Rochester Nursing
2011
Kitchen Basics
I. Equipping Your Kitchen
The Refrigerator
What do you 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.
Compiled by Kirstin Manges
Adapted from:
http://www.snac.ucla.edu/documents/CookingForCollegeStudents.pdf
Rochester Nursing
2011
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.
Rochester Nursing
2011
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
Essential Kitchen Supplies Checklist
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.
For the dorm room:
(1 paring and 1 butcher)
-safe mixing bowls
(1 small and 1 large)
Rochester Nursing
2011
-bacterial)
rush
napkins)
For the full-size kitchen: Everything listed above PLUS…
10” non-stick fry pan
Toaster oven