One of the most time consuming tasks in homebuilding can be
the cutting of a roof. In some cases it can take as long to
cut and frame the roof as it does to frame the rest of the
house. It can also require a lot of space to get the job
done. It is in ones best interests to plan ahead during the
course of construction to be ready when it comes time to cut
the roof.Cutting Boards.
Whether the roof be a simple gable roof or a complex roof
with multiple hips and valleys you want to be able to cut
more than one rafter at a time. Sawhorses become a valuable
commodity during the roof cutting phase of construction.
Cutting a half dozen or more rafters is what you want to try
for. To achieve this there are a few options available to
the roof cutter.
If you only have one set of horses, nail an eight foot 2x4
flatwise to the top of them. This will allow you to mark and
cut six or more rafters depending on their width.
The second option is to use two pair of sawhorses. Just like
the previous option, nail a 2x4 flatwise over the top of two
horses. In this instance you are not limited to an eight
foot 2x4. You can use an 8, 10, 12, or even a 16' 2x4
depending on how much room you have to work in.
The third option is to make your own sawhorses out of a
2x10. Put legs on it just like a normal sawhorse. Again,
your only limitation is what you have available for length
of 2x10 and how much room you have to work.
Another time saver is to make a rafter pattern. To do this,
pick the straightest piece if lumber you can find from the
rafter material. Once you have determined the length of your
rafter from the plumb cut to the birdsmouth, the depth of
the birdsmouth, and the length of the rafter tail, transfer
this information to the material. After you have marked all
of this on the 2x, carefully and accurately cut the rafter.
This is going to be your pattern for the rest of the rafters
so you want to be precise with your cuts.
The next move is to nail stops to the top of the pattern.
Cut two pieces of plywood about 6" long by 2 1/2" wide. Nail
one to the top of the 2x about 2" from the plumb cut,
letting it hang over both edges of the 2x one half inch.
Nail the other piece just above the birdsmouth. You now have
a pattern to mark the rest of your rafters without having to
measure each and every one of them.
When you are ready to start cutting the rafters, lay as many
boards on the horse as you can and have enough room for the
saw to fit inbetween each one. When laying the boards on the
horses, have all the crowns pointing in the same direction
(When looking down a board while flat most boards are bowed
one way or the other. The convex side would be the crown).
Take the pattern and lay it on top of each board with the
plywood stops resting on the crowned edge and mark them.
You are now ready to cut rafters. When making your cuts, cut
the pencil line. Cut the plumb cut first and then move to
the birdsmouth and tail. Depending on how many rafters you
are cutting you may have to slide them back and forth so you
are not reaching over to far to make your cuts with the saw.
When cutting the birdsmouth it is okay to over cut it to
totally remove the material.
Homebuilding and cutting rafters can be a dangerous job.
Always exercise caution and safety when framing or using a
skilsaw.
Sunday, September 2, 2007
3 Tips To A Fabulous Woodworking Workshop
Forever now, men had to use wood for the necessities in life such as shelter and much more. The process of molding this wood for such things has changed due to the fact that woodworking machinery is now available. The basics of shaping the wood, sawing and cutting, and drilling have remained constant, however now the ease and speed of which it is done is quite different and progressed.
There are three pieces of machinery for woodworking that are the most essential. I’ll go over those now. If you had to only stock your workshop with the most important components of machinery, what would they be? Here they are and the explanation of why you need them.
First off, you need a circular or table saw. This may be a handheld as well, or just a regular table saw. The table saw gives you more flexibility since it can be angled for miter cuts and lets you use jigs for better accuracy in cutting lengthy boards. The handsaw allows you to make straight or curved cuts. As well, other materials that aren’t wood, for example vinyl siding, can be cut with a saw with interchangeable blades.
Next on the list is the router with table. The router lets you make fancier cuts and more professional looking woodworking. Having a table under the router just makes the job easier. A guide fence keeps wood steady as you cut. An adjustable table lets you work in complex details with a height that gives you the most control.
Last but not least is the jigsaw. For wood projects that aren’t limited to flooring and moldings, a jig saw lets you craft all kinds of tinier, more meticulous projects. You can create decorations, toys, make carved signs and detailed fireplace mantels using a jig saw.
Of course there are lots of pieces of woodworking machinery and standard tools that serious wood workers must have. Often the beginning home improvement guy begins with just the tools necessary for the first project, and continues from there with subsequent projects. There’s really no need to go overboard with a bunch of tools that you won’t be using after all.
A good first project to start with is to install wood molding. Crown molding is not costly, and will get you started on making miter cuts. Another starter tool that you’ll need for this sort of project is a good air compressor with a hydraulic finishing nailer attached. This will help with your molding wood molding job, especially when it comes to flooring.
Some tools are just timeless, and have been used for centuries and are still just as useful today. One example of that is the chisel. You can use this tool to shape the finest of masterpieces. Buying a set will definitely be a wise purchase in your woodworking leisure pursuit.
A combination of both the old and the new will create a workshop of woodworking tools and machinery that will do you well for years and years to come.
There are three pieces of machinery for woodworking that are the most essential. I’ll go over those now. If you had to only stock your workshop with the most important components of machinery, what would they be? Here they are and the explanation of why you need them.
First off, you need a circular or table saw. This may be a handheld as well, or just a regular table saw. The table saw gives you more flexibility since it can be angled for miter cuts and lets you use jigs for better accuracy in cutting lengthy boards. The handsaw allows you to make straight or curved cuts. As well, other materials that aren’t wood, for example vinyl siding, can be cut with a saw with interchangeable blades.
Next on the list is the router with table. The router lets you make fancier cuts and more professional looking woodworking. Having a table under the router just makes the job easier. A guide fence keeps wood steady as you cut. An adjustable table lets you work in complex details with a height that gives you the most control.
Last but not least is the jigsaw. For wood projects that aren’t limited to flooring and moldings, a jig saw lets you craft all kinds of tinier, more meticulous projects. You can create decorations, toys, make carved signs and detailed fireplace mantels using a jig saw.
Of course there are lots of pieces of woodworking machinery and standard tools that serious wood workers must have. Often the beginning home improvement guy begins with just the tools necessary for the first project, and continues from there with subsequent projects. There’s really no need to go overboard with a bunch of tools that you won’t be using after all.
A good first project to start with is to install wood molding. Crown molding is not costly, and will get you started on making miter cuts. Another starter tool that you’ll need for this sort of project is a good air compressor with a hydraulic finishing nailer attached. This will help with your molding wood molding job, especially when it comes to flooring.
Some tools are just timeless, and have been used for centuries and are still just as useful today. One example of that is the chisel. You can use this tool to shape the finest of masterpieces. Buying a set will definitely be a wise purchase in your woodworking leisure pursuit.
A combination of both the old and the new will create a workshop of woodworking tools and machinery that will do you well for years and years to come.
Kitchen Equipment: The Right Tools
A basic kitchen needs a selection of pots and pans, some basic gadgets, and a collection of common spices and condiments.
Pots and Pans:
A minimum set includes a small frying pan, a one-quart saucepan with cover, a two-quart saucepan with cover, a large frying pan with cover, and a large pot (for spaghetti, stew, pot roast, or homemade soup.) If you are cooking for more than one person, get two each of the frying pans and saucepans. Covers are optional for the frying pans, but try to get a cover to fit at least one.
Good quality pans spread the heat evenly so that food does not burn in area of the pan and stay undercooked in another. The bottom of a good pan sits flat on the stove. Cheap pans wear out fast and cost more in the long run. Stainless steel pans with a porcelain coating or a copper bottom are excellent. Stay away from aluminum pans. They get bent out of shape easily and do not last. There have also been some health warnings about cooking in aluminum, but no real proof of any danger.
When using pans with a non-stick coating, turn the heat up only as far as is necessary, and only use wooden or plastic tools. Wipe the pan clean in soapy water. A plastic or nylon net scrubber can be used, but never use steel wool pads. If you do not burn the food onto the pan, and you wash it while the food is still fresh and moist, it will be easy to clean. If you have birds as pets, you may want to avoid non-stick coatings. If you use them, be sure not to overheat them. The coating can release fumes that can kill a bird.
Some other useful tools are a slow cooker, a wok (for Chinese cooking), toaster, microwave, blender, food processor, electric mixer, and an electric knife. There are also bread machines available at reasonable prices that produce a fresh hot loaf of bread rapidly. Most machines also have a delay setting to allow one to place the ingredients in the machine hours before the bread is needed, so the machine finishes just in time for dinner.
