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Cooking Terminology Review

Life Skills:

  • Thinking & Reasoning

Time Frame:
1 class period that runs 70 minutes.

Group Size:
Small Groups


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.


  • 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.


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.

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

Michelle Dumas
Vikki Masters

Created Date :
Jun 22 2012 17:02 PM