TIPS FOR WORKING IN THE KITCHEN

• Eliminate anything that sticks out or that you could slip on, i.e. cabinet doors, small rugs.
• Keep a flat-edged rubber mat on the floor by your sink to help prevent skidding if water should splash on the floor.
• Plan a specific place for everything, storing tools used at the same time in one place.
• Use drawer dividers.
• Use a safe holder for knives that covers the blades.
• Use a tray when cooking to keep all items in one place and to prevent them from falling on the floor.
• Pull-out shelves and drawers reduce hazards of reaching back into cupboards.
• Electric stoves are preferable to gas. But if you have a gas stove and it needs to be lighted, use long matches to keep your hands away from the flames.
• Use a timer.
• Cookbooks are available in Braille and large print.
• Use graduated measuring cups and spoons. Handles can be bent for dipping things that you need to measure.
• Keep vanilla and other extracts that you use in small amounts in the refrigerator. It is easier to feel them when they are cold.
• When, cutting, place item to be cut on a board, don’t hold it in your hand. A board with two stainless steel nails sticking up out of it is a good way to anchor the item to be cut.
• Adjustable knives are available for slicing bread or meat. (Magna Wonder Knife)
• Stoves, microwaves and toaster ovens can be marked with raised dots, textured tape or brightly colored tape on the temperature controls.
• If you have a hood over your range, rim it with brightly colored tape to avoid accidentally hitting it.
• Sitting while you work reduces fatigue in your legs and back and lessens stress on your joints. A high chair will keep you at counter level.
• Be sure to wear appropriate clothing when working in the kitchen. Long, loose sleeves are dangerous if they brush across a hot stove.
• Never leave sharp or hot things lying on the counter or in the sink.
• Always carry knives and other sharp or pointed items by the handle, by your side, with the point down.
• Always clean up spilled things right away to avoid accidents.
• Center the pan on the burner before turning the stove on and turn the handle to the left or right, away from the other burners and away from the front of the stove.
• Always make a place for the pan before taking it off the stove or out of the oven.
• Turn off the burner before taking if off the stove.
• Always use potholders.
• Never leave a fork or spoon in a pot or pan.
• Pouring liquids:
• Use a liquid level indicator.
• Place a small ping pong ball, cork or bobber in the cup and stop pouring when it comes to the top.
• Hook your finger over the lip of the cup and stop pouring when the liquid reaches your finger. This method is not recommended if the liquid is hot or if you have reduced sensitivity in your fingers.
• While holding the cup or glass, feel the temperature change as the liquid fills the container. Stop when it reaches the desired level. Again, not recommended for those with reduced sensitivity in their hands. It is a good idea to practice over a sink with cold water.
• You may also be able to judge the amount of liquid in a cup or glass by weight, or by listening as you pour. Again, this may take some practice over the sink.
•When pouring something into a saucepan or larger container, place a long wooden spoon (or chopstick) in the middle of the pan. Bring the edge of whatever you are pouring up until it touches the spoon, then pour.
• When measuring oil, pour it into a larger container and dip out the tablespoon or teaspoon that you need. Pour remaining oil back into bottle using a funnel.
• When pouring, if you can find a measuring cup with raised lines at the quarters and thirds, you can measure the amount you need by placing one finger inside and another outside with your fingertip just where you want the liquid to come.