Teaching Tots to Cook
by Jordan Marie Williams
| After a stressful day of playing housewife, courier, businesswoman, and chauffeur simultaneously, it may be hard for you to also don a fancy chef’s hat--so have your kids help you out! |
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Once you’ve got the sauce simmering and the water boiling, you remember that Nicole has only four teeth, Devin has multiple allergies, Katie’s going through her vegetarian stage, and Luke’s just plain picky. Plus, they’re all begging for scraps and just dying to help you out. Give them a chance and use this step-by-step guide to determine different skills to teach kids of all ages, find safety procedures you should be aware of, and choose fun, full-course recipes for the whole family.
Skills for All Ages
No, your toddler won’t become a chef in the next month, but there are certain skills that children can start to develop that will help them prepare for bigger tasks when they're older.
The Teeny Tot
Around five or six years old, this tot has had little or no experience working in the kitchen. He loves to spend time with his parents and would rather play than work (but fortunately for you, he often has the ability to mix the two).
Skills he can develop include:
• Sifting flour. He can dump pre-measured amounts of flour into a sifter.
• Washing produce. This helps teeny tots to remember to wash fruits and veggies before snacking. Point out the little bits of dirt that a lettuce head holds. Fill the sink with cold water, and let him splash away.
• Basic mixing. Mixing something like sugar and cinnamon for cinnamon toast will definitely catch his attention—and his appetite.
• Using a timer. Explain that some foods must cook for a certain amount of time. Practice by giving him some time amounts and helping him set the timer.
Safety procedures for teeny tots:
• No touching knives or the stove.
• Don’t touch electric equipment without adult supervision.
• Wash your hands before handling food.
Additional projects can include making peanut butter and jelly sandwiches, chocolate milk, root beer floats, mashing potatoes, and cleaning the countertops.
The Tiny Tot
This tot is used to being in the kitchen, is starting to read, and is around seven or eight. She learns by observing and helping out. She understands basic mathematics and can demonstrate this by setting out correct measurements of ingredients.
Skills she can develop include:
• Learning cooking terms. Teach her important terms, such as “preheat,” “boil,” and “blend.”
• Stirring. Show her how to swirl ingredients together and make sure that soups heat evenly.
• Beating. This fills an ingredient with air. Practice with eggs and a whisk.
• Mixing ingredients. Practice with measuring cups for 1/4, 1/3, 1/2, 2/3, 3/4, and 1 cup.
Safety procedures for tiny tots:
• Don’t handle knives, the stove, or appliances without adult supervision.
• Wash your hands before handling food.
Additional projects could include beating eggs for scrambled eggs, making cookie and cake batters, blending fruit and ice cream for smoothies, and cutting out and decorating sugar cookies.
The Taller Tot
This tot is between nine and twelve years old. He has experience working in the kitchen, thanks to your hard work in teaching him. He can cook independently, but needs you around for questions and emergencies. Because of his developed skills he can now work with scarier things: knives and heat!
Skills he can develop include:
• Chopping. Using a small paring knife, teach him how to use his “holding hand” and tuck his fingers away from the blade.
• Dicing. Keep your eyes on the knife! Ingredients for salads are a great practice food for dicing.
• Working at the stovetop. A child must be tall enough to see inside a pot on the stove before he can reach this step. Work with low settings and practice stirring with a wooden spoon and an adult nearby.
Safety procedures for taller tots:
• Don’t use knives, the stove, or appliances without adult supervision.
• Roll up your sleeves and tie back your hair when working at the stove.
• Use potholders and turn handles away from you.
• Stir hot ingredients with a wooden spoon.
• Don’t rest utensils inside hot pots.
• Clear a space on the counter and turn off the stove before moving hot pots.
• Never work at the stove or with appliances when your hands are wet.
Additional projects include making quesadillas, heating soups, making Jell-O, frying hotdogs and hamburgers, and mincing ingredients for soups, quiches, or casseroles.
The Teenage Tot
At an age where cooking is a hobby rather than a skill, teenage tots have memorized most cooking terms and no longer leave a mess behind (we hope). She is ready to take on multi-tasking recipes and neat cooking tricks. She can use projects for Personal Progress or just to cook a fun treat for her friends.
Skills she can develop include:
• Using an electric mixer. Never use electric appliances with wet hands. Make sure she has the hang of the mixer before she uses it. Explain other tips, such as: Don’t overbeat batter, don’t insert the beaters when the mixer is plugged in, don’t put fingers near the mixer when it’s running, and avoid spraying batter by keeping the mixer on a low setting and covering the bowel with a towel.
• Separating eggs. Practice breaking an egg into a sieve to catch the yolk and let the white drip through. Also, practice separating eggs by hand, working over two bowls.
• Baking. Review general skills such as preheating the oven, greasing and flouring the pan, mixing ingredients fully, using a baking spatula, using a toothpick to determine if something is done baking, and removing pans from the oven.
Safety procedures for teenage tots:
• Review rules for taller tots.
