You're the Chef. Lisa Cherkasky

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      cooking terms & tools

      Recipes might call for a technique or tool that’s new to you. If so, ask

      a parent what it is or look it up. Here are some of the most common.

      Slice: to cut across and straight down, making equally thick or thin sections

      Chop: to cut into pieces about ½-inch square

      Mince: to cut into tiny pieces

      Dice: to cut into small cubes

      Pack: to press a food firmly into a cup with the back of a spoon when measuring

      Pinch: ⅛ teaspoon

      Sauté: to cook food in oil or butter on the stove top at medium heat, stirring often

      Boil: to cook a liquid on the stove top at high heat so that large bubbles form on the surface; when the bubbles are very large and active, it’s called a rolling or rapid boil

      Fry: like sautéing, except frying usually involves larger pieces of food, such as meat, that are turned once or twice instead of stirred

      Simmer: to cook a liquid on the stove top at a low heat so that only tiny bubbles ripple across the liquid’s surface

      Bake: to cook food such as cakes and casseroles in an uncovered pan in the oven; baking usually browns the surface of the food

      Roast: like baking, except roasting refers to meats or vegetables

      Stir: to mix ingredients together with a slow, circular motion

      Whisk: to mix ingredients very quickly with a whisk— a special tool made of loops—until the mixture is thick and creamy or light and frothy

      Beat: to mix ingredients with a fast motion, using either an electric mixer or a cooking spoon

      Skillet: a shallow pan used to cook or fry food on the stove top; many have lids

      Roasting pan: a wide metal pan used for roasting large pieces of meat in the oven; some come with a rack or a lid

      Saucepan: a deeper pan used to cook food on the stove top; they come in many sizes and usually have lids

      Baking dish: a ceramic or glass pan used for baking all kinds of foods in the oven; they come in different sizes and may have lids

      Baking sheet: a flat metal pan with shallow or no sides, used for baking many kinds of foods, such as cookies or pizza, in the oven

      Nonstick pan: a pan made with a coating that helps keep food from sticking to it

      planning a meal

      for example:

      Total the time you’ll need to

      peel, grate, chop, and cook:

       1 hour

      Add extra time to be safe

      (depending on your experience):

       + 30 minutes

      Total these times:

       1½ hours

      When do you want the meal

      to be served?

       6:00 p.m.

      Deduct the amount of time needed

      from when you want to serve:

       – 1½ hours

      This is when you want to start cooking!

       4:30 p.m.

      If a dish is new for you or a bit complicated, make easy side dishes,

      such as a green salad or plain vegetable. Prepare what you can ahead

      of time. And ask for help—friends and family can set the table, toss

      the salad, or pour the drinks. It’s more fun that way!

      Voilà!

      If you’ve read this introduction,

      you have everything it takes to be a

      great cook—enthusiasm, patience,

      and a yearning to learn something

      new. Cooking is creating! Once

      you know the rules and get some

      practice, you’ll be able to impro-

      vise your own dishes, too. As the

      French say, “voilà!” There it is!

      breakfast

      & brunch

       bitty berry pancakes

       summer frittata

       homemade granola

       fruit salad with honey yogurt СКАЧАТЬ