Methods of Cookery Match-Up (Advanced)

This activity is suitable for Hospitality, Family & Consumer Science, Food Technology and any other food related courses where students need to know the specifics of each method of cookery. Included in the pdf file is the name, definition, suitable foods, characteristics of foods cooked, associated culinary terms, utensils & equipment, common problems & solutions, procedure, effects on nutritive value, cooking times & temperatures and images for each of the 13 methods of cookery. Some methods have a bonus card of extra information for example: poaching liquids for the poaching method. There are 12 cards per method of cookery (total of 156 cards in the pdf). Cards can be printed in colour directly onto card stock, or printed on regular paper and laminated.

There are a couple of ways to play - jumble up the cards of two methods of cookery and have small groups of students sort out which information belongs to which method of cookery, gradually working up to more than two methods; hand out the jumbled cards to the two (or more) methods of cookery to the students and have them find their correct method of cookery name/term person; or blue-tack the name of each method to the board and have students sort through each of the jumbled cards to categorise the info cards into it’s correct method (this one can be made into group competition!). For more advanced revision, provide a complete set of cards to each small group (or individual) and have them match each card to its correct cookery method.

The methods of cookery included:

• Boiling
• Baking
• Poaching
• Braising
• Deep frying
• Shallow frying
• Stir frying
• Pan frying
• Grilling
• Roasting
• Steaming
• Stewing
• Microwaving

Also available are a Methods of Cookery Definition Match-Up where students need to match the term to its definition and a Methods of Cookery Picture Match-Up where students need to match the term to its image.

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