Table of Contents Soups and Salads 5 Main Dishes 16 Desserts 27 Special Drinks37 Information 47 Introduction Dear Readers, 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. Sincerely, Viviana Bai Box grater fruit salad Grated fruit salad with a wonderful juicy dressing Ingredients 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) 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. Garden glut soup seasonal soup full of veggies Ingredients 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 Method1. 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. Meanwhile6. 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. Root vegetable salad Made up of beautiful ribbons of shaved veg Ingredients 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 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 mintleaves and dig in.Tip: Using a Y-shaped peeler helps slice vegetables into long thin ribbons in no time at all. Classic tomato spaghetti A beautifully simple pasta dish Ingredients 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 Method1. 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. Meanwhile7. 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 with sweet peas Ingredients 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 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. Meanwhile3. 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. Meanwhile6. 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. Meanwhile10. 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. Crunchy carrot pittas A fun tasty lunchbox ller Ingredients 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 Method1. 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. Epic chocolate & beetroot cake a cheeky twist on every childfavourite treat Ingredients 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 Method 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. Smoothies ice lollies sweet treats for the kids Ingredients 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 Method1. 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 ower-arranging 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! Smush-ins Ice cream with fresh fruit and sweet treats Ingredients 1 big pot vanilla ice-cream smush-in avours Method 1. Get a big pot of vanilla ice-cream and a selection of possible smush-ins. 2. Take 2 large scoops of ice-cream per person, blob these on to a clean chopping board, sprinkle or dribble over your avours. 3. And then, with a spatula or fork, mush and smush them together. 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. Mango cooler Great with spicy food Ingredients 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 Method1. 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 board3. 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. Super smoothies Four fruity combos Ingredients 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 For the orange smoothie2 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 MethodFor the green smoothie1. 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 smoothie1. 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 smoothie1. 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 smoothie1. 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. Strawberry slushie A fresh fruity soft drink Ingredients 500 g strawberries 1 sprig of fresh mint ice cubes 1 lemon Optional: 1 teaspoon golden caster suger 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. Glossary of Cooking Terms AL DENTE: 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 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 available7. Use different utensils and cutting boards for raw meat, poultry, vegetables, and ready-to-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 frombumping into them. 13.If possible, get a re extinguish for your kitchen.Kitchen Equipments Spoons, Ladles, and MoreLadle 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. 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-to-peel foods like mangoes and butternut squash. 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. 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 refrigeratorall 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.