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Table of Contents
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Soups and Salads
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Main Dishes
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Desserts
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Special Drinks
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Information

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16
27
37
47

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Dear Readers,
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Introduction

This cookbook is true to its name. It contains a fantastic collection of

recipes that kids will love, be they fussy eaters who turn their noses up at
everything or hungry teens with hollow legs. Find nutritious breakfasts so
they start the day right, healthy snacks and bakes to keep them going all
day long and quick and easy meal ideas that are full of hidden veggies so
no-one can complain and you can polish your good mum halo!

In addition, you can also nd important information such as kitchen

equipment, cooking terminology, and food safety rules to guide you along
the way.

We hope that you will enjoy preparing these dishes and sharing them with
your children, family, friends, and even total strangers.

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Sincerely,
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Viviana Bai

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Box grater fruit salad

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Grated fruit salad with a wonderful juicy dressing

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Ingredients
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2 tablespoons sesame seeds

a small jar of runny honey, (170g/6 oz.)
1 pear
1 apple
6 strawberries
1 nectarine
1 banana
1 orange
2 sprigs of fresh mint
natural yoghurt, (optional)

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Equipment list

small frying pan , (20cm/7.8 inch)

measuring spoons
small microwave-safe bowl
microwave
chopping board
knife
teaspoon
box grater
plate
serving bowls

Method

1. Place a small frying pan on a medium heat and add the sesame seeds.

2. Toast for a couple of minutes, or until golden, gently jiggling the pan
for even cooking.

3. Carefully tip the seeds into a small microwave safe bowl.

4. Mix in the honey.

5. Warm the mixture through in the microwave (800W) for 20 seconds,

then carefully place to one side.

6. Pull the stalks off the pear and apple and hull the strawberries.

7. On a chopping board, use a knife to carefully cut all the way around the
nectarine in a circle.

8. Hold the nectarine in your hands and twist until you can pull the two
halves apart.

9. Pull out and discard the stone from the centre you can use a
teaspoon to help you scoop it out.

10. Peel the banana.

11. Place a box grater on a plate, then on the coarse side, carefully grate all
of the fruit, piece by piece, in long strokes.

12. Carefully lift off the grater, leaving a lovely pile of grated fruit on the
plate.

13. Carefully cut the orange in half and squeeze the juice over the fruit,
using your hand to catch any pips.

14. Drizzle the fruit with 2 tablespoons of the sesame honey (keep the rest
for another day).

15. Pick and roughly chop the mint leaves, discarding the stalks, then
sprinkle over the fruit.
16. Divide between bowls and serve with a dollop of natural yoghurt, if
you like.

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Garden glut soup

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seasonal soup full of veggies

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Ingredients
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1 medium onion
2 sticks of celery
1 medium leek
2 cloves of garlic
olive oil
3 medium potatoes
2 courgettes
sea salt
freshly ground black pepper
1 organic vegetable stock cube, or 1.4 litres hot fresh vegetable stock
100g (3.5 oz.) podded fresh peas, or broad beans
200g (7 oz.)baby spinach
a few sprigs of fresh mint

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Method

1. Peel and roughly chop the onion on a chopping board, then place in a
large bowl.

2. Trim and roughly chop the celery and leek (make sure you wash it really
well) and add to the onion.

3. Peel and nely chop the garlic cloves and add to the bowl of chopped
vegetables.
4. Place a large pot on a medium heat and add 2 tablespoons of olive oil.

5. Once hot, add all the chopped vegetables, turn the heat down to low
and cook with the lid askew for 10 to 15 minutes, or until tender, stirring
occasionally. Meanwhile

6. Peel the potatoes using a Y-shaped peeler, then chop into rough 2cm
chunks and place in the empty bowl.

7. Chop the courgettes into rough 2cm chunks and place in the bowl with
the potatoes.

8. Fill and boil the kettle.

9. Once the vegetables are cooked, add the potatoes, courgettes and a tiny
pinch of salt and pepper.

10. Crumble the stock cube (if using) into a measuring jug and carefully
top up to 1.4 litres with boiling water and stir until dissolved.

11. Carefully pour the hot stock into the pot.

12. Turn the heat up to high and bring to the boil, then reduce the heat to
medium-low and cook for 15 to 20 minutes or until the potato is cooked
through.

