Foods And Nutrition Ii - Cooking Terminology Review
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3FOODS AND NUTRITION II – COOKING TERMINOLOGY REVIEW
OBJECTIVE:
STANDARD:
Select appropriate equipment to use for specific product preparation
Students will review
and culinary applications. Identify and demonstrate different knife
and apply the skills of
cuts. Review and apply appropriate abbreviations, techniques,
kitchen management,
equivalents, calculate recipe-size adjustments, and proper measuring
safety and sanitation.
techniques with correct equipment.
MOTIVATOR
DESCRIPTION:
MATERIALS:
Bell Ringer Question
Bell Ringer Cards
TIME: 5 min.
CONTENT:
1. Have the students answer the following question on their bell ringer cards, “How do you
properly store a knife?”
2. When done, have the students return their cards to the class basket.
ACTIVITY 1
DESCRIPTION:
MATERIALS:
(Competitive)
Abbreviations and
COOKING TERMINOLOGY REVIEW PACKET
Equivalents Review
Cooking Terminology Packet Answer Key
TIME: 15 min.
Cooking Terminology PowerPoint Presentation
Candy or other prize for the winner
CONTENT:
1. Handout the “Cooking Terminology Review” packet to the students.
2. This portion of the packet is a review. Turn it into a competitive game, in that the first
student to complete each section wins a prize. Review the answers with the class when
all the students have completed each section.
3. Have the students complete the Recipe Race worksheet.
4. Have the students define the given abbreviations.
5. Have the students complete the gallon equivalents in the given chart.
6. Have the students complete the cup equivalents in the given chart.
PROCESS QUESTIONS:
1. Know how to double and half a recipe.
2. Know various abbreviations.
3. Know the gallon equivalents.
4. Know the cup equivalents.
REFERENCES:
Information found in the Foods & Nutrition II Curriculum Guide – Utah State Office of Education
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