Basic Gadgets:
You will need some wooden spoons. Get a selection of sizes and handle lengths. These are always handy and they will not damage your non-stick coatings. Unlike metal tools, they do not get too hot to handle.
You will also want a collection of spatulas in different sizes and shapes. The lightweight spatula that will flip an egg may not be strong enough for a hamburger. Sometimes a narrow spatula is all that will fit in a pan, and sometimes a wide one is needed to get under whatever needs to be turned or lifted.
Whisks come in various sizes. They are very handy for mixing lightweight ingredients quickly, and are easier to get out and later to clean than a blender or mixer.
Get a good set of knives. Cheap ones make the job of cutting more difficult and they wear out fast. With the knives, you will need a good cutting board. A cutting board provides a flat working surface and protects your counters. Plastic cutting boards are easier to clean than wooden ones. Never cut vegetables that will be eaten raw on a cutting board that was used to cut raw meat unless you thoroughly clean the board first.
You will also need a selection of measuring tools. Measuring cups for dry ingredients and measuring spoons come in sets. Get a set of each. You will need a measuring cup for liquids, too. A one-cup measure is probably sufficient, but two-cup and quart measures are also useful. If you want to be precise in your measurements for dietary requirements, buy a food scale and measure your portions until you get used to the sizes and can estimate accurately without weighing everything.
A lot of canned products are now being packaged with pop tops, but get a good can opener for the others. There are some electrics that sell for reasonable prices and do a good job, but get a manual one too. When the power goes out, it can be frustrating not to be able to open the cans.
Spices and Condiments:
Salt and pepper go without saying. Some dried minced onion peps up a lot of recipes. Garlic is available fresh or in dried, chopped form or as a powder. Caution: make sure you know the difference between garlic powder and garlic salt. Garlic powder makes great garlic bread; garlic salt makes VERY salty garlic bread.
Oregano or "Italian Seasoning," gives an Italian flavor to anything. A bay leaf cooked in stew brings out the flavor of the other ingredients. Paprika is a red powder used mainly for appearance, but it has been linked to some health benefits. If you like things hot, try sprinkling some cayenne pepper or chili powder on your food.
Basic condiments include ketchup, mustard, relish and mayonnaise. There are all sorts of mustard varieties available. You can probably find traditional yellow mustard, Dijon, spicy brown, honey, and hot Chinese mustard, just to name a few. Explore your local market and see what looks good. Be adventurous, but buy the smallest size, so you do not have a lot to discard if you do not like it.
Other condiments to try are steak sauces, barbecue sauces, tartar sauce, and various stir-fry sauces. Read the labels. If sugar is one of the first few ingredients, forget it. Ingredient labels list the ingredients in descending order. The main ingredient is first, then the others, with the least one last.
Pots and Pans:
A minimum set includes a small frying pan, a one-quart saucepan with cover, a two-quart saucepan with cover, a large frying pan with cover, and a large pot (for spaghetti, stew, pot roast, or homemade soup.) If you are cooking for more than one person, get two each of the frying pans and saucepans. Covers are optional for the frying pans, but try to get a cover to fit at least one.
Good quality pans spread the heat evenly so that food does not burn in area of the pan and stay undercooked in another. The bottom of a good pan sits flat on the stove. Cheap pans wear out fast and cost more in the long run. Stainless steel pans with a porcelain coating or a copper bottom are excellent. Stay away from aluminum pans. They get bent out of shape easily and do not last. There have also been some health warnings about cooking in aluminum, but no real proof of any danger.
When using pans with a non-stick coating, turn the heat up only as far as is necessary, and only use wooden or plastic tools. Wipe the pan clean in soapy water. A plastic or nylon net scrubber can be used, but never use steel wool pads. If you do not burn the food onto the pan, and you wash it while the food is still fresh and moist, it will be easy to clean. If you have birds as pets, you may want to avoid non-stick coatings. If you use them, be sure not to overheat them. The coating can release fumes that can kill a bird.
Some other useful tools are a slow cooker, a wok (for Chinese cooking), toaster, microwave, blender, food processor, electric mixer, and an electric knife. There are also bread machines available at reasonable prices that produce a fresh hot loaf of bread rapidly. Most machines also have a delay setting to allow one to place the ingredients in the machine hours before the bread is needed, so the machine finishes just in time for dinner.
Basic Gadgets:
You will need some wooden spoons. Get a selection of sizes and handle lengths. These are always handy and they will not damage your non-stick coatings. Unlike metal tools, they do not get too hot to handle.
You will also want a collection of spatulas in different sizes and shapes. The lightweight spatula that will flip an egg may not be strong enough for a hamburger. Sometimes a narrow spatula is all that will fit in a pan, and sometimes a wide one is needed to get under whatever needs to be turned or lifted.
Whisks come in various sizes. They are very handy for mixing lightweight ingredients quickly, and are easier to get out and later to clean than a blender or mixer.
Get a good set of knives. Cheap ones make the job of cutting more difficult and they wear out fast. With the knives, you will need a good cutting board. A cutting board provides a flat working surface and protects your counters. Plastic cutting boards are easier to clean than wooden ones. Never cut vegetables that will be eaten raw on a cutting board that was used to cut raw meat unless you thoroughly clean the board first.
You will also need a selection of measuring tools. Measuring cups for dry ingredients and measuring spoons come in sets. Get a set of each. You will need a measuring cup for liquids, too. A one-cup measure is probably sufficient, but two-cup and quart measures are also useful. If you want to be precise in your measurements for dietary requirements, buy a food scale and measure your portions until you get used to the sizes and can estimate accurately without weighing everything.
A lot of canned products are now being packaged with pop tops, but get a good can opener for the others. There are some electrics that sell for reasonable prices and do a good job, but get a manual one too. When the power goes out, it can be frustrating not to be able to open the cans.
Spices and Condiments:
Salt and pepper go without saying. Some dried minced onion peps up a lot of recipes. Garlic is available fresh or in dried, chopped form or as a powder. Caution: make sure you know the difference between garlic powder and garlic salt. Garlic powder makes great garlic bread; garlic salt makes VERY salty garlic bread.
Oregano or "Italian Seasoning," gives an Italian flavor to anything. A bay leaf cooked in stew brings out the flavor of the other ingredients. Paprika is a red powder used mainly for appearance, but it has been linked to some health benefits. If you like things hot, try sprinkling some cayenne pepper or chili powder on your food.
Basic condiments include ketchup, mustard, relish and mayonnaise. There are all sorts of mustard varieties available. You can probably find traditional yellow mustard, Dijon, spicy brown, honey, and hot Chinese mustard, just to name a few. Explore your local market and see what looks good. Be adventurous, but buy the smallest size, so you do not have a lot to discard if you do not like it.
Other condiments to try are steak sauces, barbecue sauces, tartar sauce, and various stir-fry sauces. Read the labels. If sugar is one of the first few ingredients, forget it. Ingredient labels list the ingredients in descending order. The main ingredient is first, then the others, with the least one last.
Cooking In The Kitchen
When you are redecorating a kitchen, choosing the right kitchen sink is an important part of this major project. There are many considerations to think about, such as decorating style, what use you put your kitchen to, such as a gathering place or whether you are a gourmet cook. You will want to choose a sink of long lasting materials that will not give you any trouble over the years. Features such as built in cutting boards, separate spray arms or double sinks can make cooking and cleaning in your kitchen a lot easier. There is also the issue of energy efficiency to consider, since water shortages do occur, and it is always a good idea to keep down the costs of all your utilities, including water. If there are children in the home, you may want to have safety features such as a hot water monitor installed. Luckily, there is such a broad range of kitchen sinks to choose from that you can meet all of your needs in terms of the design you like to complement the room plus the features you want to make your time in the kitchen easier and more efficient. There are also similar varieties in terms of bathroom sinks, with hundreds of designs that will go with just about any decor in a bathroom yet are practical and suit your unique needs.
In your kitchen, you can go with the classic style of stainless, which is easy to care for, unbreakable, and easy to clean, but has a more modern and severe touch. Ceramic sinks offer more in terms of style, and whether you want the sink to be in your kitchen, bathroom or powder room, you may want to choose a sink with colors or unusual designs. Add to the variety of styles the fact that you can mix and match fixtures such as faucets and sprays, with gold or porcelain trim so that you can achieve a luxurious look. But if you are trying to work within a budget, you will also be able to find many simple but nice looking styles and designs that will be within your price range.