13. Add the peas or beans and the spinach and cook for a further 4
minutes, or until the peas are tender.

14. Carefully remove the pot to a heatproof surface and leave for a minute
or two to stop bubbling.

15. Carefully blitz with a stick blender until smooth (use a tea towel to
protect your hands from little splashes).

16. Have a taste and add a tiny pinch of salt and pepper if you think it
needs it.

17. Pick and roughly chop the mint leaves, discarding the stalks.
18. Carefully ladle the soup into bowls and sprinkle over the mint it's

delicious served with homemade croutons.

Tips: To make tasty, homemade croutons, place chunky pieces of bread or

ciabatta onto a baking tray. Drizzle with a little olive oil and bake in the
oven at full whack for 10 to 15 minutes, or until golden and crisp.

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Root vegetable salad

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Made up of beautiful ribbons of shaved veg

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Ingredients
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3 carrots
3 raw beetroots (different colours if possible)
1 bunch of radishes
1 celery heart (with leaves)
a small radicchio , or 1 baby gem lettuce
1 fennel bulb
1 lemon
a bunch of fresh mint
5 tablespoons extra virgin olive oil
sea salt
freshly ground black pepper

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Method
1. Wearing a pair of rubber gloves, use a Y-shaped peeler to carefully peel
the carrots and beetroots over a chopping board, discarding the peelings.

2. Using the Y-shaped peeler again, shave the carrots and beetroots into
nice thin wavy strips, then place in a large mixing bowl.

3. Carefully cut the tops and tails off the radishes, then nely slice and add
to the bowl.
4. Trim and nely slice the celery, including any paler inner leaves, then
add to the bowl.

5. Trim and nely slice the lettuce, discarding any tatty outer leaves and
tough stalky bits, then add to the bowl.

6. Pick the leafy fennel tops and put to one side, then nely slice the fennel
bulb and add to the bowl.

7. Cut the lemon in half.

8. Squeeze the juice into a small bowl or a jam jar, using your ngers to
catch any pips.

9. Pick and nely chop the mint leaves, keeping the baby ones to one side,
then add to the small bowl or jam jar, discarding the stalks.

10. Add the extra virgin olive oil and whisk together with a fork or put the
lid securely on the jar and shake well.

11. Taste the dressing and season with a tiny pinch of salt and pepper, if
you think it needs it, then pour over the root vegetables and taste again to
check you're happy.

12. Toss the vegetables in the dressing, then transfer to a serving bowl and
sprinkle over the fennel tops and reserved baby mint
leaves and dig in.

Tip: Using a Y-shaped peeler helps slice vegetables into long thin ribbons
in no time at all.

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Classic tomato spaghetti

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A beautifully simple pasta dish

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Ingredients
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a bunch of fresh basil

1 medium onion
2 cloves of garlic
1 kg (35 oz.) ripe tomatoes, or 2 x 400g (14 oz.) tins of chopped tomatoes
olive oil
tablespoon red wine or balsamic vinegar
sea salt
freshly ground black pepper
500g (18 oz.) dried spaghetti
15g (0.5 oz.) parmesan cheese

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Method

1. Pick the basil leaves onto a chopping board (reserving a few baby leaves
to garnish), then roughly chop the remaining leaves and nely chop the
stalks.

2. Peel and nely slice the onion and garlic. If using fresh, cut the
tomatoes in half, then roughly chop them or carefully open the tins of
tomatoes.

3. Put a saucepan on a medium heat and add 1 tablespoon of olive oil and
the onion, then cook for around 7 minutes, or until soft and lightly golden.
4. Stir in the garlic and basil stalks for a few minutes, then add the fresh or
tinned tomatoes and the vinegar.

5. Season with a tiny pinch of salt and pepper, then continue cooking for
around 15 minutes, stirring occasionally.

6. Stir in the chopped basil leaves, then reduce to low and leave to tick
away. Meanwhile

7. Carefully ll a large pot three-quarters of the way up with boiling water,

add a tiny pinch of salt and bring back to the boil.

