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Cooking Terminology Review

Life Skills:

  • Thinking & Reasoning

Time Frame:
1 class period that runs 70 minutes.

Group Size:
Small Groups


 

Summary:
Students will review cooking terminology discussed in Foods I using a packet and game. The students will also be participating in a knife skills lab.

Main Curriculum Tie:
Food And Nutrition II
Strand 1 Standard 2

Discuss and apply basic food preparation principles.

Materials:

  • Bell Ringer Cards
  • Cooking Terminology Review Packet
  • Cooking Terminology Review Packet Answer Key
  • Cooking Terminology PowerPoint Presentation
  • Candy or other prize for the winner
  • Student Knife Skills Handout
  • Chef Knife
  • Cutting Board
  • Food for Lab: Carrots (one per student) and Basil Leaves (one per student)

Intended Learning Outcomes:

Students will be able to do the following:

  • Identify and explain the appropriate safe use and care of kitchen equipment.
  • Select appropriate equipment to use for specific product preparation and culinary applications.
  • Identify and demonstrate different knife cuts.
  • Review and apply appropriate abbreviations, techniques, equivalents, calculate recipe-size adjustments, and proper measuring techniques with correct equipment.

Instructional Procedures:
Teacher and student step-by-step instructions are found below in the "Cooking Terminology Review Lesson Plan" attachment.

Attachments

Assessment Plan:
The students are to fill out their packets completely during the lecture and activities. The students will also be evaluated on their knife cutting skills in a lab. The knife skills worksheet will be completed and turned in before the end of the hour by each student.

Bibliography:
Foods and Nutrition II Curriculum Guide from the Utah State Office of Education

Author:
Michelle Dumas
Vikki Masters

Created Date :
Jun 22 2012 17:02 PM

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