to incorporate air into a mixture, in a process known as whisking or whipping Most whisks consist of a long, narrow handle with a series of wire loops joined at the end. Whisks are also made from bamboo.
Wooden spoon: For mixing and stirring during cooking and baking.
Zester: For obtaining zest from lemons and other citrus fruit. A handle and a curved metal end, the top of which is perforated with a row of round holes with sharpened rims.
Don't go around begging for kitchen utensils or tools and accessories; I recommend you have your own in your kitchen, because there may be a day you would want to borrow and the lender may not be at home or is using it. Go to the market and buy your own kitchen equipment. If money is the limitation, you should go for the more basic and simple ones that can still do the job for you, as the taste of food is not basically or necessarily determined by the type or price of equipment used in preparing it.
Hope you learnt something?
4.0 Care for kitchen Equipment
One deriving joy from cleaned and tidy kitchen
Cooking equipment are an integral part of any kitchen and are used on a daily basis, hence, it becomes imperative to look after their maintenance. A lot of people are first class in cooking but third class in cleaning up their kitchen or maintaining their kitchen equipment. Clean kitchen makes a happy home, oh yes!. Also it costs a lot to equip a kitchen, hence kitchen utensils, tools, accessories, etc should be taken good care of so that they will last long for you. In other words, cooking utensils last long and work well if they are carefully maintained and taken proper care of.
4.1 Simple tips in maintaining your kitchen equipment
- * Never put an empty pan on high flame for long as it will burn the pan and damage it.
- * Always take care to immediately remove all the stains that might have been made by spices, on the cooking utensils. If you leave it for later, it gets quite difficult to clean them off.
- * To wash your cooking utensil, always use nylon scrub pad and do not use steelwool, as it willleave scratches on your utensils.
- * While washing, make sure that you wash the utensils properly and wipe them dry immediately otherwise, water stains can easily form on the utensils.
- * To maintain cooking utensils in good order, use a good quality liquid or bar soap. Please do not use detergent soaps for cleaning the utensils.
- * Take extra care while washing copper coated cooking utensils as they are more prone to tarnishing. Refrain from using harsh scrub pads so as to harm the coating on the utensils and exposing it to tarnishing.
- * While washing cooking utensils, if it gets difficult to remove the burnt food from its surface, fill some hot water in the pot and leave for some time. Then using a nylon scrub pad, clean the utensil.
- * If you use wooden cookware in your kitchen, don’t wash them with hot water as it will harm its surface.
- * Do not use any sharp object like knife or a sharp edged spatula to remove the bits of food clinging to the surface of the utensil if you want to maintain cooking utensils in top order.
- * Care should also be taken with the non-stick cooking utensils that you use in your kitchen.
- * Do not put an empty non-stick pan on high heat as it will affect its coating.
- * Also never put cold water on your hot non-stick cooking utensils as it will lead in chipping off the coating.
- * Avoiding the use of sharp objects like spatula or knife for both cooking and removing food also implies in this case, to maintain cooking utensils in good condition.
- * If using anodized steel cooking utensils, care for them the same way as wooden or non-stick cookware. Take the same precautions like avoiding cooking on high flame, abstaining from using sharp spatulas, and other sharp edged objects to maintain cooking utensils.
- * To clean white deposits from the stainless steel cookware, boil a mix of water and alcohol and add salt when it starts boiling to remove the deposits.
- * To maintain glass cookware also, follow closely the tips given for non-stick cookware.
- 4.2 Specific ways to care for kitchen tools
- Knives: Always use knives for their intended purpose.
- Keep your knives sharp at all times. Hone the blades frequently at home using the steel device that comes with most knife sets, and take them to a professional sharpener at least once or twice a year.
- Wash knives by hand after each use, and never leave them soaking in dishwater (doing so can dull the blades and cause handles made of wood or other organic materials to deteriorate much more quickly). Instead, wipe stainless steel blades with dishwashing liquid and warm water, rinse well, and dry immediately and thoroughly with a paper towel.
- Store knives in a safe place where their blades won’t come in contact with potentially damaging surfaces. The ideal solution is a wooden knife block, which you can keep on your counter for easy access; look for one with horizontal slits (or insert knives into vertical slits with the sharp edge facing upward). In a pinch, durable sheaths work for knives you need to keep in a drawer.
- Pots and Pans: When cooking with gas, maintain low enough flames to avoid burning the sides of your pots and pans. If your recipe calls for high heat, ensure that the surface area of the base of the pan is large enough to cover powerful flames.
- Some burnt pots in the kitchen
- Don’t leave dirty pots and pans sitting out overnight; wash them inside and out soon after you use them, but always allow them to cool first. Store them on hooks or a rack, if possible, instead of stacking them on top of one another.
