Cooking Techniques

Standards for this Unit

ACF 4: Food preparation

purpose: To develop skills in knife, tool and equipment handling and apply principles of food preparation to produce a variety of foods. To operate equipment safely and correctly.

5. Demonstrate a variety of cooking methods including roasting, baking, broiling, grilling, griddling, sautéing, frying, deep frying, braising, stewing, boiling, blanching, poaching and steaming.

Learner Expectations

1. Reading: Read widely, attentively and on grade level for a variety of purposes, including academic, vocational, and leisure.

2. Writing: Write for a variety of purposes and audiences, creating suitable ways to communicate ideas.

7. Independence: Understand postsecondary opportunities and/or careers that match to personal strengths.

Academic Skills

Reading: 

(R-10-7.2) - Using information from the text to answer questions, to state the main/central ideas, to provide supporting details, to explain visual components supporting the text, or to interpret maps, charts, timelines, tables, or diagrams. (State)

Chapter 15 - How Cooking Alters Food (Page 339)

Writing: 

(W-10-2.1) - Selecting and summarizing key ideas to set context, appropriate to audience (State)       

Chapter 15  - Check Your Knowledge (Page 356)

Math:

PowerPoint: Cooking Methods

Research Based Task: Cooking Methods Task

Assessment:  Study Guide   Written Exam