L I’m a Cook

K
 For the grown-ups
This book is full of hands-on play activities and recipes that will tap straight
into your child’s natural curiosity. Each activity is designed to let your child
play and learn with all their senses. Together, you can grow their love
of food, cooking, and science, as well as their understanding of the world.

Here are a few tips to help you along the way:

Your child should be supervised at all times when cooking and experimenting, but
try to give them time and space to lead the direction of play. The questions in this
book are suggestions. Let your child ask, and answer, their own questions.
•
Involve your child in each step of the recipes. Let them measure, mix, Ad u l t
and follow the instructions. Encourage your child to taste as they cook, E RT !
AL
and allow them to modify the recipe if they would like to.
•
Adult Alert stars show where your child will need extra grown-up help.
Before you start cooking, consider any kitchen hazards together and ways to avoid
them. If your child has long hair, make sure it is tied back and out of the way.
•
Protect the area where your child will be playing, and encourage them
to wear old clothes or an apron. Being prepared lets your child enjoy
themselves to their fullest. Making a mess is part of fun and learning!

Editor Hélène Hilton All rights reserved.

Design and Illustration Rachael Parfitt Hunt
Additional Design and Illustration Charlotte Milner
Educational Consultant Penny Coltman
Photographer Dave King
Food Stylist Denise Smart
Jacket Designer Charlotte Milner
Jacket Co-ordinator Francesca Young
Editorial Assistance James Mitchem, Marta Rybarczyk
Design Assistance Eleanor Bates, Charlotte Bull,
Rachael Hare, Pauline Korp
Pre-production Dragana Puvacic
Production Amy Knight
Managing Editor Penny Smith
Managing Art Editors Mabel Chan, Gemma Glover
Publisher Mary Ling
Creative Director Jane Bull
No part of this publication may be reproduced, stored in or introduced into a retrieval system,
or transmitted, in any form, or by any means (electronic, mechanical, photocopying, recording,
or otherwise), without the prior written permission of the copyright owner.
A CIP catalogue record for this book
is available from the British Library.
ISBN: 978-0-2412-8778-1
Printed in China
The publisher would like to thank the following for their kind permission to reproduce their photographs:
(Key: a-above; b-below/bottom; c-centre; f-far; l-left; r-right; t-top)
21 Getty: Photographer’s Choice RF/Jon Boyes (cr). 25 Fotolia: Eric Isselee (cr).
All other images © Dorling Kindersley
For further information see: www.dkimages.com
And a big thank you to all the little chefs who acted as models: Clara Fox,
Thomas Hellyar, Eddie Hunt, Elijah Knight, and Liyah Ventour-Russel.

First published in Great Britain in 2017 by

Dorling Kindersley Limited A WORLD OF IDEAS:
80 Strand, London WC2R 0RL
SEE ALL THERE IS TO KNOW
2 Copyright © 2017 Dorling Kindersley Limited
A Penguin Random House Company www.dk.com
10 9 8 7 6 5 4 3 2 1
001–299879–June/2017
 Contents
4 Little minds have big ideas!
6 Play with your senses
8 Sunshine strawberries
12 Greenest guacamole
16 Salad train
20 Minibeast feast
22 Delicious drinks
24 Let’s get cracking

28 Mini meringue mountains

32 Brilliant bread
36 Best bruschetta
40 Rainbow ice
42 Chocolate pears
46 Look, you’re a cook!
48 Index
 L i t t l e m i n ds h av e
b ig i d e as!
You don’t need a tall white hat or a fancy restaurant
to be a great cook. You already have everything
you need: your brain and your amazing senses!

Curious questions
Cooking is so much more fun when you
experiment. Here are some questions
to ask yourself as you cook.

• How does my food look, feel,

smell, sound, and taste?
• What changes do you notice in the
food when you follow the recipes?
• Why do you think the ingredients
change as you cook?
• How can I make food taste better?
 Your Brain
c ooking
Your brain is not one of
your senses, but it gathers
information from them all

senses
and tries to understand it.

Hearing
Cooking causes lots
of interesting sounds. Sight
What can you hear? Food should look
yummy as well
as taste good!

Smell
Lots of the flavour
of food comes from its Taste
smell. What clues can Your tongue is
your nose give you? your best chef ’s tool!
Try your food as you
cook it. Does it taste
as good as it looks?