- Stainless Steel: To avoid damage to the surface, it's not advisable to use abrasive cleaners or steel wool–type scouring pads on stainless steel surfaces. Instead, try a nylon-net pad and a mild cleanser
- If you’re tackling a particularly tough mess, such as a coating of burnt food, soak the pan in warm, soapy water for one hour, then boil the water for fifteen minutes. After you’ve let the water cool slightly, use a nylon scrubbing pad to remove residue. Rinse and repeat as necessary.
- Nonstick: Fragility of Nonstick pans is their disadvantage as cooking equipment. To protect your nonstick cookware’s delicate finish, never use metal utensils with it—only wood, silicone, rubber, and plastics. While nonstick pans are dishwasher-safe, you’ll increase their longevity if you coat their interiors with a thin layer of vegetable oil after each washing. If you have a stained pan, boil a mixture of one cup of water, one-half cup of liquid bleach, and two tablespoons of baking soda in the pan for five minutes before washing.
- Cutting Boards: You wouldn’t soak your cherrywood coffee table in a bubble bath, so why would you think a maple stirring spoon or a bamboo cutting board deserves any less TLC? No matter what its size, any wooden kitchen implement that you purchase needs to be oiled regularly to prevent cracking. Mineral oil works well for this purpose; avoid olive and other vegetable-based oils, as they can contaminate your tools’ surface over time. Using a soft cloth, rub a thin coating of warm oil into the wood, wait thirty minutes, and then wipe off any excess oil. Repeat once or twice over a twenty-four-hour period if you’d like. If you use wooden items frequently, you’ll need to re-oil them approximately every eight weeks; when the wood has become noticeably lighter after regular use, it’s ready for another coat.
- Use gentle dishwashing soap and warm water to clean all wooden kitchen equipment by hand, but never leave it to soak. Wash each item as soon as you’ve used it—with each passing minute, more bacteria accumulates on each wooden surface. Then rub a lemon half over it to remove any lingering bacteria, towel-dry completely, and store it in a dry, temperate environment.
- Plastic Cutting Boards: Unlike their wooden counterparts, plastic cutting boards are nonporous and therefore resistant to bacteria, a quality that makes them preferable for cutting meat on. But they require equally thorough cleaning with hot, soapy water. While you can generally run them through the dishwasher, make sure your plastic cutting boards can withstand the heat of the water in there before you make a habit of doing so. After washing, pat down the plastic with a dishtowel, and store the board upright (to avoid surface-bacteria retention).
- Plastic and Rubber Items: While silicone-rubber cooking implements (spatulas, measuring cups, baking-sheet liners, and so forth) are capable of withstanding high temperatures, ordinary plastic and rubber utensils and containers can melt or crack quickly if they’re exposed to intense heat or even sunlight, so keep them at room temperature and away from strong natural light.
- Some plastic and rubber cooking tools are dishwasher-safe; consult the manufacturer’s instructions to determine whether your specific items are. If not, stick with gentle cleansers and pads, and combat stains with a paste made from baking soda and water and applied with a sponge. To deodorize Tupperware and the like, crumple a piece of newspaper inside the container and seal the container overnight.
- Coffeemakers: To sanitize your coffeemaker, you should clean it once a month with a 1:1 mixture of white vinegar and water. Pour the solution into the machine, then run it through one cycle. Afterward, rinse out both your filter holder and your glass coffeepot thoroughly to wash away the lingering scent of vinegar. Repeat the process two more times to make sure you remove every last bit of residue from the machine, then complete one final cycle using 100 percent water, and voilà—ultra-fresh coffee without any traces of icky buildup.
- Blenders: When cleaning or maintaining, unplug appliance and ensure main switch is “off”.
- After each use, rinse jar(container) thoroughly with warm water. Add one or two drops of dish soap in jar and fill it halfway with warm water. Secure the lid and run Spectablend machine for about 30 seconds or until clean. Rinse thoroughly and let jar dry.
- Ensure jar base is always dry before placing onto blender base.
- Clean the blender body and the cover with a sponge, cloth or wet wipes.
- Clean the rotary shaft and the motor with a dry rag.
- If required, use a clean cloth with a mild-ph detergent to clean.
- Do not place jar in the dishwasher as it may damage the jar. This will also void the warranty.
- Ensure that the jar’s blade set (cutting unit) is always tight and secure.
- Ensure that driver socket (black knob) is always tight and secure on blender base. Use a Philips screw-driver to secure it; clockwise to tighten and anti-clockwise to loosen.
- Other things you need to know in taking proper care of your blender
- Do not place jar in dishwasher.
- Do not place jar in the refrigerator or freezer.
- Do not place blender near window with direct sunlight.
- Do not place blender near stove or oven with high heat.
- Ensure that the jar is securely placed on the motorized base before using the blender.
- Hold the jar down before starting, as the motor is powerful.
- Do not place your fingers inside the jar at anytime due to the sharpness of the blade.
- Always start from low to high variable speed and ensure it’s set back to low for the next round of blending.
- Do not place blender jar or motor base in the dishwasher.
- Do not submerge the motorized blender base in water.
- Unplug from wall when blender is not in use.