8. Add the spaghetti and cook according to packet instructions you

want to cook your pasta until it is al dente. This translates as 'to the tooth'
and means that it should be soft enough to eat, but still have a bit of a bite
and rmness to it. Use the timings on the packet instructions as a guide,
but try some just before the time is up to make sure it's perfectly cooked.

9. Once the pasta is done, ladle out and reserve a cup of the cooking water
and keep it to one side, then drain in a colander over the sink and tip the
spaghetti back into the pot.

10. Stir the spaghetti into the sauce, adding a splash of the pasta water to
loosen, if needed.

11. Serve with the reserved basil leaves sprinkled over the top and use a
microplane to nely grate the Parmesan cheese, then sprinkle over.
Tips: It's important to season the cooking water so that the pasta can
absorb it as it cooks. Once you've made this a few times you can add other
simple ingredients, such as baby spinach, chopped rocket leaves, or fresh
or frozen peas, to your basic tomato sauce to completely transform it.

Salmon shcakes
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with sweet peas

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Ingredients
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sea salt and freshly ground black pepper

50g (1.7 oz.) fresh or frozen peas
600g (21 oz.) potatoes
a bunch of fresh chives
2 x 180g (6 oz.) tins of quality salmon
1 lemon
1 tablespoon plain our, plus extra for dusting
1 large free-range egg
olive oil

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Method

1. Half-ll a large saucepan with cold water and add a tiny pinch of salt.

2. Place on a high heat and bring to the boil. Meanwhile

3. If using fresh peas, pod them into a bowl, then leave to one side.

4. Use a Y-shaped peeler to peel the potatoes, then chop into 1cm chunks
on a chopping board.
5. Once the water is boiling, carefully add the potatoes, bring back to the
boil, then turn the heat down to medium and simmer gently for around 10
minutes, or until cooked through, adding the peas for the last 2 minutes.

Meanwhile

6. Finely chop the chives and add them to a mixing bowl.

7. Drain the salmon in a sieve over the sink .

8. Add the salmon to the bowl, using a fork to ake it into small chunks.

9. Once cooked, drain the potatoes and peas in a colander over the sink
then leave them to cool completely. Meanwhile

10. Use a microplane to nely grate the lemon zest, then add it to the bowl
along with the our.

11. Crack in the egg and season with a tiny pinch of pepper.

12. Once cool, tip the potatoes and peas back into the pan and use a
potato masher to mash them really well.

13. Add the mash to the bowl, then mix together until really well
combined.

14. Sprinkle a little our over a clean work surface and onto a large plate.

15. Divide the mixture into 8 and use your hands to pat and shape each
ball into a shcake, roughly 2cm thick.

16. Place them onto the oured plate, dusting your hands and the top of
each sh cake lightly with our as you go.

17. Place a large frying pan on a medium heat and add 1 tablespoon of
olive oil.

18. Carefully place the shcakes into the pan and cook for 3 to 4 minutes
on each side, or until crisp and golden, turning carefully with a sh slice.

19. Cut the zested lemon into wedges.

20. Serve the shcakes with some seasonal green veg or a fresh green salad
and lemon wedges for squeezing over.

Tip: This is recipe is just as delicious made with tinned tuna, or you could
swap the regular potatoes for a few sweet potatoes.

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Crunchy carrot pittas
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A fun tasty lunchbox ller

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Ingredients
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6 medium carrots
a bunch of fresh coriander
2 tablespoons sesame seeds
1 tablespoon poppy seeds
6 wholemeal pittas
1 orange
2 lemons
extra virgin olive oil
sea salt
freshly ground black pepper

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Method

1. Preheat the oven to 130C/250F /gas .

2. Use a Y-shaped peeler to peel the carrots on a chopping board.

3. Pick the coriander leaves and nely chop them, discarding the stalks.

4. Place a small non-stick frying pan on a medium heat, add the seeds and
leave them to toast for 3 to 4 minutes, or until lightly golden, tossing
regularly, then tip them into a salad bowl.

