Kitchen Tips for Elderly Independent Living
- DON'T RUSH! Allow plenty of time to prepare so that you do not feel rushed. Having extra time will allow for rest breaks.
- Select light-weight, easy to clean, safe to use kitchen equipment and place them in an easily accessible area on the counter.
- Divide your kitchen into separate "work centers" for baking, sink, stove, and store everything needed in those areas.
- Store utensils that are used together in the same place.
- Look for pans and casserole dishes with a single handle. Fill pans on the cooking unit, using the hose from the sink if possible. Use a small amount of water so there is little excess to pour off. Use tongs or a slotted spoon to lift out cooked vegetables.
- Pull out oven racks before reaching inside the oven if balance is poor.
- Use a cutting board with aluminum nails to hold fruits and vegetables in place.
- Dull knives require more pressure when peeling. and they slip instead of biting into food. Sharp knives area must! But be
careful if you have sensation loss in your involved hand.
- Use an electric can opener with a lever handle. Stack kitchen sponges under the can to hold it in position for opening.
- Use surface appliances rather than a low oven, when possible.
- When placed on tables or working areas at a comfortable height, microwave ovens, electric roasters, crock pots, and other
appliances can be used to replace an oven that is at an inconvenient height.
- If you are able, purchase electrical appliances to eliminate preparation by hand.
- BEFORE PREPARING FOOD, put out all necessary ingredients andequipment (Remember the list that was recommended you make before initiating a task).
- After all your items have been placed on the counter or cart, transfer them to a work area where you can sit, lifting or carrying items across the kitchen.
- Make double portions of your recipes so you can freeze some and have an already prepared meal for later in the week.
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