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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.