Transcript Cooking Terms and Techniques

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
Chop
Mince
Cube
Dice
Pare
Score
Slice
Sliver
Mixing/
Combining
Beat
Cream
Fold
Stir
Toss
Whip
Types of Knives
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.