Measuring, mixing, and getting started

Small chefs will enjoy more success if they learn the basics before beginning:

• Wash hands before touching food.

• Put on an apron and roll up sleeves.

• Read a recipe all the way through before beginning to cook so there are no surprises.

• Gather the necessary ingredients in one place and use proper measuring tools for dry and liquid ingredients.

• Use spoons for tasting, rather than fingers.

Try these easy recipes

Here are four recipes with guaranteed kid appeal:

• Snacks on sticks—Assemble chunks of cheese, hot dogs, fruits, or vegetables of your choice on a skewer alternating colours and sweet with salty things, or soft with crunchy.

• Yummy grilled cheese sandwich—Melt 1/2 to 1 tablespoon (.5 ounce) of butter in a frying pan on medium heat. Put a 1-ounce slice (28 grams) of cheese between two bread slices and place in pan. Brown on one side. Add another 1/2 to 1 tablespoon (.5 ounce) of butter and use spatula to turn and brown second side. When cheese melts, remove sandwich from pan with spatula.

• Sunshine deviled eggs—Boil six eggs in saucepan over medium heat for about 10 minutes. Remove from heat and run under cold water to cool before removing shells. Halve and place yolks in medium-size bowl. Use a fork to mash yolks with 2 tablespoons (1 ounce) mayonnaise, 1 tablespoon mustard (.5 ounce), and 2 tablespoons (1 ounce) sweet or dill gherkin relish. Add salt and pepper to taste. Spoon a dollop of yolk mixture into the hollow of each egg half.

• Easy ice cream sandwiches—Soften ice cream or low-fat frozen yoghurt, and place a small scoop between two of your favourite cookies. Gently press together. Roll edges in miniature chocolate drops, hundreds and thousands or chopped nuts. Cover with plastic wrap and refreeze. Flavoursomeflavour pairings: vanilla ice cream with chocolate drop cookies and miniature chocolate drops or chopped almonds, strawberry ice cream with digestive biscuits and sprinkles.

Keep the kitchen kid-safe

Cooking is fun, but it’s always important to have an adult around to be sure things stay safe. Here are some simple tips:

• Set up a special cooking area at the kitchen table or at a child-sized table to avoid unsafe standing on chairs or stools.

• Consider using an electric frying pan instead of the stove; if using the stove, always turn saucepan handles toward the back to prevent accidents.

• When supervising older children using plastic or serrated knives, put a piece of colored tape on the knife to show where to properly hold it, and always use dry hands and a cutting board. For younger children, prepare ingredients in advance or look for precut options.

• As one child said, “Never touch a cookie when it’s in the oven.” Make turning on and taking pans or cookie sheets in and out of the oven an “adults-only” task.