Catering and Craft Practice SS 1 First Term Lesson Notes Week 6

Subject: Catering and Craft Practice
Class: SS 1
Term: First Term
Week: 6
Age (years): 15-16

Topic: Culinary Terms

Sub-topic: Culinary Terms Commonly Used in Catering; Glossary of Culinary Terms; Compilation of Menu in French
Duration: 1 hour

Behavioural Objectives

By the end of the lesson, students should be able to:

1. Define common culinary terms used in catering.
2. Understand the significance of culinary terminology in the hospitality industry.
3. Recognize and use a glossary of culinary terms.
4. Compile a simple menu in French, incorporating culinary terms.

Keywords

Culinary terms, glossary, menu, French cuisine, catering.

Set Induction

Start the lesson by asking students if they have ever seen a restaurant menu in French or heard culinary terms while watching cooking shows. Encourage them to share any terms they remember, setting the stage for learning about culinary language.

Entry Behaviour

Students should have a basic understanding of food preparation and menu creation from previous lessons.

Learning Resources and Materials

• Whiteboard and markers
• Handouts containing a glossary of culinary terms
• Sample French menus
• Visual aids illustrating culinary techniques and terminology

Building Background / Connection to Prior Knowledge

Link this lesson to the previous discussions about catering establishments and food service, emphasizing how culinary terms enhance communication within the industry and with customers.

Embedded Core Skills

• Communication: Use culinary terms accurately in discussions and written work.
• Critical thinking: Understand the importance of culinary language in menu design and customer service.
• Language skills: Practice compiling a menu in French.

Learning Materials

• Lagos State Scheme of Work
• Textbooks on culinary arts and French cuisine
• Online resources for culinary terms and translations

Reference Books

• “Culinary Arts: A Guide to Cooking” by J. W. Brown
• “French Culinary Dictionary” by G. P. Rousseau
• Lagos State Scheme of Work for Catering and Craft Practice

Instructional Materials

• Visual aids (charts or images of culinary terms and techniques)
• Examples of menus in English and French for comparison

Content:

1. Culinary Terms Commonly Used in Catering:
   Culinary terms are essential for clear communication in the kitchen and dining areas. Here are some common terms:
   • Mise en Place: French for “everything in its place”; refers to the preparation and organization of ingredients before cooking.
   • Sauté: A cooking method involving cooking food quickly in a small amount of oil or butter over high heat.
   • Julienne: A technique for cutting vegetables into thin, matchstick-sized strips.
   • Braise: A cooking method that involves slow-cooking food in a small amount of liquid in a covered pot.
   • Al Dente: An Italian term meaning “to the tooth”; refers to pasta that is cooked to be firm but not hard.
2. Glossary of Culinary Terms:
   Here’s a brief glossary of some important culinary terms:
   • Blanch: To briefly cook food in boiling water, then quickly cool it in ice water.
   • Deglaze: To add liquid to a pan to loosen and dissolve browned bits after cooking.
   • Emulsify: To combine two liquids that usually don’t mix, such as oil and vinegar, into a stable mixture.
   • Poach: To cook food gently in water or broth at a low temperature.
   • Reduction: The process of thickening and intensifying the flavor of a liquid by simmering it.
3. Compilation of Menu in French:
   Students will learn how to compile a simple menu in French, including common dishes. For example:
   • Entrées (Starters):
     • Soupe à l’oignon (Onion Soup)
     • Salade César (Caesar Salad)
   • Plats Principaux (Main Courses):
     • Poulet Rôti (Roast Chicken)
     • Boeuf Bourguignon (Beef Bourguignon)
   • Desserts:
     • Tarte Tatin (Upside-down Caramelized Apple Tart)
     • Crème Brûlée (Burnt Cream)

Evaluation:

Fill-in-the-Blank Questions:

1. _____ is a French term for “everything in its place.” (a) Mise en Place, (b) Al Dente, (c) Sauté, (d) Julienne.
2. To cut vegetables into thin strips is to _____ them. (a) Chop, (b) Dice, (c) Julienne, (d) Sauté.
3. Cooking food quickly in a small amount of oil is known as _____. (a) Braise, (b) Sauté, (c) Poach, (d) Grill.
4. The term _____ refers to pasta that is firm to the bite. (a) Al Dente, (b) Mousse, (c) Soufflé, (d) Gratin.
5. To briefly cook food in boiling water is called _____. (a) Poaching, (b) Blanching, (c) Steaming, (d) Braising.
6. _____ is the process of thickening a liquid by simmering. (a) Reduction, (b) Deglazing, (c) Emulsifying, (d) Baking.
7. A cooking method involving low-temperature cooking in water is called _____. (a) Poach, (b) Grill, (c) Roast, (d) Fry.
8. _____ refers to combining oil and vinegar into a stable mixture. (a) Emulsify, (b) Blend, (c) Reduce, (d) Mix.
9. A popular French dessert made of caramelized apples is called _____. (a) Crème Brûlée, (b) Soufflé, (c) Tarte Tatin, (d) Mousse.
10. _____ is a technique used to enhance flavors in a pan by adding liquid to dissolve browned bits. (a) Sauté, (b) Deglaze, (c) Poach, (d) Braise.
11. _____ refers to a traditional dish made from slow-cooked beef in red wine. (a) Boeuf Bourguignon, (b) Poulet Rôti, (c) Ratatouille, (d) Coq au Vin.
12. A typical French starter could be _____ Salad. (a) Tuna, (b) Caesar, (c) Chicken, (d) Coleslaw.
13. Cooking method where food is covered and cooked in liquid is called _____. (a) Sauté, (b) Braise, (c) Grill, (d) Roast.
14. A mixture of eggs and cream baked to form a custard is known as _____. (a) Mousse, (b) Tarte Tatin, (c) Crème Brûlée, (d) Clafoutis.
15. _____ means to cook food gently in simmering water. (a) Fry, (b) Poach, (c) Grill, (d) Sauté.

Class Activity Discussion:

FAQs with Answers:

1. What does ‘mise en place’ mean?
   It means “everything in its place,” referring to the preparation and organization of ingredients.
2. Why is culinary terminology important in catering?
   It ensures clear communication among kitchen staff and improves service quality.
3. What is the technique of ‘sautéing’?
   Sautéing involves cooking food quickly in a small amount of oil over high heat.
4. How do you julienne vegetables?
   Julienne means cutting vegetables into thin, matchstick-sized strips.
5. What is the purpose of blanching?
   Blanching briefly cooks food to preserve color and texture before freezing or further cooking.
6. What does ‘deglaze’ mean?
   To deglaze means to add liquid to a pan to loosen and dissolve browned bits after cooking.
7. What does ‘al dente’ refer to in cooking?
   Al dente refers to pasta that is cooked to be firm but not hard.
8. How can culinary terms help in menu design?
   They provide clarity and help chefs create appealing menus that reflect dishes accurately.
9. What is an example of a French dish that can be on a menu?
   Examples include Soupe à l’oignon (Onion Soup) and Crème Brûlée.
10. How does understanding culinary terms improve customer service?
    It helps staff explain dishes and ingredients effectively, enhancing the dining experience.
11. What is the meaning of ‘braise’?
    Braise is a cooking method that involves slow-cooking food in a small amount of liquid.
12. Why do we need a glossary of culinary terms?
    A glossary serves as a reference for culinary language and improves understanding among students and professionals.
13. What is the role of a menu in a catering establishment?
    A menu informs customers of available dishes and helps guide their choices.
14. What are some common culinary terms used in French cuisine?
    Terms include ‘sauté,’ ‘poach,’ and ‘reduce,’ which describe cooking techniques.
15. How do you compile a menu in French?
    You translate the dish names and categories into French, ensuring accuracy and clarity.

Presentation:

Step 1: Teacher revises previous culinary concepts and terms.
Step 2: Teacher introduces the new topic by presenting common culinary terms and their significance.
Step 3: Students share what they know about culinary terms, and the teacher corrects misconceptions.

Activities:

Teacher’s Activities:

• Introduce the topic and explain each culinary term.
• Provide examples and ask students to give additional examples.
• Distribute handouts and guide students in compiling a French menu.

Learner’s Activities:

• Participate in discussions, sharing any culinary terms they know.
• Complete the fill-in-the-blank and FAQ sections in groups.
• Create a French menu as a class exercise.

Assessment:

Evaluation Questions:

1. Define ‘mise en place.’
2. What is the process of sautéing?
3. Explain the term ‘al dente.’
4. What does it mean to blanch vegetables?
5. Describe the method of poaching.
6. What is the purpose of deglazing a pan?
7. How do you julienne vegetables?
8. Define the term ‘reduction’ in cooking.
9. What does it mean to emulsify a sauce?
10. Provide an example of a French dish.

Conclusion:

The teacher goes around to mark the students’ work, conducts necessary evaluations, and provides feedback on their understanding of culinary terms and menu creation in French.