The kitchen is often a focal point in a room, (and certainly one of the busiest spots, since you use it before meals for preparation and after meals for cleanup) and choosing the right one can make your kitchen look stunning. You want to make sure the sink complements the counter tops, the paint or wallpaper colors and the other appliances in the kitchen.
Today's choice in kitchen sinks allows you to play around with designs that look best in your kitchen while still allowing you to have all of the practical features you need for your lifestyle. That should be the definition of the perfect sink- it does everything for you in terms of style, design, functionality and practicality. Even if you are not doing a complete kitchen remodel ling, you will be amazed at how much a new, well chosen sink can do to update your kitchen.
In your kitchen, you can go with the classic style of stainless, which is easy to care for, unbreakable, and easy to clean, but has a more modern and severe touch. Ceramic sinks offer more in terms of style, and whether you want the sink to be in your kitchen, bathroom or powder room, you may want to choose a sink with colors or unusual designs. Add to the variety of styles the fact that you can mix and match fixtures such as faucets and sprays, with gold or porcelain trim so that you can achieve a luxurious look. But if you are trying to work within a budget, you will also be able to find many simple but nice looking styles and designs that will be within your price range.
The kitchen is often a focal point in a room, (and certainly one of the busiest spots, since you use it before meals for preparation and after meals for cleanup) and choosing the right one can make your kitchen look stunning. You want to make sure the sink complements the counter tops, the paint or wallpaper colors and the other appliances in the kitchen.
Today's choice in kitchen sinks allows you to play around with designs that look best in your kitchen while still allowing you to have all of the practical features you need for your lifestyle. That should be the definition of the perfect sink- it does everything for you in terms of style, design, functionality and practicality. Even if you are not doing a complete kitchen remodel ling, you will be amazed at how much a new, well chosen sink can do to update your kitchen.
How Kitchen Mobility Aids Can Help
If you have mobility or dexterity problems, perhaps carrying out daily kitchen tasks is proving more difficult. Kitchen mobility aids can make your life easier. Kitchen mobility aids are usually small and often relatively basic items, but can make a lot of. A jar opener or tap turner might not be an obvious purchase when compared to a mobility scooter, but it is likely to be used just as often, if not more often.
There is a diverse assortment of kitchen disability aids available, ranging from jar and bottle openers, trolleys, cutlery and crockery, tap and knob turners, kettle tippers, non-slip mats and cutting boards, to food preparation utensils, perching stools and many many more products.
Here are ten types of kitchen daily living aids that can help with food preparation and cooking.
1. Various types of jar and bottle openers are available which can be used in many situations around the house and garden, making them very versatile indeed. They work in different ways; some are a non-slip rubber cone that is placed over the jar or bottle lid, and others use a metal loop attached to a handle tightened round the lid, and then levered open.
2. Trolleys enable you to take items to and from the kitchen, can help with walking, and can also be used in other rooms as well. They can help with carrying food and all the things you need with you around the house, such as glasses, a drink and medication.
3. Those who require assistance with feeding can benefit from using cutlery with oversized or adapted handles. This style of cutlery is ideal for those with a weak or limited grip. Crockery with higher sides to prevent food spilling off the plate can help those with limited hand or muscle control. Scoop plates have angled sides to help ideal push food onto a fork or spoon, and are ideal for those who eat one handed.
4. Tap and knob turners can be fitted to kitchen and bathroom taps and cookers to make sinks and cookers easier to use. These turn conventional taps into levers, which mean that they are easier to use. Turners are also available for cooker controls to make cooking safer and easier.
5. A kettle tipper is a device that supports the weight of the kettle in a cradle and enables the kettle to be tipped, so that the user doesn’t have to take the weight of the kettle. These can be invaluable for people who haven’t
6. got the upper body strength or dexterity to pick up and hold a full kettle to make a hot drink. Mini kettles are also available which are smaller, hold a lot less water and much easier to use for those with limited upper body strength or mobility.
7. Non slip mats and coasters are ideal for placing under plates, and other items to prevent them from slipping around, when eating or preparing food for example.
8. Cutting boards are available which clamp to a work surface and often have sides to them. Sections for securing vegetables so they can be easily cut, and so that bread can be buttered safely using just one hand, for example.
9. Food preparation utensils such as spatulas, knives and graters are available with angled comfortable handles to reduce the strain on wrists and hands. These utensils allow those with mobility or dexterity problems to prepare and chop their own food without needing assistance.
10. A perching stool is invaluable for those people who aren’t able to stand up for long periods of time, and are perfect for use in the kitchen whilst preparing food, as well as in numerous other situations around the house.
These types of healthcare products are often recommended by Occupational Therapists and other healthcare experts. Kitchen mobility aids, such as these, can be the difference between somebody being able to cook for themselves and having to rely on someone else to cook for them. Many more daily living aid products are available which can benefit those with limited mobility or dexterity.
These are just a few examples of the range and variety of household mobility aids that are available. Why not see if there’s anything that could make your daily living easier?
There is a diverse assortment of kitchen disability aids available, ranging from jar and bottle openers, trolleys, cutlery and crockery, tap and knob turners, kettle tippers, non-slip mats and cutting boards, to food preparation utensils, perching stools and many many more products.
Here are ten types of kitchen daily living aids that can help with food preparation and cooking.
1. Various types of jar and bottle openers are available which can be used in many situations around the house and garden, making them very versatile indeed. They work in different ways; some are a non-slip rubber cone that is placed over the jar or bottle lid, and others use a metal loop attached to a handle tightened round the lid, and then levered open.
2. Trolleys enable you to take items to and from the kitchen, can help with walking, and can also be used in other rooms as well. They can help with carrying food and all the things you need with you around the house, such as glasses, a drink and medication.
3. Those who require assistance with feeding can benefit from using cutlery with oversized or adapted handles. This style of cutlery is ideal for those with a weak or limited grip. Crockery with higher sides to prevent food spilling off the plate can help those with limited hand or muscle control. Scoop plates have angled sides to help ideal push food onto a fork or spoon, and are ideal for those who eat one handed.
4. Tap and knob turners can be fitted to kitchen and bathroom taps and cookers to make sinks and cookers easier to use. These turn conventional taps into levers, which mean that they are easier to use. Turners are also available for cooker controls to make cooking safer and easier.
5. A kettle tipper is a device that supports the weight of the kettle in a cradle and enables the kettle to be tipped, so that the user doesn’t have to take the weight of the kettle. These can be invaluable for people who haven’t
6. got the upper body strength or dexterity to pick up and hold a full kettle to make a hot drink. Mini kettles are also available which are smaller, hold a lot less water and much easier to use for those with limited upper body strength or mobility.
7. Non slip mats and coasters are ideal for placing under plates, and other items to prevent them from slipping around, when eating or preparing food for example.
8. Cutting boards are available which clamp to a work surface and often have sides to them. Sections for securing vegetables so they can be easily cut, and so that bread can be buttered safely using just one hand, for example.
9. Food preparation utensils such as spatulas, knives and graters are available with angled comfortable handles to reduce the strain on wrists and hands. These utensils allow those with mobility or dexterity problems to prepare and chop their own food without needing assistance.
10. A perching stool is invaluable for those people who aren’t able to stand up for long periods of time, and are perfect for use in the kitchen whilst preparing food, as well as in numerous other situations around the house.
These types of healthcare products are often recommended by Occupational Therapists and other healthcare experts. Kitchen mobility aids, such as these, can be the difference between somebody being able to cook for themselves and having to rely on someone else to cook for them. Many more daily living aid products are available which can benefit those with limited mobility or dexterity.
These are just a few examples of the range and variety of household mobility aids that are available. Why not see if there’s anything that could make your daily living easier?
The Perfect Kitchen Decor
Ease of maintenance should be given priority while selecting the furniture. All kitchen designs should be planned to suit an individual's cooking style, family size and lifestyle. Kitchen designs, whether new or remodeled, is a process that involves both the planner and the owner.
There may be many reasons for remodeling your kitchen. Insufficient space, outdated decor, poor lighting fixtures, and impractical layout are common motivations. Cool, light, or dull colors; minimal contrasts, light tints not only expand space but also heightens the ceiling and lengthens the room.
