Basic Cooking Terms/Methods Instructional Bundle

This bundle has all you need to teach students, in person or remotely, the basics of culinary cooking terms, mixing terms, and cutting terms. Powerpoint can be used to guide instruction and discussion on the terms. Each term also includes an application activity, such as finding a recipe that uses the term, explaining why it is done, and/or inserting a photo of the technique. This helps students to apply their new knowledge in a practical way. Look no further, this is a complete resource that provides 3-5 days worth of instruction depending on your grade level and instructional format. Great for distance learning!

Bundle Includes:

1) Guiding Powerpoint with Definitions and Animated GIFS demonstrating each term (36 slides)

2) Notes Sheet/Organizer (in both Word and PDF Formats so you can edit as desired).

3) Key for Organizer (in both Word and PDF Formats)

Terms Covered:

Dry Heat Methods:

• Bake, Broil, Brown/Sear, Fry, Grill, Roast, Saute

Moist Heat Methods:

• Blanch, Boil, Braise, Poach, Scald, Simmer, Steam

Mixing Methods:

• Beat, Blend, Combine/Mix/Stir, Cream, Cut In, Fold In, Knead, Puree, Sift, Whip

Cutting Methods:

• Chop, Dice, Grate, Mince, Slice, Shred