Assignment Overview
Following is a collection of all vocabularies used on the Food For Thought project site,
which is developed through the course of the intermediate and advanced Drupal
workshops.
The establishment of the vocabularies on the site, at a minimum, is necessary. The
more terms that are added to each vocabulary the more tagging and filtering options
you will provide to your users.
To refresh your memory on how to create a Vocabulary, review the slideshow presentation
from the OSU Drupal 6 Developing Site Structures workshop at
http://oregonstate.edu/cws/sites/default/files/webtrain/drupal/drupal-06/workshops/d06develop-site-structure-20100719.ppt
For a comprehensive list of all Powerpoint presentations and all lab materials, visit
http://oregonstate.edu/cws/training on the CWS web training site.
Tips:
Synonyms, if any, appear in red beneath the definition of each term.
To move quickly through this, just copy and paste the definition into its appropriate field and
then copy and paste the synonyms in.
Child terms are indented, as shown below.
Vocabulary Name – to create a new vocabulary go to Administer > Content
management > Taxonomy and click the Add vocabulary tab.
Parent Term
Description of Term
Child Term 1st Level – add children by opening up the Advanced options
fieldset and choosing the Parent term from the Parents list.
Description of Term
Page 1 of 14
Vocabularies List
New Vocabularies
3
Ethnicity Vocabulary
3
Food Groups Vocabulary
4
Position Vocabulary
7
Original Vocabularies
8
Cooking Methods Vocabulary
8
Equipment Vocabulary
10
Food Preservation Methods Vocabulary
11
Meal Vocabulary
12
Meal Course Vocabulary
13
Preparation Methods Vocabulary
13
Page 2 of 14
New Vocabularies
Ethnicity Vocabulary
Using the information provided below, create the Ethnicity vocabulary.
1. Go to Administer > Content management > Taxonomy.
2. Click on the Add Vocabulary tab.
3. In the Identification fieldset fill out the following information:
a.
Vocabulary name = Ethnicity
b.
Description = What best describes this recipe in terms of culture or
geographical region?
c.
Help text = Select the ethnicity that best fits this recipe.
4. In the Content types fieldset fill out the following information:
a.
Leave this fieldset blank
5. In the Settings fieldset fill out the following information:
a.
Leave this fieldset blank.
6. Click the Save button.
7. Add all of the terms below.
Vocabulary Name: Ethnicity
American
Chinese
French
German
Indian
Italian
Japanese
Lebanese
Mexican
Spanish
Thai
Page 3 of 14
Food Groups Vocabulary
Using the information provided below, create the Food Groups vocabulary using
Taxonomy.
1. Go to Administer > Content management > Taxonomy.
2. Click on the Add Vocabulary tab.
3. In the Identification fieldset fill out the following information:
a.
Vocabulary name = Food Groups
b.
Description = The different food groups used in recipes.
c.
Help text = To select multiple items, hold the Ctrl button while clicking.
4. In the Content types fieldset fill out the following information:
a.
Leave this fieldset blank
5. In the Settings fieldset fill out the following information:
a.
Multiple Select = check this option
6. Click the Save button.
7. Add all of the terms below.
Vocabulary Name: Food Groups
Dairy
Cheese
Milk
Fruit
Apple
Berry
Blackberry
Blueberry
Boysenberry
Cranberry
Raspberry
Strawberry
Banana
Grape
Orange
Peach
Pear
Grain
Page 4 of 14
Grain Products
Bread
Cereal
Pasta
Grain Types
Corn
Oat
Rice
Rye
Wheat
Legume
Bean
Fava Bean
Kidney Bean
Lentil
Pea
Peanut
Meat
Beef
Egg
Game
Deer
Elk
Pork
Poultry
Chicken
Turkey
Seafood
Crustacean
Crab
Lobster
Shrimp
Fish
Salmon
Tuna
Mollusk
Page 5 of 14
Clam
Oyster
Nut
Almond
Cashew
Hazelnut
Peanut
Walnut
Vegetable
Asparagus
Broccoli
Carrot
Corn
Garlic
Green Bean
Lettuce
Onion
Pea
Pepper
Potato
Red Potato
Russet Potato
Sweet Potato
Spinach
Tomato
Page 6 of 14
Position Vocabulary
Using the information provided below, create the Position vocabulary.
1. Go to Administer > Content management > Taxonomy.
2. Click on the Add Vocabulary tab.
3. In the Identification fieldset fill out the following information:
a.
Vocabulary name = Position
b.
Description = The employee positions at Food for Thought.
c.
Help text = Select a position for this employee.
4. In the Content types fieldset fill out the following information:
a.
Leave this fieldset blank
5. In the Settings fieldset fill out the following information:
a.
