Kitchen Basics. I. Equipping Your Kitchen

Kitchen Basics I. Equipping Your Kitchen The Refrigerator What do I store inside? Whether you live in an apartment, house, or dorm room, cooking req...
Author: Lambert Gaines
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Kitchen Basics I. Equipping Your Kitchen

The Refrigerator

What do I store inside? Whether you live in an apartment, house, or dorm room, cooking requires a refrigerator. It does not have to be full size, a small one will do. The refrigerator is where you store any of your food items that are perishable. These items include: • Animal products (turkey, beef, eggs, fish) • Dairy products (milk, cheese, yogurt) • Tofu • Butter • Most fruits and vegetables Other products such as sauces, condiments, salad dressings, and peanut butter typically need to be refrigerated after they are first opened. If you are unsure, check the food label for storing instructions. Get into the routine of checking labels on food products because they provide you with other helpful information such as the product’s nutrition facts, expiration date, and ingredients.

Can you over-pack a refrigerator? Yes, a refrigerator may be packed too full, which raises food safety concerns. Space food items in your refrigerator and freezer so cold air can freely circulate. In order to keep food in a safe temperature zone, your refrigerator should be kept between 35- 40˚F. Extremely cold temperatures should also be avoided since food will often freeze and become offensive tasting. Be careful to avoid storing food for long lengths of time in the refrigerator. Refrigerating food does not prevent bacteria or mold from growing, it simply slows the process down. With that in mind, maybe it’s time to clean out some of the food that could be considered an entry to a 7th grade science fair.

How can I keep food stored safely in the refrigerator?

After grocery shopping, refrigerate food as quickly as possible. Do not run errands or meet a friend for lunch after shopping because you run the risk of leaving food in the temperature danger zone of 40-140˚ for too long leading to rapid bacteria growth. Food cannot remain in this zone for more than four hours. This includes shopping, unloading, thawing, and preparing food. It is important to store raw meat, fish or poultry on the lowest shelf in the refrigerator. Be sure to wrap or place them in separate plastic bags and then place them on a plate or tray to keep leaking juices from dripping on other foods.

Where should you store fresh produce and how long will it last? Most raw fruits and vegetables can be stored in the refrigerator. However, foods like avocados, bananas, and pears ripen best at room temperature. While oranges, pineapples, cantaloupe, honeydew, potatoes, sweet potatoes, eggplant, rutabagas, and hard-rind squash are kept best in a cool, dry cupboard or pantry away from kitchen chemicals and direct sunlight. Produce should not be washed before storing because the moisture may promote growth of mold. Instead, wash produce with water right before cutting, preparing and serving. Visit the National Food Safety Website (www.foodsafety.gov) for information about storing fresh produce.

The Freezer

What do I store inside?

The freezer is typically the cold department located on top of the refrigerator. This is where you store: • Frozen pizza • Frozen vegetables • Ice cream • Microwave meals • Popsicles • Fresh meats (that you don’t plan on eating within a couple of days) The temperature should be kept below 0˚F to prevent food from spoiling. A good way to verify the freezer is maintaining the correct temperature is with a thermometer (often there is one located inside). Another quick method is checking the food for signs of thawing or looking to see if the ice trays are not freezing.

Helpful storing suggestions It is also a great place to store meat, chicken, or fish if you don’t plan on eating it within the first couple of days of buying it. To save time preparing in the future, after grocery shopping, separate meat into single portions by wrapping in aluminum foil, freezer paper or placing in airtight freezer bags (i.e. one chicken breast). This way you will only have to defrost the needed amount of food your recipe requires.

When should food be eaten?

Frozen meat should be cooked and eaten within two days after defrosting. Don’t try to re-freeze an item that sat out on the kitchen counter at room temperature for any length of time because this is the ideal environment for harmful bacteria to grow. It is best to throw away the questionable food item even if it appears good than to risk the chance of food poisoning.

How do I thaw meats safely? Caution! Meat should never be thawed on the counter top in the danger temperature zone 40-140º. Why? Remember, this is the ideal temperature zone for bacteria and other pathogens to grow and spoil food, which may result in food borne illnesses. • Thaw food in the refrigerator at 40˚ or less. • Submerge food in running potable water at a temperature of 70˚ or less. • Meat may be thawed using the microwave only if it will be cooked immediately after. • Food may be thawed as part of the cooking process as long as food reaches minimum cooking temperature.

The Stove A stove is divided into two parts: the range (the top unit) and oven (the bottom unit). The range holds burners, which cook food by generating heat through gas or electricity. • Range: use to poach, steam, sauté, boil, and simmer • Oven: use for baking, roasting, broiling, grilling (top shelf) • Broiler: use to broil or grill

The Microwave Oven Used for cooking fresh or frozen foods and reheating cooked food. Only use containers that are safe to use in the microwave. Do not use plastic containers, pottery, aluminum foil, or metal in the microwave as chemicals may leach out into your food. After cooking, stir the food to make sure the heat is evenly distributed as food can be extremely hot in certain areas.

