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GCSE Foodtec > cooking and prep techniques > Flashcards

cooking and prep techniques Flashcards

1
Q

what equipment is used for measuring?

A
  • spring scales
  • balance scales
  • electronic scales
  • measuring spoons
  • measuring cups
  • measuring jugs
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2
Q

chopping boards and their colours

A

(ceramic and nylon are more hygenic than wood)
* white- vehtables
* green - salad / fruit
* red - raw meat
* blue- raw fish
* yellow- cookd meat

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3
Q

what are the different types of whisks?

A
  • coil whisk
  • balloon whisk
  • rotary whisk
  • electric whisk
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4
Q

how do you cut an onion ?

A
  • cut in half using the bridge hold
  • remove the skin
  • slice perpendiculary using claw grip
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5
Q

what are the different knives and their uses?

A
  • vegtable : cutting/ slicing vegtabls and fruit
  • pallet knife : lifting food turning food over, mixing liquids in scones
  • table (spreading and mixing liquid)
  • filetting knife : flexible blade to make it easier to remove the flesh from the bone on fish/meat
  • serrated edge carving knifes (slicing bread)
  • chefs knife (cutting foods like meat
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6
Q

how do you portion a chicken?

A
  1. remove both wings
  2. remove the legs and thigh from the body
  3. remove feet from the end of the leg
  4. cut between the thigh and leg joint to seperate the leg from the thigh
  5. remove the breast from the body
  6. cut the wing away from the breast
  7. each breast can be cut accordingly
    portions: breast, leg, thigh, wings
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7
Q

how do you filllet a salmon?

A
  1. raw fish on blue oard
  2. remove head and fins and clean the fish
  3. starting at the ehad of the fish cut down the spine with a slicing action . Keep knife as close to the bone as possible. As you work doen the fish lift the fillet, so you can see where you are working
  4. tuen the fish ovr and remove the second fillet, trim the fish and rmeove any bones
  5. cut into desired size
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8
Q

how would you prepare meat/ fish safely?

A
  • coloured chopping boards to prevent cross contamination
  • wash hands before tounching raw meat
  • raw meats seperate from other meats, covered and strored at the bottom of the fridge
  • clean surfaces thoroughly that come into contact with it
  • stored below 5 degrees
  • check has been cooked to 75/72 degrees
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9
Q

how should you choose fresh fish?

A
  • sea fresh smeel
  • flesh should be moist and firm
  • scales should be shiny
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10
Q

what are the variety of skills when preparing meat/ fish /alternatives?

A
  • rolling
  • wrapping
  • skewring
  • mixing
  • coating
  • layering
  • shaping and binding wt mixtures- falafel/ fishcakes
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11
Q

how do prepeare fruit/ veg hygenically?

A
  • wash to remove dirty
  • remove any blmishes or outer leaves
  • peel - but will reduce th nutient content , many nutrints stored below the surface of the skin
  • prepare vegtables just bfore cooking to prevent loss of vitamins through oxidation and the action of enzymes
  • do not soak them as this will result in the loss of water soluable vitamins
  • reduce enzymic browning by dipping fruit in lemon juice, cooking them, blanching vegtables in boiling water
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12
Q

describe the process of marination and tenderisation

A

marination: adds additional flavour and moisture
tenderising: acids denature the proteins
eg: herbs, spices, oils, rinds and juice of citrus fruits

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13
Q

describe roux

A
  1. fat melted and flour stirred in and cooked on a medium heat
  2. liquid is added gradually
  3. sauce returned to the heat
    * the larger the ratio of starch/ fat to liquid, the thicker it gets
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14
Q

describe the blended method

A

used with arrowroot and cornflour
1. little bit of liquid blended with cornflour
2. remaining liquid heated
3. hot liquid poured into the cornflour mixture, stirring carefully
4. sauce returned to the boil, stirring all the time

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15
Q

what is a veloute sauce

A

made from chicken or fish stock with cream and is thickened with butter or flour

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16
Q

why might the sauces by lumpy?

A
  • roux: fat to hot when flour was added, not cooked enough, liquid added to quickly and not stirred enough,
  • blended: cornflour and liquid not blended sufficently,
  • all in one :not stirred enough
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17
Q

describe a reduction sauce

A
  • evaporaton of the liquid concentrates the flavour and increases the viscoity
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18
Q

how to make a tomato sauce?

A
  • ingrediants sweated in fat and then liquid is added and ingredianst are cooked until soft
19
Q

what are some emulsion sauces?

A
  • salad dressing
  • hollandsaise
  • mayonaise
20
Q

how do you make a salad dreessing?

A

oilive oil, mustard, vinegar, salt+pepper
1. combine all ingredainst and serve immediatly , will seperate if left to stand

21
Q

how do you make hollandaise?

A
  1. egg yolks are added in a bowl sitting on a pan with boiling water
  2. add some vinegar and satart whisking them until above the heat until they double in size and become light and flufffy
  3. then add some fat/ butter sowly while whisking
  4. season
22
Q

how to make mayonaise?

