Original+Lesson+Plan

To be a successful cook, one must know the correct terminology
 * Summary:**

Career and Technical Education Introduction __UT FCS Standard 6.3:__ Demonstrate basic skills related to nutrition, food preparation, and clothing and textiles.
 * Standards:**

Handouts or game cards for students.
 * Materials:**

Review basic cooking terminology.
 * Background For Teachers:**
 * 1) 1. BEAT: to make a mixture smooth by stirring rapidly.
 * 2) 2. BOIL: to cook a liquid until bubbles rise continuously and break the surface.
 * 3) 3. CHOP: to cut into small pieces with a knife.
 * 4) 4. CORE: to remove the center of a fruit.
 * 5) 5. CREAM: to blend with a spoon or electric mixer until fluffy, light, and well-blended (example: sugar, eggs, and shortening).
 * 6) 6. CUT IN: to mix shortening and flour with a pastry blender or two knives.
 * 7) 7. FOLD: to gently combine two mixtures by cutting down through the center with a rubber scraper, across the bottom of the bowl, and up and over close to the surface.
 * 8) 8. GRATE: to rub on a tool that separates or shreds the food into smaller pieces.
 * 9) 9. GREASE: to spread a thin layer of shortening or oil on a baking pan.
 * 10) 10. KNEAD: to work or press dough with the palms of the hands.
 * 11) 11. PARE: to remove the peeling by using a knife or peeler.
 * 12) 12. SAUTÉ: to cook in a small amount of fat.
 * 13) 13. SIMMER: to heat to just below boiling.
 * 14) 14. STIR: to mix ingredients using a circular motion until well-blended.
 * 15) 15. TOSS: to mix foods lightly using a lifting motion with two forks or a fork and spoon.
 * 16) 16. WHIP: to beat rapidly and make light and airy (example: egg whites, whipping cream)

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 * SOURCE:**