• Discuss cooking procedures that may be done (if any) without a parent present.
• Explain family plans in case of a fire.
• Review first aid for cuts and burns.
Additional projects include making a three-layer cake, mixing icing, making dinner for siblings, and helping with the Thanksgiving turkey.
Now that you’ve got a few pointers to help your tots of all ages, put their skills to the test. Here are a few kid-friendly recipes for a full-course dinner. Be sure to divide responsibilities according to age and ability. Have fun and enjoy the meal!
Appetizers
Corn Tortilla Cups
• 6 small corn tortillas
• 1 tsp olive oil
• 2 cups black beans, cooked
• 1 cup smashed avacado,
seasoned to taste, or ready-made guacamole
• 2 cups chopped lettuce
• 1 tomato, diced
• 1 cup shredded cheese
• ¼ cup sour cream
• 4 tbsp chopped cilantro
Preheat the oven to 425°F. Brush a small amount of olive oil on both sides of the tortillas and microwave for thirty seconds to soften. Put six mugs or custard cups on a cookie sheet. Make sure to spray them with nonstick butter spray. Place each tortilla in a cup; they won’t lay flat around the sides of the cup, but that doesn’t matter.
Bake the tortilla-filled cups in the oven for seven to ten minutes. Let cool for a few minutes before removing the tortillas.
Fill tortilla cups with black beans, guacamole, lettuce, tomatoes, cheese, sour cream, cilantro, or Chop-Chop Salsa (see next recipe). Serves 6.
Chop-Chop Salsa
• ½ small yellow, white, or red onion, chopped
• ¼ cup fresh cilantro or parsley, chopped
• 1 pint cherry tomatoes (red, yellow, or a mix of both), quartered • ½ tsp ground cumin
• ¼ tsp red pepper flakes
• ¼ tsp garlic powder
• ½ tsp salt
• 1–2 tbsp lime juice
Combined all ingredients in a mixing bowl and serve. You can store it in the refrigerator in a covered container for up to two days. Makes about 3 cups.
Main Course
Sky-High Chicken Pot Pie
• 4 boneless, skinless chicken breasts
• 2 cups frozen peas and carrots mix
• 1 cup buttermilk pancake or biscuit mix
• 1 egg
• ½ cup milk
• 1 can cream of chicken soup
Preheat over to 400°F. Boil chicken until cooked through and cube. Thaw peas and carrots in microwave or on the stove and drain. In a separate bowl, mix pancake or biscuit mix with egg and milk until a thick paste forms.
In a 9-inch pie tin, mix chicken, vegetables, and cream of chicken soup. Pour biscuit paste over the top.
Bake for 20 minutes or until top is golden brown. Serves 6.
Pizza in My Pocket
• 2 6” wheat pita pockets
• ½ cup grated mozzarella cheese
• ½ cup grated provolone cheese
• ½ cup pizza sauce or spaghetti sauce
• ¼ tsp salt
• dash of black pepper
• sliced bell peppers, onions, mushrooms, or broccoli (optional)
• 4 squares of foil (about 8x8 inches each)
Preheat oven to 375°F. Cut each pita in half with kitchen scissors. Combine cheeses in mixing bowl. Add pizza sauce, salt, and pepper and stir to mix ingredients.
Hold the pita pocket in your hand with the uncut side on the foil square. The opening should be facing the ceiling. Put ¼ of the cheese mixture inside and repeat with the remaining pockets. If you’re including vegetables, spoon them equally inside of the pockets.
Wrap each pita inside a foil square and seal. Lightly shake each one to spread the filling around. Place foil-wrapped pitas on a cookie sheet and bake for eight to ten minutes or until cheese has melted. Cool for a few minutes before unsealing.
Serve with ranch dressing, pizza sauce, or hummus for dipping. Makes four mini pizzas.
Dessert
Over-the-Top Banana Pops
• 2 bananas, peeled and cut in half
• 4 Popsicle or craft sticks
• ¼ to ½ cup flavored yogurt
• ½ cup chopped nuts, dried fruit, coconut, or sprinkles (garnish)
• ½ cup crushed graham cracker, gingersnap, vanilla wafer, or chocolate cookie crumbs (garnish)
Put a Popsicle stick into the cut end of each banana half. Spread yogurt over the entire banana with a butter knife. Roll banana in the garnish of your choice, or just sprinkle it on. Put the bananas on a foil-covered, greased cookie sheet and freeze for fifteen minutes. Then place a sheet of greased plastic wrap on top of the hardening bananas. Freeze for at least an hour more. Makes four pops.
Mad about Rainbow Milks
• 2 cups reduced-fat milk, soy milk, or chocolate milk
• 1 cup fresh or frozen fruit (peaches, bananas, strawberries, blueberries, or raspberries)
• 1 tsp vanilla or ¼ teaspoon almond extract
• 1 tsp sugar
• dash of cinnamon or nutmeg
Mix milk, fruit, and vanilla or almond extract in blender. Add sugar and cinnamon or nutmeg to taste. Serves 4.
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