5. Coarsely grate the carrots using a box grater, then add them to the salad
bowl along with the coriander leaves.

6. Pop the pittas onto a baking tray and into the oven for a few minutes to
warm through.

7. To make the dressing, use a microplane to nely grate the zest of the
orange, then add it to a small mixing bowl.

8. Cut the orange in half and squeeze in the juice, catching any pips with
your hand.

9. Cut the lemons in half and squeeze in the juice from 1 lemons, then
add 5 tablespoons of extra virgin olive oil.

10. Add a tiny pinch of salt and pepper, then mix well with a fork.

11. Pour the dressing into the salad bowl and toss everything together well,
adding a squeeze more lemon juice if you think it needs it.

12. Use oven gloves to remove the pittas from the oven, then serve with
the zingy salad and some homemade houmous and let everyone stuff and
build their own pittas.

Tip: If you want to turn this salad into more of a main meal, try adding
some thinly sliced orange, a few slices of grilled chicken, or a little feta or
goat's cheese crumbled over the top.

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Epic chocolate & beetroot cake

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a cheeky twist on every child favourite treat

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Ingredients
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olive oil
plain our, for dusting
300g (10.5 oz.) good-quality dark chocolate (70% cocoa solids)
250g (8.8 oz.) raw beetroot
4 large free-range eggs
150g (5.3 oz.) golden caster sugar
120g (4.2 oz.) ground almonds
1 teaspoon baking powder
1 tablespoon good-quality cocoa powder
natural yoghurt, to serve

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Method
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1. Preheat the oven to 180C/350F/gas 4.

2. Lightly grease the bottom and sides of a 20cm (7.8 inch) springform
cake tin with olive oil.

3. Use scissors to cut out a circle of greaseproof paper, roughly the same
size as the bottom of the tin, and use it to line the base.

4. Dust the sides of the tin lightly with our, then tap the tin to get rid of
any excess.

5. Break 200g (7 oz.) of the chocolate up into small pieces and add to a
heatproof bowl.

6. Place the bowl on top of a small pan of simmering water over a

medium heat, making sure the bottom of the bowl isn't touching the
water, and allow to melt, stirring occasionally.

7. Once melted, use oven gloves to carefully remove from the heat and
put to one side beware of the steam when you lift up the bowl.

8. Use a Y-shaped peeler to peel the beetroot (you might want to wear
gloves to do this), then quarter them on a chopping board.

9. Push the beetroot through the coarse grater attachment on the food
processor, then tip into a large mixing bowl.

10. Separate the eggs, placing the whites into a large clean mixing bowl
and adding the yolks to the beetroot, then wash your hands.

11. Stir the sugar, almonds, baking powder, cocoa powder and melted
chocolate into the beetroot and mix together well.

12. Use an electric hand whisk to whisk the egg whites until you have stiff
peaks.

13. Use a spatula to fold a quarter of the egg whites into the beetroot
mixture to loosen, then once combined, fold in the rest but try not to over
mix.

14. Add the mixture to the prepared cake tin and spread out evenly using a
spatula.

15. Bake in the hot oven for around 50 minutes, or until risen and cooked
through.

16. To check if it's done, stick a cocktail stick or skewer into the middle of
the sponge, remove it after 5 seconds and if it comes out clean the cake's
cooked; if it's slightly sticky it needs a bit longer.
17. Allow the cake to cool slightly, then carefully turn it out on to a wire

rack to cool completely.

18. When you're ready to serve, melt the remaining chocolate (in the same
way as above), then serve each slice with some yoghurt and a little drizzle
of the melted chocolate.

Tip:
Flavour wise beetroot is sweet, which is why even though its a vegetable it
works really well in cakes. You can grate it by hand using a box grater, if
you prefer, depending on how much time you have.

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Smoothies ice lollies
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sweet treats for the kids

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Ingredients
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1 large banana, or 2 small bananas

300g (10.5 oz.)frozen mixed berries
50g (1.8 oz.) porridge oats
400 ml (13.5 oz.) pure organic apple juice
honey, optional
200g (7 oz.) good-quality white chocolate, broken up

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Method

1. Place the bananas, berries, oats and apple juice in a liquidizer.

2. Blitz for a few minutes until the berries and banana are completely
smooth and the porridge oats are whizzed up.
3. Taste for sweetness if the bananas are lovely and ripe the mixture
should be sweet enough, if not, add honey to taste.