Leave this fieldset blank
6. Click the Save button.
7. Add all of the terms below.
Vocabulary Name: Position
Manager, Communications
Author - Web
Photographer - Web
Administrator - Web
Manager, Research and Development
Chef - Executive
Chef - Sous
Chef - Pastry
Supervisor – Food Lab
Technician – Food Lab
Page 7 of 14
Original Vocabularies
Cooking Methods Vocabulary
The following Cooking Methods vocabulary was initially created during the
Developing Site Structures workshop. Please make sure it fully exists on your
personal site.
1. Go to Administer > Content management > Taxonomy.
2. Click on the Add Vocabulary tab.
3. In the Identification fieldset fill out the following information:
a.
Vocabulary name = Cooking Methods
b.
Description =
c.
Help text = To select multiple items, hold the Ctrl Key while clicking.
4. In the Content types fieldset fill out the following information:
a.
Leave this fieldset blank
5. In the Settings fieldset fill out the following information:
a.
Multiple select option = check
6. Click the Save button.
7. Add all of the terms below.
Vocabulary Name: Cooking Methods
Dry Heat Cooking
Description: A cooking method which uses dry heat. No added oils, fats, or water are
used as heat conductors.
Bake
Description: A cooking method involving prolonged cooking using dry, convection
heat. Fat is not added externally. Typically used for breads, cakes, pastries, and
cookies, but can also be used for fruits and vegetables as well as some pasta
dishes. Meats and fish may also be baked if a soft texture is desired versus a crisp
one.
baking
baked
Grill
Description:A cooking method whereby food is cooked by applying heat directly from
below. Typically grill cooking is performed outdoors over an open fire, though some
grill pan devices do exist which allow for indoor grilling.
grilling
grilled
Oil-Based Cooking
Description: A cooking method which uses oils and/or fats as its heat conductor.
Page 8 of 14
Deep Fry
Description: A cooking method in which food is completely submerged in hot oil or
fat. Due to the high temperature involved and the high heat conduction of oil, food
cooks extremely quickly when this method is used.
deep frying
deep-frying
deep fried
deep-fried
Flambe
Description: A cooking method in which alcohol is added to a hot pan to create a
burst of flames. Typically performed to create a visual presentation at a dramatic
point in the preparation of a meal. Rum, cognac, or other flavorful liqueurs that are
about 40% alcohol are considered ideal.
flambeing
flambed
Roast
Description: A cooking method that requires fat and temperatures exceeding 400
degrees. Cooks faster than baking. Typically performed uncovered to allow for
browning and crisping. Usually utilized for meats or nuts, though some vegetables
(such as potatoes) are commonly roasted alone or alongside meats.
roasting
roasted
Saute
Description: A cooking method whereby food is fried in a pan with a minimal amount
of oil for a relatively short period of time over high heat. The goal is to brown the
food while preserving its color, moisture, and flavor. Just enough oil should be used
to allow for the quick turning of ingredients simply by jostling the pan.
sauteing
sauted
Water-Based Cooking
A cooking method which utilizes water as a heat conductor.
Blanche
Description: A cooking method where the food substance, usually a vegetable or
fruit, is briefly plunged into boiling water, and immediately plunged into iced or cold
running water to halt the cooking process. Used to assist in peeling, to release
bitter acids sometimes stored in foods, to enhance color, and as preparation for
food storage.
blanch
blanching
blanched
Braise
Description: A cooking method which uses both moist and dry heat. Typically the
food is first seared at a high temperature and then finished in a covered pot with a
variable amount of liquid. Ideal for cooking tougher cuts of meat. May also be used
for tougher vegetables and mushrooms.
braising
Page 9 of 14
braised
Poach
Description: A cooking method where food is gently simmered in some form of liquid
such as water, milk, stock, or wine. Particularly suitable for fragile food such as
eggs, poultry, fish, and fruit.
poaching
poached
Equipment Vocabulary
The following Equipment vocabulary was initially created during the Developing Site
Structures workshop. Please make sure it fully exists on your personal site.
1. Go to Administer > Content management > Taxonomy.
2. Click on the Add Vocabulary tab.
3. In the Identification fieldset fill out the following information:
a.
Vocabulary name = Equipment
b.
Description =
c.
Help text = To select multiple items, hold the Ctrl key while clicking.
4. In the Content types fieldset fill out the following information:
a.
Leave this fieldset blank
5. In the Settings fieldset fill out the following information:
a.
Leave this fieldset blank
6. Click the Save button.
7. Add all of the terms below.
Vocabulary Name: Equipment
Appliance
Description: Food preparation devices operated by gas or electric current.
Bakeware
Description: Food preparation equipment used within an oven.
Cookware
Description: Food preparation equipment used on a stove top, grill, or over a campfire.
Utensil
Description: Food preparation equipment used to cut, clean, test, and serve food.
Page 10 of 14
Food Preservation Methods Vocabulary
The following Food Preservation vocabulary was initially created during the
Developing Site Structures workshop. Please include it in your personal site.