FLOORING :Your flooring choice is important as it will set the tone for the whole kitchen. The textural quality of the floor appeals to the eye and has a radical effect on how we perceive the room as a whole. In kitchens, the two most elegant floors are ceramic or vitrified tiles / slabs. Ceramic tile is a premium product for a kitchen and as such represents an impressive upgrade over any other floor. The only disadvantage is the cold feel.
CEILING :Ceilings in kitchen should be as high as possible to avoid carbon accumulation. Lights should be concealed in the ceiling above the cutting platform and preparation counter to enhance efficiency and highlight the recipe. Exhaust fans and chimney are more than a necessity to remove smoke.
FURNITURE :Pre-fabricated kitchens have now become an accepted feature, especially in places like Pune. Units for the floor and wall, deep units to accommodate electrical appliances and gas trolleys, and a wide choice of accessories in the form of wire baskets, carousels, adjustable shelves and pullout units characterise the basic modules in a pre-fab kitchen. These well-organized kitchens can suit the requirement for any household kitchen. Pre-fab kitchen units can be made of powder coated trolley system, stainless steel trolley system (wire or pipe products), or can be a combination of both. Instead of wood, they are made of steel pipe structures, which are very light and easy to maintain. Modular compartments in drawers have made life very easy for women in the kitchen. Systematic division of spaces for dishes, quarter plates, bowls, cutlery, spoons, vessels and containers of various sizes has helped in time and space management. Maintenance of these things is very easy. Steel sinks are in today, and are available in different sizes. Sinks with drain boards and cutting boards are also available. Even small dustbins are made available in sinks to throw the waste. Aquaguard provisions can be made above the sink. Crushers can also be provided below the sink for crushing the waste to avoid problems in drainage.
DESIGN AND STORAGE : The standard layout sequence for any kitchen should be: Storage, sink, preparation, serving, eating, oven/gas. All equipment's which you use regularly in cooking must be placed within an arms distance of the gas.
TIPS :
1)If your going for a modular kitchen or getting it done by a carpenter, its better to get the drawing done by the readymade kitchen retailers.
2)Create good counter space in the kitchen. It makes working comfortable. It is also useful foresting hot dishes and jobs like dicing and chopping. Convert one of the counter tops into a breakfast bar. High stools could be placed on either side or same side.
3)If your kitchen layout permits, then you should have a sink, refrigerator and hob in a triangle.
4)In a galley kitchen, the hob and the sink should be on the same side.
5)If complete cabinets cost too much, opt for a few open racks. Use glass shelves, which are cheaper, classier and also less obtrusive.
6)If you have trouble bending then place the oven at your waist level. And have a counter/table next to the oven.
7)The fridge and the microwave should be close to each other to allow easy working.
8)Use the window ledge to place little pots of the flowers. Grow your herb garden in your kitchen.
9)If you cant have a window, have a half wall of glass/glass bricks at least. Natural light cheers up space wonderfully.
10)If you go for colourful walls, keep the base and wall units in muted colours.
11)You can use silver-finish handles on kitchen cabinets as their finish lasts longer.
12)Sleek metallic handles keep the look light and airy.
There may be many reasons for remodeling your kitchen. Insufficient space, outdated decor, poor lighting fixtures, and impractical layout are common motivations. Cool, light, or dull colors; minimal contrasts, light tints not only expand space but also heightens the ceiling and lengthens the room.
FLOORING :Your flooring choice is important as it will set the tone for the whole kitchen. The textural quality of the floor appeals to the eye and has a radical effect on how we perceive the room as a whole. In kitchens, the two most elegant floors are ceramic or vitrified tiles / slabs. Ceramic tile is a premium product for a kitchen and as such represents an impressive upgrade over any other floor. The only disadvantage is the cold feel.
CEILING :Ceilings in kitchen should be as high as possible to avoid carbon accumulation. Lights should be concealed in the ceiling above the cutting platform and preparation counter to enhance efficiency and highlight the recipe. Exhaust fans and chimney are more than a necessity to remove smoke.
FURNITURE :Pre-fabricated kitchens have now become an accepted feature, especially in places like Pune. Units for the floor and wall, deep units to accommodate electrical appliances and gas trolleys, and a wide choice of accessories in the form of wire baskets, carousels, adjustable shelves and pullout units characterise the basic modules in a pre-fab kitchen. These well-organized kitchens can suit the requirement for any household kitchen. Pre-fab kitchen units can be made of powder coated trolley system, stainless steel trolley system (wire or pipe products), or can be a combination of both. Instead of wood, they are made of steel pipe structures, which are very light and easy to maintain. Modular compartments in drawers have made life very easy for women in the kitchen. Systematic division of spaces for dishes, quarter plates, bowls, cutlery, spoons, vessels and containers of various sizes has helped in time and space management. Maintenance of these things is very easy. Steel sinks are in today, and are available in different sizes. Sinks with drain boards and cutting boards are also available. Even small dustbins are made available in sinks to throw the waste. Aquaguard provisions can be made above the sink. Crushers can also be provided below the sink for crushing the waste to avoid problems in drainage.
DESIGN AND STORAGE : The standard layout sequence for any kitchen should be: Storage, sink, preparation, serving, eating, oven/gas. All equipment's which you use regularly in cooking must be placed within an arms distance of the gas.
TIPS :
1)If your going for a modular kitchen or getting it done by a carpenter, its better to get the drawing done by the readymade kitchen retailers.
2)Create good counter space in the kitchen. It makes working comfortable. It is also useful foresting hot dishes and jobs like dicing and chopping. Convert one of the counter tops into a breakfast bar. High stools could be placed on either side or same side.
3)If your kitchen layout permits, then you should have a sink, refrigerator and hob in a triangle.
4)In a galley kitchen, the hob and the sink should be on the same side.
5)If complete cabinets cost too much, opt for a few open racks. Use glass shelves, which are cheaper, classier and also less obtrusive.
6)If you have trouble bending then place the oven at your waist level. And have a counter/table next to the oven.
7)The fridge and the microwave should be close to each other to allow easy working.
8)Use the window ledge to place little pots of the flowers. Grow your herb garden in your kitchen.
9)If you cant have a window, have a half wall of glass/glass bricks at least. Natural light cheers up space wonderfully.
10)If you go for colourful walls, keep the base and wall units in muted colours.
11)You can use silver-finish handles on kitchen cabinets as their finish lasts longer.
12)Sleek metallic handles keep the look light and airy.
Kitchen Equipment: The Right Tools
Kitchen Equipment: The Right Tools by Geoffrey Cook -
A basic kitchen needs a selection of pots and pans, some basic gadgets, and a collection of common spices and condiments.
Pots and Pans:
A minimum set includes a small frying pan, a one-quart saucepan with cover, a two-quart saucepan with cover, a large frying pan with cover, and a large pot (for spaghetti, stew, pot roast, or homemade soup.) If you are cooking for more than one person, get two each of the frying pans and saucepans. Covers are optional for the frying pans, but try to get a cover to fit at least one.
Good quality pans spread the heat evenly so that food does not burn in area of the pan and stay undercooked in another. The bottom of a good pan sits flat on the stove. Cheap pans wear out fast and cost more in the long run. Stainless steel pans with a porcelain coating or a copper bottom are excellent. Stay away from aluminum pans. They get bent out of shape easily and do not last. There have also been some health warnings about cooking in aluminum, but no real proof of any danger.
When using pans with a non-stick coating, turn the heat up only as far as is necessary, and only use wooden or plastic tools. Wipe the pan clean in soapy water. A plastic or nylon net scrubber can be used, but never use steel wool pads. If you do not burn the food onto the pan, and you wash it while the food is still fresh and moist, it will be easy to clean. If you have birds as pets, you may want to avoid non-stick coatings. If you use them, be sure not to overheat them. The coating can release fumes that can kill a bird.
Some other useful tools are a slow cooker, a wok (for Chinese cooking), toaster, microwave, blender, food processor, electric mixer, and an electric knife. There are also bread machines available at reasonable prices that produce a fresh hot loaf of bread rapidly. Most machines also have a delay setting to allow one to place the ingredients in the machine hours before the bread is needed, so the machine finishes just in time for dinner.
