From Start - To Finish
Every good cook has a set of rules to follow in the kitchen to make sure that they don't miss a step or leave a big mess... but most importantly to make sure that their recipe turns out 'just right' every time and their family and friends will always want to come back for seconds! Here are a few of the rules that will make you be the best chef that you can be:
- Read through the entire recipe and its directions BEFORE you start to prepare anything.
- Check with your adult assistant concerning anything you are not sure of and for any permission you may need to use certain things in the kitchen - especially knives or the oven.
- Wash your hands (some people also like wearing aprons). Using a damp cloth, wipe the counter or table where you will be working.
- Take out the ingredients and equipment you will need. Use measuring cups and measuring spoons for the exact amounts.
- Follow the recipe exactly. Many containers and kitchen utensils come in different sizes. Use the exact measurement the recipes call for. Measure the ingredients so they are even with the top of the cup or spoon.
- Put away the things you have used when you have finished or while something is baking. Put back any packages; wash dirty dishes; wipe off the counter or table; sweep the floor; set the table to serve what you are making.
- Turn off the burners or the oven as soon as you are finished using them!!!
- Stand back and be ready for compliments!
Useful Cooking Terms
Here are some cooking terms and what they mean:
- Bake - To cook by dry heat in the oven.
- Beat - To mix ingredients over and over again with a spoon until all ingredients are incorporated. This can also be accomplished with an electric mixer or blender.
- Broil - To cook by direct overhead heat. This can be done by placing food on a rack under the oven broiler or by using a toaster oven.
- Drizzle - To pour slowly in a thin stream. Usually this is done with a liquid which you want to apply lightly, such as syrup or salad dressing. A pitcher or other container with a spout (like a glass measuring cup) will make it easier to drizzle.
- Fold - To gently combine a delicate mixture with a heavier one. A whisk or rubber spatula is usually used in an over-and-under motion.
- Roast - To cook meat or poultry with hot, dry air in the oven or on a grill.
- Scant - In cooking, scant refers to an amount that's just barely reaching; in other words, not packed tightly. When a recipe calls for a scant cup or scant teaspoon of something, don't fill the measuring cup or spoon to the top. Instead, use slightly less than the required amount.
- Stirring and Mixing - To combine ingredients evenly in a circular motion, using a fork, spoon or rubber spatula.
- Toss - To mix ingredients lightly with a lifting motion. Salads and pastas are usually tossed. A fork or tongs may be used.
- Whisk - To use a wire whisk to bet air into your mixture. You whip in a circular motion, very hard and quickly.
NestsHere are the tools and utensils you will
These cute and colourful nests make great Easter treats for your
family and friends.
Here are the ingredients you will
need to 12 nests:
- 12-cup muffin pan
- Large microwave-safe bowl
- Dry measuring cups
- Measuring spoons
- Wooden mixing spoon
- Metal mixing spoon
- Watkins Cooking Spray
- 2 tbsp/30 mL butter
- 3 cups/750 mL miniature marshmallows
- 1 tsp/5 mL Watkins Caramel Extract
- 1 package (6 oz/180 g) fried rice noodles or
chow mein noodles (about 4 cups/1 litre)
- Assorted Jelly Beans
- Spray each cup of a 12-cup
muffin pan with Watkins Cooking Spray; set aside.
- Place butter in a large
microwave-safe bowl. Microwave on HIGH for 15 to 20 seconds or until
the butter is melted.
- Add marshmallows to the bowl;
mix to coat with butter. Microwave on HIGH for 45 seconds; stir with a
spoon. Return to the microwave and cook on HIGH for another 45 seconds
or until all the marshmallows are melted. Remove from the microwave
and stir until smooth.
- Stir in the Caramel Extract
and mix well.
- Stir in the noodles, mixing
until all are well coated. Be gentle so as not to crush all the
- With a spoon, divide the
mixture evenly into the 12 cups; let stand for 3 minutes.
- With buttered fingers, press
mixture on bottom and up the sides of each cup, making an indentation
in the middle of each to resemble a nest. (If the mixture is too
sticky, let it stand for a few minutes longer or until it is firm
enough to shape.)
- Let stand until
firm; remove from muffin cups and fill with jelly beans.
Fried rice noodles are like chow mein noodles but
are made with rice flour and are smaller and thinner than chow
This salad would not only make a cute Easter salad, but
would also be great any time you need a little springtime cheer!
Here are the tools and utensils you will
Ingredients you will need to make 4 servings:
- Paper towels
- Small ice cream scoop or a table spoon
- Can opener
- 4 dark green lettuce leaves
- 1 can (16 oz/500 mL) pear halves, drained
- 8 dark raisins
- 4 red-hot cinnamon candies
- 8 whole blanched almonds
- Cottage cheese
- Clean lettuce leaves by rinsing under cold water. Pat dry with paper towels.
- Place one lettuce leaf on 4 different plates.
- For each bunny, place 1 pear half upside down on top of each lettuce leaf.
- On the smaller end of the pear half, make eyes with two raisins, a nose with one cinnamon candy, and ears with 2 almonds.
- Place a small scoop of cottage cheese on the lettuce leaf right behind the larger end of the pear half to resemble a bunny's
Nutrition Tips and Information
Here are some nutrition terms and what they mean:
- Calories - are the energy value of food. Think of them as fuel for your body. If you take in more calories than you use, you will gain weight. One way to burn more calories is by exercising.
- Protein - makes up three-fourths of your body tissue. It is one of the most important elements for the maintenance, growth and development of all body tissue. Each gram of protein supplies 4 calories. Protein is found in meat, poultry, fish, dried beans and dairy products.
- Carbohydrates - are the main source of energy. At least 55 percent of our calories should come from carbohydrates. Each gram supplies four calories. Good sources of carbohydrates are rice, bread, cereal, pasta, fruit and most vegetables.
- Fat - is the most concentrated source of food energy. No more than 30 percent of calories should come from fat. Each gram of fat supplies nine calories. You need to eat less of the foods high in fat so you don't take in more calories than you can use. Fat can be found in potato chips, french fries, hamburgers, ice cream, butter and margarine.
- Cholesterol - is a fat-like substance found in meat, poultry, fish, dairy products and egg yolks. Because our bodies manufacture cholesterol, we should limit the quantity of high-cholesterol foods we eat.
- Sodium - is an essential mineral that occurs naturally in some foods and is added to many other foods and beverages. Most of the sodium in our diets comes from table salt. One teaspoon of salt contains 2,000 milligrams of sodium. The amount you need varies on how active you are and how much water you drink, but the rule of thumb is that you should try to stay under 2,000 milligrams a day. Using Watkins Extracts and Gourmet Spices is a delicious low-sodium way to add flavour to your food!