Description
Are you looking for a digital resource for students about the dry heat, moist heat and combination cooking methods used in the kitchen? This cooking methods unit resource is a note (printable or digital) worksheets and activities.
This is great for supply days if you want to assign work for your students. The notes and worksheet include crisp black and white drawn images depicting each cooking method.
Also included is a note on testing the doneness of food through touch.
Notes
- dry cooking methods
- moist cooking methods
- combination cooking methods
- determining doneness through touch
Activities
- Memory Game
- Picture Match Up with Definitions
- Word Scramble
- Crossword
- Word Search
Test | Answer Keys
Related Products
⭐ Cooking Methods Posters For The Culinary High School And FCS Classroom
⭐ Cooking Methods Bundle For The Culinary High School And FCS Classroom
⭐ Cooking Methods Picture Notes For The Culinary High School And FCS Classroom
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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- You’ll earn TPT credits, which you can use toward future purchases
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Contact me with any questions. forkandknifeteacher@gmail.com
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Cooking Methods Unit for Culinary Arts - FCS - Prostart \ digital no prep
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Description
Are you looking for a digital resource for students about the dry heat, moist heat and combination cooking methods used in the kitchen? This cooking methods unit resource is a note (printable or digital) worksheets and activities.
This is great for supply days if you want to assign work for your students. The notes and worksheet include crisp black and white drawn images depicting each cooking method.
Also included is a note on testing the doneness of food through touch.
Notes
- dry cooking methods
- moist cooking methods
- combination cooking methods
- determining doneness through touch
Activities
- Memory Game
- Picture Match Up with Definitions
- Word Scramble
- Crossword
- Word Search
Test | Answer Keys
Related Products
⭐ Cooking Methods Posters For The Culinary High School And FCS Classroom
⭐ Cooking Methods Bundle For The Culinary High School And FCS Classroom
⭐ Cooking Methods Picture Notes For The Culinary High School And FCS Classroom
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
****************************************************************************************
Leave a Review and Earn TpT credits!
- Go to your My Purchases page (log in first).
- Click on the Provide Feedback button to leave a rating and a short comment.
- You’ll earn TPT credits, which you can use toward future purchases
★ Follow Me, 20% off of new products for the first 24 hours.
Contact me with any questions. forkandknifeteacher@gmail.com
- Instagram @forkandknifeteacher
- Pinterest @fork and knife teacher
- www.forkandknifeteacher.com
- FREE Poster CLICK HERE!
- You Tube - Fork and Knife Teacher
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