We already showed you the basics to a quick healthy lunch. Now it’s time to get comfortable in the kitchen and learn the essentials of the culinary arts with our beginner’s guide to cooking.
First up is an awesome video that gives you ideas on how to prepare a simple, healthy meal and dessert at home. So easy and fun!
Download this complete cookbook designed specifically for teens. You’ll find instructions on measurements, the essential food groups, how to stock up your kitchen and how to cook anything –from eggs to pasta, to a delicious light cheesecake.
And now things heat up with our cooking terms quiz. Do you know what it means to “coddle” your vegetables? Challenge your foodie knowledge with this (kind of hard) test.
We’re always looking for new recipes in the Channel One office so be sure to share your favorites below.
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Quiz: Cooking 101
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Cooking Lingo: Match the term with its definition. Julienne:
Julienned foods are those cut into long, thin strips.
Dredge:
Dredge an item by coating it in flour, or other dry ingredients. Often used when frying foods or baking.
Blanch:
Blanching, the process of scalding or partially cooking an item, is used to remove skin from fruit or vegetables, and to prepare food for freezing.
Sear:
Searing meat helps keep in the juices, creating a more flavored dish. Popular seared meats are fish and chicken.
Carte:
Carte is the French word for menu; a la carte means from the menu.
Garnish:
Garnish or decorate your dish to enhance its flavor and appearance. Common garnishes? Parsley, asparagus, fruit and lettuce are good ways to spruce up a plate.
Coddle:
Coddling, the process of simmering food just below the boiling point, is used when cooking vegetables and eggs.
Puree:
Any food cooked to a pulp is called a puree. You can poach a dish by cooking it in not-quite-boiling water, or peel a vegetable by removing its skin.
Du jour:
Du jour is French for of the day. Often paired with rotating menu items: soup du jour, dessert du jour, etc.
Mince:
You can mince food by cutting it into very small pieces. Often used in sauces, salsas and flavoring.
Diable:
Like it hot? Highly-seasoned or spicy foods are diable.
Bonus Round: Now that you can speak like a chef, see if you know how to cook like one. Anyone who cooks is a chef.
Anyone can cook, but not all cooks are chefs. A chef is a professional cook– someone who cooks for a living.
Which course comes first?
The typical three-course meal includes an appetizer (salad or soup), an entree (main dish) and dessert.
Always clean cooking utensils after preparing:
After handling meat, wash your cooking utensils, and more importantly, your hands to avoid spreading germs and bacteria.
Kosher:
Kosher foods are prepared under special conditions and within the restrictions of Jewish religious law.
When baking, you can use _____ in place of eggs.
No eggs? Use applesauce as a substitute– 1/4 cup for each egg.
love food so much .
Yes I love food to .
Loved this!
I love food and cooking
FYI You have the same answfor numberer 11 its the bottom one
Why
Ilove channel one news
It’s really helpful to teach kids how to cook nutritional foods
that’s so cool they are doing that
yes its really cool I wish I could do that!
I really enjoyed that video. I felt like that video could bring family members closer together. Many people enjoy cooking but some people not so much. I really like to see new things get cooked when my grandma makes them.