1. Preparation Tasks
Chapter 8
Unit 2

3. 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

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

5. 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

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

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

8. Preparation Term Pictionary!!!!

9. 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

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

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

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

13. 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

14. 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

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

16. 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

17. 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

18. Assignment
Create a puzzle with the Preparation Tasks that we have just learned
Switch with a partner and have them do your puzzle

19. BINGO

20. 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

21. 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