What Are The Most Common Kitchen Accidents

What are the most common kitchen accidents which happen?
Injuries in the kitchen can ruin a good dinner, or worse, send you to the emergency room or hospital. Fires, cuts, ties and other injuries are among the most common injuries in the kitchen. Here we will look at some common kitchen injuries and how to stop them.

Pepper burns:
“Hot peppers” can burn your skin and anything else you touch, including your eyes. Use disposable gloves or wash your hands frequently when you have to deal with, and especially when cutting ‘hot peppers’.See the list of “Hot Peppers” by following this link.

Spilt oil, greases, i.e.:
Spills on the floor can lead to accidents. Prevent these personal injuries by wiping up spilt oil/grease immediately.

Oven burns:
Your oven is usually heated from 100 ° C to 300 ° C, so it’s important that you are careful not to burn yourself. Good kitchen gloves should be a matter of course in the vicinity when using the oven. Touching the side of the oven, or touching something that has just been taken out of the oven, can cause serious burns. Be careful when working around the oven and chill the roast/baking tray before taking them with bare hands.

Chemicals:
Be careful where and how to store chemicals, young children and pets may be injured or killed by hazardous chemicals in your kitchen and elsewhere. Storage in the cabinet under the dishwashing sink, or the cabinet under the bathroom sink, maybe the most convenient and common cabinets. But for the little ones and pets, they are not ideal places if you do not have a locking device on the cabinets.

Fire:
Kitchen fires are common and dangerous. Place the handle of the kettle/frying pan inwards. Move flammable materials and stay in the kitchen when you fry/cook with flammable liquids such as oil and grease.
Fire Extinguishers.

Food processor:
Do not leave motorised models for long, they can overheat and light. Do not put your hand into the processor when it is in use, use the provided aids. There is no need to hand wash the parts and expose your fingers to injury. Most parts can be washed in a dishwasher. Amazon Link

Microwave burns:
Let the food cool down for one minute or two before removing it from the microwave oven.
Be careful when removing plastic or lid from the food, hot steam can hit your hands and cause nasty burns.
The food can heat unevenly in a microwave, so be careful when touching or tasting the food.
Boil water on the stove. Overheated water in the microwave can look calmly, but can suddenly boil violently.

Blender cuts:
Most blenders do not have safety barriers, so be careful not to push the hand for as long as the plug is in. Accidentally you can turn it on and suddenly stand there without a finger or two.
To clean the blades without touching them, fill with warm water and a little detergent in the container and drive it at the highest rpm for one minute.
Pull out the plug
and rinse well.

The cutting board slides:Cutting
Even if you have strong hands, the cutting board can slide and accidentally cut or chop yourself. Always put the cutting board on an anti-slip surface, or place a damp towel underneath the cutting board to prevent it from slipping.

Opened Boxes:
Opened boxes provide sharp lure edges that can cut. Use a mechanical box opener that has a magnet to hold the lid instead of trying to handle it.

Fall:
Using a chair with wheels, boxes or other unstable items to reach higher may result in a fall. Always use a step ladder to reach things high up.

Refrigerator Accident:
Stay organised and not too stocked in the fridge, pantry and closet. Otherwise, objects like heavy jars can fall when the door is opened.

Utensils drawer, i.e.:
Put all sharp objects away from the front of the drawer and face the back so that you do not accidentally grasp a sharp edge.
The ideal is if you have a knife block or a magnetic knife holder.

Pollution:
Dirty clothes/sponges, uncleaned cutting boards, and more can contaminate the food. Always make sure that you use the correct handling in the kitchen to avoid contamination of food.

Cooking Terms and Glossary

As an amateur cook, I need to familiarise and know some of the cooking terms and glossary whether it’s an American, British, French, Spanish or Indian terms. Each of the terms and glossaries has its brief definition.
In this article, I have mentioned the most common terms and glossaries. Of course, there is many I haven`t mentioned, but for me, they are more for the professionals.
Here we go:

AL DENTE:
An Italian term means “to the tooth”. It describes that pasta, rice or vegetable are cooked. It should have a slight resistance when bitten but should not be overdone or soft.