- Open cover only when blade has completely stopped rotating.
- Unplug appliance when cleaning and wash jar separately to blender base.
- When in use, keep children away to prevent accidents.
- When you blend, add liquid before you add solid ingredients. Place hardest ingredients last at the top of your ingredients so you don’t overwork the blades to ensure longevity of motor.
Stove: Stoves have simple working parts, and, with occasional repair and regular cleaning, yours should keep on serving you and your family for decades.
When cooking, use pots and pans that are deep enough to prevent boil-overs and splattering. Minimizing spillage will reduce cleanup work and help prolong the life of your stove.
Wipe the stove surface using a sponge and soap, or invest in some Clorox wipes to really break down those stains. If grease spills on your stovetop, clean it up right away because it becomes difficult to remove as it hardens.
Remove the control knobs and wash them in the sink using warm water and mild dish soap. Avoid using a soap that has abrasives or ammonia in it, as these components will wash away the markings on the knobs.
Oven: Keep a baking sheet on the lower rack to catch spills. If food splatters, scrape it off with a spatula when the oven must have cooled offA few times a year, soak the racks(and their detachable guides) in soapy water for 10 minutes; scrub with an abrasive sponge.
There are self-cleaning and non self-cleaning ovens
For self-cleaning ovens: Run the self-cleaning cycle every three months. (Remember to remove the racks first.) Afterward, use warm water and a rag to wipe away the ash. Use your oven every day? You’ll need to self-clean more often—about 10 times a year. But don’t do it right before a major meal. The cycle’s high heat (800 to 850 degrees Fahrenheit)can cause problems, like a stuck door latch, that will require a repair.
For ovens that don’t clean themselves: According to professional cooks, take out the racks and spray the interior walls with a specialty oven cleaner every three months. Close the oven door, allow it for about two hours, then wipe the interior clean with paper towels. Remove any residue with a wet rag.
Remove the grates from the oven. Fill a tub or bucket with warm, soapy water and soak the grates for several hours. Anything coated on the grates will be easier to scrub off. Use a scouring pad to scrub the grates.
You should deep-clean your oven every few months, or as soon as it starts to smoke while you are cooking. An effective oven cleaning mixture is ¼ cup salt, ¾ cup baking soda, and ¼ cup water. Cover any bare metal or clog openings with foil so that they do not get damaged by the mixture.
- If you have an electric stove, remove the racks and put the oven on cleaning mode. When the cycle has ended, use a damp cloth to remove any residue left by the cleaning cycle.
Spread the mixture all over the inside of the oven and let it remain overnight. Use a plastic spatula to remove the mixture. Wipe the oven clean with a rag. Replace the racks when they are dry.
Fridge: Remove all food from the fridge. Sort through each item. Throw out any items that have expired or gone bad. If possible, do this before going grocery shopping so that the old expired stuff can be thrown out, thus making space for new groceries.
- Combine two tablespoons baking soda and one quart water. Dip a sponge in the solution, then wipe down the entire surfaces of the fridge, making sure to scrub out sticky stains
Wipe down every drawer and shelf, not just the main part of the fridge.
Wipe the solution away with a damp cloth. Dip a clean rag in water and wash away any residue left behind by the baking soda solution. Use a clean towel to dry each surface.
Leave a box of baking soda in the fridge. If your fridge smells bad, open a box of baking soda and leave it in the fridge. Baking soda absorbs odors and makes your fridge smell fresh.
Freezer: Clean out the freezer. First, unplug the refrigerator. After you have done this, remove your frozen items. Throw out expired items and put the rest in a cooler while you clean.
For cleaning solution, you can combine 1 cup of water, 1 teaspoon dish soap, and 1 teaspoon white vinegar. Shake the solution well. If possible, put the solution in a spray bottle so you can just spray the whole freezer.
Spray the freezer with the mixture. Be sure to dowse every surface. If you don’t have a spray bottle, dip a clean rag or sponge in the mixture and wipe down every surface. After the freezer has been wiped down, dry it off with paper towels. Plug the refrigerator back in and restore your frozen goods to their proper places.
5.0 How to get your kitchen clean and tidy
In this section, our objective is to present to you(wives, prospective wives and other audience) the various steps to be taken to get cooking environment (kitchen) clean and tidy. The various step(s) are the effective and efficient kitchen-cleaning-steps taught and used by Home economists and kitchen cleaning experts.
A lady tidying up the kitchen
Show me your kitchen and I'll tell you how neat and tidy you are. Many women, ladies, etc are so careless that if you visit their kitchens, the disorganization and condition of kitchen equipment is nothing to write home about. The odour that will greet you is like a hell. You claim that you are neat whereas your kitchen untidy or dirty.
As some would say, nothing says "good morning!" like a clean and sparkling kitchen. Cleaning the kitchen may seem a daunting task and achieving cleanliness in the face of an endless parade of hungry family members is another matter. Keeping kitchen tidy and clean being a constant challenge should not be an excuse of leaving a kitchen untidy or dirty.