4. Divide the smoothie mixture into 12 ice-lolly moulds and freeze for at
least 2 hours.
5. To give the lollies a chocolate coating, place the chocolate in a
heatproof bowl over a small pan of simmering water. Make sure the water

isn't boiling and the bottom of the bowl doesn't touch the water, or you
will burn the chocolate.
6. Stir until completely smooth, then take off the heat and leave for 5
minutes.

7. Wiggle the lolly sticks to loosen the lollies and lift them out. One by
one, dip the tips of the lollies in the white chocolate and leave to set for a
few minutes before serving.

Tip: A fun, pretty way to serve these lollies is to cover some owerarranging oasis with fresh owers, tinfoil or coloured tissue paper, and
stick the lollies in. For an extra-special entrance, pop in a few sparklers
but be careful!

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Smush-ins
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Ice cream with fresh fruit and sweet treats

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Ingredients
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1 big pot vanilla ice-cream

smush-in avours

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Method
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1. Get a big pot of vanilla ice-cream and a selection of possible smush-ins.
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2. Take 2 large scoops of ice-cream per person, blob these on to a clean
chopping board, sprinkle or dribble over your avours.

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3. And then, with a spatula or fork, mush and smush them together.
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4. Scoop up and lob into a bowl or cornet.

Tip: Give these a bash and make an event of them when you've got all the
kids round. They're really good fun and great to use as bribes to get the
kids helping you with the proper cooking! Smush away.

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Mango cooler
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Great with spicy food

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Ingredients
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2 large mangoes, as ripe as possible

150 ml (5 oz.) semi-skimmed milk
zest and juice of 1 lime
1 handful ice cubes
1 handful fresh mint leaves, plus extra to serve
brown sugar or honey, to taste

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Method

1. Remove the skin and cut the juicy esh off the mangoes.
2. Place the fruit in a blender or food processor, along with any fruit juice
left on the cutting board
3. Add the milk, lime juice and zest, ice and mint leaves and give it all a
good whiz until smooth.
4. Taste, and if you've got a sweet tooth, add a sprinkling of brown sugar
or honey and give it another quick whiz.
5. Chill in the fridge before serving, then garnish with a few mint leaves.

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Super smoothies
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Four fruity combos

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Ingredients
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For the green smoothie

1 banana
200g (7 oz.) baby spinach
250 ml (8.5 oz.) fresh apple juice
1 lime

For the purple smoothie

2 pears
150g (5 oz.) frozen blueberries
100 ml (3.4 oz)fresh apple juice

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For the orange smoothie

2 cm (0.8 inch) piece of ginger
1 carrot
200g (7 oz.) frozen mango
200 ml (6.8 oz.) fresh orange juice
1 lime

For the white smoothie

1 banana
3 tablespoons ground almonds
250 ml (8.5 oz.) milk
1 tablespoon runny honey

Method

For the green smoothie

1. Peel the banana and cut into nice big slices on a chopping board
ideally you want to use frozen bananas, so try and remember to do this the
day before.
2. Add the banana and spinach to a liquidiser.
3. Pour in the apple juice.
4. Cut the lime in half.
5. Squeeze all the lime juice into the liquidiser.
6. Secure the lid and blitz until smooth, then serve.

For the purple smoothie

1. Remove the stalks from the pears, then use a knife to cut into quarters,
removing and discarding the cores.
2. Add the pears and the blueberries to the liquidiser.
3. Pour in the apple juice.
4. Secure the lid and blitz until smooth, then serve.

For the orange smoothie

1. Use a teaspoon to scrape all the skin off the ginger.
2. Finely grate the ginger onto a board using a microplane.
3. Use a Y-shaped peeler to peel the carrot, then trim and roughly chop it.
4. Add the ginger, carrot and frozen mango to a liquidiser.
5. Pour in the orange juice.
6. Cut the lime in half.
7. Squeeze all the lime juice into the liquidiser.
8. Secure the lid and blitz until smooth, then serve.

For the white smoothie

1. Peel the banana and cut into nice big slices on a chopping board
ideally you want to use frozen bananas, so try and remember to do this the
day before.
2. Add the banana and ground almonds to a liquidiser.
3. Pour in the milk.
4. Drizzle in the honey.
5. Secure the lid and blitz until smooth, then serve.