A
  1. put egg yolks, mustard, vinegar, leom juice into a mixing bowl
  2. whisk and very gradually add in the fat
23
Q

what are the ways to set a mixture?

A
  • using statrch- gelatinisation (creme pattisier)
  • using eggs - coagulation (creme caramel)
  • using acid eg: leom juice in chesecakes/jam
24
Q

what are the different raising agents ?

A
  • eggs: colloid form
  • chemical raising agents
  • steam
25
Q

describe the creming method

A
  • ratio of fat to flour = 1:1
  • air betaen in in creming,
  • self raiing flour
26
Q

describe the all in one method

A
  • 1:1 ratio (fat: flour)
  • air beaten in + baking powder
  • extra baking powder added
27
Q

describe the whisked sponge

A
  • no fat added
  • 50g flour, 50g sugar, 2 eggs
  • raising agent : air & steam
28
Q

describe the rubbed in method

A
  • 1:4 in scones, 1:2 in cakes (fat: flour)
  • baking powder, air introduced when rubbed in
29
Q

muffin recipe

A

225g plain four
120ml vegtable oil
2tsp baking powder
1/4 tsp salt
1 egg
250ml milk
* rasing agent: BP and steam

30
Q

why might the cake have sunk in the middle?

A
  • too much sugar/ syrup used, affects the gluten, making it collaspe
  • too much rasing agent added
  • cake not cooked for enough time, mixture not set
    *
31
Q

why might the cake have sunk in the middle?

A
  • too much sugar/ syrup used, affects the gluten, making it collaspe
  • too much rasing agent added
  • cake not cooked for enough time, mixture not set
    *

gluten collapses

32
Q

why has the cake risen to a peak and cracked on the top?

A
  • oven temp to high, mixture has set on top of cake brfore finished rising
  • too much mixtur
  • cake too near the top of oven
33
Q

why does the cake have a heavy texture?

A
  • mixture too wet
  • not enough chemical raising agent added
  • oven temp was low
  • mixture curdled and couldn’t hold enough air
34
Q

why does the cake have a hard sugar crust?

A
  • too much sugar was used
  • a corse sugar (granulated sugar) was used, didn’t have enough time to dissolve
  • mixture was not creamed enough, size of sugar crystals was not reduced
35
Q

why does cake have an open and course texture?

A
  • flour has not ben mixed thoroughly
  • too much raising agent used
    *
36
Q

why does the cake risen unevenly?

A
  • oven shelf not level
  • placed too near the heat source and rose quickly one on side
37
Q

how do you make shortcrust pastry?

A
  1. 1:2 ratio fat to flour
  2. cut fat into small cubes (cold)
  3. rub in the flour until breadcrumbs
  4. avoid getting mixure on palms as are warm and will melt the fat
  5. add water and mix with pallet knife
  6. pastry should come togetehr firm but not sticky
  7. put pastry in fridge to relax

low gluten content flour

38
Q

how do you make rough puff pastry ?

A

1.

39
Q

describe the components of the rough puff pastry

A
  • flour: high gluten content to produce crispy, flaky layers
  • fat : mixture of white fat and butter , will traps layers between the dough
  • water: combines th glutn to form a stretchy elastic dough
  • lemon juice: strenghtens the gluten
40
Q

how do you make rough puff pastry ?

A
  1. cut up cubes of butter and add to flour, water and lemon juice,
  2. combine into a firm but not sticky dough
  3. put pastry into floured surface and roll out until it meausres 30x10 cm
  4. fold the ends to the middle
  5. fold the pastry in half and put in the fridge to chill
  6. remove the pastry from the fridge repeat and give a quarter turn putting in fridge each time
41
Q

describe the components of choux pastry

A
  1. flour has a high gluten content which stretches to hold the exapnding steam and air
  2. water is boiled to 100 degrees, starch in the flour gelatinises
  3. egg helps to hold air in the starch , to give a smooth glossy finish and aid in the piping of the mixture
42
Q

how do you make choux pastry ?

A
  1. butter and water are boiled
  2. flour added
  3. beat well and cook until roux leaves the sides of the pan
  4. leave to cool and add the eggs once at a time, beating well
  5. pipe mixture
43
Q

what are some tips for a good pastry ?

A
  • everything cold- untensils and ingrediants
  • do not let fat melt or go soft
  • small amount of liquid added at a time
  • wash hands under cool temp
  • handel the dough as liitle as possible
  • roll th pastry in one direction only , rotaing to get an even shape
44
Q

how do you make fresh pasta?

A

175g pata flor/strong plain flour, 1 egg, 3 egg yolk
1. sieve flour in abowl
2. mak a well and add the beaten eggs
3. gradually mix the flour
4. knead th dough until it is smooth
5. rest in fridge and then knead again
6. use pasta machine to roll th past

GCSE Foodtec (7 decks)

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