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Page 26 text:
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Page 27 text:
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There is a devastating plague descending upon college campuses across the I country. Here at K•State it is responsible for such afflictions as malnutrition, nausea, and in some of the more extreme cases, trips to local restaurants. This article wishes to take an indepth look at the third largest killer of young males: student cooking. Although it afflicts both male and female alike, the majority of student cooking fatalities occur in males. In reviewing past cast studies it has been found that male college students living in isolated areas with access to cooking utensils are highly susceptable to the student cooking syndrome (SCS). Female students, although demonstrating a much lower affliction rate. are also susceptable to SCS. Why has there been such a rapid expansion In SCS related Illnesses? The primary reason has been a lack of knowledge on the part of the student toward preventive measures. In a landmark study conducted here at Kansas State University by the Committee for Student Sickness Prevention (CSSP), guidelines have been established for the novice student cook. The following is a brief summary of the CSSP ' s recommendations. Guidelines set for student cooks cooking has been one of our largest concerns since the establishment of the Committee for Student Sickness Prevention. Although many attempts have been made to alleviate this problem, the rate of student cooking Illnesses has continued to increase. It is therefore the decision of this committee to release general guidelines for the prevention of cooking illnesses. We hope that by making the average student more aware of the dangers involved in cooking, a reduction in uncontrolled cooking will soon follow. Male students have the most limited information and experience in regard to cooking. This is not surprising due to the large number of barriers faced by the male student. Many cultural taboos exist for the male student cook. One of the most severely emotional trials experienced by the male student is having to shove his hand into a turkey to reach the giblets inside. However, this report does not wish to limit itself to the male student. Therefore, the following guidelines are universal in application. When cooking on overhead burners the following should be kept in mind. On a gas range it is not necessary to have flames extending up the sides of a saucepan or kettle. Although this is a common practice in many Tarzan reruns, it is not necessary in domestic application. On an electric range it is more difficult to judge the heat being applied. However, when lighting in the apartment begins to flicker and dim, it is generally a good indication that the burn ers may be set too high. When using the oven on your cooking unit, it is recommended that the controls not be turned beyond their numbered heat range. If pans become welded to racks Inside the oven, or if clothing bursts into flame when the oven door is opened the controls are also probably set too high. In cooking over a charcoal brazier, one should avoid wearing shorts or low.cut blouses. Getting a drunk guest to feel the charcoal in an attempt to find out if they are lit, is not considered responsible or socially acceptable behavior. Starter fluid should not be used in an attempt to get the food to brown evenly. Leaving steak to thaw on a counter for several days is not recommended as a tenderization process. If a tenderizing utensil is not available, it is not recommended to slam the cut of meat on exposed counter edges or uncooperative roommates. Not even in extreme cases should the meat be tenderized by holding it in the hinge of a refrigerator and slamming the door repeatedly. Stuffing a turkey does not involve the use of cotton packing, glass eyes or nailing the bird to a wooden base. When opening canned goods an attempt should always be made to remove any meta l filings that have fallen inside. If canned goods explode when the canypener is first applied. it is usually a good indication that spoilage may have occurred. No canned food product should be eaten unless it is at least the same color or remotely resembles the product on the label. When eating cereal and encountering a particularly crunchy item, it may be in the student ' s best Interest to simply swallow rather than look to see what the object was. When looking into a cereal box and finding that the contents are moving, it Is recomended that the cereal be discarded. The use of hallucinogenic mushrooms as a pizza topping is a dangerous practice, and should not be used in an attempt to get mom and dad to loosen up on Parents Day. In conclusion we would like to quote Dr. Thomas L. Rankin. director of the Clinic for Cooking Rehabilitation (CCR). Dr. Rankin has developed three axioms of selfpreservafion for the novice student cook. — Never eat anything your roommate has prepared, unless you have assisted in the preparation. — Dispose of all cooking catastrophies at government designated landfills. — Never try to cook anything that is bigger than you are. It is hoped that this article will make the average K ' State student more aware of the dangers involved in cooking. Through scientific research and proper control. SCS related illnesses can become a thing of the past. IEE by Larry Aleysing student cooking; 23
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