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Strawberry slushie
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A fresh fruity soft drink

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Ingredients
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500 g strawberries
1 sprig of fresh mint
ice cubes
1 lemon
Optional:
1 teaspoon golden caster suger

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Method
Give this super simple and really delicious slushie a try - without all the
added sugar and junk of a shop-bought zzy drink, it's a treat without all
the nasties.

1. Pick the top leafy bits off the strawberries.

2. Pick the mint leaves, discarding the stalk.

3. Add the strawberries and mint leaves to a liquidiser along with 100g of
ice cubes.

4. On a chopping board, cut the lemon in half.

5. Squeeze half the juice into the liquidiser, using your ngers to catch any
pips.

6. Add enough cold water to just cover the strawberries (roughly 350ml),
pop the lid on and whiz until smooth.

7. Fill a large jug halfway up with ice cubes.

8. Taste the slushie and sweeten with a little sugar, if needed.

9. Pour into the jug and stir with a wooden spoon.

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AL DENTE:

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Glossary of Cooking Terms
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Italian term used to describe pasta that is cooked until it offers a slight
resistance to the bite.
BAKE:
To cook by dry heat, usually in the oven.
BARBECUE:
Usually used generally to refer to grilling done outdoors or over an open
charcoal or wood re. More specically, barbecue refers to long, slow
direct- heat cooking, including liberal basting with a barbecue sauce.
BASTE:
To moisten foods during cooking with pan drippings or special sauce to
add avor and prevent drying.
BATTER:
A mixture containing our and liquid, thin enough to pour.
BEAT:
To mix rapidly in order to make a mixture smooth and light by
incorporating as much air as possible.
BLANCH:
To immerse in rapidly boiling water and allow to cook slightly.

BLEND:
To incorporate two or more ingredients thoroughly.
BOIL:
To heat a liquid until bubbles break continually on the surface.
BROIL:
To cook on a grill under strong, direct heat.
CARAMELIZE:
To heat sugar in order to turn it brown and give it a special taste.
CHOP:
To cut solids into pieces with a sharp knife or other chopping device.
CLARIFY:
To separate and remove solids from a liquid, thus making it clear.
CREAM:
To soften a fat, especially butter, by beating it at room temperature. Butter
and sugar are often creamed together, making a smooth, soft paste.
CURE:
To preserve meats by drying and salting and/or smoking.
DEGLAZE:
To dissolve the thin glaze of juices and brown bits on the surface of a pan
in which food has been fried, sauteed or roasted. To do this, add liquid

and stir and scrape over high heat, thereby adding avor to the liquid for
use as a sauce.
DEGREASE:
To remove fat from the surface of stews, soups, or stock. Usually cooled
in the refrigerator so that fat hardens and is easily removed.
DICE:
To cut food in small cubes of uniform size and shape.
DISSOLVE:
To cause a dry substance to pass into solution in a liquid.
DREDGE:
To sprinkle or coat with our or other ne substance.
DRIZZLE:
To sprinkle drops of liquid lightly over food in a casual manner.
DUST:
To sprinkle food with dry ingredients. Use a strainer or a jar with a
perforated cover, or try the good, old-fashioned way of shaking things
together in a paper bag.
FILLET:
As a verb, to remove the bones from meat or sh. A llet (or let) is the
piece of esh after it has been boned.
FLAKE:
To break lightly into small pieces.

FLAMBE':
To ame foods by dousing in some form of potable alcohol and setting
alight.
FOLD:
To incorporate a delicate substance, such as whipped cream or beaten egg
whites, into another substance without releasing air bubbles. Cut down
through mixture with spoon, whisk, or fork; go across bottom of bowl, up
and over, close to surface. The process is repeated, while slowing rotating
the bowl, until the ingredients are thoroughly blended.
FRICASSEE:
To cook by braising; usually applied to fowl or rabbit.
FRY:
To cook in hot fat. To cook in a fat is called pan-frying or sauteing; to
cook in a one-to-two inch layer of hot fat is called shallow-fat frying; to
cook in a deep layer of hot fat is called deep-fat frying.
GARNISH:
To decorate a dish both to enhance its appearance and to provide a
avorful foil. Parsley, lemon slices, raw vegetables, chopped chives, and
other herbs are all forms of garnishes.
GLAZE:
To cook with a thin sugar syrup cooked to crack stage; mixture may be
thickened slightly. Also, to cover with a thin, glossy icing.
GRATE:
To rub on a grater that separates the food in various sizes of bits or
shreds.

