Nelson - Recipes Every College Student Should Know

Read the sell-by dates on dairy, meats, and packaged foods. Look for fruits and vegetables that are not wilted or punctured. Beware of convenience foods. Anything already washed, cut up, bagged, or canned may save time, but theyre more expensive than whole foods. Read the recipe through. Dont thaw food on the counter. Ever. (See Safety First! on .) Follow directions. (See Safety First! on .) Follow directions.

Dont just throw all the ingredients together. It wont end well. Start clean. Wash your cooking area as well as your hands. Assemble everything before you start. Measure first. Measure first.

Peel, chop, measurewhatever it takes to match the ingredients list. Cooking will go more smoothly. Preheat. Set the oven to the correct temperature before you start cooking. It will be ready when you are. Clean as you go.

Post-meal dishes are far more overwhelming than mid-cooking dishes.

Oftenbefore handling food and after every time you handle meat or poultry. Practice safe handling. Keep raw meats and poultry separate from other ingredients; refrigerate until ready to use (see box, opposite). Dress appropriately. Dont wear loose clothing that could catch fire. Keep long hair tied back.

Wear closed-toe shoes to protect your feet from falling pots, knives, and spills. Keep dish towels and potholders away from hot burners. Reduce the risk of fire. Keep a fire extinguisher nearby. And learn how to use it. Never leave food unattended.

Be aware of kitchen fires, circling insects, marauding roommates, and other hazards. Always use pot holders. Notably when handling hot dishes or anything that steams. Be aware of whats on the burner. Keep pot handles turned inward on the stove. Sharpen knives. Sharpen knives.

Learn how to use knives properly. A dull knife is more dangerous than a sharp one because its more likely to slip. Safe Food Handling Always thaw food in the refrigerator. To speed it up, you can put frozen food in a sealed plastic bag and set it in a bowl of cold water. Change water every 30 minutes until food is thawed. You can also use a microwaves defrost setting.

Food thawed by either method must be cooked immediately. Minimum Cooking Temperatures These are the recommendations on FoodSafety.gov. Use your thermometer!