Do you enjoy cooking in an untidy or dirty environment? I think the answer everybody would wish is NO! So make it "No" by letting cleaning up your kitchen one of your habit. Having everything in its proper place makes prepping, cooking and even cleaning easier and more fun.The advice is that you should, as a matter of fact, break up the kitchen cleaning task into manageable sections. Add some great music(to keep yourself motivated and entertained) and you'll be coasting your way through the cleaning task. Make cleaning up the kitchen a family affair. Divide the steps between your family members, and you really can have the kitchen done in a short time. Train your family members to clear and rinse their own plates after each meal. This simple act takes little time for each person, but saves so much time for the dish person later. Run a sink of hot soapy water before food preparation begins. As mixing bowls, cutting boards, knives, etc, become dirty, quickly wash them up to prevent food from drying and sticking. It will take the stress out of cooking and you won’t be left with a pile of dirty dishes when you’re done!
5.1 Some of the things you will need to clean up your kitchen
- Dish soap
- Kitchen cleanse
- Glass cleaner
- Vinegar
- Ammonia
- Baking soda
- Broom
- Cloths or rags
- Kitchen spray
- Disinfectant
- Sponge for washing dishes
- Paper towels
- Floor cleaner
- Mop
- Bucket
- Abrasive sponge or steel wool
- Floor squeegee
- Vacuum
5.2 Steps to take when cleaning your kitchen
Clear the counters of anything that needs to be cleared; put away all of the items that belong in the kitchen but are not in their proper place, and then move on to gathering all the items that do not belong in the kitchen(e.g straggling mail cookbooks, etc). Put all these items into a basket to be put away later (or if you have a helper, enlist their help with this.) Do not stop working on the kitchen to take these misplaced items to their homes.
Start at the sink; let the sink be filled with hot water and a few squirts of dish soap. Drop in items that need soaking, like the dish drainer, pans, bowls, crisper drawer, the dish rack, and the microwave turntable. Put all of the dirty dishes in the dishwasher.
Wash all the dishes, either by rinsing dirty dishes and cups, and put them in the dishwasher or washing them in the sink. After washing the dishes, cups, etc the sink or dishwasher needs to be cleaned too. In other words, place the items that have been soaking in the sink into the dishwasher or wash by hand.
Remove things in the refrigerator, tossing anything that has expired or gone bad. Throw dirty food-storage containers into the sink to soak. Cleaning solution. Combine 1 cup of water, 1 teaspoon dish soap, and 1 teaspoon white vinegar, or combine two tablespoons baking soda and one quarter of water. Shake the solution well. If possible, put the solution in a spray bottle so you can just spray the whole freezer. Working from top to bottom, dip paper towel or a rag spritzed in the solution(or in a non-toxic all-purpose cleaner), then wipe down the entire surface of the refrigerator(including the shelves), making sure that all stains are scrubbed out. That is, you have to wipe down the shelves, drawers and main parts of the refrigerator. Wipe the solution away with a damp cloth. Dip a clean rag in water and wash away any residue left behind by the baking soda solution. Use a clean towel to dry each surface.
Note: Leave a box of baking soda in the fridge. If your fridge smells bad, open a box of baking soda and leave it in the fridge. Baking soda absorbs odors and makes your fridge smell fresh.
Cleaning of fridge
Dust the high zones, knocking dirt and debris to the floor, where they will be swept up later. Using a telescoping duster, start right above the sink and work your way around the room, cleaning upper corners, light fixtures, and tops of cabinets. Don’t forget the top of the refrigerator. When you’re back at the sink, you’re ready to move on.
Clean your cabinets out often. Throw expired or unwanted items away. Clean the upper cabinets and anything else on the walls, including a mounted microwave. Spray the microwave interior with all-purpose cleaner and let sit for two minutes. With a damp, soapy cloth, wipe down the exterior. (If it’s stainless steel, use a cloth moistened with diluted white vinegar, instead of soapy water, to clean any fingerprints.) Next, wipe the doors and the pulls of the upper cabinets and anything else (frames, hooks, vent grates) you encounter as you circle the room. With a fresh damp, soapy cloth, wipe down the backsplash if you have one.
Wipe the burners. You have to clean your gas or electric burners every now and then. Gas burners can be removed and washed by hand with warm water and soap. If you are lucky to have gas burners that can go into the dishwasher, throw them in there after you scrub off excess food. For electric burners, wipe debris with a moist sponge. The type of grate determines how you wash your burners. If you have an uncoated grate, use a scouring pad to clean the grate. If you have a coated grate, use a soft sponge.
Wipe the outside of the vent hood. Use a soapy cloth to clean the vent hood. Wash away the suds with a damp cloth, then dry with a dry cloth. Once a month, remove the vent filters and soak them in warm, soapy water. Gently scrub to clean, then let them dry thoroughly before putting them back. If you have a stainless steel hood, use a cleaning product meant to be used on stainless steel.
