Food Y08 Aut1

Question 1

 Bridge

Answer 1

An arch to hold food when cutting.

Question 2

Claw

Answer 2

Allowing the knife to brush your knuckles when cutting.

Question 3

Reduction

Answer 3

Reduce liquid to a thick sauce.

Question 4

Hollandaise

Answer 4

Smooth creamy sauce made with egg yolk, melted butter and lemon juice served with eggs.

Question 5

Roux

Answer 5

Flour and fat cooked together to thicken a sauce.

Question 6

Grill

Answer 6

Top of the cooker with a direct source of heat.

Question 7

Sauces

Answer 7

A well flavoured liquid which has been thickened.

Question 8

Viscosity

Answer 8

The thickness of a liquid.

Question 9

Deglazing

Answer 9

To loosen the browned juices on the bottom of the pan by adding liquid to the hot pan while the liquid is boiling.

Question 10

Emulsion

Answer 10

Refers to the tiny drops of one liquid spread evenly through a second liquid.

Question 11

What should you be doing before a practical?

Answer 11

Apron on, wash hands in warm water, antibac tables, ingredients on a white tray weighed.

Question 12

What should happen to bags and coats?

Answer 12

Should be stored in the correct area out of the way of the practical.

Question 13

What is a hazard?

Answer 13

Anything that can cause harm.

Question 14

What personal hygiene rules should you follow in the food room?

Answer 14

Wear an apron, wash hands, tie hair up.

Question 15

What physical hazards may cause a problem in a food room?

Answer 15

Cupboard doors being open, knives, hot pans.

Question 16

What chemical hazards are there in the food room?

Answer 16

Washing up liquid, anti bac spray.

Question 17

What method of heat transfer is from the grill?

Answer 17

Radiation

Question 18

What colour board should you use to prepare vegetables?

Answer 18

Green

Question 19

What colour board should you use to prepare meat?

Answer 19

Red

Question 20

What is a marinade?

Answer 20

Is the process of soaking foods in a seasoned, often acidic, liquid before cooking.

Question 21

What are the three main types of sauces?

Answer 21

Roux, reduction, emulsion.

Question 22

What sauce would you use to make a bolognaise?

Answer 22

Reduction

Question 23

What sauce would you use to make a macaroni cheese?

Answer 23

Roux

Question 24

What sauce would you use to make a hollandaise?

Answer 24

Emulsion

Question 25

What temperature should the meatballs be cooked to in the middle?

Answer 25

75C

Question 26

What sauce will you serve your meatballs with?

Answer 26

Reduction

Question 27

Where should raw meat be stored?

Answer 27

Bottom shelf in the fridge.

Question 28

Where should cooked meat be stored?

Answer 28

Top shelf in the fridge