ARTIFICAL SWEETENER:
A sugar substitute is not produced by nature and a food additive that provides a sweet taste but has no nutritional value. Because they have unique attributes, they should not be substituted for other sweeteners

BAKE:
To cook using direct, dry heat at a specific temperature in the oven, covered or uncovered. It is usually to describe the making of cakes, bread, cookies or desserts.

BARBECUE:
Grilling done indoor or outdoor over an open charcoal or wood fire. Barbeque is the process of long, slow direct- heat cooking, including basting with a barbeque sauce.

BASTE:
To moisten with seasoned liquids, sauce or fats and adds flavour and prevents drying during cooking or grilling

BATTER:
A mixture containing flour and liquid, thin enough that can be poured or spooned or used to coat foods before deep frying

BEAT:
To mix, blend, whip or stir thoroughly and  rapidly in order to make a mixture smooth and lighter or fluffier using a fork, spoon, beater, whisk or electric mixer

BLACKENED:
A cooking method in which seasoned foods are cooked over a high heat until charred producing a crispy crust

BLANCH:
To cook partially in a boiling water but still retain the flavour and appearance. Blanching loosen the skin like tomatoes

BLEND:
To mix two or more ingredients intensively by hand, blender or an electric mixer to reach the smooth and uniformity of the texture and flavour

BOIL:
To cook food in water or any form of liquid at a temperature until bubbles rise continually and break on the surface

BRAISE:
To cook food by browning first the meat or poultry in the oil or butter then cook for a long period of time in a small amount of liquid at a low heat thus tenderises and enhance the flavour of the food

BREADING:
To coat the surface of the food with flour or breadcrumbs then with the egg mixture before cooking or frying to make it crunchy

BRIE:
A soft, creamy, cow’s milk cheese with a white rind and from France, it is considered to be the best in the world

BRINE:
Salt and water solution that is used for salting, preserving, pickling or curing vegetables, meat or fish and it adds flavor and tenderness to the food

BROIL:
To cook over a flame or under strong, direct source of intense heat with a measured or specified distance

BOUILLON:
A cube of fish, vegetable, chicken, pork or beef. These are made of small particles and dissolve quickly and are substitute for a broth or stock

BROTH:
A flavor concentrated meat, vegetable or fish stock and used to prepare the other dishes like soup, sauce or gravy

BROWN:
To cook quickly over or under a high heat to reach a desirable colour, texture and moistness which adds flavour and aroma, texture and pleasing appearance of the food

CARAMELIZE:
To slowly dissolve and brown the sugar with or without a small amount of water over a low to medium-low heat which gives an intense flavour. But be careful not to burn it

CHILL:
To cool the food to below room temperature depending on the call of the recipe like in the refrigerator or over the ice

CHOP:
To cut into pieces with a sharp knife, cleaver or other chopping devices into smaller pieces or small bits

COAT:
To evenly or thoroughly cover the outer layer of  food in uniform with flour, crumbs or batter before cooking

CREAM:
To beat a fat, butter or shortening to soften it or to a fluffy consistency using a wooden spoon or electric mixer

CRIMP:
To pinch or press dough together using fingers, fork or any utensil to form the desired shape like a pie crust in order to seal the edges. The term is for making pastry

CRISP TENDER:
A food that has been cooked until just tender but still crunchy without letting the edges get soft but tender inside

CRUSH:
To smashed or pulverised food into smaller pieces using mortar and pestle or a rolling pin

CURE:
A method for meat or fish by drying and salting or smoking in order to preserve for over a long period of time

DASH:
An approximate amount or a  small amount added to the food for more flavoured taste like seasoning, salt, herbs and spices

DEGLAZE:
To add water, wine, vinegar or broth in the pan from which the food has been fried, sauteed or roasted to help loosen the juice or fats or brown bits and make a delicious and flavoured sauce

