6 Worksheet Technical Terms

Case studies and exemplar materials are produced by individual teachers working as Lead Practitioners for the Licence to Cook Programme. N.B this work is based on the Licence to Cook programme; the resources may have been changed/adapted to suit local needs.

LP author: Heidi Brodie School: St. George’s School, Harpenden, Herts Product: Worksheet for pupils Word document entitled: Technical Terms Year group: Year 7 or those starting practical cookery course Topics: Key technical vocabulary for cooking Key focus: Definitions of key terms

TECHNICAL TERMS USED WHEN COOKING

During your work you may use words that are new to you. A list of such words is below. You need to try to learn how to spell these words correctly. You may add any new food related words and their meanings to this list. Availability

Items that you can get hold of easily.

Bacteria

Micro organisms which can be good or bad for us. To cook in the oven To bubble furiously when heated. A method of holding foods when cutting.

Baking Boil Bridge-hold Claw grip Colander Consumer Cost per portion Cross-contamination Date marks Diced vegetables (dicing)

A method of holding foods when cutting. A bowl with holes in. It is used to drain foods such as pasta. The user of a product. The price of an individual serving. Moving bacteria from one place to another. Information on food labels telling us when food should be used. Vegetables that have been cut into small cubes.

Evaluation

Asking questions about a piece of work to help us to decide how well it has worked and how it could be improved.

Food labels Food poisoning

Information on packets of food. Feeling unwell after eating contaminated food.

Grater

A piece of equipment for making food into small pieces. The part of a cooker using heat rays e.g. to toast

Grill

Hob

The part of a cooker where pans are used.

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Hygiene

Clean and sanitary conditions.

Ingredients

The names of individual foods which make up a recipe.

Liquid

A runny ingredient

Measure Melting method

To work out the size or quantity. Ingredients are gently heated until runny. E.g. flapjack

Optional

Not vital, you can decide whether or not to use it. The part of the cooker used for baking Hand protectors used for removing hot items from the oven.

Oven Oven gloves

Peeling Portion control

Cutting the outer skin off foods e.g. fruits and vegetables. Making everything e.g. cakes ar biscuits the same size

Recipe Rubbing – in

A set of instructions. Use your fingertips or a food processor to combine flour and fat

Safety Salmonella Sauté Slicing Simmer

To take care. A bacteria which causes food poisoning. To cook briefly in fat or oil. A method of cutting To cook in a liquid with the liquid nearly boiling. The liquid should be moving slightly

Texture

The feel of a product e.g. soft, smooth, crispy, rough etc. A device which controls the temperature of an oven

Thermostat

Weighing

A method for measuring ingredients using scales

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Claw grip

Dicing

Bridge hold

Slicing

Licence to Cook Course or Food Technology module: New words I have learnt 1

The meaning of the word in cookery or food tech.

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