The document outlines a lesson plan for teaching basic food preparation terms to students. It includes objectives, materials, and a step-by-step plan for engaging students, having them explore terms, explaining definitions, elaborating on their understanding, and evaluating their learning. Students will make flashcards, drawings, and sentences to demonstrate their knowledge of terms like baste, beat, blend, brown, chop, cream, cut in, dredge, fold, knead, mash, mince, mix, scald, slice, and stir. An assessment with matching definitions is provided to evaluate student recall and understanding of the key terms.

1. Lesson Plan – Basic Food Prep Terms
Family and Consumer Science, Unit 6: Food and Nutrition, Objective 6.13 ELA Framework: W.4.10.5,
4.11.5, 4.12.5 CCSS: WHST 10.9, 11.9, 12.9 Author: Avil Snow
Materials: textbook by Goodheart-Wilcox 2008 Skills for Living by Frances Baynor Parnell
ELICIT
Handout a list of the words for students to use during a pre-test.
Lesson objective(s): Family and Consumer Science; Food and Nutrition
6.13 List basic food preparation terms
Differentiation strategies to meet diverse learner needs:
Have students to draw pictures of what the word means to help them in learning the definition.
ENGAGEMENT
• The teacher will capture students’ interest by using a PowerPoint presentation for terms.
• Students will draw for terms and make a poster for the word. The project will include the word in bold
print, a definition, and pictures to assist in remembering the definition.
EXPLORATION
• Students will make flash cards for the terms. The students will divide into groups of four to review
over the terms.
• Students will make sentences using each of the terms. They will exchange the sentences and review
within the group if they are in agreement with the sentences.
EXPLANATION
• The teacher will ask each group to cut the sentences and place them on the correct drawing. Students
will work in groups of two to place the sentences on the correct poster.
• If other students think the sentences does not fit with the definition they may pull the term and rewrite
the sentence.
• Student explanations will be added to the sentences they did not agree with. This will help them to
justify their explanations.
ELABORATION
• To assist the student in learning the concept using the sentence rewrite they will make a list of the
sentences that were placed on their poster.
• The vocabulary will be reintroduced by each student with their drawing to connect the sentences to
students’ observations.
• The student will be able to apply the basic terms to the interaction of their daily lives to help them to
understand how the terms are connected in their everyday life.
EVALUATION
• A terms test will be given to the students to evaluate their recall of the terms.
EXTENSION
• The terms will be used as an extension of knowledge for semester and end of course exam. Students
taking other food related FACS classes will be able to transfer the knowledge of the terms to the next

2. Lesson Plan – Basic Food Prep Terms
foods class.

3. Lesson Plan – Basic Food Prep Terms
FACS 6.13.1 Basic Food Preparation Terms Test
Answer the following terms by printing the correct letter of the definition by the number of the term.
____1. Baste A. To combine ingredients until evenly distributed
____2. Beat B. To dip into or sprinkle with flour
____3. Blend C. To keep food moist during cooking by spooning or pouring
melted fat, meat drippings, fruit juice, or sauce over it
____4. Brown D. To use a fold-push-turn motion when working with dough
____5. Chop E. To mix foods with a circular motion
____6. Cream F. To make a mixture smooth by adding air using a brisk stirring
or whipping motion with a spoon or an electric mixer.
____7.Cut in G. To cut or divide into flat pieces
____8. Mix H. To cook food quickly at a high temperature so the surface
becomes brown
____9. Dredge I. To combine two or more ingredients until smooth
____10. Fold J. To combine ingredients into a light, airy mixture using a
down across, up, and over motion with a rubber spatula
____11. Knead K. To cut into pieces with a knife, scissors, or food chopper
____12. Mash L. To cut with a knife into small pieces
____13. Mince M. To stir or beat solid fat with sugar until mixture is smooth
____14. Mix N. To heat milk just below the boiling point
____15. Scald O. To mix dry ingredients into shortening by using a pastry
blender, fork, or two knives
____16. Slice P. To combine ingredients until evenly distributed or blended
____17.Stir Q. to crush food until it has a smooth texture