Many students move out of the dorms and into houses or apartments at some point in their college career. Students who do so are suddenly faced with the harsh realization that ready-made meals are no longer available in a cafeteria just downstairs.

The first step for newbie chefs is having the right kitchen gadgets and making sure they all work properly.

"Safety tips apply to every household appliance, whether in the kitchen or anywhere else," said Kay L. Fritz, a visiting MSU instructor teaching Introduction to Human Nutrition.

Fritz, who "really likes" her toaster, said those on a budget should stick to the necessities when shopping for cookware. Items such as durable frying pans, sharp knives and microwavable dishes are worth the money because they will get a lot of use, while items such as blenders and indoor grills might not.

It's also important to make sure you're familiar with the safety of all appliances, such as refrigerators and gas stoves.

"Make sure that refrigerator and freezer sections are working properly," Fritz said.

"If they're not, then don't use them."

If temperatures are too high or low in the refrigerator and freezer, food will not keep as long, which is bad for both health and pocketbook, she said.

Once the kitchen cookware is stocked, the next step is shopping for food. A student's first trip to the grocery store is often a bit overwhelming, but with a little preparation it can be smooth sailing.

"When you think about shopping, really think about what you want to do throughout the week," Olin Health Center nutritionist Ronda Bokram said. "Go with a list. It's frustrating to go there and not know what you really need."

Bokram said the trick to shopping is thinking ahead, such as planning meals for the week and keeping an eye on sales or special offers.

After you've filled your fridge, you're ready to get things cooking. Not sure where to start? Look for recipes online, ask friends or parents for suggestions or check out a cookbook or cooking magazine from the library.

"There's no one cookbook that has everything," Bokram said. "Get recipes from your parents, because those are foods that you're familiar with."

Bokram suggests practicing kitchen skills over the summer before move-in time.

"Start putting together recipes that you want to try out," she said. "Practice some while you're at home."

It might take a bit of effort, but getting the hang of cooking for yourself will save money by not having to eat out every night. You'll also have better control over your diet, which is important, not just now, but for a lifetime of good health.

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Food fundamentals

Don't just stand on that linoleum floor looking clueless. Here's how to make the most of your kitchen:

• Get greasy- Unless you use nonstick cookware, always grease frying pans, grills and cookie sheets with nonstick spray.

• Sticky business- Forgot the nonstick spray and now you can't clean that burned-black goodness from the bottom of your frying pan? Make a paste of baking soda and water, coat the pan with it and let sit for a few hours, then scrape off with a spatula.

• Stay cool- Check your refrigerator and freezer temperature regularly. The inside of your fridge should always be kept between 36 and 40 degrees Fahrenheit while your freezer should always be about 0 degrees. Proper temperature saves you money and keeps you healthy by delaying food spoilage.

• Funky fridge- Speaking of spoilage, store an opened box of baking soda in the fridge to eliminate odors.

• Just chillin'- Thaw frozen foods in the fridge, NOT on the counter. If food thaws at room temperature, it's more susceptible to bacteria. And never refreeze foods, especially meat.

• Stock up- Check newspapers and ads for coupons and keep an eye out for sales. Foods like cheese, meat and bread can be frozen for awhile, so buy a bunch, save cash and fill your freezer.

• Shop wise- For staples such as cereal or canned goods, generic brands are more bang for your buck. Because they save money without sacrificing nutrition, going generic is a good idea for those on a budget.

• So fresh, so clean- Wash your hands, wash your hands, wash your hands. Keeping hands and kitchen surfaces clean at all times will protect you and your food from bacteria and viruses.

• When in doubt, throw it out- If you don't know what it is or how long it's been in your fridge, dump it. You'll save money in hospital bills and spare yourself food poisoning.

Source: Olin Health Center, Department of Human Food and Nutrition