Cooking Methods Culinary Terms Bundle For FCS and ProStart

Do you need a print and go/digital cooking methods culinary terms bundle full of images to assist in completing this unit for your FCS or ProStart classroom?

Bundle Includes:

• Drag and Drop Worksheet (digital):
• Scaffolded Notes large pictures (print)
• Notes (digital/print)
• Test (digital/print)
• Worksheet (digital)
• Activities (print)
• Posters (print)
• Game (print)
• Google Slides

Descriptions:

Drag and Drop Worksheet (digital):

Are you looking for a digital resource to gauge student comprehension of dry, moist and combination cooking methods for the FCS and cooking classroom? These digital worksheets have crisp black and white drawings depicting each cooking method.

Cooking Methods Covered:

• Boil
• Steam
• Simmer
• Poach
• Braise
• Stew
• Sous Vide
• Roast
• Grill
• Broil
• Deep Fry
• Saute
• Pan Fry
• Bake

Scaffolded Notes:

All of the cooking methods in expanded note form.

Posters: Drawings of dry and moist heat cooking methods. They are in black and white and show the different ways food can be cooked. Use them to fill your bulletin board and announce a new unit. Cover your classroom door to show students what goes on in your room. Have students colour them to bring some pizzaz to the classroom space. This package includes:

• Roast - turkey
• Saute - veggies
• Pan Fry - chicken breast
• Broil - bread with melting cheese
• Bake - tray of cookies
• Grill - steak
• Stew - leek stew
• Boil - water
• Simmer - water
• Steam - Asparagus
• Braise - pork
• Sous Vide - meat
• Deep Fry - fries

Notes - Worksheets (Fill in the Blank Digital) - Answer Key:

• dry cooking methods
• moist cooking methods
• combination cooking methods
• determining doneness through touch

Digital Review Game

Do you need a cooking methods culinary terms digital review game to review your unit? This game is editable and can be played on your main classroom screen. Print out the answer key or have it up on another computer. Toggle from the game board to questions by clicking on the number amounts ex. 400 or the Back To Table text.

Digital Game Board Columns:

• Dry Heat
• Moist Heat
• Combination Heat
• Determine Doneness

Related Products

⭐ Cooking Methods Posters For The Culinary High School And FCS Classroom

⭐ Beef Meat Bundle - For Culinary ProStart And FCS Class

⭐ Bakery Basics Theory Bundle

National Standards for Family and Consumer Science Education

Food Production and Services

8.5.4 Apply the fundamentals of time, temperature, and cooking methods to cooking, cooling, reheating and holding of a variety of foods.

8.5.2 Demonstrate professional skill for a variety of cooking methods including roasting, broiling, smoking, grilling, sautéing, panfrying, deep frying, braising, stewing, poaching, steaming and baking using professional equipment and current technologies.

ProStart Level 1 - Kitchen Essentials 2

E13 - Describe dry heat cooking methods

E14 - Describe moist heat cooking methods

E15 - Describe combination heat cooking methods

E16 - identify ways to determine if a food is done cooking

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