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CTE/Agricultural, Food & Natural Resources Curriculum 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

UEN logo - 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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