GRATIN:
From the French word for "crust." Term used to describe any oven-baked
dish--usually cooked in a shallow oval gratin dish--on which a golden
brown crust of bread crumbs, cheese or creamy sauce is form.
GRILL:
To cook on a grill over intense heat.
GRIND:
To process solids by hand or mechanically to reduce them to tiny particles.
JULIENNE:
To cut vegetables, fruits, or cheeses into thin strips.
KNEAD:
To work and press dough with the palms of the hands or mechanically, to
develop the gluten in the our.
LUKEWARM:
Neither cool nor warm; approximately body temperature.
MARINATE:
To avor and moisturize pieces of meat, poultry, seafood or vegetable by
soaking them in or brushing them with a liquid mixture of seasonings
known as a marinade. Dry marinade mixtures composed of salt, pepper,
herbs or spices may also be rubbed into meat, poultry or seafood.
MEUNIERE:
Dredged with our and sauteed in butter.

MINCE:
To cut or chop food into extremely small pieces.
MIX:
To combine ingredients usually by stirring.
PAN-BROIL:
To cook uncovered in a hot fry pan, pouring off fat as it accumulates.
PAN-FRY:
To cook in small amounts of fat.
PARBOIL:
To boil until partially cooked; to blanch. Usually this procedure is followed
by nal cooking in a seasoned sauce.
PARE:
To remove the outermost skin of a fruit or vegetable.
PEEL:
To remove the peels from vegetables or fruits.
PICKLE:
To preserve meats, vegetables, and fruits in brine.
PINCH:
A pinch is the triing amount you can hold between your thumb and
forenger.

PIT:
To remove pits from fruits.
PLANKED:
Cooked on a thick hardwood plank.
PLUMP:
To soak dried fruits in liquid until they swell.
POACH:
To cook very gently in hot liquid kept just below the boiling point.
PUREE:
To mash foods until perfectly smooth by hand, by rubbing through a sieve
or food mill, or by whirling in a blender or food processor.
REDUCE:
To boil down to reduce the volume.
REFRESH:
To run cold water over food that has been parboiled, to stop the cooking
process quickly.
RENDER:
To make solid fat into liquid by melting it slowly.
ROAST:
To cook by dry heat in an oven.

SAUTE:
To cook and/or brown food in a small amount of hot fat.
SCALD:
To bring to a temperature just below the boiling point.
SCALLOP:
To bake a food, usually in a casserole, with sauce or other liquid. Crumbs
often are sprinkled over.
SCORE:
To cut narrow grooves or gashes partway through the outer surface of
food.
SEAR:
To brown very quickly by intense heat. This method increases shrinkage
but develops avor and improves appearance.
SHRED:
To cut or tear in small, long, narrow pieces.
SIFT:
To put one or more dry ingredients through a sieve or sifter.
SIMMER:
To cook slowly in liquid over low heat at a temperature of about 180.
The surface of the liquid should be barely moving, broken from time to
time by slowly rising bubbles.

SKIM:
To remove impurities, whether scum or fat, from the surface of a liquid
during cooking, thereby resulting in a clear, cleaner-tasting nal produce.
STEAM:
To cook in steam in a pressure cooker, deep well cooker, double boiler, or
a steamer made by tting a rack in a kettle with a tight cover. A small
amount of boiling water is used, more water being added during steaming
process, if necessary.
STEEP:
To extract color, avor, or other qualities from a substance by leaving it in
water just below the boiling point.
STERILIZE:
To destroy micro organisms by boiling, dry heat, or steam.
STEW:
To simmer slowly in a small amount of liquid for a long time.
STIR:
To mix ingredients with a circular motion until well blended or of uniform
consistency.
TOSS:
To combine ingredients with a lifting motion.
TRUSS:
To secure poultry with string or skewers, to hold its shape while cooking.

WHIP:
To beat rapidly to incorporate air and produce expansion, as in heavy
cream or egg whites.