DEGREASE:
To remove fat that forms on the surface or top of simmering stews, soups, stock, broth, sauce or other liquid

DEEP-FRY:
Method of frying food by submerging it in a hot oil or fat which some are coated in batter or breading and done at the right temperature retaining its moisture

DICE:
To cut in small cubes or pieces of even or uniform sizes and shapes like the meat or onions

DIP:
To soak for a short period of time in a liquid or dry mixture then coat it, cool it, or moisten it

DISSOLVE:
To stir a solid or dry substance into a liquid in which nothing of the solid totally remains

DREDGE:
To coat the food with flour, breadcrumbs or other fine or dry substances before cooking

DRIZZLE:
To sprinkle or pour liquid lightly over the food using a strainer or shaking like powdered sugar icing

FILLET:
To remove bones or deboned a fish, meat or poultry which only the flesh remains and became boneless

FLAKE:
To break gently into small pieces using fingers or a fork

FOLD:
To mix ingredients like whipped cream or eggs whites using a spoon, spatula or whisk until they are blended well

FRICASSEE:
A French word. A method of cooking. To cut meat, sautéed and braised and served with sauce

FROST:
Application of cooked or uncooked soft toppings to spread evenly but good enough to hold its shape

FRY:
To cook in a hot oil or fat until it become a crisp, brown crust

GARNISH:
To decorate a finished dish  or salad to make it look appetising and appealing to the eyes

GLAZE:
To coat or brush with icing or sauce or any toppings to produce a smooth and shiny coating or surface to the food
like icing which is thin and glossy

GRATE:
To shred or rub the food using a grater or a food processor to make fine pieces or bits

GRATIN:
French word “crust”.  Food that is browned in the oven that uses a sauce and topped with cheese or breadcrumbs

GREASE:
To coat a baking pan with a very thin layer of oil, butter or fat using a pastry brush

GRILL:
To cook food on a grill, coal or charcoal, burning gas, wood coal or electricity by direct heat below the cooking surface

GRIND:
To cut food into smaller pieces using an electric grinder or food processor and the texture can be fine or coarse

ICING:
Known as frosting. A sweet covering or coating which is flavoured and coloured for cakes, cookies or bread and pastries

JULIENNE:
To cut food or vegetables into thin, long or short, or narrow strips

KNEAD:
To press dough using the hands, mixer or food processor until it becomes smooth and elastic and the right consistency

LEAVING:
Ingredient or substance used to help batter or dough which causes it to rise or expand making it lightening the texture and increasing the size of the dough

LUKEWARM:
A temperature that is neither hot or cold

MARBLE:
To gently twirl done with light and dark batters for cookies, bread or cakes using butter instead of oil

MARINADE:
A seasoned liquid which seafood, meat, vegetables or poultry are soaked to tenderise and enhance the flavour

MARINATE:
To soak in marinade or in a liquid seasoning to moisturise seafood, meat, vegetables or poultry which is giving a flavorful taste

MASH:
To press hard to remove lump and make a smooth mixture using a masher, fork or electric mixer

MEASURE:
To determine the quantity or size of the food or liquid

MELT:
To heat a solid like sugar or butter over a very low heat until it becomes liquid

MEUNIERE:
To roll or dip in the flour, fried in butter with lemon juice and sprinkled with parsley on top

MINCE:
To chop or cut into smaller, very fine pieces using a knife, blender, food grinder or food processor

MIX:
To stir or beat using a hand, spoon, a beater or an electric mixer until the ingredients are well-combined and moistened

MOISTEN
To add small amount of liquid to make it damp

PANFRY:
To cook quickly and brown the food in a shallow, heated pan using a small amount of butter or oil

PARBOIL:
To boil the food until shortly and partially cook in boiling water

PARE:
To thinly cut, remove or peel the outermost skin of a fruit or vegetable using a small knife or peeler