Basic Gadgets:
You will need some wooden spoons. Get a selection of sizes and handle lengths. These are always handy and they will not damage your non-stick coatings. Unlike metal tools, they do not get too hot to handle.
You will also want a collection of spatulas in different sizes and shapes. The lightweight spatula that will flip an egg may not be strong enough for a hamburger. Sometimes a narrow spatula is all that will fit in a pan, and sometimes a wide one is needed to get under whatever needs to be turned or lifted.
Whisks come in various sizes. They are very handy for mixing lightweight ingredients quickly, and are easier to get out and later to clean than a blender or mixer.
Get a good set of knives. Cheap ones make the job of cutting more difficult and they wear out fast. With the knives, you will need a good cutting board. A cutting board provides a flat working surface and protects your counters. Plastic cutting boards are easier to clean than wooden ones. Never cut vegetables that will be eaten raw on a cutting board that was used to cut raw meat unless you thoroughly clean the board first.
You will also need a selection of measuring tools. Measuring cups for dry ingredients and measuring spoons come in sets. Get a set of each. You will need a measuring cup for liquids, too. A one-cup measure is probably sufficient, but two-cup and quart measures are also useful. If you want to be precise in your measurements for dietary requirements, buy a food scale and measure your portions until you get used to the sizes and can estimate accurately without weighing everything.
A lot of canned products are now being packaged with pop tops, but get a good can opener for the others. There are some electrics that sell for reasonable prices and do a good job, but get a manual one too. When the power goes out, it can be frustrating not to be able to open the cans.
Spices and Condiments:
Salt and pepper go without saying. Some dried minced onion peps up a lot of recipes. Garlic is available fresh or in dried, chopped form or as a powder. Caution: make sure you know the difference between garlic powder and garlic salt. Garlic powder makes great garlic bread; garlic salt makes VERY salty garlic bread.
Oregano or "Italian Seasoning," gives an Italian flavor to anything. A bay leaf cooked in stew brings out the flavor of the other ingredients. Paprika is a red powder used mainly for appearance, but it has been linked to some health benefits. If you like things hot, try sprinkling some cayenne pepper or chili powder on your food.
Basic condiments include ketchup, mustard, relish and mayonnaise. There are all sorts of mustard varieties available. You can probably find traditional yellow mustard, Dijon, spicy brown, honey, and hot Chinese mustard, just to name a few. Explore your local market and see what looks good. Be adventurous, but buy the smallest size, so you do not have a lot to discard if you do not like it.
Other condiments to try are steak sauces, barbecue sauces, tartar sauce, and various stir-fry sauces. Read the labels. If sugar is one of the first few ingredients, forget it. Ingredient labels list the ingredients in descending order. The main ingredient is first, then the others, with the least one last.
A basic kitchen needs a selection of pots and pans, some basic gadgets, and a collection of common spices and condiments.
Pots and Pans:
A minimum set includes a small frying pan, a one-quart saucepan with cover, a two-quart saucepan with cover, a large frying pan with cover, and a large pot (for spaghetti, stew, pot roast, or homemade soup.) If you are cooking for more than one person, get two each of the frying pans and saucepans. Covers are optional for the frying pans, but try to get a cover to fit at least one.
Good quality pans spread the heat evenly so that food does not burn in area of the pan and stay undercooked in another. The bottom of a good pan sits flat on the stove. Cheap pans wear out fast and cost more in the long run. Stainless steel pans with a porcelain coating or a copper bottom are excellent. Stay away from aluminum pans. They get bent out of shape easily and do not last. There have also been some health warnings about cooking in aluminum, but no real proof of any danger.
When using pans with a non-stick coating, turn the heat up only as far as is necessary, and only use wooden or plastic tools. Wipe the pan clean in soapy water. A plastic or nylon net scrubber can be used, but never use steel wool pads. If you do not burn the food onto the pan, and you wash it while the food is still fresh and moist, it will be easy to clean. If you have birds as pets, you may want to avoid non-stick coatings. If you use them, be sure not to overheat them. The coating can release fumes that can kill a bird.
Some other useful tools are a slow cooker, a wok (for Chinese cooking), toaster, microwave, blender, food processor, electric mixer, and an electric knife. There are also bread machines available at reasonable prices that produce a fresh hot loaf of bread rapidly. Most machines also have a delay setting to allow one to place the ingredients in the machine hours before the bread is needed, so the machine finishes just in time for dinner.
Basic Gadgets:
You will need some wooden spoons. Get a selection of sizes and handle lengths. These are always handy and they will not damage your non-stick coatings. Unlike metal tools, they do not get too hot to handle.
You will also want a collection of spatulas in different sizes and shapes. The lightweight spatula that will flip an egg may not be strong enough for a hamburger. Sometimes a narrow spatula is all that will fit in a pan, and sometimes a wide one is needed to get under whatever needs to be turned or lifted.
Whisks come in various sizes. They are very handy for mixing lightweight ingredients quickly, and are easier to get out and later to clean than a blender or mixer.
Get a good set of knives. Cheap ones make the job of cutting more difficult and they wear out fast. With the knives, you will need a good cutting board. A cutting board provides a flat working surface and protects your counters. Plastic cutting boards are easier to clean than wooden ones. Never cut vegetables that will be eaten raw on a cutting board that was used to cut raw meat unless you thoroughly clean the board first.
You will also need a selection of measuring tools. Measuring cups for dry ingredients and measuring spoons come in sets. Get a set of each. You will need a measuring cup for liquids, too. A one-cup measure is probably sufficient, but two-cup and quart measures are also useful. If you want to be precise in your measurements for dietary requirements, buy a food scale and measure your portions until you get used to the sizes and can estimate accurately without weighing everything.
A lot of canned products are now being packaged with pop tops, but get a good can opener for the others. There are some electrics that sell for reasonable prices and do a good job, but get a manual one too. When the power goes out, it can be frustrating not to be able to open the cans.
Spices and Condiments:
Salt and pepper go without saying. Some dried minced onion peps up a lot of recipes. Garlic is available fresh or in dried, chopped form or as a powder. Caution: make sure you know the difference between garlic powder and garlic salt. Garlic powder makes great garlic bread; garlic salt makes VERY salty garlic bread.
Oregano or "Italian Seasoning," gives an Italian flavor to anything. A bay leaf cooked in stew brings out the flavor of the other ingredients. Paprika is a red powder used mainly for appearance, but it has been linked to some health benefits. If you like things hot, try sprinkling some cayenne pepper or chili powder on your food.
Basic condiments include ketchup, mustard, relish and mayonnaise. There are all sorts of mustard varieties available. You can probably find traditional yellow mustard, Dijon, spicy brown, honey, and hot Chinese mustard, just to name a few. Explore your local market and see what looks good. Be adventurous, but buy the smallest size, so you do not have a lot to discard if you do not like it.
Other condiments to try are steak sauces, barbecue sauces, tartar sauce, and various stir-fry sauces. Read the labels. If sugar is one of the first few ingredients, forget it. Ingredient labels list the ingredients in descending order. The main ingredient is first, then the others, with the least one last.
10 Essential Food Safety Tips For AIDS Sufferers
Terry Nicholls
Persons with Acquired Immunodeficiency Syndrome (AIDS) are especially susceptible to illness from food-borne pathogens. Because they're at higher risk for severe illness or death, affected persons must be vigilant when handling and cooking foods. Here are some recommendations to help prevent bacterial food-borne illness.
1. When shopping for raw and cooked perishable foods, be sure the food is being stored at a safe temperature in the store. Don't select perishable food from a non-refrigerated aisle display. Never choose packages which are torn or leaking.
2. When ordering food from the deli department, be sure the clerk washes his hands between handling raw and cooked items or puts on new plastic gloves. Don't buy cooked ready-to-eat items which are touching raw items or are displayed in the same case.
3. Don't buy cans that are dented, leaking, or bulging; food in cracked glass jars; or food in torn packaging. Tamper- resistant safety seals should be intact. Safety buttons on metal lids should be down and should not move or make a clicking noise when pushed. Do not use any product beyond its expiration date!
4. Immediately refrigerate or freeze perishable foods after transporting them home. Make sure thawing juices from meat and poultry do not drip on other foods. Leave eggs in their carton for storage and don't place them in the door of the refrigerator. Keep the refrigerator clean.