Kitchen Safety Rules

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1. Roll up sleeves, tie back long hair.
2. Wash hands with warm water and soap for 20 seconds before and
after handling food.
3. Keep the surface of kitchen counters clean.
4. Wipe up spills properly and immediately.
5. Store sharp items (such as knives) in wooden blocks or drawer.
6. Always keep hot pads and oven mitts available
7. Use different utensils and cutting boards for raw meat, poultry,
vegetables, and readyto-eat foods.
8. DONT RUSH!
9. Always keep a close
eye on the stove.
10. Refrigerate food as
soon as possible.
11. Serve hot food hot,
and cold food cold.
Avoid danger zone.
12. Turn handles in to avoid children from grabbing them and adults
from bumping into them.
13. If possible, get a re extinguish for your kitchen.

Kitchen Equipments

Spoons, Ladles, and More

Ladle
Look for a large bowl that makes it easy to serve soups. Also, a bent
handle at the top allows you to hook the ladle on the side of a pot without
it falling in.
Locking tongs
Select a style with nonslip handles and scalloped tips for a rm grip. Use
for turning meats and tossing vegetables in a skillet.
Metal spatula
An offset thin blade will allow you to get under delicate items like cookies
and pancakes. A medium-length blade will prevent ipping or picking up
foods at an awkward angle.
Rubber spatula
Should be sturdy enough to maneuver heavy doughs but exible enough
to get into jar corners. Silicone models are heat-resistant and can be used
in pots.
Slotted spoon
Pick a sturdy spoon with a stainless steel handle that wont get too hot.
Whisk
A solid rather than a wired handle will prevent food from getting stuck
inside. Buy one with thin wires (not thick, heavy ones) to make sure its
well-balanced when whipping egg whites or cream.

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For Slicing
Chefs knife
Opt for an 8- to 9-inch blade with a thick bolster, the metal that extends
from the handle to the edge of the blade and acts as a nger guard while
youre chopping. This knife should feel comfortable in your hand.
Garlic press
A nice shortcut while chopping: one that works on unpeeled cloves and is
dishwasher-safe.
Grater
A box grater is the most versatile with six different grate options to shred,
shave, dust, and zest. Choose one with a sturdy handle.
Kitchen shears
Invest in a sturdy pair with tapered, ne tips and roomy handles.
Lemon press
The best models are big enough for both a lime and a lemon and have
ridges to grip fruit better.
Microplane grater
For small tasks that require a ne graterzesting lemons and grating
Parmesan, garlic, and nutmeguse a razor-sharp, stainless steel model.
Paring knife
The blade should fall between 3 to 4 inches for small, ne cuts like coring
tomatoes and peeling fruits and vegetables. A sturdy models blade will
extend through the handle.

Potato masher
A curved head will let you get into corners of bowls and pots.
Serrated bread knife
You want a rigid blade of at least 8 inches and an offset handle, which will
let you slice through sandwiches without banging your knuckles on the
cutting board.
Y-shaped vegetable peeler
This will give you a better grip than a traditional swivel model for hard-topeel foods like mangoes and butternut squash.

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Other Equipment
Can opener
A safe-cut, or smooth-edge, model cuts around the outside of the can,
rather than the lid; produces smooth edges; and will never lower the lid
into your food.
Corkscrew
A standard waiters corkscrew will open both beer and wine and take up
much less space than a two-armed model
Instant-read thermometer
Find one that is easy-to-read and shatterproof.

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Measuring cups
Youll want measuring cups for both dry and wet ingredients. For dry
ingredients, youll need at least 1-cup and 4-cup measuring tools on
hand.
Measuring spoons
Oval models are more likely to t into spice jars
Peppermill
An easily adjustable grind setting will let you go from coarse to ne. A
large hole allows easy relling of the peppercorns.
Salad spinner
You can use one with a solid bowl for both swishing greens clean and
serving them.
Timer
Some digital models allow for multiple timekeepings, so you can track a
roast in the oven, potatoes on the stovetop, and dough in the refrigerator
all at the same time.
Wire mesh colanders
Buy one with a foot at the bottom to ensure your pasta won't sit in the
residual puddle in the sink. You can use a small one as a our sifter in a
pinch.

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