Teaching Treasures™


bain marie cookery terms casserole

Make your own recipe book!

Select any cookery term on either side to discover the meaning and the tools needed. Simply write your favorite recipe and print. Keep your recipes in a handy file or laminate your sheets to avoid cooking spills ruining them. Once you have a large collection, have them ring bound.
bain marie

It is important to realise that proper nutrition should be number one priority in your life. Many illnesses are preventable by using correct nutrition on a daily basis. The generally accepted principles of 'correct' nutrition are often far from correct.
Foods are frequently saturated in fats, dredged with sugar, seasoned with too much salt or simmered to death. Far to often foods are so overly cooked that little or no nutritional value is left for your body to absorb. If you want to keep real healthy you will have to take some drastic steps. No cigarettes, no alcohol, no unnecessary drugs, no sugary foods or drinks, no salt and no fats.

What is left to eat? Plenty!

If you can, eat as much fresh, raw fruit and vegetables. Do not cook your foods. Eat raw carrots, cauliflower, broccoli, sweet corn and salads. Did you know that many kids don't eat fruit? They'll eat tinned fruit with ice-cream but show some of these kids a peach and honestly, they don't know what it is!

All that said and done, cooking is part of our lifestyle. We all enjoy our food and with that comes the hard work of preparing something different every day. Prepare your foods nutritionally, don't overcook, lightly steam your vegetables if you don't like to eat them raw. Keep away from fatty, salty and sugary foods!

Select any cookery term on either side to discover the meaning of that  particular cooking term. Simply write your favorite recipe and print. Keep your recipes in a handy file or laminate them to avoid cooking spills ruining your recipe. Enjoy cooking, eat healthy and save money!

grill
bake knead
bake blind knock back
baste par-boil
blanch pare
blend poach
boil prove
braise puree
casserole roast
chop roux
coat rub-in
consistency season
cream sieve
curdle simmer
decorate sponge
dice steam
dredge stew
flake strain
fold toss
fry whip
garnish whisk
glaze work

baked bread in tin        basting a roast        blanched food picture        kettle on the boil        picture chopping a carrot

Two delicious recipes to get you started! Three cookery terms worksheets to expand students knowledge.


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