Unit 5

Unit Major Concepts

“I can…” Statements Instructional Resources

Cooking Terms & Techniques

F.M.N.14.3.3 Demonstrate ability to select, store, prepare, and serve nutritious and aesthetically pleasing foods

Become familiar with the language used in recipes

I can... Define terms for cooking, knife

techniques, and preparation Find and understand information

given in a recipe Give guidelines for evaluating and

collecting recipes Identify the kitchen equipment used

for each technique/cooking term

Ch. 8-4 Preparation Tasks

Ch. 15 Reading Recipes

Nutrition & Wellness

Cooking Terms & Techniques

Color me for fun!

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NUTRITION & WELLNESS ASSIGNMENT CHECKLIST—KITCHEN MATH Due Date(s) Assignment Complete

Pre-QuizPage 5Ch. 15 Reading RecipesPage 6-8Cooking Terms FlashcardsPage 9Recipe AnalyzingPage 10-11Cooking Terms MatchingPage 12-14Recipe Terms PuzzlePage 15-16Extra CreditPage 17JournalsPage 18-19Cooking Terms Review LCPage 20-23Cooking Terms Quiz

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Nutrition—Cooking Terms and Techniques I Can StatementsLearning Target Scoring System:1 2 3 4Need Help

On My Way

Got It Ready to Teach

If you need help or are on your way, what strategies are you going to use to get to “got it”? Check off the strategy columns below indicating what you will do differently to improve your understanding

Use 3 different highlighter colors to track your understanding and growth of the Learning Targets

o Before the unito After a Learning Checko Before the test

Utilize class time wisely, be present & on time. Be focused & attentive. Avoid distractions: phone, friends & other work.

Ask for help during class. Seek support from classmates and teacher.

Work efficiently to complete all work. Finish work outside of school as needed.

Develop personal study strategies. Review material throughout the week

LT1 I can define terms for cooking, knife techniques, and preparation.

1 2 3 41 2 3 41 2 3 4

LT2 I can find and understand information given in a recipe.

1 2 3 41 2 3 41 2 3 4

LT3 I can give guidelines for evaluating and collecting recipes

1 2 3 41 2 3 41 2 3 4

LT4 I can identify the kitchen equipment used for each technique/cooking term

1 2 3 41 2 3 41 2 3 4

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Pre-Quiz

***When you have completed this worksheet, go to the N&W Assignment Checklist and put a in the “Complete” column and include your “score”

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Ch. 15 Reading Recipes

1. What basic information should a recipe provide so it can be made successfully?

2. What does the yield of a recipe mean?

3. In making what type of products should you follow the recipe exactly for best results?

4. What is a substitution chart?

5. How are chopping and mincing the same?

How are they different?

6. What is the difference between stirring and beating a mixture?

7. When a cookie recipe says to cream sugar and fat, what does it mean?

8. Explain how to fold in ingredients.

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9. Why should an appliance like an oven be preheated?

10.Explain what it means to brown a food.

Give 2 different examples of browning food.o o

11.What type of food product should be used to grease a pan?

12.What is the purpose of a garnish?

13. What ingredients are used to make this recipe?

14.What measuring tools (exact size) are needed to make this recipe?

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15.What tools are needed to chop the onion?

16.How would you drain the green beans?

17.What other preparation tools would you need to make this recipe?

18.What cooking tools would you need to make this recipe?

19.How many servings are in this recipe?

20.How long would it take (approximately) to make this recipe from beginning to serving?

**When you have completed this worksheet, go to the N&W Assignment Checklist and put a in the “Complete” column

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Cooking Terms Flashcards

Record each term/definition on a separate flashcard. Options: Paper flashcards (one side term, one side definition)

Quizlet (online flashcards) or another online flashcard makerany one you like: ex. App Flashcards, Flashcards Plus

Credit: Show Mrs. Lind and get a stamp on this page for credit!

From Chapter 15 (pages 116-123)

1. Ingredients2. Temperature3. Yield4. Pare/Peel5. Grate6. Cube7. Dice8. Chop9. Mince10. Shred11. Slice12. Puree13. Stir14. Mix/Combine15. Beat16. Cut in17. Fold in18. Cream19. Whip20. Toss21. Preheat22. Brown23. Boil24. Simmer25. Chill26. Grease27. Baste

28. Drain29. Garnish

From the PowerPoint

30.Bread31.Dredge32.Marinate33.Sift34.Knead35.Core36.Julienne37.Sliver38.Mash39.Bake40.Steam41.Poach42.Braise43.Stew44.Barbeque45.Broil46.Roast47.Fry48.Saute’49.Pan fry50.Stir-fry

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*When you have completed this worksheet, go to the N&W Assignment Checklist and put a in the “Complete” column

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Recipe Analyzing

1. Get a magazine (each person needs a different one with a different recipe)2. Copy (write down) the recipe exactly on the following page. (do not cut out

and paste). Attach lined paper if you prefer.3. At the bottom of the page put the Magazine Name, Issue Date, Page Number4. Highlight Ingredients orange5. Highlight Amounts blue6. Highlight Directions yellow7. Highlight Pans or Containers green8. Circle the Temperature(s)9. Double Underline the Yield10.Box around the Time(s)11.Zigzag underline the Terms12.Define at least 5 of the Cooking Terms at the bottom of the page(no repeats—

example if chopped is on the recipe 3 times you can only define it once)13.Do you know what all the ingredients are?

