Name: ____________________________________ Date: ______________ Period: ______
Print pages 1 to 3 for every student. Page 4 is the method card set, one per group of four, printed and cut apart.
Part 1. Two families of heat
For each of the nine methods, write what it is and the tool or equipment it needs.
DRY HEAT: no water touching the food. The surface dries out, so it can brown.
| Method | What it is | Tool or equipment |
|---|---|---|
| Bake | ||
| Roast | ||
| Broil | ||
| Toast | ||
| Sauté |
MOIST HEAT: water or steam surrounds the food. The surface stays wet, so it cannot brown.
| Method | What it is | Tool or equipment |
|---|---|---|
| Boil | ||
| Simmer | ||
| Steam | ||
| Poach |
Star the three methods you have used yourself.
Note on frying: we do not fry in this room. Frying needs oil at 350 degrees or more. A pot of hot oil is the one danger this course does not take on. An oven or a broiler can get close to what a fryer does.
Part 2. Browning, in your own words
When the surface of food gets hot and dry, _________________________________
Line 2: _____________________________________________________________________________
Water on the surface holds the temperature down, so nothing browns until ____________________________________.
One browned food I like: ______________________
What it tastes like compared to the unbrowned version:
Line 1: _____________________________________________________________________________
Part 3. Match eight foods to a method
For each food, pick one method. Then give a reason that says what the heat does to that food. Two of these have more than one good answer.
| Food | Best method | Reason: what the heat does |
|---|---|---|
| 1. A chicken breast | ||
| 2. A potato you want crisp | ||
| 3. Broccoli | ||
| 4. Rice | ||
| 5. An egg | ||
| 6. A slice of bread | ||
| 7. Apple slices | ||
| 8. A pound of dry pasta |
The two we could not agree on: ______ and ______
Why: ________________________________________________________________________
Part 4. The demonstration record
The food: ______________________ Method A: ______________ Method B: ______________
| What I observed | Method A | Method B |
|---|---|---|
| Color | ||
| Texture (how it feels in your mouth, inside and out) | ||
| Smell | ||
| Taste (only if you chose to taste) |
The compare sentence
You must use the words browning and moisture (moisture means water in or on the food).
The ____________ one is ______________________________________ because _______
Line 2: _____________________________________________________________________________
Line 3: _____________________________________________________________________________
Exit card
Dry heat is for ______________________, moist heat is for ______________________, and the food I would cook tomorrow is ______________________ by ______________________.
Page 4: Method cards
Print one set per group of four and cut apart. Each card has the method name and a small picture.
| BAKE | ROAST | BROIL |
| TOAST | SAUTÉ | BOIL |
| SIMMER | STEAM | POACH |
Grade 8 stretch, two extra cards:
| GRILL | FRY |
Grade 8 stretch
- Where do grill and fry belong, dry or moist? Write the family and why.
Grill: ______________ Because ______________________________________________
Fry: ______________ Because ________________________________________________
- We skip both in this room. Give the real reason for each, not "it is dangerous."
Grill: ______________________________________________________________________
Fry: ________________________________________________________________________
- Name one food that uses both families in one recipe. Write the order, then the reason for that order.
Food: ______________________
Order: first ______________, then ______________
Reason: _____________________________________________________________________
The teacher key for this handout is behind the teacher sign in. Teacher key