Foundation Term Flashcards
(160 cards)
1
Q
What is the basic meringue method and describe it in point form
A
Combination of egg white foam and sugar which have been dried in a low oven until the moisturecontent has been reduced enough to stabilize and dry the mixture.Room temperature eggs, make sure bowls are clean, whisk on slow to begin with once at stiff peak add in half the sugar tbsp at 5-8 seconds at a time returning to stiff peak each time. Then add in the second half in a waterfall.
2
Q
What is the weight of an average egg white
A
Egg whites weigh 30g
3
Q
What is the basic quantity for meringues
A
Double sugar to egg white weight
4
Q
Why are meringues weeping?
A
Cooked for too long or too high temp or whites are under whisked
5
Q
Why has the chocolate gone grainy when melting?
A
It has come into contact with water
6
Q
Where do you cook meringues in the oven and at what temperature?
A
120 at bottom third
7
Q
How do you prep the baking sheet for meringues and pavlova?
A
Prep baking sheet with baking parchment and use a dab of meringue mixture to stick down the edges
8
Q
Egg custard method and temperatures to cook it at?
A
Combine egg, sugar and milk and sieve, use a ban marie at 175 on lower/middle third
9
Q
What are signs that quiche filling is cooked and egg custards are cooked?
A
The test for checking a custard mixture is cooked….uniform set wobble with a slight skinhaving formed
10
Q
Why do we add water to an omelette
A
We use a little water in with the eggs to lighten the mixture. As it produces steam it willlighten the omelette
11
Q
What happens if omelette is over cooked,
A
As it continues to cook off plate, all egg will set and it will be rubbery
12
Q
What are we looking for in theperfect omelette.
A
Folds of tender egg, set on bottom but still some run on the top
13
Q
What is difference between pavlova and meringue?
A
meringues with the addition of cornflour and vinegar at the end of mixing.
14
Q
Why do we knead bread?
A
To distribute the yeast and develop the gluten
15
Q
Why might your bread not have risen at all?
A
The dough was too dry or the loaf proved for too short a time
16
Q
Why might bread taste sour or yeasty?
A
The dough was risen for too long, the yeast was stale or too much yeast
17
Q
How do you prep a loaf tin?
A
Line a loaf tin with spray oil and a sheet of baking parchment across the widest part of the loaftin.
18
Q
What is yeast?
A
Living single celled organism
19
Q
What does yeast in order to reproduce
A
Food, warmth and moisture
20
Q
Why might bread have a cake like texture?
A
- The kneading was insufficient for gluten development* Plain flour was used rather than strong* Recipe contains a lot of fat
21
Q
Why might bread not rise?
A
- The dough was too dry* The loaf proved for too short a time
22
Q
Why might bread be dense?
A
The dough was too dry
23
Q
What shelf should bread be cooked on?
A
200 degrees and top shelf
24
Q
How can you tell if bread is cooked?
A
light for its size, golden and hollowbase
25
What is the basic recipe for a white sauce
A basic white sauce refers to plain flour, salted butter and whole milk (‘20/20/300") ratio produces coating consistency
26
How long do you cook a roux for?
1 minute once you have added the flour
27
How long to cook the white sauce once milk has been added?
Once all the milk has been added, return the pan to the heat and bring slowly to the boil, stirring all the time. Once the mixture starts to bubble you start timing 2 minutes
28
Why would a white sauce be thin and taste floury?
If you don't boil for two minutes after adding the milk the flour won't have cooked
29
Why must you rest a batter after making it and before using?
Batters must rest to allow the starch grains to swell resulting in a lighter final product.
30
Daughter sauce of white sauce
Béchamel
31
Rules of batter?
