Preparing to Cook (Chapter 13)

Mrs. Hewitt--- ADD your name here

Planning a Menu (Lesson One)

  • Define: Time Schedule
  • Define: Texture
  • What is the advantage of planning meals for the whole day? Explain in 1 sentence using R.A.D.D.
  • Why is it important to include variety when planning meals? Explain in 1 sentence using R.A.D.D.

Food Shopping and Storage (Lesson Two)

  • Define and give three examples of: Staples
  • Compare and Contrast: What are the similarities and differences between a store-brand and a national-brand product?
  • Identify and describe 4 tips for judging food quality and safety.
  • When unpacking groceries, which should you unpack first? Justify in 1 sentence using R.A.D.D.

Following Recipes and Directions ( Lesson Three)

  • Name 5 pieces of information that a good recipe should give you.
  • Give the meaning of the following abbreviations and list them in order of largest to smallest: tsp., Tbsp., c.
  • What problems might result if you didn't read through an entire recipe before starting to cook? Explain in 1-2 sentences using R.A.D.D.

Measuring Ingredients (Lesson Four)

  • Name and describe 3 common types of measuring equipment
  • Name 3 types of ingredients that could be measured in a liquid measuring cup.
  • Compare liquid vs. dry measuring cups and explain the differences. Explain in 1 sentence using R.A.D.D.
  • What types of food require the most accurate measurements? Explain in 1 sentence using R.A.D.D.