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Here’s a great unit study to complement any home
economics course! This study covers over 300 kitchen and cooking terms
that one might come across in preparing a recipe. Here’s a brief sample:
al dente, anchovies, aspic, au jus, baste, béchamel, bisque, borscht,
braise, brine, butterfly, cheesecloth, compote, condiment, couscous,
crackling, crimp, desiccation, dice, dot, double boiler, dredge, éclair,
emulsify, escalope, ferment, flan, flute, foie gras, fondue, garnish,
gazpacho, giblets, glaze, gluten, gnocchi, grenadins, grissini, gruel,
gumbo, haggis, herring, hips, infuse, jardinière, junket, kasha, kefir,
kosher, marinate, meringue, mincemeat, nougat, omelet, panocha,
pan-broil, pesto, pilaf, pipe, poach, pressure cooker, reconstitute,
roast, roux, sauté, scallop, sear, shirr, skim, spatula, stir-fry,
sweat, tapioca, temper, terrine, truss, wok, zest. Do you know what all
those words mean?
Plus, there are several activities to
reinforce the definitions. Each page is a spelling list. There are
geography projects, a research report, an etymology project, some
shopping exercises, a few science experiments, and nine recipes
incorporating many of the terms learned in the study.
EBook PDF file.
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