1. Cook with a grown-up helper.

2. Be clean - wash hands, tie back hair (or wear a hat), and clean up spills.

3. Look, listen, and be aware of dangers lurking in the kitchen.

4. Watch out for HOT stuff.

5. Get help with sharp knives, tools, and kitchen appliances.

6. Take a taste of each ingredient - avoid raw eggs, poultry, meat, or seafood.

7. Work as a team with your grown-up helper and other chefs.

8. Be creative and have fun!

bake: To cook food in the oven.
basting brush: A brush used for spreading liquid onto foods or pans.
beat: To mix the mixture by using a spoon, whisk, or electric mixer until smooth.
blend: To mix two or more ingredients until smooth.
boil: To heat a liquid in a saucepan on top of the stove until large bubbles appear on the surface.
brown: To cook the food until the outside is a brownish color.
chop: To cut food into small pieces on a cutting board with a sharp knife.
colander: A large bowl with small holes used for draining and rinsing foods.
cookie sheet: A flat, sheet-like pan used to bake cookies and other foods in the oven.
cool: To place food on a wire cooling rack until the food feels cool.
cream: To mix or beat ingredients until smooth and creamy.
crush: To smash with a spoon then chop finely.
cube or dice: To cut into squares the same size.
drain: To pour off excess liquid or let the liquid run off through a colander.
dust: To lightly coat with a powdery ingredient.
fold: To gently combine a lighter mixture with a heavier mixture by using a spatula.
freeze: To place food in the freezer until firm and frozen.
funnel: A small cone with an opening at the end used to pour ingredients from large container into a smaller container.
grate: To rub the ingredient against a grater to cut it into very small pieces.
grease: To rub butter, margarine, or shortening across the bottom and sides of a pan.
griddle: A flat pan with no sides used to cook food such as pancakes.
ingredient: A food element in a mixture.
knead: To use your hands to make dough elastic. Fold the dough towards you, and with the heels of your hands, push it back. Repeat for a few minutes until the dough is smooth.
melt: To heat a solid ingredient in a pan until it becomes a liquid.
mince: To chop very finely with a knife or food processor.
mix: To incorporate ingredients with a spoon or electric mixer so they are evenly combined.
peel: Using a knife or peeler, to take off the outer skin from a fruit or vegetable.
recipe: A set of directions with a list of ingredients for making or preparing food.
roll: To use a rolling pin to make dough flat.
saute: To fry lightly in fat in a shallow open pan.
shred: To rub ingredient against a grater on the larger holes to create long, skinny strips.
sift: To put something (typically flour) through a sieve or other straining device in order to divide small particles from bigger particles.
simmer: To slowly cook food in a liquid just or at the boiling point.
skillet: A pan with low sides used to cook and fry foods.
slice: To cut food with a knife into pieces the same size and thickness.
spatula: A flat tool used to turn food and scrape the sides of a bowl.
toss: To mix food lightly.
whisk: A wire tool used to beat food by hand.

Kitchen Math

3 teaspoons = 1 tablespoon (1/2 fluid ounce)
2 tablespoons = 1/8 cup (1 fluid ounce)
4 tablespoons = ¼ cup (2 fluid ounces)
5 tablespoons + 1 teaspoon = 1/3 cup
8 tablespoons = ½ cup (4 fluid ounces)
16 tablespoons = 1 cup (8 fluid ounces)
2 cups = 1 pint
4 cups = 1 quart
4 quarts = 1 gallon
1 fluid ounce = 2 tablespoons
½ stick of butter = ¼ cup
1 stick of butter = ½ cup
2 sticks of butter = 1 cup
1 cup shredded cheese = 4 ounces cheese
juice of one lemon = 3 tablespoons lemon juice
1 cup dry rice = 3 cups cooked rice
½ pound dry spaghetti = 4 cups cooked spaghetti