Foods And Nutrition Ii - Cooking Terminology Review Page 2
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3ACTIVITY 2
DESCRIPTION:
MATERIALS:
(Individualistic)
Kitchen Equipment Review
COOKING TERMINOLOGY REVIEW PACKET
Cooking Terminology Packet Answer Key
TIME: 15 min.
Cooking Terminology PowerPoint Presentation
CONTENT:
1. Have the students fill out their packet and answer the questions found on the
PowerPoint presentation in regards to knives, stand electric mixers, food processor,
blenders and thermometers.
PROCESS QUESTIONS:
1. How do you safely and properly sanitize, store and cut with knives?
2. Identify a Kitchen Aid and what it would be used for.
3. Identify a Bosch and what it would be used for.
4. Identify a food processor and what it would be used for.
5. Identify a blender and what it would be used for.
6. Identify an immersion blender and what it would be used for.
7. What are internal temp thermometers used for?
8. How do you calibrate a thermometer?
REFERENCES:
Information found in the Food & Nutrition II Curriculum Guide – Utah State Office of Education
ACTIVITY 3
DESCRIPTION:
MATERIALS:
(Individualistic)
Culinary Applications
COOKING TERMINOLOGY REVIEW PACKET
STUDENT KNIFE SKILLS
TIME: 30 min.
Cooking Terminology Packet Answer Key
Cooking Terminology PowerPoint Presentation
Chef Knife
Cutting Board
Food for Lab:
Carrots (one per student)
Basil Leaves (one per student)
CONTENT:
1. Discuss with the students the purpose and use of a chef knife and paring knife. Have
them take notes throughout the discussion and demonstration.
2. Discuss and demonstrate the following knife cuts to the students:
a. Julienne
b. Brunoise
c. Small Dice
d. Medium Dice
e. Diagonal
f. Chiffonade
3. Now have the students divide into their kitchen units and practice each of the cuts
demonstrated. Hand out the “Student Knife Skills” and evaluate their work.
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