Cooking Methods (FCS, Family Consumer Science, FACS)

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  1. The sign that you have made it, you're eating beef. Still one of the most expensive items to work with in a kitchen. Before you have your students working with beef teach them about what to look for in fat and marbling, why it is good and good ways to cook each part of the cow. BEEF POWER POINTDef
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  2. This is all the bundles that I have listed located in one place. The bundles topics are: MeatPlating and SaucingBaking (flour, sugar, fat)Food SafetyKitchen EquipmentKitchen BrigadeKnife SkillsIcing SkillsChocolate UnitSandwich UnitGlobal Cuisine Flap BooksTourism SectorsEggs cooked 10 ways10 Stage
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The science of cooking. The best cooks understand how to cook foods to get the best flavours from them. Cooking methods covers why you grill that chicken breast instead of boiling it to give it flavour. Why cooking pork shoulder that falls apart to become pulled pork takes hours but fish only needs a few minutes to become tender. 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 - Worksheets - Answer Keys 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. TEST Word and Definition MatchUp
  5. TEST Definition and Picture Matchup and answer key
  6. Memory Game Tiles

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, 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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Total Pages
21 pages
Answer Key
Teaching Duration
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to see state-specific standards (only available in the US).
Analyze the author’s purpose in providing an explanation, describing a procedure, or discussing an experiment in a text, identifying important issues that remain unresolved.
Determine the meaning of symbols, key terms, and other domain-specific words and phrases as they are used in a specific scientific or technical context relevant to grades 11–12 texts and topics.
Follow precisely a complex multistep procedure when carrying out experiments, taking measurements, or performing technical tasks; analyze the specific results based on explanations in the text.


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