Connie's Kitchen: Confessions of a Low Vision Cook

When a cook is blind or partially sighted, safety and organization become crucial issues. Accurate cooking demands full use of all remaining senses. For this reason, the lack of complete concentration during meal preparation can result in over-or under-cooking food, burning yourself, or creating messy accidents to be cleaned up later.


  • When handling hot baking ware, use oven mitts long enough to cover your hands and lower arms completely. Use an audible timer and be sure you have set it correctly. Organize your ingredients, and develop a labeling system so containers that feel alike will not confuse you.

  • If you have any residual vision, use a magnifier to read food labels, even if you are positive as to what is in your hand. Before serving a meal, double check to be sure all stove controls are in the off position.

  • While burner covers are very attractive, they are not heat resistant; so if you have them, remove them from the stove before turning on a burner or oven.

This abstract of the article by Connie Weadon first appeared in Dialogue 34 (Summer 1995) and is reprinted with permission from the publisher. Dialogue magazine is published in braille, large print, 4-track cassette and IBM compatible 3.5-inch diskette.


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