Oven and other kitchen equipment
Clean your oven thoroughly, either every few months or as soon as it starts to smoke while you are cooking. According to experts, an effective oven cleaning mixture is ¼ cup salt, ¾ cup baking soda, and ¼ cup water. Cover any bare metal or clog openings with foil so that they do not get damaged by the mixture. Clean the grates of the oven; remove the grates from the oven. Fill a tub or bucket with warm, soapy water and soak the grates for several hours. Anything coated on the grates will be easier to scrub off. Use a scouring pad to scrub the grates. If you have an electric stove, remove the racks and put the oven on cleaning mode. When the cycle has ended, use a damp cloth to remove any residue left by the cleaning cycle. Spread the mixture all over the inside of the oven and let it remain overnight. Use a plastic spatula to remove the mixture. Wipe the oven clean with a rag. Replace the racks when they are dry.
Wipe down your microwave, use warm, soapy water and a sponge to wipe any splatters inside your microwave. For really tough stains, use a mixture of 2 tablespoons of baking soda and 1 quart of water. Rinse with clean water, then dry with a clean rag Back to the microwave. Your two minutes are up. Wipe the solution from the inside using a dry cloth. It’s OK if crumbs fall to the stove or the floor.
Spray the stovetop with all-purpose cleaner and let sit for a few minutes. For stubborn stains, add a powdered scrub that won’t scratch.
Load the dishwasher with the items soaking in the sink, or hand wash them. Don’t drain the sink just yet.
Wipe the stovetop with a clean, dry cloth and, again, just let crumbs fall to the floor. It’s more efficient to get them at the end. When you’re finished, swap out the cloth to keep grease from transferring to another surface.
Clean the coffeemaker, toaster, stand mixer, and other small appliances from top to bottom, using glass cleaner or a multisurface formula (spray the cloth rather than the appliance) or a cleaning wipe. Dip drip trays or crumb catchers in the sink’s leftover warm, soapy water, then rinse and dry.
Scrub the countertops with small, circular motions, using a cleaner formulated for your surface.
Get the fridge doors, the front of the dishwasher, and the oven with a cloth dipped in clean, sudsy water (or diluted white vinegar if a door is stainless steel). Pay attention to the handles and the edges. Use a soft toothbrush or a cloth-wrapped spatula to degrime tight spots, like the folds of the refrigerator seal. Next, clean the sides of the dishwasher door with an all-purpose formula or a cloth dipped in a solution of hot, soapy water and white vinegar. (You can use this mixture to clean the stovetop and the countertops, unless they are marble, granite, or some other porous stone.)
Clean the lower cabinets and drawers with a damp, soapy cloth. Wipe them down with a wet rag and dry them thoroughly to avoid any color distortion. If you have wooden cabinets, consider using a cleaning supply specifically made for wood.
Drain the sink and rinse with hot water, to avoid mold or bacteria growth. Buff the basin with a mild abrasive cleanser(like baking soda, etc) and a microfiber cloth. Wipe the basin and other fixtures; wipe down the faucet and the handles. Rinse with hot water again( including the edges of the basin).
Clean around the faucet. To clean hard to reach crannies of the faucet, use a toothbrush dipped in warm, soapy water. Buff out any water spots left behind with a dry cloth.
Get rid of mineral deposits. If your water has a high mineral content, you may notice a mineral deposits. To get rid of these deposits, combine one part water with one part white vinegar. Gently scrub away the deposit with a rag. Rinse the area and let it dry.
Keep your garbage disposal working properly. If your sink is having a hard time draining, run the garbage disposal to get rid of anything that might be lurking down there. Its important to sanitize your disposal once in a while as well. Make frozen cubes of vinegar in an ice tray, drop them down the disposal, then pour boiling water into it as you run the disposal. This will also sharpen your garbage disposal’s blades.Consult appliance manuals on the best way to clean small appliances. While you can simply wipe each part of an appliance (aside from the electrical part) you should always consult the manual that came with the appliance. Appliances you should clean include: your toaster, your coffee maker, your blender, your coffee grinder, etc.
Keep all of the appliance parts together; when you clean your appliances, make sure you know where each part goes. Do not lose any parts of the appliance. Clean each appliance one at a time so as not to get confused.
Empty the trash, give the inside of the can a quick wipe down with a wet rag before replacing the bag; swiping the inside of the can and the interior of the top with a cleaning wipe before replacing the bag.
Sweep the floor with broom(and dust-pan) or an electro-static dry duster, like a Swiffer Sweeper. Before you deep clean your floor, sweep any specks of dust, crumbs, and garbage that might be on the floor. Get right up to the baseboards and under the cabinets, where crumbs can hide. Pull out appliances to reach the spaces near the walls. Follow with a mop (or a steam cleaner, if you have one), starting at the corner farthest from the room’s entrance, and use a bucket. (Dipping a mop in the sink could contaminate items that ultimately end up in your mouth.) Dump the dirty water outside or down the toilet, to avoid contaminating your clean sink.
