Equipment/Math/Terms: Terms and Techniques Activity

Goal:
Research and define common culinary terms and techniques.

Daily Agenda:

1. Complete Terms Activity. (Go to google classroom for directions) Each group is assigned the following terms to present to the class on Monday. You should complete this today in class and we will present them on Monday. Add your information to the slides provided. Feel free to change the format/ theme to make it your own.

Divide the terms up that you have been assigned within your group so that all everyone is  researching equally.

Kitchen 1: Knife Skills: Chop, dice, cube, julienne, mince, pare/peel

Kitchen 2: Knife Types & Cutting Terms: Chef's knife, paring knife, serrated knife, peeler, grater kitchen shears

Kitchen 3: Mixing Terms: Beat, whip, knead, cream, fold-in, cut-in, stir/mix/combine/blend

Kitchen 4: Prepping Terms: Grease, Thaw, Chill, Baste, Bread/Coat/Dredge, Dash, Pinch

Kitchen 5: Dry Heat Methods:  Bake, Broil, Deep-Fry, Pan Fry, Grill, Roast, Saute, Sear

Kitchen 6: Moist Heat Methods: Blanch, Boil, Braise, Poach, Simmer, Steam, Stew