1. Go to Administer > Content management > Taxonomy.
2. Click on the Add Vocabulary tab.
3. In the Identification fieldset fill out the following information:
a.
Vocabulary name = Food Preservation
b.
Description =
c.
Help text =
4. In the Content types fieldset fill out the following information:
a.
Leave this fieldset blank
5. In the Settings fieldset fill out the following information:
a.
Leave this fieldset blank
6. Click the Save button.
7. Add all of the terms below.
Vocabulary Name: Food Preservation
Canning
Definition: A food preservation method whereby food items are cooked, sealed in
sterile jars or cans, and then further boiling the containers to kill or weaken any
remaining bacteria.
canned
bottled
bottling
Dehydrating
Definition: A food preservation method whereby food items are dried, either by natural
or mechanical means. This reduces water activity sufficiently to prevent or delay
bacterial growth. Drying also reduces weight, which makes food more portable.
Most meats, and many types of fruits and grains, can be dried. Smoking may also
be used in conjunction with the drying process to flavor and further preserve food.
dehydrated
dehydration
dried
Freezing
Definition: A food preservation method whereby food is preserved through freezing.
Food may generally be preserved for several months with minimal to no preprocessing. Freezing only slows the deterioration of food, though, and while it may
stop the growth of micro-organisms it does not necessarily kill them. Therefore for
long term freezing it is recommended that food items be pre-processed with a
heating method to destroy harmful bacteria.
freeze
Page 11 of 14
frozen
Pickling
Definition: A food preservation method which preserves food by anaerobic fermentation
in brine, an acid solution like vinegar, or an edible oil. This procedure generally
gives the food a salty or sour taste. Commonly pickled foods include: artichoke
hearts, asparagus, peppers, meats, fish, and eggs.
pickle
pickled
brine
brined
brining
corned
corning
Meal Vocabulary
The following Meal vocabulary was initially created during the Developing Site
Structures workshop. Please include it in your personal site.
1. Go to Administer > Content management > Taxonomy.
2. Click on the Add Vocabulary tab.
3. In the Identification fieldset fill out the following information:
a.
Vocabulary name = Meal
b.
Description =
c.
Help text = To select multiple items, hold the Ctrl key while clicking.
4. In the Content types fieldset fill out the following information:
a.
Leave this fieldset blank
5. In the Settings fieldset fill out the following information:
a.
Multiple select option = check
6. Click the Save button.
7. Add all of the terms below.
Vocabulary Name: Meal
Breakfast
Lunch
Dinner
supper
Snack
Page 12 of 14
Meal Course Vocabulary
The following Meal Course vocabulary was initially created during the Developing
Site Structures workshop. Please make include it in personal site.
1. Go to Administer > Content management > Taxonomy.
2. Click on the Add Vocabulary tab.
3. In the Identification fieldset fill out the following information:
a.
Vocabulary name = Meal Course
b.
Description =
c.
Help text = To select multiple items, hold the Ctrl key while clicking.
4. In the Content types fieldset fill out the following information:
a.
Leave this fieldset blank
5. In the Settings fieldset fill out the following information:
a.
Leave this fieldset blank
6. Click the Save button.
7. Add all of the terms below.
Vocabulary Name: Meal Course – this was started in class
Appetizer
hors d’oeuvre
Dessert
Entree
main course
Soup
Salad
Preparation Methods Vocabulary
The following Preparation Methods vocabulary was initially created during the
Developing Site Structures workshop. Please include it in your personal site.
1. Go to Administer > Content management > Taxonomy.
2. Click on the Add Vocabulary tab.
3. In the Identification fieldset fill out the following information:
a.
Vocabulary name = Preparation Methods
b.
Description =
c.
Help text =
4. In the Content types fieldset fill out the following information:
Page 13 of 14
a.
Leave this fieldset blank
5. In the Settings fieldset fill out the following information:
a.
Leave this fieldset blank
6. Click the Save button.
7. Add all of the terms below.
Vocabulary Name: Preparation Methods
Chop
Description: A food preparation method in which food ingredients are cut into pieces.
The result is typically pieces that are larger than items which are ground or minced.
chopping
chopped
Grind
Description:A food preparation method in which food ingredients are broken apart
through the use of a tool. The effect may range from a coarse to fine texture.
grinding
grind
ground
Marinade
Description: A food preparation method whereby foods are soaked in a seasoned, often
acidic, liquid before cooking. It is used to both flavor and tenderize tougher cuts of
meats or vegetables.
marinading
marinaded
marinating
marinated
Mince
Description: A food preparation method in which food ingredients are finely divided.
The effect is to create a soft or pasty texture. Flavoring ingredients such as garlic,
ginger, and herbs, may be minced to distribute flavor more evenly in a mixture.
mincing
minced
Page 14 of 14