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.
Bubble Gum Milkshake
A light and yummy treat or dessert - perfect for the hot days to come!
Here are the tools and utensils you will
Here are the ingredients you will need to 4-6 milkshakes:
- Measuring cups
- Measuring spoons
- Rubber scraper or spatula
- Parfait style serving glasses, if you like
- Long-handled milkshake spoons
- 1 cup/250 ml heavy cream
- 3-4 cup/700-950 ml vanilla ice cream
- 1/2 tsp/2.5 ml Watkins Bubble Gum Flavour
- 1/4 tsp Watkins Butter Flavour
- 3-4 ounces/85-113 g frozen whipped topping (thawed)
- 30 drops Red Food Colouring
- Gumballs, whipped topping, or fresh fruit as garnish (optional)
- Combine all ingredients (except for the garnish and the whipped topping) in a blender.
- Pulse on high until it is fully mixed (Pulse is a setting on most blenders).
- Every so often, stop the blender and stir the mixture scraping it off of the side of the container.
- Once it is all mixed, fold in the whipped topping until it is all blended together well.
- Pour into serving glasses and top with your garnish of choice - or not!
These are a perfect light lunch, after-school snack, or even as an appetizer for your next party.
Tools and utensils you will need:
Ingredients you will need to
make 16 tuna toppers:
- Measuring cup
- Measuring spoons
- Mixing bowl
- Fork to mix it up
- Knife to dice the olives (if you want to use olives)
- Butter knife
- Can opener
- 1 7-ounce/210 grams can of tuna (packed in water), drained and flaked with your fork
- 1/4 cup/60 ml diced stuffed olives
- 1 tbsp/15 ml German-style mustard
- 2 tbsp/30 ml sour cream
- 1/4 tsp/1.2 ml Watkins Black Pepper
- 4 slices bread, buttered
Turn your Tuna Topper into a Tuna Melt! Add a slice of cheddar or Swiss cheese on top of each, then, with your adult assistant's assistance, put them under the broiler for about 5 minutes or until the cheese is all melted and gooey and delicious... then be careful because it will be hot ... but oh so tasty!
- Combine all the ingredients in your bowl.
- Using your fork, make sure that it is all flaked finely.
- Spread the mixture evenly on the 4 slices of buttered bread.
- Cut each slice into quarters.
- If you want to, sprinkle the diced olives over the tops as a garnish. (You could have some with olives and some without if you like.)
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!