* Do not add the liquid too quickly otherwise it will be hard to beat out any lumps. It is easierto beat lumps out of a thick mixture, gain smoothness and then add more milk.* Batters must rest to allow the starch grains to swell resulting in a lighter final product.* Only use a small amount of oil when cooking and rub away any excess with kitchen roll.* When making crepe, try to ensure a thin layer of batter sets on the base of the pan beforepouring out any excess.* The first side to be cooked is known as the lacy side and this is used as the presentation side.* Crepes, pancakes or galettes can be stored on top of each other and then covered untilneeded.
32
What are the main reasons a cake made using the creaming method might fail?
* A heavy and dense cake would be caused by overfolding or a curdled cake mixture* Bubbles on the surface would be caused by a delay going into the oven* The cake would dome if oven was too high, tin too small or too much raising agent* Sinking in the centre would be due to the cake being under baked or oven door was open too early
33
What are the main reasons a cake made with the melting method fails?
* These cakes are very likely to collapse if the oven doors are opened too early* If there are a lot of bubbles on the surface it would also indicate a delay going into the oven.* If the cake is sour or greenish in colour, it would indicate too much raising agent.
34
What are the main reasons a cake made with the whisking method would fail?
* Overfolding will result in loss of volume and underfolding will result in lumps of flour.
35
What are basic quantity’s for a Victoria Sandwich?
A classic Victoria sponge uses equal weight of butter, sugar, eggs and flour - 225g
36
How do you tell if a creamed cake is cooked?
Hold your hand gently over the top of the cake and it should feel springy and not leave an indent when lightly pressed. It should be well risen, golden, slightly shrinking away from edges.
37
How do you tell if a melted cake is cooked?
A skewer test is the most efficient way to test to see if the cake is cooked and depending on the cake, it will either be clean (gingerbread) or still have some moist crumb visible (brownies)
38
How do you tell if a whisked cake is cooked?
It must be very gently pressed and it should spring back. It should also be slightly shrunken away from the sides.
39
How do you prepare a swiss roll tin?
You need to create an A4 size box using paper clips and 2 pieces of baking parchment. This box then sits in a shallow swiss roll tin.
40
How do you prepare a Victoria sponge tin?
Make sure the tin is prepared by greasing with oil spray and lining with a disc of baking parchment. Don’t heavily oil the tin otherwise the cake edges will become crisp.
41
How do you prepare a gingerbread tin?
The tins are usually lined with baking parchment (non-stick paper) so they can be lifted out when cooled and cut.
42
What does the term blanch and refresh mean?
Put the prepared vegetables into boiling water until they are par cookedbefore lifting the vegetables straight out and plunging into iced water. This stops the cooking and sets the colour.
43
What does the term al dente mean?
Cooked “to the bite” (you will also use this term when cooking pasta)
44
Best potatoes for roasting?
King Edward or Maris Piper
45
What are basic quantities for shortcrust pastry?
* 250g quantity of flour= 25g water with 25g yolk=50ml* 125g quantity of flour=12.5g water with 12.5g yolk=25ml
46
What is important to remember regarding your ingredients?
* Mix the yolk & water together in equal quantities, mix well, weigh the liquid appropriate forthe amount of pastry – keep the liquid chilled* Cut the butter into small cubes* Chill all ingredients and including mixing bowl if desired
47
What causes the pastry to be tough? 2 reasons?
* Too much liquid added* Pastry overworked
48
What is the preparation for the case for pastry?
You do not need to prepare a case. You can also use a flan ring on top of a baking sheet.
49
How can you tell the pastry case is cooked after blind baking?
The baked pastry should have a sandy texture on the bottom with no grey patches and lightgolden in colour.
50
What temp and which shelf does the pastry get blind baked?
200 and upper third
51
Shrinking shortcrustpastry caused by what??
Don’t stretch the pastry when lining otherwise it will cause shrinkage. Place the pastry into the corners of your tart case to create a right angle which will preventshrinkage when baked
52
How do you make choux pastry
Sift the flour three times and put in a greaseproof paper shoot, butter and water into pan together once it boils shoot the flour in, take off heat and stir for 10 seconds. Leave mixture to cool spread flat (panade). Return to pan and add eggs in 1 tbsp at a time until reluctant dropping consistency
53
What are you looking for to know if the choux pastry is the right consistency?
reluctant dropping consistency
54
Prep of the baking sheet for profiteroles? What temperature of oven and what shelf in the oven?
