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.
A crunchy cookie hits the spot anytime. Soon you'll be the "Cookie Expert" at your house!
Here are the tools and utensils you will
Here are the ingredients you will need to make several dozen cookies:
- Measuring cup
- Measuring spoon
- Mixing bowl
- Electric mixer
- Rubber scraper or spatula
- Cookie sheets
- Spatula or pancake turner
- Cooling rack, paper towels or clean dish towel (to cool the cookies on)
- Pot holder or oven mitt
- 1 cup/250 ml shortening
- 1 cup/250 ml white sugar
- 1 cup/250 ml brown sugar
- 2 eggs
- 1 tsp/5 ml Watkins Vanilla
- 1-1/2 cups/375 ml all-purpose flour
- 1 tsp/5 ml baking soda
- 1 tsp/5 ml salt
- 3 cups/750 ml oatmeal
- 1/2 cup/125 ml nuts or raisins (if you wish)
- Preheat your oven to 350 F/180 C.
- Measure the shortening, white and brown sugars, eggs, and vanilla into the mixing bowl. Beat well together.
- Add the flour, baking soda, and salt, mixing well. Use the rubber scraper to scrape the sides and bottom of the bowl as you mix.
- Add the oatmeal, half at a time, and the nuts or raisins, combining the whole mixture very well.
- With clean hands, roll spoonfuls of the cookie dough into balls and put them 2-inches/5-cm apart on a cookie sheet. When the sheet is full, use a fork to press the balls down just a little.
- Bake for 10 to 12 minutes. While they are baking, fill the next cookie sheet. Take the baked cookies from the oven and lift with the spatula or pancake turner onto the cooling rack, paper towel or dish towel to cool.
- Continue baking until all the dough is baked. Turn the oven off. After the cookies have cooled, put them into a cookie jar or covered tin for storing.
You'll be very
surprised to learn what the "surprise" is in these delicious
and healthier - cupcakes!
Ingredients You Will Need to Make 12
- 1 large egg
- 2 large egg whites
- 1 cup/250 mL sugar
- 2 tbsp/30 mL vegetable
- 1 tsp/5 mL Watkins
Original Double Strength Vanilla Extract
- 1 tsp/5 mL Watkins
- 1 tsp/5 mL Watkins
- 1 tsp/5 mL baking soda
- 3/4 cup/180 mL
- 1/4 cup/60 mL Watkins
- 1-1/2 cups/375 mL
finely shredded unpeeled zucchini
- White decorator's icing,
You may need the help of a grown-up for much of this
- Preheat oven to 350
- Coat 12 regular muffin
cups with Watkins Cooking Spray or line with paper or foil liners.
- Beat eggs and sugar in
large bowl with an electric mixer until well blended, about 1
- Beat in oil, extracts,
cinnamon, and baking soda.
- Stir in flour and cocoa;
- Stir in zucchini; mix
- Spoon into prepared
- Bake for 30 minutes or
until cupcakes test done.
- Cool completely in pan
on wire rack.
- Turn out of pan and
decorate, if desired.
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!