5. Food stored constantly at 0 °F will always be safe. Only the quality suffers with lengthy storage. It's of no concern if a product date expires while the product is frozen. Freezing keeps food safe by preventing the growth of micro- organisms that cause both food spoilage and food-borne illness. Once thawed, however, these microbes can again become active so handle thawed items as any perishable food.
6. Store canned foods and other shelf stable products in a cool, dry place. Never put them above the stove, under the sink, in a damp garage or basement, or any place exposed to high or low temperature extremes.
7. Wash hands, utensils, can openers, cutting boards, and countertops in hot, soapy water before and after coming in contact with raw meat, poultry, or fish.
8. Many cases of food-borne illness are caused by take-out, restaurant, and deli-prepared foods. Avoid the same foods when eating out as you would at home. Meat, poultry, and fish should be ordered well done; if the food arrives undercooked, it should be sent back.
9. Wash cutting boards with hot, soapy water after each use; then rinse and air dry or pat dry with fresh paper towels. Non-porous acrylic, plastic, or glass boards and solid wood boards can be washed in an automatic dishwasher (laminated boards may crack and split).
10. Do not eat raw or undercooked meat, poultry, fish, or eggs. For people with AIDS, the most important thing is to use a meat thermometer to be sure meat, fish, eggs, and casseroles reach at least 160 °F. Roast whole poultry to 180 °F; poultry breasts to 170 °F. When reheating foods in the microwave, cover and rotate or stir foods once or twice during cooking and check the food in several spots with a thermometer.
Persons with Acquired Immunodeficiency Syndrome (AIDS) are especially susceptible to illness from food-borne pathogens. Because they're at higher risk for severe illness or death, affected persons must be vigilant when handling and cooking foods. Here are some recommendations to help prevent bacterial food-borne illness.
1. When shopping for raw and cooked perishable foods, be sure the food is being stored at a safe temperature in the store. Don't select perishable food from a non-refrigerated aisle display. Never choose packages which are torn or leaking.
2. When ordering food from the deli department, be sure the clerk washes his hands between handling raw and cooked items or puts on new plastic gloves. Don't buy cooked ready-to-eat items which are touching raw items or are displayed in the same case.
3. Don't buy cans that are dented, leaking, or bulging; food in cracked glass jars; or food in torn packaging. Tamper- resistant safety seals should be intact. Safety buttons on metal lids should be down and should not move or make a clicking noise when pushed. Do not use any product beyond its expiration date!
4. Immediately refrigerate or freeze perishable foods after transporting them home. Make sure thawing juices from meat and poultry do not drip on other foods. Leave eggs in their carton for storage and don't place them in the door of the refrigerator. Keep the refrigerator clean.
5. Food stored constantly at 0 °F will always be safe. Only the quality suffers with lengthy storage. It's of no concern if a product date expires while the product is frozen. Freezing keeps food safe by preventing the growth of micro- organisms that cause both food spoilage and food-borne illness. Once thawed, however, these microbes can again become active so handle thawed items as any perishable food.
6. Store canned foods and other shelf stable products in a cool, dry place. Never put them above the stove, under the sink, in a damp garage or basement, or any place exposed to high or low temperature extremes.
7. Wash hands, utensils, can openers, cutting boards, and countertops in hot, soapy water before and after coming in contact with raw meat, poultry, or fish.
8. Many cases of food-borne illness are caused by take-out, restaurant, and deli-prepared foods. Avoid the same foods when eating out as you would at home. Meat, poultry, and fish should be ordered well done; if the food arrives undercooked, it should be sent back.
9. Wash cutting boards with hot, soapy water after each use; then rinse and air dry or pat dry with fresh paper towels. Non-porous acrylic, plastic, or glass boards and solid wood boards can be washed in an automatic dishwasher (laminated boards may crack and split).
10. Do not eat raw or undercooked meat, poultry, fish, or eggs. For people with AIDS, the most important thing is to use a meat thermometer to be sure meat, fish, eggs, and casseroles reach at least 160 °F. Roast whole poultry to 180 °F; poultry breasts to 170 °F. When reheating foods in the microwave, cover and rotate or stir foods once or twice during cooking and check the food in several spots with a thermometer.
A Comprehensive List of Food Safety Tips
A Comprehensive List of Food Safety Tips by Josh Stone
Whether you have a career in food preparation, entertain privately, or just cook for your family, food handling has some science to it that you should know. What with hearing a story in the news every other day about yet another Salmonella or E. Coli outbreak, we could all stand to hear a refresher course in the sanitary preparing of food.
Handling food
Wash and dry hands thoroughly before handling food. Always use clean kitchen utensils for handling foods. Keep raw and cooked food apart at all times. Apply this especially to raw meat, fish, and poultry. Keep these away from cooked foods and ready-to-eat foods. Wash and dry hands, utensils, cutting boards, knives, and flat surfaces thoroughly after preparing raw meat, fish, poultry and other raw foods and before contact with other food. Ideally you should use separate cutting boards for raw and cooked foods. Never put cooked food onto a plate which has previously held these raw foods until it has been washed. Do not use the same utensil to stir or serve a cooked meal that was used to prepare the raw ingredients.
Vegetables of the root family such as potatoes, leeks and carrots often have traces of soil on them which can contain harmful bacteria, so wash them thoroughly before use. As a rule you should wash other fruit and vegetables too, especially if they are going to be eaten raw. Avoid preparing food for yourself or others if you are sick.
Defrosting
When cooking packaged frozen foods always follow instructions provided for defrosting or cooking directly from frozen. If cooking from frozen allow sufficient time for food to be thoroughly cooked and check it before serving; an extra minute in the fryer won't hurt it. When defrosting foods make sure they are fully defrosted before cooking; being sure to allow food enough time to thaw. Never re-freeze food once it has started to thaw.
Thaw food by placing it on the bottom shelf of the fridge in a container to catch any juices, or in a bin or rack over a sink. These juices will often be contaminated so wash dishes and hands thoroughly after use. Only thaw food in a microwave oven if it is to be cooked immediately. To thaw very large meat items like turkeys, leg of lamb, etc. more quickly, let them defrost outside of the fridge. Put them in a cool place and make sure they are completely thawed before cooking.
Cooking and heating
Follow recipes and label instructions on cooking times and temperatures.
Remember to preheat the oven properly - the instructions for preheating take into account that the cooking time should be at the full temperature. Cook all foods until they are piping hot. Remember that sausages, burgers, pork and poultry are cooked all the way through and they should not be rare or pink in the middle. As a test, pierce it with a knife; any juices that run out of the meat should be clear, not bloody. Lamb and beef (except when minced or rolled) can be eaten rare, but you should make sure the outer surface is thoroughly cooked to kill any germs on the surface of the meat.
Elderly or sick people, babies, young children and pregnant women should only eat eggs cooked until both yolk and white are solid and should never eat raw or partially cooked seafood. Don't cook foods too far in advance. Once cooked, foods should be kept covered and piping hot (above 145F) until it's time to serve them. Keep prepared cold foods in the fridge until you are ready to serve them.
When using a microwave, stir foods and drinks and allow them to stand for a couple of minutes to avoid hot or cold spots. Check that food is hot throughout before serving. Foods that are not thoroughly cooked should be re-heated for another few minutes, but when it comes to microwaves food should not be reheated more than twice.
Cooling
Never put hot food directly into the fridge or freezer, let it cool sufficiently first. Cooling should be completed within one or two hours after cooking. To speed cooling you can divide foods into smaller portions, place in a wide dish and stand this in a shallow tray of cold water.
Extra care for babies
Because babies' immune systems are less developed than those of an adult, they are at a greater risk of illness. To take extra care for young babies, wash bottles and utensils in hot soapy water and sterilize them using a sterilizing solution or a steam sterilizer. When adding water to baby foods, milks and other drinks always use bottled water and never water straight from the sink tap. Cook foods thoroughly until piping hot and cool them rapidly until they are comfortable to eat.
Extra care with barbecues and grills
Cooking food outdoors, particularly for large groups, can increase the risk of food poisoning. It's harder to keep foods very hot or very cold and to keep everything clean. But with a little extra care barbecues and outdoor grills can be used safely.
Light the barbecue well in advance, making sure that you use enough charcoal and wait until it is glowing red with a powdery gray surface before starting to cook. Keep meats, salads and other perishable food in the fridge, or in an ice-packed portable cooler box, until just before you are ready to cook them. Serve salads at the last minute. Ideally use separate cooler boxes for raw meats and ready-to-eat foods. Cooler boxes can only keep food cool for a limited period so cook sooner rather than later. Better still,
if possible, fully pre-cook all poultry and sausages in an indoor kitchen and then take them straight to the barbecue to add the final barbecue flavor.