14.What measuring equipment from the common measuring tools would you need?

15.Are the directions clear and step-by-step?

16.Do you think you could make this recipe on your own? Why/Why not?

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My Recipe for the Recipe Analyzing

**When you have completed this worksheet, go to the N&W Assignment Checklist and put a in the “Complete” column

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Cooking Terms Matching

Cooking Terms Matching

Name_______________________________________ Period ________ Date ______________

Directions: Write the correct cooking term underneath the picture. Some may require a “guess” by the process of elimination.

Beat Boil Slice Core Cream

Cube Cut in Dice Dredge Fold

Grate Grease Knead Mince Pare

Sauté Simmer Steam Stir Toss Whip

1. ______________________ 2. ______________________ 3. ______________________

4. ______________________

5. ______________________ 6. ______________________

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7. ______________________ 8. ______________________ 9. ____________________

10. ____________________ 11. ____________________ 12. ____________________

13. ____________________ 14. ____________________ 15. ____________________

16. ____________________17. ____________________ 18. ____________________

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19. ____________________ 20. ____________________ 21. ____________________

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**When you have completed this worksheet, go to the N&W Assignment Checklist and put a in the “Complete” column

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Recipe Terms Puzzle

DIRECTIONS: Complete the puzzle on the following page by filling in the correct recipe terms then fill in the crossword.

DOWN1. ____________________ To cut into long, thin strips.2. ____________________ To beat rapidly until the mixture is fluffy.3. ____________________ To heat a solid food until it becomes a liquid (think

“icecube”)5. ____________________ To blend in ingredients until they are soft, smooth, and

light in color.7. ____________________ To combine two or more ingredients by beating or stirring.8. ____________________ To cook by dry heat, uncovered, usually in the oven.9. ____________________ To cook under direct heat or over coals.10. ____________________ To cook uncovered in a small amount of fat in a pan.12. ____________________ To spread a thin layer of fat on a cooking surface or pan.14. ____________________ To add salt, pepper, herbs or spices to food. (BONUS!)16. ____________________ To cook with dry heat, usually in an oven.17. ____________________ To cook over boiling water.

ACROSS4. ____________________ To combine fat and flour together using a pastry blender.5. ____________________ To refrigerate a food until it is completely cold.6. ____________________ To heat a liquid to the point where small bubbles break

before they reach the surface.11. ____________________ To soak in a seasoned liquid to add flavor and/or to

tenderize.13. ____________________ To mix ingredients lightly.15. ____________________ To cook in hot fat.16. ____________________ To heat a liquid until bubbles rise constantly and break on

the surface.18. ____________________ To mix ingredients with an over-and-over motion.19. ____________________ To incorporate air into dry ingredients20. ____________________ To reduce to small shreds by rubbing against a rough or

sharp perforated surface.21. ____________________ To work dough by folding, pressing, and turning until it is

smooth and elastic.

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**When you have completed this worksheet, go to the N&W Assignment Checklist and put a in the “Complete” column

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Extra Credit

**If you have completed this worksheet, go to the N&W Assignment Checklist and put a in the “Complete” column

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Daily Journals Week of:

Date Journal Question Journal Answer

Fill out every day! No question = NQ Absent = A No School = NS

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Daily Journals Week of: Date Journal Topic My Journal

Fill out every day! No question = NQ Absent = A No School = NS

***When you successfully complete all your journals for the unit go to the N&W Assignment Checklist page and put a in the “Complete” column.

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Cooking Terms Learning Check

LT1 I can define terms for cooking, knife techniques, and preparation.1. Using a ruler, draw the approximate sized for each:

Chop

Medium Dice

Mince

Julienne

2. Compare Broiling vs. Baking

3. Compare Simmer vs. Boil

4. Sauté vs. Fry

5. Compare Julienne vs. Grated

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LT2 I can find and understand information given in a recipe.

Read the following recipe and answer questions below.

6. How many people will this serve?

7. How long will it take to make this recipe from beginning to end?

8. Define 5 of the terms:o o o o o

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9. What knife skills would you need for this recipe?

10. What equipment would you need for this recipe?

11. What step is missing from this recipe?

12. On a scale of 1-10 (10 being hardest), how difficult do you think it would be for you (not necessarily what the recipe indicates) to make this recipe successfully?

13. Name 2 things you think would be more challenging for you:o

o

14. Does the recipe sound good to you? Why or why not?

LT3 I can give guidelines for evaluating and collecting recipes

15. List 3 things you thing are important to consider when looking at a new recipe you want to make?

16. How could you collect and keep recipes in an orderly fashion?

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LT4 I can identify the kitchen equipment used for each technique/cooking term.

For the following terms indicate what tool or tools are needed to perform the technique. 17.Pare – paring knife or peeler

18.Puree

19.Beat

20.Cut in

21.Fold in

22.Cream

23.Whip

24.Baste

25.Drain

26.Knead

27.Mash

28.Barbeque

29.Stir-fry

30.Sauté

***When you successfully complete all your journals for the unit go to the N&W Assignment Checklist page and put a in the “Complete” column.

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