Know and Understand the Concepts

Review what you learned in the chapter and see how this learning applies to your other subjects and real-world situations.

Read the Chapter Summary to review the most important ideas that you should have learned in the chapter.

Chapter Summary

There are three different cooking techniques: dry, moist, and combination cooking. The cooking technique, temperature, and cooking time affect nutritive value, texture, color aroma, and flavor Dry techniques include baking, roasting,

Chapter Summary

There are three different cooking techniques: dry, moist, and combination cooking. The cooking technique, temperature, and cooking time affect nutritive value, texture, color aroma, and flavor Dry techniques include baking, roasting, sautiing, stir-frying, pan-frying, deep-frying, grilling, and broiling. Moist cooking techniques include boiling, simmering, poaching, and steaming. Combination cooking techniques include braising and stewing.

Critical Thinking takes your knowledge of the chapter further. If you have difficulty answering these questions, reread the related parts of the chapter.

Practice Academic Skills and connect what you learned to your knowledge of language arts, math, science, and social studies.

Review Key Concepts sautiing, stir-frying, pan-frying, deep-frying, grilling, and broiling. Moist cooking techniques include boiling, simmering, poaching, and steaming. Combination cooking techniques include braising and stewing.

Content and Academic Vocabulary Review

1. Create multiple-choice test questions for each content and academic vocabulary term.

Content Vocabulary

• wok (p. 384)

• parboiling (p. 390)

• dry cooking technique (p. 376)

• frying (p. 384)

• simmering (p. 391)

• evaporate (p. 376)

• dredging (p. 384)

• reduce (p. 391) ^^

• moist cooking technique (p. 376)

• breading (p. 384)

• poach (p. 391)

• combination cooking (p. 376)

• batter (p. 384)

• steaming (p. 391)

• coagulate (p. 378)

• heat lamp (p. 384)

• braising (p. 392)

• pigment (p. 378)

• pan-fry (p. 384)

• deglaze (p. 392)

• caramelization (p. 379)

• deep-fried (p. 385)

• stewing (p. 394)

• bake (p. 382)

• recovery time (p. 386)

• carryover cooking (p. 382)

• grilling (p. 386)

Academic Vocabulary

• smoking (p. 382)

• griddle (p. 386)

• subject (p. 378)

• roasting (p. 383)

• broiling (p. 387)

• enhance (p. 379)

• sear (p. 383)

• boiling (p. 389)

• effect (p. 382)

• basting (p. 383)

• boiling point (p. 389)

• delicate (p. 384)

• open-spit roast (p. 383)

• convection (p. 389)

• submerged (p. 389)

• sautiing (p. 384)

• blanching (p. 390)

• extracted (p. 392)

• stir-frying (p. 384)

• shocking (p. 390)

2. Compare and contrast different cooking methods.

3. Explain how cooking affects a food's nutritive value texture color, ar

4. Dem onstrate d ry cooki ng tech ni q ues.

5. Dem onstrate moi st cookin g tech ni qu es.

6. Describe combin ati on cookin g tech ni qu es.

Critical ThinMng

7. Imagine that a coworker has cooked a meal. The piece of cooked meat is tough anc grayish-brown color, and the vegetables are limp and colorless. What has gone wrong during cooking?

8. Explain how you should prepare an extra-lean pork loin roast to avoid it becoming dry

9. Imagine that a food critic is coming to your restaurant. What would you tell your staff about cooking to ensure good flavor, nutritive value, texture, color, and aroma? 10. Describe the advantages of having a variety of cooking techniques on a restaurant menu. Is it possible to have too many techniques represented?

Review Vocabulary and Key Concepts to check your recall of important ideas and terms.

Apply Real-World Skills to situations that you might find in a professional culinary setting.

9. Imagine that a food critic is coming to your restaurant. What would you tell your staff about cooking to ensure good flavor, nutritive value, texture, color, and aroma? 10. Describe the advantages of having a variety of cooking techniques on a restaurant menu. Is it possible to have too many techniques represented?

English Language Arts

I. Interpret Cooling Methods Obtain a cookbook or a cooking magazine that has at least 10 recipes. Read through the book or

magazine and review the recipes. Choose 10 recipes and Mentify the cooking techniques used in each For each recipe, list the cooking technique, whether it is moist or dry, and how you think the technique will affect the dish's col°r, texture, aroma, and flavor.

