Cooking Methods (FCS, Family Consumer Science, FACS)

Cooking Methods (FCS, Family Consumer Science, FACS)
Cooking Methods (FCS, Family Consumer Science, FACS)
Cooking Methods (FCS, Family Consumer Science, FACS)
Cooking Methods (FCS, Family Consumer Science, FACS)
Cooking Methods (FCS, Family Consumer Science, FACS)
Cooking Methods (FCS, Family Consumer Science, FACS)
Cooking Methods (FCS, Family Consumer Science, FACS)
Cooking Methods (FCS, Family Consumer Science, FACS)
Product Rating
File Type

PDF

(2 MB|12 pages)
Product Description

This bundle covers what is dry, moist and combination cooking as well as how to determine if food is done cooking, specifically meat/poultry/fish through resistance touch.

Notes/charts on:

  • dry cooking methods
  • moist cooking methods
  • combination cooking methods
  • determining doneness through touch
  1. Crossword and answer key ( to strengthen word identification)
  2. Word Search and answer key ( to strengthen word meanings)
  3. Word Scramble and answer key (to strengthen spelling)
  4. Word and Definition MatchUp TEST

National Standards for Family and Consumer Science Education

Food Production and Services

8.5.2 Demonstrate professional skill for a variety of cooking methods including roasting, broiling, smoking, grilling, sauteing, 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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Total Pages
12 pages
Answer Key
Included
Teaching Duration
N/A
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