Cooking Terms and Techniques

FOODS I

With Your Table Group…

Locate the zip-lock bag with paper slips in it

The bag should contain 22 cooking related words

Your job is to sort all of the words into three different categories

Need a Little Help?

Cutting Foods Mixing/ Combining Foods

Types of Knives

This is how the categories are divided up

Cutting Foods Mixing/ Combining Foods

Types of Knives

9 Words 6 Words 6 Words

Cutting Food Mixing/ Combining

Types of Knives

Chop

Mince

Cube

Dice

Pare

Score

Slice

Sliver

Beat

Cream

Fold

Stir

Toss

Whip

Bread Knife

Slicing Knife

Chef’s Knife

Utility Knife

Boning Knife

Paring Knife

Now let’s take a few minutes….

Make sure you have all 22 papers and place them back in the zip lock bag.

Pass out Flash Cards and Scissors Students will: Cut out the flashcards Students will: Write the definition of the term

on the backside of the flash card. These will be used to study for the test over Unit I

Cutting Food Terms

Chop: To cut food into small irregular pieces, using a Chef’s Knife

Mince: To chop finely using a Chef’s Knife

Cube: Cutting foods into small square pieces about ½ inch square

Dice: Cutting foods into small square pieces about 1/8 – ¼ inch square

Grate/Shred: To cut food, such as cheese or carrots into smaller pieces or shreds by rubbing against the rough surface of a grater.

Cutting Foods Continued…

Pare: To cut off a very thin layer of peel with a paring knife. (A peeler can also be used)

Score: To make straight, shallow cuts with a slicing knife in the surface of a food.

Slice: To cut food into large, thin pieces w/ a slicing knife

Sliver: To cut a food, such as almonds, into very thin strips

Puree’: To grind or mash cooked fruits or vegetables until they are smooth.

FLASH CARD REVIEW

With a partner, see if you can identify the term and its definition

Mixing or Combining Ingredients

Beat: To mix thoroughly and add air to foods, using a spoon and vigorous over and over motion OR mixer or food processor.

Cream: To beat ingredients such as shortening and sugar, combining until soft and creamy

Fold: Used to gently mix a light, fluffy mixture into a heavier one.

Stir: Often applies to food that is cooking. Mix with a spoon or wire whisk in a circular motion.

Mixing or Combining Ingredients Continued… Toss: To mix ingredients such as salad

greens and dressing by tumbling them with tongs or a large spoon and fork.

Whip: To beat quickly and vigorously to incorporate air into a mixuture, making it light and fluffy.

FLASH CARD REVIEW

With a partner, see if you can identify the term and its definition

Types of Knives

Bread Knife: Has a serrated or saw-tooth blade for slicing breads

Slicing Knife: Large knife used for such foods as meat and poultry

Chef’s Knife: Also called the “French Knife” Its triangular blade is ideal for slicing, chopping, and dicing

Types of Knives Continued…

Utility Knife: Similar to a slicing knife but smaller. It cuts small foods, such as tomatoes and apples

Boning Knife: Has a thin, angled blade, well suited for removing bones

Paring Knife: Removes a thin layer or peel from fruits and vegetables

FLASH CARD REVIEW

With a partner, see if you can identify the term and its definition

Keep these Flash cards with you each day All of these terms and definitions will be on

the Unit 1 test. Many of them have similar meanings and

definitions, make sure you are studying daily so that you know them by the time of the test.