Preparation Tasks Chapter 8 Unit 2

Grate stir Slice dice fold Pare drain beat puree baste score mix alternate Have student find the definitions for the vocab terms and fill them out in their own words… then have each student come up and erase a word and talk about it …. Put their name where the word was Slice pare grate cube dice mince chop score Mix/combine/blend stir beat cream whip fold sift drain puree baste dredge alternate Mince cream chop sift dredge

Cutting Foods Equipment Cutting board Sharpening steel Steel rod on a handle for sharpening Draw blade down at a 20 degree angle

Types of Knives Chef’s Knife Slicing knife Aka French knife Ideal for slicing, chopping and dicing Slicing knife Used for cutting large foods Meat and poultry

Types of knives Utility Knife: Paring Cutting smaller foods such as tomatoes and apples Paring Used to pare Cut a thin layer of peel

Types of knives Boning Bread Knife Removing bones from meat or poultry Serrated (saw tooth pattern) edge Slice through bread

Preparation Term Pictionary!!!!

Techniques for cutting Slice Cut a food in to large thin pieces Pare Cut of a thin layer of peel Grate Cut food into smaller pieces or shreds by pressing and rubbing food against the rough surface of a grater

Techniques for cutting Cube ½ inch squares Dice ¼ inch squares Chop & Mince Cutting food into small irregular pieces Mincing is smaller

Techniques for Cutting Score Means to make shallow straight cuts in the surface of a food Helps to tenderize

Mixing Foods Equipment Electric mixer Rotary beater Mixing bowls Mixing spoon Sifter Wire whisk Rubber scraper

Techniques for Mixing Mix, Combine, Blend Stir Beat Cream Thoroughly incorporate one ingredient into another Stir To mix by hand in a circular motion Beat To thoroughly mix foods using a vigorous over-and-over motion Cream To beat together a fat and dry ingredient

Techniques for mixing Whip Fold To incorporate air into a mixture to make it light and fluffy Fold Used to gently mix delicate ingredients, usually with a rubber scraper or wooden spoon Cut down through the mixture, across the bottom of the bowl and turn over

Techniques for mixing Sift To force one or more dry ingredients through a sifter to add air, remove lumps, or mix ingredients

Other tasks Strain Drain Puree Separate solid particles from a liquid Drain from a solid food (pasta) Puree Make food smooth and think by putting it through a strainer, blender, or food processor

Other Tasks Baste Dredge To brush or pour a liquid over a food as it cooks Dredge To coat a food with a dry ingredient such as flour or crumbs

Assignment Create a puzzle with the Preparation Tasks that we have just learned Switch with a partner and have them do your puzzle http://www.puzzle-maker.com/CW/ http://www.discoveryeducation.com/free-puzzlemaker/?CFID=13688296&CFTOKEN=90587594

BINGO

Grate stir Slice dice fold Pare drain beat puree baste score mix alternate Have student find the definitions for the vocab terms and fill them out in their own words… then have each student come up and erase a word and talk about it …. Put their name where the word was Slice pare grate cube dice mince chop score Mix/combine/blend stir beat cream whip fold sift drain puree baste dredge alternate Mince cream chop sift dredge

braising Pan broil steam boil Stir fry simmer roasting Deep fat fry baking broiling Have student find the definitions for the vocab terms and fill them out in their own words… then have each student come up and erase a word and talk about it …. Put their name where the word was Boiling Simmering Steaming Pressure cooking Roasting and baking Broiling Pan broiling Pan Frying Deep fat frying Sauteing Braising Stir Frying Pan fry Pressure cook sauteing