Kitchen Equipment and Safety: notes

Layout

• Work triangle: the cooker, sink and fridge placed close together to save steps.
• Good kitchen: well lit, ventilated, with easy to clean surfaces.

Equipment

• Knives: keep them sharp; a blunt knife slips. Cut away from the body.
• Care: wash, dry and store equipment; do not scour non-stick pans.
• Energy sources: wood, gas, electricity, solar and biogas. Each has a different cost and risk.

Safety

• Pan handles: turn them inward so they are not knocked.
• Burns and scalds: cool under running water for at least 10 minutes.
• Oil fire: cover with a lid or damp cloth; never use water.
• Gas leak: open windows and turn off the supply.