Put everything back in its proper place. After you have finished cleaning, put all cleaning supplies back in their proper place so that you don't trip over them.
Take out the trash. Last of all, take out the trash. You should do this last because while you are cleaning you will undoubtedly find things you will want to throw away. Wash the trash can with soap and water. Replace the bag with a new one.
5.3 Things to always remember
- Replace cleaning materials such as rags and sponges, to avoid contamination.
- Play music while you clean
- Clean the kitchen frequently so you don't have to do big jobs.
- Use a disinfectant such as Lysol, 409, or Fantastic.
- Cover the tops of your kitchen cabinets with wax paper if they do not go all the way to the ceiling; it will collect grease and dirt. When dirty, just discard and replace.
- To avoid creating a poisonous gas, never mix products that contain bleach with products that contain ammonia.
- Keep all cleaning supplies and chemicals away from children and pets.
- Never cook and clean at the same time; poisons may contaminate food.
- Don't use bleach on wooden floors.
5.4 Other tips from kitchen management experts
- Have a place for everything. It's much easier to use a utensil or appliance, clean it and put it away when it has a home. For instance, you can have a special drawer that is used just for foil, plastic wrap and parchment paper. Those items are always easy to find, and are put away after each use because they have a special home.
- Don't mix ammonia and bleach because it will create toxic fumes.
- Identify spots in your kitchen that accumulate clutter and take a few minutes every day to clear those spots and place objects in their correct homes.
- Try to end each day with a clean, empty kitchen sink. Run the dishwasher before you go to bed and unload it first thing in the morning.
- A sponge is actually a great way to spread germs. I prefer using paper towels, discarding them after cleaning each surface, to totally prevent cross-contamination.
Quick Fixes
- To quickly clean burned food on a pan, add some dish soap and 1/2" of water. Bring to a boil, then let the liquid cool in the pan. The burned food will be easy to remove.
- When food spills over and burns on the oven floor, sprinkle a handful of salt on the mess. The smoke will be reduced and the spill easier to clean after the oven cools. You can add some cinnamon to the salt to help reduce odors.
- To clean your microwave oven, mix together 2 Tbsp. of lemon juice or vinegar and 2 cups of water in a 4 cup glass microwave safe bowl. Microwave on HIGH for two to three minutes. Carefully remove the bowl and wipe the microwave with paper towels. Repeat as necessary.
- To clean sluggish drains, pour 1/2 cup baking soda down the drain. Add 1/2 cup white vinegar and cover the drain. Let this mixture foam for a few minutes, then pour 8 cups of boiling water down the drain. to flush it. Do not use this combination after using any commercial drain opener or cleaner.
- You can drop lemon or lime pieces through the garbage disposal every few days for a clean fresh smell. To freshen the garbage disposal, sprinkle a couple of tablespoons of baking soda down the drain, drop in two ice cubes and turn it on. Then run the hot water for a few minutes while the disposal is working.
- If plastic from the bread wrapper melts onto your toaster, use a little nail polish remover to get it off. Let the toaster cool before you try this.
- Clean your coffee maker every few weeks by filling the water reservoir with equal parts white vinegar and water and putting it through the brew cycle. Then use clean fresh water and repeat the brew cycle to rinse the machine. Repeat with fresh water two more times.
- If you don't have a self-cleaning oven, scrape up any large spills, then spray cleaner inside the oven, close the door and let it sit overnight so the cleaner has time to work.
- For glass cooktops, there are special commercial cleaners that work well. Use them with a hard plastic scraper to remove burned-on food. Clean your glass cooktop as soon as it cools to avoid having to scrub burned food.
- To clean a blender, squirt a few drops of liquid soap into it, fill halfway with warm water, cover and blend away the mess. Rinse and repeat if necessary. You can also use this method for food processors.
- For lime and mineral deposits on your kitchen sink faucet, wrap vinegar-soaked paper towels around faucets for about an hour. This breaks down the mineral scale, and the chrome will be clean and shiny after buffing with a dry paper towel.
- If you don't have a self-cleaning oven, place racks in the bathtub with about 1/2 cup dishwasher detergent and cover them with several inches of warm water. Let the racks soak for 45 minutes, then rinse and dry.
- For your own window washing solution, mix 1/3 cup vinegar and 1/4 cup rubbing alcohol in a 1 quart spray bottle. Fill up with water.
- Dry baking soda cleans chrome perfectly.
- Cream of tartar and water mixed to a paste will clean porcelain.
- A paste of baking soda and water will clean coffee stains.
- Plain liquid Ivory soap mixed with water is one of the best all-purpose cleaners. You can keep this solution in a spray bottle, but only use a bit of soap or the mixture may become too foamy to spray.
- Use a cut lemon half sprinkled with salt to clean copper.
- Dissolve 1/4 cup baking soda in 1 quart of warm water for a good general cleaner.
- Clean up spills as they occur so you won't be faced with one huge cleaning session.