Essential Kitchen Supplies Whether you will be cooking in a dorm, apartment, or house you need basic kitchen supplies. It is recommended that you invest in higher quality pots, pans, and knives for improved safety, easier use, and more even cooking. This does not mean you need to head to Williams Sonoma for kitchen equipment. You can easily find a variety of better supplies for reasonable prices in stores like Target or Bed, Bath, and Beyond. Quality is not as important in other supplies like glassware or measuring tools. You can easily pinch pennies by shopping at garage sales, flea markets, or on the Internet. Essential Kitchen Supplies Checklist For the dorm room:  Liquid and dry measuring cups

 9” x 9” baking dish

 2 microwave-safe mixing bowls (1 small and 1 large)

 2 sharp knives (1 paring and 1 butcher)

   

   

Measuring spoons Rubber spatula Bottle opener Aluminum foil

Small cutting board Wooden spoon Can opener Potholder

 Ziplock bags  Dish washing soap (Anti-bacterial)

 Plastic wrap  Small hand grater

 Dish washing brush

 Paper products (towels, plates, utensils, napkins)

For the full-size kitchen: Everything listed above PLUS…  10” non-stick fry pan  2 or 3 quart saucepan  Colander  Vegetable steamer  Toaster  Dishes  Glasses

 Silverware

Extra Items:  Toaster oven  Coffee maker  Muffin tins  Loaf pans

   

 George Foreman’s Grill

Tea kettle Garlic press Cake pans Blender

How long should foods be stored? Eggs Fresh, w/ shell Raw yolk, whites Hardboiled Opened Egg Substitutes Unopened Egg Substitutes Milk Fluid milk Cheese Hard (cheddar, parmesan, romano) Soft Ground Meat & Hamburger (uncooked) Hamburger Stew Meats Ground turkey, lamb, pork etc. Hot Dogs, Sausage, Bacon Hotdogs, Unopened package Hotdogs, Opened package Sausage, raw Smoked breakfast links, patties Ham Ham, cooked whole Ham, cooked slices Fresh Meats (uncooked) Steaks, beef Chops, pork Chops, lamb Roasts, beef Roasts, lamb Roasts, pork Meat Leftovers (cooked) Cooked meat dishes or meats Gravy and meat broth Fresh Poultry (uncooked) Chicken or Turkey, whole Chicken or Turkey, pieces Giblets Cooked Poultry Fried Chicken Poultry Dish Pieces, plain Pieces, w/ gravy or broth Chicken nuggets Fish

Refrigerator (40˚F) 3 weeks 2-4 days 1 week 3 days 10 days Refrigerator (40˚F) 5 days after date on container Refrigerator (40˚F)

Freezer (0˚F) Don’t Freeze 1 year Don’t Freeze Don’t Freeze 1 year Freezer (0˚F) Don’t Freeze Freezer (0˚F)

1 month

Don’t Freeze

1 week

Don’t Freeze

Refrigerator (40˚F)

Freezer (0˚F)

1-2 days 1-2 days 1-2 days Refrigerator (40˚F) 2 weeks 1 week 1-2 days 7 days Refrigerator (40˚F) 7 days 3-4 days

3-4 months 3-4 months 3-4 months Freezer (0˚F) In freezer wrap, 1-2 months In freezer wrap, 1-2 months 1-2 months 1-2 months Freezer (0˚F) 1-2 months 1-2 months

Refrigerator (40˚F)

Freezer (0˚F)

3-5 days 3-5 days 3-5 days 3-5 days 3-5 days 3-5 days

6-12 months 4-6 months 6-9 months 6-12 months 6-9 months 4-6 months

Refrigerator (40˚F)

Freezer (0˚F)

3-4 days 1-2 days

2-3 months 2-3 months

Refrigerator (40˚F)

Freezer (0˚F)

1-2 days 1-2 days 1-2 days Refrigerator (40˚F) 3-4 days 3-4 days 3-4 days 1-2 days 1-2 days Refrigerator (40˚F)

1 year 9 months 3-4 months Freezer (0˚F) 4 months 4-6 months 4 months 6 months 1-3 months Freezer (0˚F)

Fresh Smoked Oysters, scallops, shrimp Lunch Meats Unopened package Opened package Miscellaneous Store-cooked convenience meals Store-prepared (or homemade) salads Pre-stuffed meats Commercial brand vacuum-packed dinners w/ USDA seal Jelly, peanut butter, ketchup Mayonnaise Mustard, soy sauce, Worchester sauce Salad Dressing Salsa

1-2 days 1-2 days 1 day Refrigerator (40˚F) 2 weeks 3-5 days Refrigerator (40˚F) 1-2 days

2-3 months 3-6 months 3 months Freezer (0˚F) In freezer wrap, 1-2 months In freezer wrap, 1-2 months Freezer (0˚F) Don’t Freeze

3-5 days

Don’t Freeze

1 day

Don’t Freeze

2 weeks, unopened

Don’t Freeze

6 months Opened, 2 months

Don’t Freeze Don’t Freeze

Opened, 1 year

Don’t Freeze

Opened, 3 months Opened, 1 month

Don’t Freeze Don’t Freeze

* If you keep your food longer than the above guidelines, make sure you check it each time to see that it has not turned moldy, slimy, stinky, rancid or otherwise rotten. Always check the food BEFORE you taste it. And remember,

“when in doubt, throw it out!”

(Food that has gone bad doesn’t always smell or taste bad, but it can still make you sick!!)