Cook in the top third of the oven at 200C and don’t open the oven doors for at least 25 minutes.
55
How to know when profiteroles are cooked?
Light for their size (they should double to triple in size), feel like a ping pong ball, golden brown all over
56
Why is the choux too loose and the buns collapsing when cooked?
Make sure they are spaced well apart otherwise they will cause each other to collapse
57
List 2 complex carbohydrates
grains, cereals, lentils, chickpeas, beans, rye/wholemeal, brown rice, oats.
58
List 2 simple carbohydrates
pasta, potato, bread, cake, white rice, sugar.
59
Give an example of a complete protein
Meat, quinoa, fish, shell fish, eggs (all the amino acids)
60
Give an example of an incomplete protein
Tofu, seeds, beans, nuts, soya, vegetables
61
Example of a saturated fat
solid at room temp e.g. butter (high fat dairy e.g. cheese, cream), animal fat,coconut oil, cocoa butter
62
Example of an unsaturated fat
liquid at room temp e.g. oily fish, nuts, seeds, avocados, olives.
63
Why do we churn custard based ice cream?
Breaks down the ice crystals and adds air to the ice cream.
64
Why might the ice cream be dense and fudgy?
Too much cream will result in afudgy and dense ice cream.
65
What are the rules of making a sugar syrup?
1. Place the sugar into a pan with the water. Be aware that warm water can speed up theprocess a little.2. Place the pan over a low heat and allow the sugar to dissolve gently. You can agitate thesugar to help it dissolve, try not to flick grains of sugar up the sides of the pan.3. Do use water and a pastry brush to melt in any sugar crystals that are stuck up the sides ofthe pan.4. The sugar needs to be fully dissolved before the heat is turned up........once the sugar isdissolved turn up to a boil.5. At no point from when the mixture is boiling do you want to stir!!6. Once the mixture has been boiling for about 2 minutes, test the consistencyo Dip a tea spoon into the syrup, dip your fingers in water very lightly.o Rub the syrup between your thumb and index finger7. It should feel like Vaseline and slightly greasy8. This is the stage of a stock sugar syrup.
66
Why might your sugar syrup crystallise?
Dirty pan or equipment* Wrong sugar used* The sugar hadn’t fully dissolved before the water boiled* You didn’t wash down the sides of the pan with a pastry brush (wet caramel only) so grainsof sugar are left to act as seeds.* The syrup was stirred during the boiling process which encourages sugar crystals to formtogether* Remember sugar crystals like to be in a solid, bonded state so they will do their best to re-form as a solid once melted. Try not to help them by following the rules of making caramels.
67
What is the basic ratio of a stock syrup?
A basic stock syrup would have a ratio of 1 partsugar to 2 parts water.
68
What is wet caramel?
A wet caramel involves making a sugar syrup andallowing the syrup to boil for longer reducing the water off and cook through to a caramel.
69
What is a dry caramel
A dry caramel, as its name suggests involves no water, simply melting the sugar and allowing it tocook through to a caramel.
70
What can go wrong in caramel?
If you go too dark with the colour it will be too bitter and the caramel will need to beremade and if its too light it will be too sweet. Crystallisation can also happen
71
How to know whether chicken is cooked and what you should be looking for?
Skewer in the thickest part and it should come out piping hot after 10 seconds and that the juices are clear and the fibres are set
72
What is rendering?
To melt solid meat fat by cooking slowly
73
How many pieces is a chicken jointed into?
8
74
Know how to tell when roast chicken is cooked and what are you looking for?
To test chicken the skewer must be piping hot, clear juices flowing and fibres set
75
What shelf and temp to roast chicken and for how long?
