- YTC Quicklinks
Before each session, it is important to go over skills that will be needed to complete the recipe(s). Remind youth each week about handwashing and knife safety. Use the videos or demonstrate the skills live, whichever you are most comfortable with.
- Handwashing
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Handwashing for kids (1:50)
It is important to wash our hands:
- Before cooking
- Before eating
- After using the washroom
- After coughing or sneezing
- After blowing your nose
- After playing with pets
- After playing outside
- Washing vegetables and fruits
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Washing vegetables and fruit (1:37)
Washing vegetables and fruits with a rind or skin
Melons, potatoes, carrots and oranges all have a rind or skin. Although we may not eat the rind, it is important to wash the rind so that germs on the outside do not get inside when slicing through the vegetable or fruit. Run the food under cold tap water and scrub with a produce brush or hand. Pat dry with paper towels or a clean kitchen towel.
- Washing leafy greens
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Leafy greens include romaine lettuce, spinach and others. Remove the greens from the bag and place into a large colander. Run under cold tap water. Pat dry with paper towels or a clean kitchen towel.
- Rinsing berries
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Berries should be rinsed right before they are eaten or else they will spoil from being wet. Run under cold tap water and pat dry.
- Cleaning mushrooms
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Remove mushrooms from packaging and rinse under cool water. Pat dry with a paper towel or a clean kitchen towel. The dirt on the outside of mushrooms can also be easily wiped with a damp cloth or paper towel. Avoid soaking mushrooms in water as this can cause them to spoil quickly.
- Using a knife safely
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Knife skills are an important part of kitchen safety. Help youth stay safe by using the correct type of knife for type of cutting they need to do.
Chef’s knife: This knife is the most popular and can be used to chop different foods. It has a smooth and rounded blade. Vegetables, fruits, herbs, meats and fish can be chopped using a chef’s knife.
Paring knife: The paring knife can also be used to cut a variety of foods. It has a smaller, smooth blade. It is best for smaller work that requires precision. This may include peeling, coring and hulling vegetables or fruits.
Serrated knife: Notice the saw-like blade on the knife; this works best for cutting foods with a hard surface and soft interior such as bread.
Safety tips when using a knife
- When walking with a knife, say “knife coming through” in a loud voice.
- For best control of a knife, hold the blade with your thumb and forefinger. When cutting, use the fingers on the other hand to create a “wall” for the knife. This can be done by bending the knuckles and tucking in the fingertips and thumb. This will keep your fingers out of the way of the knife blade.
- Always use a cutting board when using a knife.
- When chopping, mincing and dicing keep the tip of the knife blade on the cutting board, or as close to the cutting board as possible.
- If you need to leave what you are doing before you are finished cutting, place the knife at the top of the cutting board, with the blade facing away from you.
- Place dirty knives beside the sink and wash them one at a time. Never put knives in a sink full of water as you could cut yourself while reaching into the soapy water.
- Clean knives should be put in a sheath (knife cover) or wooden knife block.
- Chopping onions
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Watch the video: Cutting an onion (0:41)
- Wash the onion under cold water. Place it on a clean cutting board.
- Using a chef’s knife, carefully slice the two ends (roots) of the onion. Remove the peel of the onion. Put the peel in the organic bag/bin.
- The onion will now sit flat on the cutting board. While the onion is standing flat on the cutting board, cut the onion in half lengthwise. You will now have two halves of the onion that will lay flat on the cutting board.
- Lay one half of the onion on the cutting board and begin to slice the onion in strips. When cutting, use the fingers on the other hand to create a “wall” for the knife. This can be done by bending the knuckles and tucking in the fingertips and thumb. This will keep your fingers out of the way of the knife blade. You will now have onion slices.
- Once the onion is sliced, bring the slices close together and chop them into smaller pieces. You will now have one half of the onion finely chopped.
Watch the video: Preparing garlic (0:43)
Watch the video: How to cut a bell pepper (1:19)
- Juicing a lemon or lime with a spoon
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- Using the produce brush or your hand, scrub the lemon/lime under cool water.
- Place it on a clean cutting board and roll the lemon/lime back and forth with your palm. This breaks the cells in the lemon/lime, releasing the juice.
- Cut the lemon/lime in half (widthwise).
- Holding half the lemon/lime above a small bowl, insert the spoon into the middle of the lemon/lime, twisting and squeezing it at the same time.
- Remove any seeds with the spoon.
- Using dry and wet measures
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Watch the video: How to measure food (1:10)
Dry measuring cups
The nested cups are used for dry ingredients; some examples are flour, oats or flax seed. When using dry measuring cups, spoon the dry ingredient, such as flour, into a measuring cup. Do not shake the cup or pack the flour. Once the measuring cup is full, use a flat surface, such as the back of a knife, to level off the flour.
Liquid measuring cups
Use liquid measuring cups to measure liquids; some examples might include water, milk or vegetable oil. When measuring liquids, place the measuring cup on a flat surface. Pour the liquid into the measuring cup to the correct measurement line, 250 ml or 1 cup for example, on the measuring cup. Bend down to read the markings; the water line should be right on the 250 ml (1 cup) measurement line, not above or below.
Measuring spoons
Measuring spoons are used for very small quantities of dry and liquid ingredients; examples may include spices, baking powder, baking soda and oil. When measuring a dry ingredient, scoop out the ingredient and level it off with the back of a knife.
Questions? Email us at ytc@wdgpublichealth.ca