Welcome to Kids in the Kitchen, featuring cooking tips and culinary pointers for young, aspiring chefs.
We will be updating this site regularly in the coming months, so check back often.
Tips and Tricks
Try balancing your meal by making half your plate vegetables and fruit, one quarter grain products and one quarter meat and alternatives. Be sure to include milk and alternatives as well, such as a glass of milk to drink.
Did you know? The zest of a citrus fruit is the outside coloured portion of its skin that has been grated. A microplane is a great tool for grating. The white part underneath the skin, called the pith, is bitter and you should avoid using it.
Did you know? To make sure baking soda is fresh, combine 1 tsp (5 mL) baking soda with 1/3 cup (75 mL) hot water and 1 tsp (5 mL) vinegar. The mixture should fizz.
To check if baking powder is fresh, combine 1 tsp (5 mL) baking powder with 1/3 cup (75 mL) hot water. The mixture should bubble enthusiastically.
Did you know? Sugar acts as food for yeast? Yeast converts fermentable sugar to carbon dioxide (a gas), which is why yeast products rise.
Did you know? Yeast is temperature-sensitive? If your water is too hot or too cold, you will de-activate the yeast. Always use tepid water, or the temperature of water you would use for a warm bath.
Click here to view a selection of our favourite kid-tested, certainly not boring lunch recipes!
Try these snack recipes from our Everyday Delicious Cookbook:
Handling Produce Safely:
• Discard any produce (fresh fruits and vegetables) that is slimy, mouldy or that smells off.
• Wash your hands thoroughly with hot soapy water before and after handling produce.
• Wash all produce just before cutting, peeling or eating even if the outer rind is not being eaten. Washing is necessary as any bacteria on the outside can be transferred to the inside when an item is cut or peeled.
• Soap, chlorine bleach and vinegar can leave residues and should not be used when washing produce.
• Use a vegetable scrub brush when washing produce with rough surfaces such as cantaloupe, potatoes and squash.
• Discard outer layers of lettuce, cabbage and other leafy vegetables.
• Leafy green or dense vegetables such as broccoli, cauliflower and Brussels sprouts should be soaked in water to dislodge dirt. Follow by rinsing thoroughly under cool running water.
• Do not return washed produce to its original packaging.
• Use a clean cutting board and a clean knife for cutting produce; wash the cutting board and knife with hot soapy water after using.
• All cut fruits and vegetables must be refrigerated.