Methods Taxonomy

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Methods Taxonomy Powered By Docstoc
					Assignment Overview
Congratulations! You’ve made it to the Generating Custom Content Types workshop. From here on out, things are going to be moving quickly. This workshop and all the content within it is at an Advanced level of Drupal use. Most people will have to stay on their toes to keep up. Much of what we will be working on in this workshop and future ones relies heavily on the existence of content in your training sites. We will be making heavy use of Taxonomy to tag and organize our materials and we will be generating quite a bit of brand new content using the Custom Content Kit (CCK) module. This assignment will provide you with the opportunity to pull together pieces of exercises that may not have been fully completed in the Developing Site Structures workshop, as well as to add some new tagging vocabularies that will help us better organize our content and data. If you've missed workshops up to this point, it is strongly suggested that you review the workshop material and try to complete the exercises on your training site in an effort align your site with the site shown in the workshop.
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/webtrain/sites/default/files/drupal/drupal-06/workshops/drupal06-develop-site-structure-20090630.ppt

For a comprehensive list of all Powerpoint presentations and all lab materials, visit http://oregonstate.edu/cws/webtrain/presentations-1 on WebTrain, 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 Parent Term
Description of Term

Child Term 1st Level
Description of Term

Remember, you can always quickly sort things afterwards by going to the Vocabulary list, grabbing terms, and positioning them where you want.

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Vocabularies List
New Vocabularies Ethnicity Vocabulary Food Groups Vocabulary Position Vocabulary Original Vocabularies Cooking Methods Vocabulary Equipment Vocabulary Food Preservation Methods Vocabulary Meal Vocabulary Meal Course Vocabulary Preparation Methods Vocabulary 3 3 4 7 8 8 10 11 12 13 13

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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

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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

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Grain Products Bread Cereal Pasta Grain Types Corn Oat Rice Rye Wheat Legume Bean Fava Bean Kidney Bean Lentil Pea Peanut Meat – Poultry - Seafood Beef Egg Game Deer Elk Pork Poultry Chicken Turkey Seafood Crustacean Crab Lobster Fish Salmon Tuna Mollusk Clam
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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

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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

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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. Leave this fieldset blank

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.

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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

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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.

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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 (canned bottle, bottling)
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

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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. Leave this fieldset blank

6. Click the Save button. 7. Add all of the terms below.

Vocabulary Name: Meal Breakfast Lunch Dinner supper Snack

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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 = To select multiple items, hold the Ctrl key while clicking.

4. In the Content types fieldset fill out the following information:

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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

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