LOCKWOOD: Spend Smart, Eat Smart: How do you organize your kitchen space? | Community

EDITOR’S NOTE: This is the fourth article in a series.

Do you sometimes browse through the magazines at the checkout and think, “I need this new kitchen utensil or piece of equipment”? The problem is how and where do you store it? It is important to decide what is really needed to equip our kitchens and what is extra.

Having the things you need in your kitchen, where and when you need them, makes cooking easier and more fun. Some things in our kitchens are necessary; we use them every day. Other items such as waffle irons, special pans or blenders are not usually required. If you have a small kitchen, stick to the items you use every day.

Basic kitchen utensils:

• Measuring: measuring spoon, dry measuring cup, liquid measuring cup

• Cutting: paring knives, chef’s knives, cutting boards, can openers

• Mixing: mixing bowl, mixing spoon, rubber spatula

• Cookware: Frying pan, casserole dish, casserole dish, oven mitts, baking sheet, food thermometer, spatula

• Drain: sieve, slotted spoon

• Practical extras: blender, rolling pin, soup pot, cooling rack, whisk, muffin tin, slow cooker, tongs, blender

A well-organized refrigerator can help you save time and money. You save time preparing meals because you can easily find the groceries you need. You’ll save time making shopping lists because you can easily see which groceries are running low or gone. You can save money by preventing food spoilage.

How to organize your fridge:

1. Remove everything.

2. Throw away spoiled or expired food and leftovers more than four days old.

3. Place perishables like milk, cheese, yogurt, meat, and eggs in a cooler.

4. Wash all shelves, drawers, and walls with hot, soapy water. Rinse with clean, hot water and allow to air dry. Replace drawers and shelves as soon as they are dry.

5. Make sure the fridge temperature is 40ºF or less so your food is safe to eat.

6. Group similar foods together when you put them back in the fridge.

a. Fruit and vegetables go in the fresh food drawers.

b. Delicatessen and cheese come into the deli drawer.

c. Raw meat goes on a plate on the lowest level to avoid dripping onto other foods.

i.e. Milk and eggs go in the back of the fridge to keep them coldest.

e. Leftovers should be labeled with their name and date and can be grouped on a shelf. Put the oldest leftovers in front as a reminder to use them first.

f. Sauces and condiments go in the door.

Kitchens are a place for families to learn and grow together, so it’s important to keep everyone safe in your kitchen. The following tips will help you become more safety conscious in your kitchen and avoid accidents and injuries.

Tips before cooking:

• Rolled up sleeves.

• Tie back long hair.

• Avoid oversized clothing.

• Wash hands with soap and warm water and dry well. Wet hands can be slippery.

• Have children use a lower surface such as a table or stand on a sturdy stool if they cannot reach the counter.

• Wash fruits and vegetables before eating. Use cool running water, no soap or detergent is required.

• Make sure the floor is clear of toys or other objects that could be tripped over.

Tips for while cooking:

• Clean up spills immediately.

• Use oven mitts when handling food on the stovetop, in the oven or in the microwave. Turn all handles on pots and pans inward and away from the edge of the hob where they could catch on clothing or be touched by a child.

• Stay near the stove when something is cooking. You must keep an eye on it to avoid scorching, boiling over, or fire.

• Always hold knives by the handle; Children should not use sharp knives without an adult nearby; When cutting, always cut away from the body.

• Keep all power cords away from the oven, stove and sink.

• Keep paper towels, tea towels and oven mitts away from the stovetop to avoid catching fire.

• Unplug the toaster and allow it to cool before removing any trapped food.

• When cooking in the microwave, use only microwave-safe dishes and let the food rest for 3 minutes before eating.

• Place milk, yogurt, cold cuts, hard-boiled eggs and other perishable foods back in the refrigerator immediately after use. Germs multiply quickly in food that is not stored properly.

• Throw away moldy food.

• Keep drawers and cabinets closed when not in use to avoid injury or spills.

Tips for after cooking:

• Check the oven and all burners to make sure they are off.

• Do not stick knives into a sink full of water; someone could reach in and cut themselves. Wash each knife individually to avoid cuts.

• Always place cooked food on a clean plate.

Fire safety tips:

• Stay in the kitchen when cooking on the stove. The leading cause of kitchen fires is unattended cooking.

• Keep a fire extinguisher in the kitchen. Use it on all kitchen fires.

• If you don’t have a fire extinguisher and the fire is small enough to put out with a lid, do so. Turn off the burner. If the flames grow or spread, leave home immediately and call 911. Never pour water on a grease fire as this will make the fire worse.

• Never put water in a pan with hot oil. It splashes and could burn someone.

• If you burn yourself, go to the sink and run the burned area under cold, running water for 10 to 15 minutes or until the pain subsides. If the burn begins to blister, cover loosely with sterile gauze or a clean cloth. See a doctor for severe burns or burns larger than 3 inches.

Enjoy safe and healthy cooking!

This article is from a series of lessons titled “Spend Smart, Eat Smart” from the Iowa State University Extension and Outreach. For more tips and videos, visit https://spendsmart.extension.iastate.edu/