Touch
Your skin tells you how
Let’s see what things feel. Be careful with
objects that might be hot, cold,
we can do! sharp, or that might hurt. 5
 Play w i t h y o u r
s e ns e s
When you eat, all your senses work as a team to tell your
brain about what you’re eating. Try these kitchen experiments
to find out how important each of your senses really is.

Children have more

working taste buds
Taste than adults.

Your tongue is covered in

e”.
little bumps called “papilla
s
Inside the papillae are lot
of taste buds. Your taste
buds let you taste different
flavours. Can you see your
papillae in a mirror?

ou r tongue in a
a ty m
ir r
k
Loo

or.

6
 Sight
Your eyes give you clues
about food before you eat
it. Wear a blindfold and try
different foods. Can you
guess what you’re eating
without seeing it?

Smell
Your sense of smell is
even
more sensitive than yo
ur
sense of taste. Try sm
elling
Touch
an onion before takin
g
a bite from an apple.
uth
in s id e o f your mo Does it change the ta
ste?
The e differen
t
n fe e l t h
ca soft
r e s o f f o od. Eat a
textu d and a s
lice
o f b re a
slice oast. Whic
h
r u n c h y t
of c e better?
do you lik

Hearing
Lots of
fo
as you od makes so
ch un
crunch ew it. Try ea ds
hands y food ting
ov w i t h yo
this ma er your ears ur
ke a d . Does
the wa ifferen
y the f ce to
ood ta
stes?
7
 S u ns h i n e
Strawberries
grow big and red
in the sun.

strawberries
Lots of our food, such as fruit and vegetables,
comes from plants. Can you guess where
es these ingredients have come from?
Mak
wls
4 bo

You will need:

300g (10oz) strawberries

Honey is made by
4 tablespoons bees. Bees work very You can grow
honey hard to make honey from strawberries in
flower nectar. your garden or
in a flower pot.

500g (1lb 2oz) yoghurt a few mint leaves

8
 nt ly wash
ge
1Wash the mint
and strawberrie
s
with cold wate
r.

Oops! I’ve
lost my hat.

Ad u l t
A L E RT !

2 Remov
k s a
e the
nd cut
s t a l s
e s t r a wberrie
th
in half.

Strawberries
are full
of vitamin C,
which helps
your body fig
ht germs.
9
3 Can you

t leave
s
sm
el l
the
mint ?
m i n mint
e
Tear th teeny bits
y
into tin u
ll as yo
(as sma them).
ke
can ma

Yoghurt is a good
source of calcium, which
helps your body build strong
bones and teeth. 4 Spoon
yoghu he
t

smo
rt into
4 bow
ls.

Strawberries and
oth

mint are plants, but

most yoghurt is made
from cows’ milk.

and silky

10
 izz le SENSE-ibl
e
d r Can yo
u
cookin
seeds o see the little
n the s
trawbe
rries?
g
Do you
like the
ingredi
ents ta way the
ste tog
What d ether?
oes the
mint re s
mind y mell of
ou of ?
Why do
to wash you think you
the str n
awberr eed
ies?

Yay!
I made it!

Rabbits like mint

as a treat!
5 strawbe
be t w
t
e
o
e
p
n
w
t the
Share ou d mint
rries an
the bow
ith hone
ls
y.
an d
11
 Greenest
gua c a m o l e
Guacamole is made from squashed-up avocados!
It’s a fresh, creamy, and very tasty recipe.

You will need:

2 medium half an onion

tomatoes handful of coriander
(if you like it)

3 ripe avocados half a lime salt and pepper

to season

Wash the tomatoes

and coriander before
using them.

12
1
Chop the

as yo u c a
tomatoe
and coria mall
(if using)
n .
nder
as s
C
s

arefully
onion wit
grate the grater.
h
When you grate or cut
onions, they release a gas that
makes your eyes water.

a cheese
Ad u l t
A L E RT !

chop

ch
op
sc o
2 Cut the av
in half arou
ocados
nd the
ove the op
stone. Rem
scoop
stone and
ides
the soft ins
l.
into a bow

Avocados are great

at keeping your heart
and brain healthy.
13
 squash
Squashing the avocado
gives it a slightly
chunky texture.

3 Squash the
avocados
using
asher.
a potato m

Mix it all u
4 Ad d
in g
t
r
h
e
e
d
c
ie
hopped
nts into
ix
p!

e b o w l and m
th r.
r y t h in g togethe
eve

14
 5 Finis
b
h
y
y
s
o
q
u
u e
r guacam
ezing lim
it. Seaso
ole
e
n
ic e in t o
ju
lt a n d pepper,
with sa n d serve.
then m ix a
SENSE-ibl
e
cookin
How does it g
feel to
squash the
avocado?
Does the a
voc
change colo ado
ur?
Does the li
me
taste sour a juice
nd acidic?

Sour science
Lime juice helps your guacamole stay bright green. Without lime juice, avocado
turns brown when it touches the air. That’s because the avocado reacts with a gas
in the air called oxygen. Lime juice is full of citric acid, which slows down this reaction.

it
Citrus fruit all have citric acid in e fru
a p
them. You can taste it – it’s sour and might gr
make you scrunch up your face! Which one
of these citrus fruit tastes like it has
the most citric acid?
orange

lemon lime blood orange

 Salad
train
Vegetables come in all shapes, sizes, colours,
textures, and tastes. Make them even more exciting
with this recipe. All aboooard! Choo! Choo!

You will need:

4 peppers

Vegetables are full of fibre

and vitamins. Fibre keeps your
tummy happy and healthy.

2 cucumbers

2 celery sticks

8 cherry tomatoes 2 large carrots

16
1 Wash t
vegeta
he
bles
with co
water.
ld
s p la sh

2 Care
f
the c ully peel
arrots
cut th . Th
e cel en
1 cuc ery,
Be careful! u m
and 1 be
carro r,
chun ti
ky stic nto
ks.

Ad u l t
A L E RT !

17
 Serve with your
guacamole dip.

Time toour
make y
train guacamole

3
Ad u l t
A L E RT !

To ma
carria ke the
ges, sl
side o
ff the ice a
and sc pep
oop o pers
seeds u
with a t the
spoon
.

Yay!

18
Fruit and vegetables both come from plants.
 4 SENSE-ible
Fill the pepper
carriages with the
vegetable sticks and
cherry tomatoes.
cooking
Which vegetables have
bumpy skin and which
ones feel smooth?
Can you hear the
vegetables crunch
as you bite them?
Do all the vegetables
taste the same? Which
is your favourite?

lices
c a r rot s . Make the front
Use wheels
for from cucumber and
add celery leaves to
look like steam.

All aboard!

Can you remember the names of all your ingredients?

 Minibeast feast
Some plants hide their seeds inside colourful fruit. Fruit
tastes yummy so animals eat it and spread the seeds.
Fruit is also great for making amazing minibeasts!

You will need:

Try using herbs, 1 apple 1 apricot a handful of grapes

icing, and chocolate chips
to add faces and details
to your minibeasts.

1 tangerine or orange 1 kiwi half a banana

Remember to
Red ladybird
wash your fruit. To make th
e body,
cut a red a
pp
and remov le in half
e the core
Add a gra .
pe for the
head and
use icing
to stick on
chocolate
chips for s
pots.

20
 Summer sun
Peel a tangerine and
arrange the segments
around half an apricot
to make a sun.

Busy butterf lyi

ce a kiw
Peel and sli
se an
for wings. U
rge
orange or la
egment
tangerine s
r th e b o d y, and use
fo
tennae.
mint for an

Snazzy snail
Draw an icing
swirl
on an apple sl
ice to
make a snail sh
ell.
Use half a ban
ana to
make the bod
y and
add mint ante
nnae.

u t e c a t e r p i l l ar
C es
ush grap
Carefully p
to a w o o d en skewer
on
e body.
to make th
d d ro s e m ary leaves
A e.
for antenna 21
 Delicious drinks
Drinks are liquids, which means that they flow
and change shape to fit the glass they are in.
Which of these yummy liquids is your favourite?

Fizzy float
Add 1 scoop of
your favourite sorbet
(we used raspberry)
to a glass of lemonade.
Watch it fizz!

Lemonade is full of carbon

dioxide bubbles. Adding cold
sorbet pushes all the bubbles
out of the lemonade at once.

22
 Grenadine sinks to
Monster smoothie the bottom of the glass
because it’s heavier than
To make a monstrously green orange juice. Scientists
smoothie, you will need call this “density”.
2 kiwis, 1 apple, half a
cucumber, and a handful
of spinach. Put all your
ingredients into a
blender and blend!

Blending fruit and veg Sunset juice

cuts them up into tiny bits.
The water inside comes out and
the solid ingredients turn into
a thick, flowy liquid.
Pour orange juice
into a glass until it’s
nearly full. Top up with
grenadine syrup to
make a tropical sunset.

lt
Ad u
RT !
ALE

23
Let ’s get
cracking
Eggs come from animals, but most of the eggs
that we eat are chicken eggs. There are lots of
ways to cook eggs. How do you like yours?

a o r d i n a r y
What’s inside Egg-st r
yolk d
white an
an egg? The egg p of water and
eu re
white are mad protein. Eggs a
of ey
Egg white only looks white tiny bits li q u id when th
shell when it’s cooked. Before
nd
runny a and more solid
,
The shell protects that, it’s see-through. are raw a r e cooked
.
e y
the inside of the egg. when th
It has little holes
all over it that let
air and heat in.

anchor
membrane The anchor holds
This stops the yolk the yolk in the
from flowing middle of the egg.
into the white.

yolk
The egg yolk is
full of protein. air pocket
This helps keep The air pocket gets
your muscles strong. bigger over time as the
shell lets in more air.

24
 Egg-speriment
As eggs get older, the air
.
pocket inside gets bigger
This makes the egg float.
Test how fresh an egg
is by dropping it in water.
If it
If it sinks, the egg is fresh.
er.
floats, the egg is a little old

Can you see the Only girl chickens lay eggs.

tiny holes that let air Girl chickens are called “hens”.
through the shell? Do you know what boy chickens
and baby chickens are called?

Animal egg mix-up

It’s not just chickens that lay eggs!
Follow the trails to match the egg to the parent.

salmon

quail

duck

emu
 Do you like your

Happy gs
boiled eggs with a runny
yolk or a hard yolk?

eg Gent
Boiled
ly
a pan lower egg
eggs
using of boiling s into
them a big spo water
fo on
A soft-boiled boile r 5 minute . Cook
d eg s fo
egg will have for ha gs, or 8 m r soft-
rd - b o i
a runny yolk. iled e nutes
ggs.

A hard-boiled
ul t egg will have
Ad T !
ER a solid yolk.
AL

Chop the top off your

eggs with a spoon,
and enjoy.

gg
gg
e d
e

oile
l ed

hard-b
soft-boi

26
 ul t
Ad
E RT !
AL

Fried e
C a re
full
g g
an oi y crack a
led ne
it ove frying pa gg into

e g g
r n.
egg i a low hea Cook

run n y white ready wh t. Your

ha
s
and t s complet the
he yo
en
e
lk is w ly set
arm.

Raw egg white is liquid so it spreads

to take the shape of the pan. What
happens when the white is cooked?

s c i e n ce
o o ki n g
C c
ggs, t
he
ook e the white
y o u e
When otein insid g around.
f pr atin
bits o lk stop flo gg solidify
o e
and y akes the runny
).
Th i s m i n g
ps be
(it sto
 Mi n i mer ingue
mou n t a i n s
Eggs are great to make desserts light and fluffy because
you can whip lots of air into them. These mini meringue
mountains are crispy, sweet, and melt in your mouth.
es
Mak
ues
ering
1 2 m
You will need:
Sugar gives you lots of energy.
But too much sugar can be bad
for your body, so try not to have
too many sweet treats.

2 eggs 100g (31/2oz)

caster sugar

1 To sepa
rat e
y
t
o
h
l
e
k s
e gg whit
, carefu
es
lly no
t to
d rop any yolk in

crack
the
b
Try

from th
e . ow
e e g g s in half
h
crack t olks bac
k l.
t h e y
Then tip between the
th
and for s, letting the
ll
half she into a bowl.
all
whites f

egg white

28
2 he whit
Whisk t lectric
with an
e
ntil they
es sugar

mixer u .
k e s t i f f peaks
ma

3
Ad u l t
A L E RT !

Spoon
in
a little the sugar,
a
and w t a time,
hi
the m sk until
comp ixtur
letely e is
smoo
th.

Re a d y ! When the mixture is stiff

enough, you’ll be able to
hold the bowl upside down
and nothing will fall out!

29
 e
lit
k
tle
m e r ingu
e mounta
ins
.
4 Spoon th
e mixtur
onto a b
sheet to
aking
make
e
e

meringu
Ma

s.
mountain

Your meringues should stay

as white as possible. If they
start to look golden, turn the
oven temperature down a little.

5 ( 2 5
Bake in th
oven at 1
0 ° F / G a
e
20°C
s1/2) for 2
o u rs , o r u ntil crispy
h .
ll t h e w a y through
a

Can you see the

snowy mountains?

30
Meringue science
Whisking the e
gg whites SE NSE -ibl
creates foamy
air bubbles e
inside. The sug
ar helps to cookin
together,
Can yo g
hold the foam
u
f luffing see the egg w
the oven up as y h
and the heat in ou whi ites
nd crispy. Can yo sk?
makes it dry a u
crunch hear the mer
ing as
you bit ingues
Do the e them
raw eg ?
and the g white
b s
feel ve aked mering
ry diffe ue
rent ?

Try your meringue

with different fruit
and toppings.

31
Bri l l i a nt
b re a d
Bread is one of the most popular foods in the world.
There are lots and lots of different types of bread, but this
easy-peasy recipe is a yummy one to start you off.

You will need:

yeast
1 tablespoon
fast acting yeast

salt Flour is
made from a plant
600g (1lb 5oz) 1 teaspoon salt called wheat.
strong white flour

oil

2 tablespoons
vegetable oil

Bread is one of the

first types of food
that humans ever made. 400ml (14fl oz)
warm water
1 In a bowl,
flo
a n
u
d
r,
w
y

come tog
a
e a
te
s
mix the
t, salt, oil,
r until they
ether to
water yeast

ough.
make a d

o il

salt
f our

2 Knead the d
ough

tch on a floured
by stretchin
surface
g, folding,

e and squishin
kneading fo
g it. Keep
r 10 minutes,
or until the d
ough is
str

not sticky.
springy but

Kneading the
dough helps make
your bread strong.

i s h
s q u
fold, 33
3 Place the dough on a
baking tray and leave it
Watch me
get bigger
and bigger!

in a war m place for 45

minutes, or until it has
doubled in size. Preheat
the oven to 220°C
(425°F/Gas 7).

Ad u l t
A L E RT !

Why does it grow ?

Yeast is a very tiny fungus
that eats the sugar inside
the flour. When it does,
bubbles of a gas called
carbon dioxide are created
4 Gently b

water. T
ru
dough w sh the
ith war m
his will h
make th elp
and make the bread rise. e bread
crusty.

34
5 Bake in the ov
30 minutes, or
bread is cooke
en for
until the
d all the
t it cool
way through. Le
icing.
down before sl

Tap the bottom of your

bread. If it’s cooked, the air
bubbles inside will make
it sound hollow. ul t

tap
Ad RT !
E
AL

t ap SE NSE -ibl
cookin
e
Can yo
u g
baking smell your b
in the r
oven? ead
Can yo
u
bubbles hear the holl
i ow
when y nside your br
ou tap ead
it ?
Does y
ou
differen r bread taste
t
can bu to bread you
y in th
e shop
s?

35
 Best
bruschetta
This tasty Italian snack is a great way to enjoy
your brilliant bread. Toast it and top it with
es
fresh ingredients that all your senses will love.
Mak
es
4 slic

You will need:

Your brilliant
bread

6 tomatoes
Tomatoes and garlic are
both great at helping your
body fight off germs.

4 tablespoons
olive oil

1 garlic clove
Season
with us!

salt and pepper

to season handful of basil leaves
36
 1Wash
an
tomat d chop you
o
Peel y es and bas
our ga il
r
rlic clo .
ve.

wash o p e l
ch p e
2 Care
Ad u l t
A L E RT !

4 slice fully cut

sf
loaf o rom your
f b re a
d.

Ouch!

37
 l i g h t ly
toast
3 Lightly toast you
bread slices in a
pan or a toaster.
r

Ad u l t
A L E RT !

4 Rub
on
bre
t
t
h
o
a
e
y
d
g
o
t
a
u
o
r
rlic clov

f
toasted
e

lavour it
.

Toasting
the brea
Heati
create ng up the br
d
sac ead
t h a t c h h e m i c a l re a
anges c
inside the sug tion
it. This a
chang
es the reactio r
bread’ n
t e x t u re s col
, and e
ven ta our,
ste.

38
5
Top your
garlic toa
hopped
st
Mmm!
with the c .
and basil
tomatoes

D r i zz l e
w ith SENSE-ibl
e
o l iv e o Can yo
cookin
g
il. n
u
betwee feel a differe
the toa the bread an e
st ? d
nc

How d
oes the
garlic s
Taste y mell?
our bru
and aft schetta
er b
taste d seasoning. W efore
o you p
refer? hich
Do you
t
toast b hink you cou
ack int l
o bread d turn
?

n d p e pper. 39
Season with salt a
 Rainbow
When flowy liquids get cold enough, they freeze
ice
and turn into stiff solids. Try making these frozen
ice lollies to enjoy on a hot sunny day.
I’ve been fro
zen
upside-down
!

y o g h u rt fruit
Frozen spoon
juice
s
plastic i
Poke a e lid of a min
h th e in the
throug . L e a v
pot pop
yogurt r n ig h t then
ove at.
f re e z e r f t h e p o t t o e
it out o

rt
yoghu

l o l ly
stick
r e d i c e l o l l i e s
Laye
ur favourite
The warmth from Choose yo
and freeze
your tongue melts fruit juices
spoo the ice lollies. e la y e r at a time
n them o n a
cup. Once
in a plastic our in the
is fr o z e n , p
layer e eze again.
n e a n d fr
next o lolly stick!
fo rg e t a
40 Don’t
 From water to ice
u g h l o l l i es When liquids get cold enough, the tiny

See- thro it
bits inside (molecules) hook onto each other
and stop flowing around. The liquid freezes into
u r f a v o urite fru a solid. Freezing is the opposite of melting.
Put yo lly mould your
or
ic e lo
in an n d pour
in
u p a used
plastic c lear drink (we t.
favourit
ec
e e z e o ver nigh
de). F r
lemona e
o n ad
le m liquid water

solid ice

Try using a thermometer to

check the temperature in your
fruit home, outside, in the fridge,
and in the freezer.

Temperature ” to
re
emperatu
We use “t hot or cold
s u re h o w
mea ater freez
es
g s a re . W
thin but
ic e a t 0 ˚C (32˚F),
into ze
if fe re n t li quids free
d t
n d m e lt at differen
a ures.
temperat
 Chocolate
pears
Impress your friends with this super scientific, and
super tasty, dessert. It’s a great recipe to experiment
with different temperatures and play with flavours.
s4
Serve
You will need:

150g (51⁄2oz)
dark chocolate

4 pears (fresh or canned)

4 scoops of 75g (21⁄2oz) 150ml (5fl oz)

1
vanilla ice cream icing sugar single cream

y p e e l t he pea
rs scoop Ad u l t
Carefull them in half.
scoop
t A L E RT !
and cu the cor
es
Re m o v e
poon.
with a s

Pears are a great

healthy snack because
they’re full of fibre
peeler and vitamins.

42
2 h o colate

Snap!
h e c
Break t ces and
into pie m into
he
place t cepan.
sau
a small
m m!
M

Ad u l t
A L E RT !

3 t
ci n g suga
he i m to the er
r
pou

Ad d v
n d c re a c e i t o
a l a .
n a nd p w heat
pa very lo
a
r

Dark chocolate has

less sugar in it than
milk chocolate, so it’s
a bit healthier.

43
 4 s t i
Keep ocolate
h
r ring

the c ntil the

melt
s, u
e i s
as

smoo
th
It’s getting
hot in here.

sauc runny.
and

5 Share o
betwe e n
ut the p
4 b
ears
owls. Ad
d
e too
Ad u l t
A L E RT !
p o f v anilla ic If the sauce is g
a sco o ith you, try stirrin
nd top w chocolatey for
cream a . in a little more
cream.
h o c o la te sauce
your c

44
 Cacao be
a
grow in ns only
hot place
s.

SE NSE-ible
cooking
What happens when the

acao beans hot chocolate sauce touches

C e from
the cold ice cream?
d
h o c o la te is ma h are Does the sauce smell
C ic
c a o b e ans, wh o tree. very chocolatey?
ca aca cacao
of the c d
the s e e d s
e a n s a re groun beans Taste some ice cream with
ao b sugar a
nd
The cac d w it h and without the chocolate
mixe colate.
up and a k e c h o sauce. How is it different?
milk to m

cacao pod

A melty experiment
When chocolate gets hot enough, it turns from
a hard solid into a flowy liquid. You can experiment
to find out how hot chocolate needs to be to melt.
What happens when you put a piece of chocolate...
Dark chocolate, milk chocolate,
ge. your hand and white chocolate are
frid . ..in . made differently. They melt
e
at different temperatures.
h
nt
...i

utside in the
...o s
your tong
ha

n ue
...o
de

. he sun.
in t
.

e
id
uts
...o

45
 L o o k , y o u ’r e a c o o k !
Chefs rely on their senses and skills to follow a set
of steps when they cook. Think about your own
cooking. Can you follow the chef’s steps?

Use you
r senses Make it
All of y
our se Try to
yummy
as a te nses w taste y
am to ork our ing
your fo help y you co redien
od. Th o u e njoy ok. Pla ts as
favour ink ab with re y and
ite rec out yo cipes exper
ipes. W ur t o mak im ent
texture hat sm own. H e them
s, colo e ow ca y o
urs, an lls, n you m ur
made d soun food t ake yo
them s ds aste e ur
o spec ven be
ial? tter ?

Stay safe
l in the
t o b e carefu
ave lt to
Chefs h y s a s k an adu
. Alwa ake sure
kitchen o u , and m
ith y oap
cook w h a n d s with s
h your
to was you be
gin.
before

What’s your
favourite foo
d? Be creative
Why? make up ne
w
Chefs love to fav rite
o u
rt with your
recipes. Sta very
d ie n ts a n d create your
ingre name it?
hat will you
own dish. W

46
 Well done!

....................................................
(Write your name here.)

is a cook!
 Index
A, B, C F, G, H, I, J P, Q, R, S
Apple 7, 20–21, 23 Fibre 16, 42 Protein 24, 27
Avocado 12–13, 14–15 Fizzy 22 Salad train 16–17, 18–19
Baking 30–31, 34–35 Freezing 40–41 Senses 4–5, 6–7, 11, 15,
Blindfold 7 Fruit 8–9, 10–11, 15, 20–21, 19, 31, 35, 36, 39, 45, 46
Bread 7, 32–33, 34–35, 23, 40–41 Snail 21
36–37, 38–39 Guacamole 12–13, 14–15, Solid 24, 26, 27, 40–41, 45
Bruschetta 36–37, 38–39 20–21 Sour 15
Butterfly 21 Honey 8, 11 Strawberries 8–9, 10–11
Cacao beans 45 Ice 40–41 Sugar 28–29, 31, 42–43, 45
Calcium 10 Ice cream 42, 44 Sun 8, 21, 23, 45
Carbon dioxide 22, 34 Ice lollies 40–41
Caterpillar 21
Chemical reaction 15, 38 T, U, V, W
Citric acid 15 K, L, M, N, O
Taste buds 6
Kneading 33 Temperature 30, 41, 42
D, E Ladybird 20 Toast 7, 38–39
Lime 12, 15 Vegetables 8, 16–17, 23
Dough 33, 34 Liquid 22–23, 24, 27, 40–41 Vitamins 9, 16, 42
Eggs 24–25, 26–27, Melting 28, 40–41, 44–45
28–29, 31 Meringue 28–29, 30–31
Egg white 24, 27, 28–29, Minibeasts 20–21 X, Y, Z
30–31 Mint 8–9, 10–11, 21
Egg yolk 24, 26–27, 28–29, Onion 7, 12–13 Yeast 32–33, 34
30–31 Orange 15, 20–21, 23 Yoghurt 8, 10, 40
Oxygen 15