Learn to Cook Well and Safely for Yourself- ST4T Food and Nutrition
- ST4T
- Sep 16, 2021
- 4 min read
Updated: Oct 10, 2021
5 Mistakes Most Beginner Cooks Make (Part 1)
Learning to cook can feel overwhelming, especially in the beginning, so START SIMPLE, take your time and PLAN AHEAD! You've got this!!
Here are just a few practical TIPS that can help you cook safely and make your kitchen adventures more enjoyable!
Set up your kitchen in the best way that works for you. Frequently used items (utensils, glasses, plates, etc.) should be made easily accessible and less used items can be kept in lower cabinets, back of drawers, etc.
Start with a clean kitchen. Having countertops clear makes it easier to spread out.
Bring together all the cooking supplies you will need.
Sweep/mop up any spills as they happen, but be careful not to let floor trash get into the recipe being prepared. Once the meal and clean up is finished, sweep and mop kitchen floor to minimize rodent or insect infestation. If possible, hang mop outside so it can dry and not mildew
Dishwashing Tips
Wash and put away any dishes that are not being used for the recipe. Rinse sink and make fresh dish water before you start. Rinse dishes as they get dirty and there will be minimal clean up at the end. Wash dishes as you go, as much as possible.
Hot water, cloth or sponge and dish soap can usually clean most dishes. Start with the dishes that touch your lips first- glasses, utensils, plates, bowls. Dry utensils with the handle side down in drainboard and the part that touches your lips up, to air dry.
NEVER put a sharp knife in dishwater and leave it there. When washing sharp knives ALWAYS hold knife in one hand while washing with the other hand. You cannot see knives that are underwater, and they will cut you.
After washing, rinse dishes in clear water and air dry in drain board.
Any utensil or item used for preparing raw meat must be washed at the end, after the other dishes are done, to prevent food-borne illness. Wearing rubber gloves, add 1 capful of bleach to dishwater and scrub items touched by the meat.
Once dishes are done, drain sink(s) and clean, wipe dry. Dirty towels can be hung wherever washer is located
Using paper towels, use spray bottle containing a bleach cleaning solution to wipe counters, etc.
PREPARING A RECIPE
If a recipe calls for eggs or butter, bring them to room temperature before using, if possible.
Before you start preparing a dish or a meal, make sure you have all the ingredients you will need. Keep all ingredients for a recipe together in one place. As you use each ingredient, put it in a separate place on the countertop as a reminder to yourself that you have already added that ingredient to the recipe. If you get distracted, you will always know exactly where you are with a recipe and what ingredients you have already used.
Follow the recipe and start small- follow directions exactly and make only enough for one meal. Use the ingredients called for, with no substitutions. Wait to double a recipe until you know that you like it. Once you have mastered this recipe, you can substitute, but only one substitution at a time until you know how the changes will affect the dish.
SUBSTITUTIONS:
Learn about different types of Cooking Oils and nutritional content
- Olive oil can be substituted for vegetable oil, but is a heavier oil
- Butter can be substituted 1:1 for margarine
- Cooking spray can be used to coat pans rather than butter
- Half of all purpose flour can be substituted with whole wheat flour, but you may need to increase liquid ingredients slightly, since whole wheat is a denser flour
- Don't have brown sugar? Make you own by blending 2-3 tablespoons molasses with 1 cup white sugar
Safety Tips
Food Safety Tips for Cutting Boards
Observe proper cutting order: When you prep, cut raw fruit and vegetables first, and then cut raw meat, poultry, and fish second. This helps you avoid cross-contamination. Cutting ready-to-eat foods on a cutting board that recently had raw meat, poultry, or fish on it can easily spread bacteria that cause food-borne illnesses.
Clean your board right after cutting any food. It’s a good practice to thoroughly clean your board right after cutting any food. It’s safer, makes cleanup easier, and keeps flavors from penetrating the board (giving you the dreaded garlic-infused apple chunks). You can clean any cutting board by washing it with hot, soapy water after each use. Rinse well and air dry, or dry thoroughly with clean towels.
Sanitize occasionally: To sanitize cutting boards, the USDA recommends a solution of 1 tablespoon of regular-strength liquid chlorine bleach per gallon of water (this solution will be effective for 2 weeks, and no longer). Wipe the cutting board liberally with the solution and allow it to stand for several minutes. Rinse well with water and air dry, or pat dry with a clean towel. Check out this post on how to clean and care for wood cutting boards, specifically.:
Have one specific non-wood cutting board for meats and always clean with a bleach mixture after cutting/preparing meat. You can purchase color-coded silicone cutting boards from most grocery stores and super-centers. Have one specific cutting board for vegetables and fruits. NEVER store wet cutting boards, make sure they are dry before putting away.
Learn More about Cutting Boards from: https://www.simplyrecipes.com/a_guide_to_cutting_board_materials_and_which_one_to_choose/
MEASUREMENTS
DRY MEASUREMENTS
tsp or t = teaspoon
Tbsp or T = tablespoon
3 teaspoons (tsp.) = 1 tablespoon (T.)
8 ounces (oz.) = 1 cup (c.)
2 cups (c.) = 1 pint(pt.)
16 ounces (oz.) = 1 pound (lb.)
LIQUID MEASURE
8 ounces (oz.) = 1 cup
2 cups (c.) = 1 pint (pt.) = 16 ounces (oz.)
2 pints (pts.) = 1 quart (qt.) = 32 ounces (oz.)
2 quarts (qts.) = ½ gallon (gal.) = 64 ounces (oz.)
4 quarts (qts.) = 1 gallon (gal.) = 128 ounces (oz.)
60 drops (gtts) = 1 teaspoon (tsp)
FOOD IS YOUR BEST MEDICINE
MORINGA-
Superfood of the World
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