Objective: Students will be able to identify appropriate abbreviations, cooking terminology, techniques, equivalents, and calculate recipe-size adjustments and demonstrate proper measuring techniques. This will be evaluated through student cooking demonstrations through out the unit.

Welcome Class! Today we will be working on ingredient substitutions, cooking abbreviations and conversions, and cooking terms.

12:30-12:40
MOTIVATOR
Cooking term Scrabble.
Today for the bell ringer we will be playing Scrabble. The only catch is that you have to use cooking terms that you know. Good luck, have fun!

12:40-12:45
Before we get started today take a look at this fun video
for thanksgiving:


12:45-1:05
SUBSTITUTION

Now that we have had a good thanksgiving laugh and now know how to not cook a turkey, take a look at this website:

The cooks Thesaurus

This website is a really valuable website when it comes to cooking. This website is a cooking encyclopedia that covers thousands of ingredients and kitchen tools. Entries include pictures, descriptions, synonyms, pronunciations, and suggested substitutions. Our purpose of the website for today is to look at the substitutions of common ingredients.
Here are some common ingredients used in baking:
1. Baking Powder
2. Brown Sugar
3. Butter
4. Chocolate
5. Coca
6. Corn Syrup
7. Egg
8. Flour
9. Milk
10. Shortening
11. Vegetable Oil
12. Sugar
13. Yeast

Go back to the Cooks Thesaurus website
The cooks Thesaurus
In the search box put in the common ingredients. On the paper I have provided right down two substitutions for each ingredient (a few will only have one but the rest of the ingredients I want two).

Once you are done go to this website
All Recipes
This is another website that has common substitution ingredients. Compare your answers with the answers on this website. Do your answers match up with the All Recipe website?
I am having you check your answers because when it comes to substitution ingredients in your food you should not trust only one source. You should always compare your answers and if they do not match find another place to check your answer. This way you can be sure what the substitution ingredient should be. A wrong substitution ingredient can ruin the whole recipe, so make sure its right before you start cooking!

1:05-1:35
COOKING LAB (brownie substitution)

Today for our cooking lab we will be making peanut butter brownies. In this lab you are required to choose one ingredient to substitute. At the end of class when all the brownies are down baking everyone will try each lab group’s brownies to test if the substitution makes a difference in the out come of the brownies.

To obtain the brownie recipe for today you need to watch this short film (be sure to write down the recipe as you watch it)-


Now that you have the recipe here is the directions on how to bake the brownies:
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
2. In a large bowl, beat 2 cups sugar and 3 eggs together until foamy. Stir in the butter and vanilla. Combine the flour, cocoa, baking powder and salt; stir into the egg mixture. Stir in the chocolate chips. Reserve one cup of the batter, and spread the rest into the bottom of the prepared pan.
3. In a medium bowl, beat the cream cheese, peanut butter, 1/4 cup of sugar 1 egg and milk until smooth and creamy. Carefully spread the peanut butter batter over the layer of chocolate batter. Drop reserved chocolate batter, by tablespoonfuls onto the peanut butter layer. Cut through the batter with a knife to swirl.
4. Bake for 35 to 40 minutes in the preheated oven, or until brownies are set when shaken gently. Cool completely before cutting into bars. Refrigerate until serving

1:35-1:55
ABBREVIATIONS AND CONVERSIONS

While the brownies are cooking we will proceed with the rest of our lesson. We will now talk about some common abbreviations found in cooking. Take a look at this website:
Dutch Oven
this is a wonderful website for it provides you with basic abbreviations that you need to know when cooking and on the same page it provides a conversion calculator for calculations. Calculations does involve math, but don't worry its basic and I will be sure to not move on until the class feels ready. Knowing your conversions in cooking is helpful because you can easily transition from something like gallons to cups or cups to teaspoons. I want you to go back to the Dutch Oven website:
Dutch Oven
and I want you to put some numbers into the conversion calculator and see what you end up with. In 7 minutes I will do cooking conversions on the board and work through the conversions as a class. Don't worry it is okay, don't be scared we can do this!

1:55-2:10
COOKING TERMS

Our final lesson today will be on cooking terms. I want everyone to become familiar with these terms because it makes cooking so much easier when you recognize and understand the term. I am not wanting you to memorize the terms but you need to become familiar enough with them so that at the end of the quarter when you have your cooking final (which let me remind you, no notes or your book are allowed, only the recipe in front of you is allowed) you will be able to complete the recipe. Take a look at this website:
Cyber Soup

There are a lot of definitions on this page but here are twenty definitions that are commonly used and what you should become familiar with:
1. Au gratin
2. Bake
3. Baste
4. Batter
5. Beat
6. Bechamel
7. Blanch
8. Braise
9. Chiffonade
10. Chop
11. Coat
12. Cream
13. Dice
14. Julienne
15. Knead
16. Cooking Terms
17. Parboil
18. Poach
19. Puree
20. Render
21. Roux
22. Sauté
23. Scald
24. Sear
25. Simmer
26. Stock
27. Whip

On the paper I provided I want you to write down the definitions of all these words. Then below the definition I want you to write one place where a recipe would use a term. Remember you don't need to memorize these terms! Just become familiar with them so that you know and understand what you are doing when you are cooking!

2:10-2:20
TEST TRYING BROWNIES
What did you think? Could you tell a difference? Which group did you like the best? Do you think these substitutions worked? Discuss your findings amongst each other.

2:20- 2:30
CLEAN UP

HOMEWORK
1. Finish substitution worksheet if you were unable to complete it in class
2. Work on practicing conversion calculations.
3. Finish cooking term worksheet if you were unable to complete it in class.
4. For class tomorrow visit this website:
Ecooking- Pumpkin Pan Cake
this is an interactive cooking website. It will have you cook a pumpkin pan cake. This will help you to understand how the steps go in the recipe. Be sure that you pay attention to the steps because we will be making this exact recipe in class tomorrow. At the end of the online interactive cooking it will give you the recipe, print it out and bring it to class tomorrow.