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FACS: Cooking Terminology (Nutri/Food)

Life Skills:

  • Employability

Time Frame:
1 class period that runs 45 minutes.


 

Summary:
To be a successful cook, one must know the correct terminology

Main Curriculum Tie:
FACS 6th GradeStrand 1
Students will identify and discuss the importance of food and nutrition through class activities and lab experiences.

Career Connections:

  • Chef, Food Preparation

Materials:
Handouts or game cards for students.

Background For Teachers:
Review basic cooking terminology.

  • 1. BEAT: to make a mixture smooth by stirring rapidly.
  • 2. BOIL: to cook a liquid until bubbles rise continuously and break the surface.
  • 3. CHOP: to cut into small pieces with a knife.
  • 4. CORE: to remove the center of a fruit.
  • 5. CREAM: to blend with a spoon or electric mixer until fluffy, light, and well-blended (example: sugar, eggs, and shortening).
  • 6. CUT IN: to mix shortening and flour with a pastry blender or two knives.
  • 7. FOLD: to gently combine two mixtures by cutting down through the center with a rubber scraper, across the bottom of the bowl, and up and over close to the surface.
  • 8. GRATE: to rub on a tool that separates or shreds the food into smaller pieces.
  • 9. GREASE: to spread a thin layer of shortening or oil on a baking pan.
  • 10. KNEAD: to work or press dough with the palms of the hands.
  • 11. PARE: to remove the peeling by using a knife or peeler.
  • 12. SAUTÉ: to cook in a small amount of fat.
  • 13. SIMMER: to heat to just below boiling.
  • 14. STIR: to mix ingredients using a circular motion until well-blended.
  • 15. TOSS: to mix foods lightly using a lifting motion with two forks or a fork and spoon.
  • 16. WHIP: to beat rapidly and make light and airy (example: egg whites, whipping cream)

    Intended Learning Outcomes:
    Students will learn basic cooking terms.

    Instructional Procedures:

    Attachments

    Author:
    Utah LessonPlans

    Created Date :
    Aug 08 2002 10:37 AM

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