- Any tool or appliance which doesn't get used during a week of cooking should be cleaned and stored to save counter and cupboard space and cleaning time.
- It's easier to clean a grill if you do it after each use. Also oil the grill rack before each use to make cleanup easier.
- Wash as you go. Fill one half of a double sink or a separate waterproof tub with hot soapy water and drop in utensils as you use them. Food won't dry on the utensils and cleanup will be a breeze.
- Once every 7-10 days, remove all the food from your refrigerator, wipe down the inside with warm soapy water, clean all the shelves and trays, then replace the food. As you work, check expiration dates and discard food past those dates. Place an open box of baking soda in the back of the fridge.
- Once a month, remove all the food from your pantry, wipe down with a clean damp cloth, check for spoilage and expiration dates, then replace items in their designated places.
5.5 Making your own cleaning solutions
5.6 Prevention
6.0 Kitchen Safety Rules
It is very important to observe all safety rules in every working place, kitchen inclusive. Kitchen safety is a priority, and its importance can't be overemphasized. Planning and preparing for kitchen safety is an essential part of good kitchen organization, and observing its basic rules is a good habit to develop. Think about it: knives! fires! bacteria!, etc.
One admitted in the hospital because of failure to observe safety rules
Observation or implementation of safety rules, generally, prevents or reduces injury and death at working place. Specifically, kitchen is a dangerous place to work in; not only are you working with hot surfaces and boiling liquid, but you're handling sharp knives and utensils that can injure you in a second.
Safety signs
For these reasons, I advise that you take safety in a working place( and kitchen in particular) very serious; try to observe or follow safety rules while working in the kitchen or operating kitchen equipment. Lives or safety(and properties) of our audiences (wives, prospective wife's, husbands, bachelors, etc) are paramount to me. Hence, there is need for us to discuss about kitchen safety rules in this section.
6.1 Basic rules of kitchen safety
* Be careful about sharp edges of scissors, broken glass, potato peeler, etc.
* Never cook while wearing dangling jewelry, a bracelet can get tangled around pot handles.
* Always wash your hands and dry them well, as wet hands can be slippery.
* Also wash your hands before handling food and after handling meat or poultry, as hands can be a virtual freight train of bacteria.
* If you are using candles in the kitchen, don’t leave the room (or home) while they’re burning. Make sure they are in a safe place and are in flame proof containers.
* Put a childproof lock not only on the cabinets with your medicines and cleaning supplies, but also your oven.
* Kids and pets should be kept out of the kitchen; children and pets do not belong in the kitchen. Unless the kids are helping you or learning how to cook, keep them out of the area. Not only can kids and pets be a distraction, but they can easily hurt themselves by getting into raw food, pulling hot pots down, and tripping you while you're carrying something heavy.
When you want to teach your kids about cooking be sure to start with simple recipes that don't involve a lot of cutting, heat, or appliances. Don't hold a baby or child
* Don't put knives or other sharp objects in a sink full of water, as someone could deep hand(s) in and get hurt.
* Be certain that walking areas are always clear of toys and other items.
* Keep matches and lighters in high places where curious little hands can’t reach them.
* Lack of concentration can cause casualties in the kitchen, hence, don't answer or talk on phone while cooking.
* Wear Shoes and Safe Clothing; avoid wearing inappropriate clothing while cooking, that is, loose sleeves and sweaters. Sleeves should not be long and flowy. Do not wear anything flammable, and avoid synthetic clothing, which can melt onto your skin if it catches on fire. Wearing shoes, good sturdy shoes, is essential to kitchen safety.
* Keep dish towels, pot holders and oven mitts away from the stove, to prevent them from catching fire.
* Keep electrical cords away from the stove top, oven and sink.
* Never add water to a pan with hot oil in it, it could splatter and burn someone.
* keep long hair tied back; you don’t want anything accidentally catching fire (not to mention hair ending up in the food!).
* Don't rush: Rushing around the kitchen will almost guarantee accidents. Unless you're a professional, cut food slowly, do not run from station to station, and take your time when moving hot pots and pans. Saving a few minutes here and there will be negated if you need to make a trip to the doctor's office.
* Keep cabinet doors and drawers closed so you won't bump into them.
* Also never try to bake or cook if you are under the influence of alcohol or medications, or are very sleepy.
* Always use Hot-pads; use them for any bowl, pot, or pan that has been in an appliance. It's especially important to use these items on bowls you are pulling out of the microwave oven. Even microwave-safe bowls can get quite hot, and it's easy to burn yourself. And if a hot pad or oven mitt gets wet, don't use it until it dries. A wet pad or cloth will easily transmit heat.
* Don't stir hot things near or towards your body, to avoid getting your body burnt way From Your Body.
* When working with pots on the stove, be sure to hold the handle while stirring to prevent the pot from slipping off the burner.
* Learn how to use knives: Learn how to use knives and treat them with respect. Knives should always be sharp; learn how to chop and slice as chefs do, holding the food with your non-dominant hand, fingers curled under. Go slow until you are confident, and always pay attention.
