Food And Nutrition
Lesson Plans

Strand 2

Students will apply the skills of kitchen equipment and management. (Suggested 5 days)

Standard 4

Define cooking terms.

• Chop: to cut into pieces
• Cream: to work sugar and fat together until the mixture is soft and fluffy
• Cut-In: to cut fat into flour with a pastry blender or two knives
• Fold-In: to mix ingredients by gently turning one part over another
• Mince: to cut or chop food as finely as possible
• Sauté: to brown or cook foods with a small amount of fat using low to medium heat
• Simmer: to cook just below the boiling point
• Steam: to cook by the vapor produced when water is heated to the boiling point
• Whip: to beat rapidly to introduce air bubbles into food

• Abbreviations, Substitutions, Equivalents Review Lab
  The students will apply and demonstrate in a practical lab test what they have learned from their previous classes by reading and preparing an acceptable food product together as a unit making Chocolate Drop Cookies. They will need to know measuring, cooking terms, abbreviations, equivalents, substitutions, altering a recipe, and location of equipment in the unit.
• Abbreviations, Substitutions, Equivalents, Cooking Term
  Review abbreviations of words used in recipes, acceptable substitutions of foods in recipes, standard equivalents of measurements and correct terminology of cooking terms through the use of written assignments using handouts and cookbooks as resources.
• Foods I Pretest
  At the start of the semester provide the students with a pretest to see what they know or don't know in the area of foods. Go over how to use and care for the range and refrigerator as a home assignment.
• Kitchen Introduction Unit Test
  Testing the student's knowledge on Kitchen Safety, Sanitation, Equipment, Measuring, Cooking Terms, Abbreviations, Substitutions, Equivalents, Reading and Parts of a Recipe, and the Microwave Oven.

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http://www.uen.org - in partnership with Utah State Board of Education (USBE) and Utah System of Higher Education (USHE).  Send questions or comments to USBE Specialist - Lola  Shipp and see the CTE/Agricultural, Food & Natural Resources website. For general questions about Utah's Core Standards contact the Director - THALEA  LONGHURST.

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