Archives for August 25, 2010

Party Games for Kids

 
 
 

Games for Kids

Wrapped Packages

Take a small gift ( book, puzzle, paint set, model) that is age appropriate for the group.  Wrap the gift in several layers of paper (about 7 layers). 

Have the children sit in a circle and the adult will play music and when it stops, whoever is holding the package gets to unwrap a layer of paper.  The person unwrapping the last layer gets to keep that gift.  ypu might want small gifts to give to the others, depending on the age of the children. 

Clothespin Toss

This is a good Game for Smaller Groups and for children over 7 yrs. of age.

You will need a hand held mirror, ten clothpins and a large bowl.

Have each child sit on a chair with his/her back to the bowl. Have them bring the bowl into focus with the morror and then hand them clothespins, one at a time.  They are to toss the clothespins over their shoulder and try to get the clothespin to land in the bowl.  the child with the most clothspins wins the game. ( 2-3 practice shots is helpful for each child)

Common Cooking Terms

Have you ever read a recipe and wondered what some of the terms  mean?    Let’s clear up a few of the most common ones in alphabetical order.

Au Jus: Served in juice, usually from roasted meat.

Baste: To moisten food by spooning liquid or fat over it during the cooking to help retain moistness.

Blanch: To immerse briefly in boiling water, usually followed by quick cooling in cold water.  It is used for easy skin removal, as in fruits and vegetables like peaches & tomatoes.

Bouillon:  A clear soup usually made from beef or chicken.

Braise: To simmer covered in a small amount of liquid on top of the range or in the oven.  Meat may sometimes be browned first.

Bread: To coat by dipping in milk or egg and then in fine crumbs.

Brown: To make food brown either in a small amount of hot fat in a pan or by exposing it to dry heat in an oven.

Cream: Combining two or more ingredients until mixture is light and completely blended.

Drippings: The residue left in the pan after meat or poultry is cooked.

Glaze: To coat with syrup, thin icing, honey or jelly.

Marinate: To let stand in liquid (marinade) to add flavor & tenderize prior to cooking, baking or grilling.

Pan Broil: To cook meat uncovered in skillet, turning frequently and pouring off excess fat.

Pan Fry:  to cook in skillet with small amount of fat.

Parboil: To boil until partially cooked.

Saute: To cook in a skillet in a small amount of oil, stirring until tender.

Sear: A quick application of heat to brown the surface of foods.

Steam: To cook over, but not in, boiling water.  Microwaves can be used for quick steaming in a dish that has holes in it and is placed into another.

Stew: To cook long and slowly in liquid.

Stock: The liquid in which meat, fish or vegetables have been cooked.

Tempura: A method of preparing Japanese dishes by dipping sliced vegetables or meat in a batter until well coated and then into hot oil to cook.

Whisk: a wire tool, somewaht balloon shapped at the end, used for hand beating.