How to handle Knives(in detail): (a) Always cut away from your body when using a knife. It can slip and cut you, (b) Always use a cutting board, (c) Protect your counter tops, (d) Keep blades sharp, (e) Keep knives clean (including handle) – slippery handles can cause injuries, (f) Don’t put knives in a sink of soapy water – they may not be seen and accidents can occur, (g) Wash and dry carefully keeping sharp edge away from your hands, (h) Always lay them flat, never on the back or edge, (i) Don’t attempt to catch a knife as it falls – better it hits the floor than cut your hand, (j) Wash knives with warm soapy water after each use.
* If you can't quite reach the countertop, use a sturdy stool or wooden step to help.
* Store knives in a wooden block or in a drawer, where they are surely out of the reach of children.
* Always pick up knives by their handle and do not point them at anyone.
* Know your equipment and handle it properly; read instructions that come with appliances and understand how to use them. Never use an appliance that has a frayed cord, and keep small appliances dry and away from water. And never use your fingers to release something caught in food processor blades or mixers.
* Be careful with the blades on food processors and blenders; they can be very sharp and can cut you if you just brush against them.
* Make sure all wires, cords and plugs on your appliances are not frayed and that the plugs have 3-prong grounded connections. This would include coffee makers, toasters, blenders, microwaves, mixers, etc.
* Don’t use extension cords; you can obtain a junction box that has built-in GFI (ground fault interrupters). This will allow you extra plug in space and the GFI will kick in if there is a power shortage. Helps avoid water/electrical shock accidents.
* Get rid of any appliance that is broken or damaged, new ones are very cheap these days. If a new one would bust your budget, try garage and tag sales (just make sure you’re not buying somebody else’s broken appliance).
* Never stick a fork in a toaster to retrieve trapped toast – you may get shocking result.
* Let appliances cool down before cleaning them. And don't use an appliance for a purpose it is not made for.
* Clean up spills promptly to prevent accident in the kitchen; having water, food, and grease on the floor will almost guarantee a fall.
* Watch out for cooking sprays too. If they are sprayed on the floor, the surface will become very slippery. You can hold the pan you are spraying over the sink so any over spray will not land on the floor.
* Know your limits when lifting; lifting a hot pot of boiling pasta is one of the most dangerous of kitchen techniques. Lift using your knees and back, and know your limits. Ask for help if you need to move or transfer something heavy.
* Watch out for steam; steam can burn just as easily as boiling liquid or a hot burner. Be especially careful around covered microwaved foods, and foods that have been cooked in packets. Open these packages away from your face, and remember to use hot pads. And when you lift a cover off a boiling pot, pull the cover toward you so you don't burn your hand with steam.
* Learn how to extinguish fires; always have a fire extinguisher handy in or near your kitchen, and be sure that you know how to use it before you need it.
Know a little bit about different fires. Never try to extinguish grease and electric fires with water; salt, baking soda, flour or a pan cover work best. Smothering a fire by removing air is the best way to put most out. Use a pot cover, baking soda, or salt, not water.
A fire in the microwave can be put out just by turning the appliance off and keeping the door closed. A fire in the oven should.
* Keep emergency numbers handy, for instance 911(which has only three numbers) is easy to remember, compared to phone numbers to Poison Control which might take longer.
* Be careful around stove burners; always keep pot handles turned away from the front of the stove; it's too easy to accidentally brush against them and spill hot food on yourself. Never reach over a hot burner to another pan. Push back your sleeves when cooking food on the stove top. And keep pot covers handy to smother flames.
* Check furniture, curtains, dish towels, etc. to be sure they are not blocking heaters or vents.
* Don’t leave the kitchen with pots & pans cooking on the stove. Make sure to turn off burners as soon as you take the pot off; never leave the house when food is cooking or baking, except for a slow cooker. You can put slow cooker on a cool stove top just so it's on a heatproof surface. Food can quickly go from browning to burning to bursting into flame. If there are children or pets in your household, make sure an adult is in the kitchen at all times. Accidents happen in seconds.
* Store cleaning supplies and all chemicals in a safe place. Use safety latches.
* Stop, drop and roll; learn personal safety and fire safety. Teach your children about 'stop, drop, and roll' if their clothing catches on fire. In fact, teach your kids to respect the kitchen, fire, and heat. Nothing in the kitchen is a toy.
* Keep a First Aid Kit in the Kitchen; most people keep a first aid kit in the bathroom. One belongs in the kitchen as well. Make sure it's stocked with up-to-date equipment, including gauze, burn salve, scissors, and the phone number for your doctors and nearby hospitals.
* Separate raw meat and poultry from other items whenever you use or store them. This precaution avoids cross-contamination of harmful bacteria from one food to another.
* Don't put cooked food on an unwashed plate or cutting board that held raw food; always use a clean plate.
* Before leaving the kitchen, check that the oven and burners are all turned off.
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