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FACS: Cooking Terminology (Nutri/Food)

Main Core Tie

FACS 6th Grade
Strand 1

Time Frame

1 class periods of 45 minutes each

Life Skills

Employability

Authors

Utah LessonPlans

Summary

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


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


  • Created: 08/08/2002
    Updated: 02/05/2018