During cooking, turn food often. If it starts to burn on the outside raise the grill height or reduce the heat of the charcoal. You reduce charcoal's heat by dampening the coals slightly or partially closing the air vents. As always, cook poultry, burgers, pork and sausages throughout with no pink bits in the middle. Keep raw and cooked foods apart at all times.
Don't handle cooked foods with utensils that have touched raw meats and don't put cooked or ready-to-eat foods such as salad and bread on plates that have held raw meats.
Whether you have a career in food preparation, entertain privately, or just cook for your family, food handling has some science to it that you should know. What with hearing a story in the news every other day about yet another Salmonella or E. Coli outbreak, we could all stand to hear a refresher course in the sanitary preparing of food.
Handling food
Wash and dry hands thoroughly before handling food. Always use clean kitchen utensils for handling foods. Keep raw and cooked food apart at all times. Apply this especially to raw meat, fish, and poultry. Keep these away from cooked foods and ready-to-eat foods. Wash and dry hands, utensils, cutting boards, knives, and flat surfaces thoroughly after preparing raw meat, fish, poultry and other raw foods and before contact with other food. Ideally you should use separate cutting boards for raw and cooked foods. Never put cooked food onto a plate which has previously held these raw foods until it has been washed. Do not use the same utensil to stir or serve a cooked meal that was used to prepare the raw ingredients.
Vegetables of the root family such as potatoes, leeks and carrots often have traces of soil on them which can contain harmful bacteria, so wash them thoroughly before use. As a rule you should wash other fruit and vegetables too, especially if they are going to be eaten raw. Avoid preparing food for yourself or others if you are sick.
Defrosting
When cooking packaged frozen foods always follow instructions provided for defrosting or cooking directly from frozen. If cooking from frozen allow sufficient time for food to be thoroughly cooked and check it before serving; an extra minute in the fryer won't hurt it. When defrosting foods make sure they are fully defrosted before cooking; being sure to allow food enough time to thaw. Never re-freeze food once it has started to thaw.
Thaw food by placing it on the bottom shelf of the fridge in a container to catch any juices, or in a bin or rack over a sink. These juices will often be contaminated so wash dishes and hands thoroughly after use. Only thaw food in a microwave oven if it is to be cooked immediately. To thaw very large meat items like turkeys, leg of lamb, etc. more quickly, let them defrost outside of the fridge. Put them in a cool place and make sure they are completely thawed before cooking.
Cooking and heating
Follow recipes and label instructions on cooking times and temperatures.
Remember to preheat the oven properly - the instructions for preheating take into account that the cooking time should be at the full temperature. Cook all foods until they are piping hot. Remember that sausages, burgers, pork and poultry are cooked all the way through and they should not be rare or pink in the middle. As a test, pierce it with a knife; any juices that run out of the meat should be clear, not bloody. Lamb and beef (except when minced or rolled) can be eaten rare, but you should make sure the outer surface is thoroughly cooked to kill any germs on the surface of the meat.
Elderly or sick people, babies, young children and pregnant women should only eat eggs cooked until both yolk and white are solid and should never eat raw or partially cooked seafood. Don't cook foods too far in advance. Once cooked, foods should be kept covered and piping hot (above 145F) until it's time to serve them. Keep prepared cold foods in the fridge until you are ready to serve them.
When using a microwave, stir foods and drinks and allow them to stand for a couple of minutes to avoid hot or cold spots. Check that food is hot throughout before serving. Foods that are not thoroughly cooked should be re-heated for another few minutes, but when it comes to microwaves food should not be reheated more than twice.
Cooling
Never put hot food directly into the fridge or freezer, let it cool sufficiently first. Cooling should be completed within one or two hours after cooking. To speed cooling you can divide foods into smaller portions, place in a wide dish and stand this in a shallow tray of cold water.
Extra care for babies
Because babies' immune systems are less developed than those of an adult, they are at a greater risk of illness. To take extra care for young babies, wash bottles and utensils in hot soapy water and sterilize them using a sterilizing solution or a steam sterilizer. When adding water to baby foods, milks and other drinks always use bottled water and never water straight from the sink tap. Cook foods thoroughly until piping hot and cool them rapidly until they are comfortable to eat.
Extra care with barbecues and grills
Cooking food outdoors, particularly for large groups, can increase the risk of food poisoning. It's harder to keep foods very hot or very cold and to keep everything clean. But with a little extra care barbecues and outdoor grills can be used safely.
Light the barbecue well in advance, making sure that you use enough charcoal and wait until it is glowing red with a powdery gray surface before starting to cook. Keep meats, salads and other perishable food in the fridge, or in an ice-packed portable cooler box, until just before you are ready to cook them. Serve salads at the last minute. Ideally use separate cooler boxes for raw meats and ready-to-eat foods. Cooler boxes can only keep food cool for a limited period so cook sooner rather than later. Better still,
if possible, fully pre-cook all poultry and sausages in an indoor kitchen and then take them straight to the barbecue to add the final barbecue flavor.
During cooking, turn food often. If it starts to burn on the outside raise the grill height or reduce the heat of the charcoal. You reduce charcoal's heat by dampening the coals slightly or partially closing the air vents. As always, cook poultry, burgers, pork and sausages throughout with no pink bits in the middle. Keep raw and cooked foods apart at all times.
Don't handle cooked foods with utensils that have touched raw meats and don't put cooked or ready-to-eat foods such as salad and bread on plates that have held raw meats.
10 Easy Ways To Protect Your Family From Food Poisoning
Terry Nicholls
Do you realize the many ways that bacteria can contaminate the food YOUR FAMILY eats? Do you know how to tell if your food is THOROUGHLY cooked to keep YOUR family safe from Food Poisoning? Do you know what to do if you or SOMEONE YOU LOVE gets Food Poisoning?
When it comes to food preparation and storage, "Common Practices" could be POISONING your family!
Here's how to avoid the problem entirely:
1. Plan For Safety
Make sure you have the right equipment, including cutting boards, utensils, food thermometers, cookware, shallow containers for storage, soap, and paper towels. Make sure you have a source of clean water. Plan ahead to ensure that there will be adequate storage space in the refrigerator and freezer.
2. Shop Smart
Prevention of food poisoning starts with your trip to the supermarket. Pick up your packaged and canned foods first. Buy cans and jars that look perfect. Do the cans have dents? Don't buy canned goods that are dented, cracked, or bulging. These are the warning signs that dangerous bacteria may be growing in the can. Are the jars cracked? Do they have lids that are loose or bulging? The food may have germs that can make you sick. Look for any expiration dates on the labels and never buy outdated food. Likewise, check the "use by" or "sell by" date on dairy products such as cottage cheese, cream cheese, yogurt, and sour cream and pick the ones that will stay fresh longest in your refrigerator.
3. Store Food Properly
After shopping, get home as soon as you can. Then put food into the refrigerator or freezer right away. Make sure to set the refrigerator temperature to 40° F and the freezer to 0° F. Check temperatures with an appliance thermometer. Be sure to refrigerate or freeze perishables, prepared foods, and leftovers within 2 hours of shopping or preparing. Place raw meat, poultry, and seafood in containers in the refrigerator, to prevent their juices from dripping on other foods. Raw juices may contain harmful bacteria. Eggs always go in the refrigerator.
4. Prepare Food Safely
Wash hands and surfaces often. Bacteria can be spread throughout the kitchen and get onto cutting boards, utensils and counter tops. To prevent this, wash hands with soap and hot water before and after handling food, and after using the bathroom, changing diapers, or handling pets. Wash everything else before and after it touches food. Use paper towels or clean cloths to wipe kitchen surfaces or spills. Wash cloths before you use them again for anything else. Use the hot cycle of your washing machine. Wash cutting boards, dishes, utensils, and counter tops with hot, soapy water after preparing each food item and before you go on to the next item. A solution of 1 teaspoon of bleach in 1 quart of water may be used to sanitize washed surfaces and utensils.
