College student
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| Here is an animated pic of a student demo on how to make food and how to fend for themselves. |
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When you leave home for the first time and have to fend for yourself, you could be in for a big shock. No mum to do the shopping and cooking and all those other things she used
to do for you, well not anymore. To enjoy college life to the full (and to help the brain cells work) it is important to eat healthy, that doesn't mean rubish food, just good, balanced meals made up of the following constituents: At least 5 portions of fruit and vegetables a day, any kind any amount. You need them for vitamins and mminerals and general well-being. Many are cheap, which helps alot, either eat them cooked, raw, fresh or canned. Note: Market stalls are usually cheaper than supermarkets for fresh products. If you are buying from a supermarket look for economy ranges or buy loose rather than pre-packed, it's also cheaper. Starchy foods are for energy and they also fill you up. These are breads, potatoes, rice, pasta and breakfast cereals (whole grain varieties such as muesli, porridge, weetabix or shredded wheat rather than sugary ones such as Frosties or cocopops). Note: Buy supermarkets own brands. They're much cheaper. You need at least 2 portions of protein a day for the body growth. These are meat, fish poultry, eggs, dairy products such as cheese, milk and yoghurt, pulses and vegetable protein such as tofu, TVP and Quorn. Note: Buy cheap cuts of meat they are just as good as expensive ones and all species of fish are nutritious, regardless of cost. Try and stay away from economy they are cheap, but the will have more rusk filler and be alot fattier with not alot of meat in it. You need a bit of fat in your diet, but that doesn't mean that you should coat your bread in butter or margarine. Try to grill most of you food rather than frying it.
Equipment essentials
Colander for straining cooked vegetables Flameproof casserole (Dutch oven) with lid - a fairly small one which canbe used on top of the stove or in the oven is useful. Bowls, at least one large for mixing and one pudding basin Draining spoon, long-handled and with holes in it Fish slice Frying pan (skillet) Grater Kettle Kitchen scissors Oven gloves Ovenproof dish, medium sized Paperware - Kitchen paper, foil and/or clingfilm (plastic wrap) and greaseproof (waxed) paper Pastry brush Potato masher Potato peeler Rolling pin Roasting tin, one large, one small Sharp knifes Saucepans Whisk or you could use a fork Wooden spoon Scales and measuring spoons Washing up cloths Pan scourer Tea towels Fridge/freezer Cutlery Crockery Oven
Buy all the basics you need at the begining, then you'll just have to replace odds and ends each week as they run out.
Baking powder Salt Pepper Castor sugar Light brown sugar Dried mixed herbs Chilli powder Cayenne Ground cinnamon and nutmeg Ground ginger Caraway and poppy seeds Tomato puree Garlic puree Curry powder and curry paste Vinegar Lemon juice Stock cubes Table sauces Mustard Oil Marmalade Marmite Mayonnaise Honey Long grain rice Pasta Breakfast cereal Dried milk Raisins and sultanas - good for snacking Instant mash potato powder
Canny foods
Baked beans Pulses Sweet corn Peas, carrots and green beans are useful to keep for some of the recipes and for quick accompaniments Tuna Mackerel, pilchards or sardines Condensed mushroom, chicken and tomato soup, ideal for sauces Minced and/or stewed steak Hot dogs Any canned fruit Rice pudding Custard
Medium eggs Bread/rolls/pitta/ naan bread Cheese Plain yoghurt Milk Frozen peas/beans
Oranges/ satsumas/ clementines Bananas Potatoes Carrots Onions Salad stuff Cabbage |
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Copyright Emma Hellewell 2000-2001 - WebMaster |
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