Kids Kitchen Basics

Kids Kitchen Basics

Kids Kitchen Basics

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Presentation Transcript

1. Kids Kitchen Basics Let’s Get Cooking!

2. Today’s Agenda • Measure It! • Intro to spoons, cups, etc • Conversions and kitchen math • Take Action! • Kitchen verbs to know and love • Staying safe around kitchen gadgets • Cooking Success Tips

3. Measure It! Teaspoons, and portions and cups, oh my!

4. Dry and Liquid Measuring • There are two types of measuring cups. • Dry --Liquid • Each one holds the same amount of food. • Their designs just make them easier to use with some ingredients instead of others.

5. Measuring Dry Ingredients • Spoon dry ingredients into the cup until it is full. • Level the cup by lopping off extra ingredients from the top with the flat side of a butter knife, letting them fall back into their container.

6. Measuring Liquid Ingredients

7. Measuring Spoons • There are usually four types of measuring spoons. • Tablespoons -- 1/2 Teaspoons • Teaspoons -- 1/4 Teaspoons • Measure ingredients with measuring spoons in the same way as you would use measuring cups.

8. Measuring Butter • Usually butter or margarine that comes in sticks has measuring lines printed on the outside of the wrapper. • Put the stick on a cutting board and make a slice at the line that marks the amount your recipe requires.

9. Math in the Kitchen • 1-1/2 teaspoons = 1/2 tablespoon • 3 teaspoons = 1 tablespoon = 1/2 ounce • 1/4 cup = 4 tablespoons = 2 ounces (liquid) • 1/2 cup = 8 tablespoons = 4 ounces (liquid) • 1 cup = 8 ounces (liquid) • 2 cups = 1 pint = 16 ounces (liquid) • 4 cups = 2 pints = 1 quart = 32 ounces (liquid) • 2 quarts = 1 half gallon = 64 ounces (liquid) • 4 quarts = 1 gallon = 128 ounces (liquid) • 8 ounces (dry) = 1/2 pound • 16 ounces (dry) = 1 pound

10. Weight Versus Measure Chart • 1 pound flour = about 3.5 cups • 1 cup sugar = 7 ounces • 1 large egg = 2 ounces • 1 egg white = 1 ounce • 1 cup nuts = 4 ounces

11. Kitchen Basics Quiz • You can ____ a cup for dry ingredients by lopping off the top with the flat side of a butter knife. • Add -- Level off • Ruin -- All of the above • True or false: There are 4 tablespoons in a quarter cup.

12. Kitchen Basics Quiz • You can ____ a cup for dry ingredients by lopping off the top with the flat side of a butter knife. • Add -- Level off • Ruin -- All of the above • Trueor false: There are 4 tablespoons in a quarter cup.

13. Take Action! Chop, Bake, Puree, Whisk, and So Much More!

14. Basic Ingredient Prep • Wash -- Rinse the ingredient under cold, running water. Some ingredients may require additional scouring with a brush. • Strain -- ﻿Drain the liquid from a food into a bowl. This way, you can save the liquid. • Drain -- ﻿Put food into a strainer to remove the liquid, which then runs down the drain. • Grate -- ﻿Rub foods like carrots or cheese over the holes in a grater or shredder in order to cut the food into smaller pieces.

15. Ingredient Prep… with Knives! • Chop -- Cut food into small pieces with a knife, kitchen scissors, food processor, or a blender. • Cut -- U﻿se a knife to make big pieces or chunks of an ingredient into smaller ones. • Dice -- ﻿Cut food into small cubes that are all approximately the same size and shape.

16. Combining Ingredients Part One • Mix -- ﻿Put ingredients together in a recipe, often stirring with a large spoon. Sometimes you mix dry ingredients into wet ingredients. • Combine -- ﻿Toss food or ingredients together in the same bowl. • Blend -- ﻿Mix two or more ingredients together until they’re smooth.

17. Combining Ingredients Part Two • Stir -- ﻿Move ingredients in a circular motion using a spoon. You may use one or more ingredients when you stir. • Beat -- ﻿Use a fast stirring motion with a spoon, fork, whisk, or electric mixer in order to mix ingredients together. • Fold -- ﻿Add new ingredients to the mixture especially gently.

18. Combining IngredientsPart Three • Scramble -- ﻿Mix or whip, usually with a fork or wire whisk. • Knead-- ﻿When you make dough, use your hands to make the dough smooth. Use the palm of your hand, pushing it away from you. Then squeeze the dough, pressing and smoothing the whole time.

19. Heating Ingredients Oven Edition • Bake -- ﻿Cook with hot, dry air in the oven. • Broil -- ﻿Cook under the broiler in the oven or toaster oven.