5. Cook Food Thoroughly
Cook food thoroughly until it is done. Cooked red meat looks brown inside. Poke cooked chicken with a fork. The juices should look clear, not pink. Dig a fork into cooked fish. The fish should flake. Cooked egg whites and yolks are firm, not runny. Use a food thermometer to check the internal temperature of meat, poultry, casseroles and other food. Use a thermometer with a small-diameter stem. Insert the thermometer 1 to 2 inches into the center of the food and wait 30 seconds to ensure an accurate measurement. Check temperature in several places to be sure the food is evenly heated.
6. Chill Food Promptly
Place food in the refrigerator. Don't overfill the refrigerator. Cool air must circulate to keep food safe. Divide food and place in shallow containers. Slice roast beef or ham and layer in containers in portions for service. Divide turkey into smaller portions or slices & refrigerate. Remove stuffing from cavity before refrigeration. Place soups or stews in shallow containers. To cool quickly, place in ice water bath and stir. Cover and label cooked foods. Include the preparation date on the label.
7. Transport Food Safely
Keep cold food cold. Place cold food in cooler with a cold source such as ice or commercial freezing gels. Use plenty of ice or commercial freezing gels. Cold food should be held at or below 40° F. Hot food should be kept hot, at or above 140° F. Wrap well and place in an insulated container.
8. Reheat Food Correctly
Heat cooked, commercially vacuum-sealed, ready-to-eat foods, such as hams and roasts, to 140° F. Foods that have been cooked ahead & cooled should be reheated to at least 165° F. Reheat leftovers thoroughly to at least 165° F. Reheat sauces, soups, and gravies to a boil.
9. Serve Food The Safe Way
Use clean containers and utensils to store and serve food. When a dish is empty or nearly empty, replace with fresh container of food, removing the previous container. Place cold food in containers on some ice. Hold cold foods at or below 40° F. Food that will be portioned and served should be placed in a shallow container. Place the container inside a deep pan filled partially with ice to keep food cold. Once food is thoroughly heated on stovetop, oven or in microwave oven, keep food hot by using a heat source. Place food in chafing dishes, preheated steam tables, warming trays and/or slow cookers. Check the temperature frequently to be sure food stays at or above 140° F.
10. Complete Your Meal Experience Safely
Cooked foods should not be left standing on the table or kitchen counter for more than 2 hours. Disease-causing bacteria grow in temperatures between 40° F and 140° F. Cooked foods that have been in this temperature range for more than 2 hours should not be eaten. If a dish is to be served hot, get it from the stove to the table as quickly as possible. Reheated foods should be brought to a temperature of at least 165° F. Keep cold foods in the refrigerator or on a bed of ice until serving. This rule is particularly important to remember in the summer months. Leftovers should be refrigerated as soon as possible. Meats should be cut in slices of 3 inches or less and all foods should be stored in small, shallow containers to hasten cooling. Be sure to remove all the stuffing from roast turkey or chicken and store it separately. Giblets should also be stored separately. Leftovers should be used within 3 days. Discard any food left out at room temperature for more than 2 hours.
Do you realize the many ways that bacteria can contaminate the food YOUR FAMILY eats? Do you know how to tell if your food is THOROUGHLY cooked to keep YOUR family safe from Food Poisoning? Do you know what to do if you or SOMEONE YOU LOVE gets Food Poisoning?
When it comes to food preparation and storage, "Common Practices" could be POISONING your family!
Here's how to avoid the problem entirely:
1. Plan For Safety
Make sure you have the right equipment, including cutting boards, utensils, food thermometers, cookware, shallow containers for storage, soap, and paper towels. Make sure you have a source of clean water. Plan ahead to ensure that there will be adequate storage space in the refrigerator and freezer.
2. Shop Smart
Prevention of food poisoning starts with your trip to the supermarket. Pick up your packaged and canned foods first. Buy cans and jars that look perfect. Do the cans have dents? Don't buy canned goods that are dented, cracked, or bulging. These are the warning signs that dangerous bacteria may be growing in the can. Are the jars cracked? Do they have lids that are loose or bulging? The food may have germs that can make you sick. Look for any expiration dates on the labels and never buy outdated food. Likewise, check the "use by" or "sell by" date on dairy products such as cottage cheese, cream cheese, yogurt, and sour cream and pick the ones that will stay fresh longest in your refrigerator.
3. Store Food Properly
After shopping, get home as soon as you can. Then put food into the refrigerator or freezer right away. Make sure to set the refrigerator temperature to 40° F and the freezer to 0° F. Check temperatures with an appliance thermometer. Be sure to refrigerate or freeze perishables, prepared foods, and leftovers within 2 hours of shopping or preparing. Place raw meat, poultry, and seafood in containers in the refrigerator, to prevent their juices from dripping on other foods. Raw juices may contain harmful bacteria. Eggs always go in the refrigerator.
4. Prepare Food Safely
Wash hands and surfaces often. Bacteria can be spread throughout the kitchen and get onto cutting boards, utensils and counter tops. To prevent this, wash hands with soap and hot water before and after handling food, and after using the bathroom, changing diapers, or handling pets. Wash everything else before and after it touches food. Use paper towels or clean cloths to wipe kitchen surfaces or spills. Wash cloths before you use them again for anything else. Use the hot cycle of your washing machine. Wash cutting boards, dishes, utensils, and counter tops with hot, soapy water after preparing each food item and before you go on to the next item. A solution of 1 teaspoon of bleach in 1 quart of water may be used to sanitize washed surfaces and utensils.
5. Cook Food Thoroughly
Cook food thoroughly until it is done. Cooked red meat looks brown inside. Poke cooked chicken with a fork. The juices should look clear, not pink. Dig a fork into cooked fish. The fish should flake. Cooked egg whites and yolks are firm, not runny. Use a food thermometer to check the internal temperature of meat, poultry, casseroles and other food. Use a thermometer with a small-diameter stem. Insert the thermometer 1 to 2 inches into the center of the food and wait 30 seconds to ensure an accurate measurement. Check temperature in several places to be sure the food is evenly heated.
6. Chill Food Promptly
Place food in the refrigerator. Don't overfill the refrigerator. Cool air must circulate to keep food safe. Divide food and place in shallow containers. Slice roast beef or ham and layer in containers in portions for service. Divide turkey into smaller portions or slices & refrigerate. Remove stuffing from cavity before refrigeration. Place soups or stews in shallow containers. To cool quickly, place in ice water bath and stir. Cover and label cooked foods. Include the preparation date on the label.
7. Transport Food Safely
Keep cold food cold. Place cold food in cooler with a cold source such as ice or commercial freezing gels. Use plenty of ice or commercial freezing gels. Cold food should be held at or below 40° F. Hot food should be kept hot, at or above 140° F. Wrap well and place in an insulated container.
8. Reheat Food Correctly
Heat cooked, commercially vacuum-sealed, ready-to-eat foods, such as hams and roasts, to 140° F. Foods that have been cooked ahead & cooled should be reheated to at least 165° F. Reheat leftovers thoroughly to at least 165° F. Reheat sauces, soups, and gravies to a boil.
9. Serve Food The Safe Way
Use clean containers and utensils to store and serve food. When a dish is empty or nearly empty, replace with fresh container of food, removing the previous container. Place cold food in containers on some ice. Hold cold foods at or below 40° F. Food that will be portioned and served should be placed in a shallow container. Place the container inside a deep pan filled partially with ice to keep food cold. Once food is thoroughly heated on stovetop, oven or in microwave oven, keep food hot by using a heat source. Place food in chafing dishes, preheated steam tables, warming trays and/or slow cookers. Check the temperature frequently to be sure food stays at or above 140° F.
10. Complete Your Meal Experience Safely
Cooked foods should not be left standing on the table or kitchen counter for more than 2 hours. Disease-causing bacteria grow in temperatures between 40° F and 140° F. Cooked foods that have been in this temperature range for more than 2 hours should not be eaten. If a dish is to be served hot, get it from the stove to the table as quickly as possible. Reheated foods should be brought to a temperature of at least 165° F. Keep cold foods in the refrigerator or on a bed of ice until serving. This rule is particularly important to remember in the summer months. Leftovers should be refrigerated as soon as possible. Meats should be cut in slices of 3 inches or less and all foods should be stored in small, shallow containers to hasten cooling. Be sure to remove all the stuffing from roast turkey or chicken and store it separately. Giblets should also be stored separately. Leftovers should be used within 3 days. Discard any food left out at room temperature for more than 2 hours.
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