PICKLE:
To preserve meats, vegetables and fruits in brined mixture or seasoned or a mixture of vinegar but normally vegetables and fruits are mostly done by this process

PINCH:
Pinch is the approximate or smallest amount that can hold by the thumb and forefinger of an ingredient

POACH:
To gently submerge in a hot liquid just below the boiling point simmering lightly

POUND:
To crushed or mashed using a heavy utensil to tenderise or flatten a meat or chicken

PRE-COOK:
To partially or completely cook

PRE-HEAT:
To heat a pan, casserole or oven in a specified temperature before using it

PUREE:
To mash until it is smooth and create a thick paste using a blender or food processor

REDUCE:
To boil down the volume of a liquid while boiling to intensify the flavour or thickens the sauce or stock

ROAST:
To cook the food by dry heat in an oven to brown the food, no liquid added but maintains the moistness

SALSA:
A Spanish term for sauce, made from finely chopped tomatoes with onions, cilantro and chiles

SAUTE:
To cook the food quickly in a small amount of hot oil or fat while stirring at a high temperature until the food gets browned

SCALD:
To heat liquid like milk or cream to a temperature until it is just at the boiling point when tiny bubbles form around at the edge

SCORE:
To cut the surface or skin like pork without cutting through it. Score marks are shallow cuts normally parallel to each other in alternate directions which create a criss-cross pattern

SCRAPE:
To rub the outer skin like carrot using a sharp instrument like peeler

SEAR:
To brown quickly using intense heat which helps seal in the juiciness of the food and still intact the flavour and texture

SHORTENING:
A vegetable oil that has been processed into solid form that is used for frying or baking

SHRED:
To cut or slice into long, thin or narrow strips or pieces using a sharp knife or a slicer

SIMMER:
To cook slowly in a hot liquid over low heat where small bubbles formed but not boiling so hard

SLICE:
To cut into even, flat, thin pieces

SPRINKLE:
Spreading or scattering the toppings or sugar over a surface like bread, cake or frosting

STEAM:
To cook on a small amount of boiling water by placing on a rack above the boiling liquid

STERILIZE:
To destroy bacteria by boiling, steaming or dry heating at a specific temperature

STEW:
To cook in a liquid in a covered casserole or pot for a long period of time until it becomes tender

STIR:
To mix or blend the food until reaching the right consistency

STIR-FRY:
To cook on a high temperature while turning and tossing until just cooked in a wok or in a pan

STOCK:
The strained, cleared liquid of meat, poultry or seafood used as the base of soup or stew

TENDERIZE:
To beat like meat with a mallet or rolling pin

THICKENER:
Food substances used to give a thick consistency like gravy or sauce

TOSS:
To mix or combine ingredients like salad

TRUSS:
To tie the poultry or meat with a string to maintain a good shape while cooking

WHIP:
To beat rapidly like egg whites or heavy cream using a whisk, beater or electric mixer

ZEST:
The outer skin of a citrus fruit like an orange or lemon which used to flavoured a dish

 

Hope this is a little help understanding the terms and glossaries. Don`t hesitate to contact me
if you have any questions.
If I don`t know the question I will help as best I can to find out.

 

 

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What drives me to be here

What drives me to be here? Family, connect with people, thoughts on food, life, and to learn.

I am not a real chef, only a self-taught cook by myself and the influence of my mother, my grandmother, and my sibling. Not for the wife, though, as both of us are not good cooks.

I know only simple recipes. But each one of us has a talent in the kitchen. Even if we encountered failures through trials and errors (take the risks as its free to cook), we can still achieve the goal we wanted for ourselves.

The ingredients needed in cooking are passion, know your skills, be creative, be organized and plan ahead, be patient, do experiments and repetition, don’t stop cooking and be a master in your kitchen.  These are some of the things that help me to become a better cook and why I chose to use The Amateur Home Chef.

I am still very new to this website so please bear with me. I do hope I will get better as I feel comfortable with my journey.

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