3 Apply strategies to interpret texts.

O Social Studies

!. Equipment Advances choose one cooWnq

technique and conduct research to discover how the equipment used for that cooking method has changed over time. Create a time line with brief descriptions of the changes in the equipment used. How has the changing equiPment ^proved that cooking technique?

NCSS VIII B Science, Technology, and Society

; iudgments about how science and technology ha the physical world and human society.

fi1 Mathematics

13. Fill a Fryer Oscarhas jus! purchased a new deep fryer for his restaurant. The fryer holds 60 pounds of ""k^g oil. But Oscar's containers of rcdang oil on hand were measured in volume (gallons), na weight. If the oil has a density of 7.5 pojn^ per gallon at room temperature, and a 4-gallon container of oil costs Oscar $38.75

howmuchi^l it cos! to fill upthe fryer? EEE1EI Woightvs.VolumQ A liquid's weight and volume are related to each other by

a concept called density, which is the ratio of its weight to its volume at a particular temperature Use the folate weight = density X volume. Starting Hint First, determine the total volume of ol that Oscar will need by rearranging the formula above to solve for volume Use the total weight and density given in the problem. Then, find the number of containers that Oscar will need by dividing the total volume by 4. Multiply the number of containers by the cost

Real-World Skills and AppK^i^ Self-Management Skills

Work with Time Constraints Imagine that you have only 30 minutes to prepare a meal. Your main ingredient will be chicken. What cooking methods could you use to prepare the chicken in time? Which methods would retain the most nutritional value? What could you add to the meal to increase its nutritional value? Write a one-page report to describe your cooking

Communication Skills

17- Watch a Cooking Show Watch a cooking show. L^k fcr the particular cooking technique

that the host uses. Take notes on what the host is doing and what you learned abohutethat

technique from the show. Give a five-minute

oral presentation to the class to explain what you learned about the cooking technique. Turn in your notes to your teacher.

Technology Applications

18. Oeate a Web Site As a class, plan and

design a Web site that explains the different

Woking methods. M '

instructions for each method. If possible, create recipes for a few or all of the techniques that you describe on the Web site. rou may also want to photograph the steps of the techniques to

Financial Literacy

19. Cost Ingredients Ordering chicken precooked will cost you $3 per pound of chicken. Ordering uncooked chicken and having the staff cook it wi11 cost you $2 per pound, including labor How much money will you save having the staff cook the chicken if you need 25 pounds?

I Certification Prepf ^

d. grill

IS. At what temperature does water begin to boil?

Directions Read the quesüons.TI possible answerforeach.

of the followi

n, read the answer choices and choos

'ing uses a combination cooking technique d. grill

IS. At what temperature does water begin to boil?

A.Cho°seyourc°urses. FcllcwycurteacherSinstructicnstcfcrm"teams A

CuUjuryijifr

Cook a Meal 1

2°. Use Cooking Techniques Working in three-course meal that involves dry, m

A.Cho°seyourc°urses. FcllcwycurteacherSinstructicnstcfcrm"teams A

e, color, aroma, flavor, appearance, and cooking time.

B. Determinethe list ofingredients needed to prepare the

menu items. Gather those ingredients at your work snttastinoene.ded to prepare the

C. Mambeschedule; . Develc,pawcrk1cwancpreparaticntimescheculefcrteam

Test-Taking Tip

Building your vocabulary will help you take tests. Practice new vocabulary and concepts with other students until you understand them all.

members to follow when they prep D. Cook and serve your meal. Once your schedule is se c your menu items and serve the meal to the othe teams. On a piece o paper, create a rating chart to evaluate each team's meal.

Succeed on Certification Tests with test-taking tips and practice questions.

Create Your Evaluation

Create a chart to evaluate food items for texture, color aroma, flavor, and appearance. Use this scale: 1 = Poor; 2 = Fair; 3 = Good; 4 = Great Discuss amongst yourselves and then with the class how each item rated in the different categories and which technique produced thebestfood.

Chapter IS Cooking Technique

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