Cooking Class: 57 Fun Recipes Kids Will Love to Make (and Eat!)

Deanna F. Cook is the award-winning author of cookbooks for kids, including the best-selling Cooking Class, Baking Class, Cooking Class Global Feast!, and Kids Cook Dinner. She served as the creative development director at FamilyFun magazine and has been an editor at Scholastic, Disney, and Kidstir.com. She lives in western Massachusetts and can be found online at deannafcook.com.

FUN IN THE KITCHEN!

Start the day with French Toast on a Stick, make Quiche Cupcakes for lunch, and cook Fantastic Fish Tacos or Excellent Egg Rolls for a family dinner. Full of nutritious ingredients and variations to suit all tastes, plus ideas for events like a neighborhood slider party or a movie night with personalized popcorn, Cooking Class teaches young cooks practical kitchen skills that will last a lifetime.

Chapter One: Welcome to Cooking Class!
 
Do you like to cook? Maybe you’ve helped your family in the kitchen with dinner or baked brownies for dessert with your friends. Or maybe you’re just hungry for a homemade snack. This book is filled with fun and easy recipes that teach kids how to cook. Each recipe was tested by kids just like you for ease (“Fast!” or “Took too long!”), taste (“Yum!” or “Yuck!”), and overall fun factor.
 
Before you put on your apron, take some time to read this introductory chapter all the way through. It has helpful tips for junior chefs, like what kitchen tools to have on hand and how to measure carefully. It also shows you how to properly use a paring knife and other ways to be safe in the kitchen. But most important, you’ll learn how to cook up some fun in the kitchen!
 
Lesson One: Review the Rules
 
Start good cooking habits from the get-go by following these basic kitchen rules. Ask an adult for permission to make a recipe. Ask for help, too, if you have questions along the way.
 
1. Wash your hands with warm water and soap before you handle food. Scrub well for 20 seconds, or as long as it takes to recite the alphabet.
2. Roll up long sleeves and wear an apron or smock (an oversize T-shirt will do the trick nicely). Tie back long hair to keep it away from food. You can even wear a bandanna or chef’s hat!
3. Read the recipe from start to finish before you begin. Follow the steps closely.
4. Put out all the ingredients from the “Here’s What You Need” list to be sure you have everything.
5. Measure carefully (see the tips in lesson 5).
6. Use a timer so you don’t burn or overcook anything.
7. Always use pot holders when touching hot pans and dishes.
8. Most important, clean up afterward!
 
Lesson Two: Get Your Kitchen in Order!
 
MAKE A RECIPE COLLECTION
Start with the recipes in this book — put a check mark next to each one you try. You can also create your own folder or recipe box for storing recipes from magazines and websites. Use the recipe cards in the back of the book to write down some favorite family recipes or ones that you come up with yourself.
 
CREATE A COOKING KIT
Find a box or clear plastic container and stock it with your own cooking tools. Label or decorate your container. (See the stickers in the back of the book.) You’ll want to start with: • measuring spoons & cups

• whisk
• paring knife
• rolling pin
• clean scissors
• mixing spoon
• spatula
• tongs
• pastry brush
• melon baller
• pizza cutter

 
SET UP A GOOD WORK SPACE

• Clear off a kitchen countertop so you have plenty of room to cook. A kitchen table is a great place to prep food, too.
• If the work space is too high for you to comfortably reach, find a sturdy stool to stand on.
• Be sure the floor isn’t wet — you don’t want to slip and fall!

 
Lesson Three: Start with Good Ingredients
 
MAKE A LIST before you shop. This will save you time and money, and you won’t forget an important ingredient.
 
USE FRESH INGREDIENTS as much as possible. Whenever you can, choose organic fruits and veggies. They taste great, have more nutrients, and are better for the environment.
 
PICK YOUR OWN. If you’re lucky enough to have a garden, you can pick veggies for your recipes. If not, stop at your nearest farmers’ market to stock up. These markets usually also sell meats, cheeses, and eggs that are organic and/or local. During the winter, though, frozen vegetables often taste better and have more nutrients than fresh ones shipped from far away.
 
STORE YOUR PRODUCE properly until you use it, and clean it well before cooking. Rinse fruits and vegetables under cold water to remove any dirt. Use a scrub brush on hard items like carrots and potatoes to make washing them easier.