20. Heating IngredientsStove Edition • Sautee -- Fry quickly in a pan drizzled with hot oil, lard, or butter. • Simmer-- ﻿Cook food in a saucepan over low heat on the stove. The food should constantly make small bubbles. • Boil-- ﻿Cook water or another liquid on the stove until it makes large bubbles.

21. Cooling Ingredients • Chill -- ﻿Put food in the refrigerator until it is cold, usually at least 2 hours. • Freeze-- Place food in a freezer until hard and frozen through.

22. Kitchen Verb Quiz • If you are going to put ingredients together in a recipe by stirring with a large spoon, you will ___ them. • Mix -- Scramble • Sautee -- Wreck • True or false: Broiling means cooking a liquid on the stove until it bubbles.

23. Kitchen Verb Quiz • If you are going to put ingredients together in a recipe by stirring with a large spoon, you will ___ them. • Mix -- Scramble • Sautee -- Wreck • True or false: Broiling means cooking a liquid on the stove until it bubbles.

24. Stay Safe When You Chop • Always have an adult present when you are going to cut something. • Cut or peel away from your hands and body. • Chop food on a cutting board. • Securethe board to the counter with a wet cloth.

25. Stay Safe by the Oven • Use two dry pot holders to handle hot food. • ﻿Turn the handles of pots and pans on the stove away from you. • Keep a fire extinguisher handy.

26. Stay Safe by the Microwave • Use microwave-safe dishes. Keep all metal and thin plastic far, far away from the inside of the microwave. • Lift the lid to direct the steam away from you when you uncover a dish. • Pierce potatoes with a fork before you cook them.

27. Stay Safe by Other Appliances • Keep your fingers out of a blender, food processor, or mixing machine whenever it is on. • Make sure your hands are totally dry before you plug anything into a socket. • Keep the lid on a running blender or food processor at all times.

28. Clean it Up! • If you spill anything, wipe it up right away. • Keep the kitchen floor clean too, otherwise you might slip and fall in a spill.

29. Basic Kitchen First AidCuts • ﻿If a cut is serious, you should seek medical attention. • Cover it with a cloth and press down until help arrives. • Otherwise, clean the cut well and cover it with a bandage. Keep it away from the food.

30. Basic Kitchen First AidBurns • ﻿Run the burned area under cold water immediately. • If a burn is serious, seek medical attention. • Otherwise, keep it dry and clean. • Air is the best remedy, but you will want to keep it covered while working with food. • Antibacterial ointment is useful for the first few days too.

31. Basic Kitchen First AidBruises • ﻿Treat bruises with ice packs for the first few days to reduce swelling. • After that, you should be good to go!

32. Kitchen First Aid Quiz • If you get burned, put ______ on the burn right away. • A bandage -- Pressure • Cold water -- Frosting • True or false: Use two dry pot holders to handle hot food.

33. Kitchen First Aid Quiz • If you get burned, put ______ on the burn right away. • A bandage -- Pressure • Cold water -- Frosting • Trueor false: Use two dry pot holders to handle hot food.

34. Keys to Successful Cooking • Get organized! • Keep your kitchen spaces clean.

35. Read the Recipe • Read through the recipe from start to finish before you so much as gather your ingredients.

36. Planning • Make sure you have enough time to prepare the ingredients and equipment, cook the recipe, and then clean up. • Allow more time in your estimate than you think you will actually use.

37. When Changing the Recipe… • ﻿If you need to make half the recipe or a double recipe, do all the math to make the conversions and then write them out on paper. • Check your work!

38. Wash Your Hands • Seriously. Just wash them.

39. Before You Begin • Gather all your ingredients. • Track down all the equipment you may need (bowls, pans, mixers, etc). • Make sure the equipment is ready to use.

40. Clean As You Go • ﻿As soon as you’re done with equipment or ingredients, put them away. • Keep the counters wiped and the floor clean. • This helps you avoid accidents and falls.

41. Success Tips Quiz • Make sure you have enough time to prep the ingredients, cook the recipe, and ___. • Try it for yourself -- Clean up • Make dessert -- Brag about it • True or false: Put away everything you used when you’re finished cooking.

42. Success Tips Quiz • Make sure you have enough time to prep the ingredients, cook the recipe, and ___. • Try it for yourself -- Clean up • Make dessert -- Brag about it • True or false: Put away everything you used when you’re finished cooking.

43. Let’s Review • Measure It! • Intro to spoons, cups, etc • Conversions and other kitchen math • Take Action! • Kitchen verbs to know and love • Staying safe around kitchen gadgets • Cooking Success Tips

44. I Think We’re Done Here Questions? Let’s get: