Is there anything the Master Chef can't do? Well, yes, but she loves to work in the kitchen and does not leave a mess behind. She is ready to master multi-task recipes and nifty cooking tricks.
SKILLS TO LEARN
Using an electric mixer, separating eggs, baking
SAFETY RULES
Review the rules learned in the Sous Chef stage.
Decide (and then discuss) what kitchen techniques, if any, can be done without a parent present.
Review your family's procedure in the event of fire, as well as proper first aid for cuts and burns.
KITCHEN PROJECTS
Using an Electric Mixer
You will want to supervise your Master Chef's use of the mixer (and any other appliances) until you feel she really has the hang of it. Remind her that electrical equipment and water never mix.
Her hands should be dry before plugging in the mixer, she shouldn't operate it near a full sink, and should never submerge it in water, even for cleaning.
Other pointers for the Master Chef to keep in mind are:
•Don't overbeat batter or it will become dry
•Don't put the beaters into a plugged-in mixer
•Don't put anything, especially fingers, into the bowl while the mixer is running
•Keep the beaters low in the bowl to avoid spraying batter
Separating Eggs
Separating eggs always is an opportunity for some gooey amusement. One way to separate yolk from white is to break the egg carefully into a sieve and let the white drip through, leaving the yolk behind.
More fun, though, is to let your child do it by hand, working over a medium-size bowl with a small bowl close by.
Making a Three-Layer Cake
This recipe, which makes a towering and moist yellow cake, lets your Master Chef show off her cooking talents. Have her make it once before she prepares it for a big event.
4 eggs, separated
3 cups sifted all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 cups sugar
1 cup butter, softened
2 teaspoons vanilla extract
1 cup milk
The Master Chef first lightly greases the bottoms and sides of three 9-inch round cake pans (she can use the wrappers from the sticks of butter in the recipe). After dusting the pans with flour and shaking out the excess, she sets them aside and preheats the oven to 350 degrees.
Using an eggbeater or electric mixer, she beats the egg whites in a small bowl until they are stiff, but not too dry, and sets them aside.
After removing three tablespoons of the sifted flour, she resifts the slightly-less-than-three cups with the baking powder and salt.
In a large bowl, she uses the mixer to cream the butter, gradually pouring in the sugar and beating the mixture until it's fluffy. Now she is ready to beat in the egg yolks, one at a time, letting each yolk be fully incorporated before she adds the next. Add the vanilla and continue to beat.
The rest of the mixing should be done by hand with a spatula or a wooden spoon; at times the batter may become a bit stiff.
The Master Chef adds the flour mixture to the butter mixture in three additions, alternating with the milk.
First, she stirs in a third of the flour, then a third of the milk, then another third of the flour. She repeats this pattern until all the flour and milk have been incorporated.
Now she should check the egg whites to be sure they are still stiff and that there is no egg white soup at the bottom of the bowl. If there is, she should beat the whites for another few minutes.
Then fold them gently and thoroughly into the batter. The batter should be divided evenly between the three pans; you may need to spread it out with a spatula.
Bake for 30 to 35 minutes until a toothpick inserted in the middle comes out clean. When done, the cake should look golden (the sides may have pulled slightly away from the pans).
Your chef can cool the layers in their pans for about five minutes before inverting them onto a rack to cool out of the pans. Running a knife around the edge of each layer will help her be sure that each layer will leave its pan in one piece.
Making Chocolate Icing
When the cake is cool, decorate it with this easy, delicious, and shiny chocolate icing.
12 ounces semisweet chocolate bits
2 cups sour cream
4 tablespoons confectioner's sugar (optional)
After pouring the chips into a heatproof dish, the Master Chef can place it in the microwave or an oven preheated to 300 degrees. In a microwave set to the maximum level, the chips will melt in a minute.
Check them by stirring. If there aren't any lumps, it's ready; if there are lumps, heat it for a few seconds, no longer. The oven method takes about eight minutes. Again, stir the chocolate to check consistency.
Remind her to keep an eye on it--she wants to melt the chips, not cook them. As soon as the chips are soft, she can stir in the sour cream a few tablespoons at a time.
Keep stirring until the frosting is smooth and shiny; for a sweeter icing, she can stir in sugar. Refrigerate for at least 30 minutes, when it will be thick enough to spread.
