1. Cooking Terms and Techniques FOODS I

2. 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

3. Need a Little Help? Cutting FoodsMixing/ Combining Foods Types of Knives

4. This is how the categories are divided up Cutting FoodsMixing/ Combining Foods Types of Knives 9 Words6 Words

5. Cutting FoodMixing/ 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

6. 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

7. 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.

8. 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.

9. FLASH CARD REVIEW With a partner, see if you can identify the term and its definition

10. 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.

11. 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.

12. FLASH CARD REVIEW With a partner, see if you can identify the term and its definition

13. 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

14. 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

15. FLASH CARD REVIEW With a partner, see if you can identify the term and its definition

16. 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.