It seems that every university kitchen is prone, once in a while, to falling into a state of disarray and uncleanliness. Pressed for time and often lacking the appropriate equipment, the average student has a tendency to abandon their arduous cleaning responsibilities. But, when practised consistently and thoroughly, the housewife-to-be soon finds that kitchen-keeping need not be such a chore!

Dish-Washing

The most commonly neglected kitchen task is dish-washing. Though ostensibly common knowledge, many students might be reminded that this is easily accomplished with the simple application of a sponge, washing-up liquid and a freshly-run basin of hot water. The student does well to wash-up their dirty dishes as they go – either after each meal, or whilst they are waiting for the next to cook. Begin with the least soiled dishes and end with greasy saucepans and charred pots – these are best scraped prior to water-submersion. End by cleaning the sink, sensibly removing any small pieces of food or soap suds. For both comfort and vanity, the washer is advised to purchase themselves a pair of durable rubber gloves.

“Many a slipper has been known to suffer from forsaken mushy peas or tomato passata stains”

Dish-Drying

The student may then dry their dishes with a tea-towel and stack them away neatly (see cupboard-organising, below). Dishes could, of course, be left to dry on a drying rack; however, the decent thing is to leave every surface clear for other occupants’ ease of use. Wash tea-towels regularly: ideally every three days, with every seven as a maximum.

Cleaning Surfaces and the Hob

Good cleaning equipment saves work. Every cleaner benefits from the acquisition of an antibacterial spray and microfiber cloth which are far superior to the thin paper towels and lukewarm water that are often selected by ill-equipped students to clean grimy surfaces. Before and after preparing food, the hygiene-conscious cook wipes down the countertops. Not to clean the hobs after cooking is to make unnecessary work for the next user, not to mention long-suffering housekeeping staff. Fine steel wool removes tough stains.

The Floor

Crumbs soon build up if left unswept: many a slipper has been known to suffer from forsaken mushy peas or tomato passata stains. Most college lodgings provide a broom and dustpan and brush for student use. A mop is desirable for spillages.

Rubbish Bins and Recycling

All waste food and empty packaging should be placed in the rubbish bin immediately and not left out on surfaces. Again, hygiene is of critical concern. Recyclable food packaging may be rinsed and then put in the blue bin; unwashed milk bottles and greasy packaging render the entire contents of the bin unrecyclable. Should the bins show signs of becoming full, it is prudent to empty them promptly. Adherence to these simple practices aids pest prevention.

“Crystal glasses, china tea cups and vintage cake stands are best stored in the collector’s bedroom”

Fridges and Freezers

Having learned the ideal fridge arrangement in their home economics classes, it is likely that the studious housewife-in-the-making will be dismayed to discover that this fine model is difficult to implement in a small, shared kitchen. As a general system, store food by type, and neatly and compactly. The most important rule is to keep raw and cooked meats separate. The considerate fridge-user checks regularly for out of date foodstuffs, dispensing of such items immediately upon discovery. The same may be said of best freezer-practice.

Freezers are prone to frosting over. To de-ice a freezer: unplug the appliance, temporarily place food in the fridge or another freezer, and place bowls of boiling water on the shelves; the freezer will defrost; leave open to dry, mopping the floor, then plug back in and re-stock. This process may be repeated less frequently if the student remembers to keep the time the freezer door is open to a minimum.

Cupboard-Organising

All kitchen matters are made easier by a well-organised cupboard. If they have the space, the cupboard-arranger should keep their dry foodstuffs separate from their utensils and pans; but this may often be inhibited by their singular assigned poky cupboard. A cutlery pot makes a sensible purchase – although an empty, sterilised jam jar will do. The wary student may label food items with a permanent marker and place an identifying dot of acrylic paint/nail polish on their pots and pans. Fragile items of sentimental value should not be kept in communal spaces where they are vulnerable to breakage or theft; crystal glasses, china tea cups and vintage cake stands are best stored in the collector’s bedroom.

Even the most well-meaning, housewifery-inclined student will, more often than they like to admit, finds themselves at least somewhat responsible for the state of their dirty-pot-littered, pesto-smeared shared kitchen. But, by following this simple guide, no student ever need be at a loss at the demands of kitchen-keeping again! And, if ever they are particularly uninspired, the proactive student calls upon a close friend for company; attending to a messy kitchen is the perfect opportunity for bosom friends to lend each other a helping hand … and catch-up on college gossip!

Students looking to purchase cleaning supplies at a low price should visit Savers on St Andrew’s Street. Most supermarkets offer a good range of products; M&S stock a fine selection for sensitive skin.