Roast at 200 and add 20mins for every lbs
76
What would cuts of meats normally be served with?
* Beef; Yorkshire puddings, horseradish cream* Pork; apple sauce, crackling, thicker gravy* Lamb; mint sauce, gravy made with redcurrant jelly* Chicken; bread sauce, stuffing, chipolata sausages
77
Which are the best cuts of meats of beef?
Rolled sirloin, fore rib and fillet- Look for meat that is deep red, dull and with pale yellow/creamy fat
78
Whats the best cut of meat for pork?
Any part except for trotters & knuckle. Look for meat is firm, pale pink and with not too much fat
79
Whats the best cut of meat for lamb?
Saddle, loin, Best End of Neck (BEN), shoulder, leg & breastLook for brownish-pink meat with creamy fat, not bloody
80
What shelf and temp to roast pork and for how long?
190 and add 25 mins for every lbs
81
What shelf and temp to roast veal and for how long?
180 and 20 minutes for every lbs
82
What shelf and temp to roast lamb and for how long?
190 and 20 minutes for every lbs
83
What shelf and temp to roast beef and for how long?
Rare - 170 and 10-15 mins for every lbsMedium - 170 and 15-20 mins for every lbs Well done - 170 and 20-25 mins for every lbs
84
Brown Chicken Stock - what is the method and how long do you cook it for?
Trim fat from the chicken. Roast chicken and veal for 50-60 mins. Chop veg/cut onions in half and brown the veg in a saucepan add tomato. Transfer to tall stock pot and boil then depoullier skimming the fat and replacing the water. Once clear add aromatics. Simmer for 4-5 hours. Strain and reduce.
85
White Chicken Stock
Trim fat from the chicken and chop veg. Transfer chicken to a tall stock pot and boil then depoullier skimming the fat and replacing the water. Once clear add veg and aromatics. Simmer for 2-3 hours. Strain and reduce.
86
Fish Stock
Rinse fish bones and cut off some heats and cut into pieces. Put in stock pot and cover with cold water. As soon as the water poils then add sliced veg/aromatics in. Simmer for 20-30 minutes. Strain and reduce.
87
Vegetable Stock
Peel veg and put in stockpot. Simmer for 30 minutes. Strain and reduce.
88
What might cause a stock to be cloudy and fatty?
Small pieces of veg cause it to be cloudy and not sufficiently depouilliering the stock make it fatty
89
Why a fish stock has a bitter taste?
Too many fish heads in the stock
90
What is depouiller?
The term depouiller means to add cold water or ice to a stock during thecooking process. This encourages fat and impurities to rise to the surface where they can beskimmed away.
91
What are the signs to look for when buying fish
No fishy smell, it should smell of the sea.No damage to any part of the fish including the finsClear and bright eyes, not cloudyDeep red gillsCovering of slime all over the fishFirm fleshFins intact
92
What are the classifications of fish?
Round and white, Round and oily, Flat and white
93
What is an example of a round and white fish?
Cod, Haddock, Hake
94
What is an example of a round and oily fish?
Salmon, Trout, Mackerel, Sardine
95
What is an example of a flat and white fish?
Plaice, Lemon Sole, Dover Sole
96
How to tell fish is cooked?
* Turned from translucent to opaque* Starting to form flakes* Skin with peel away easily if poaching
97
What does Frame mean?
Is remaining after you have filleted the fish, if from a white fish it can be used for fish stock once you have removed the head and rinsed and cleaned where the blood is.
98
What is the Dorsal Fin?
Is often used as one of the signs that a whole fish might be cooked. Don’t use it as theonly sign of it being cooked. The dorsal fin is the main fin that runs across the back of a round fish.
99
What is Meuniere
Fish is dusted in flour, pan fried and then a brown butter sauce is made.
100
What does it meant to Panne
To coat in flour, egg and breadcrumbs.
101
What is Beurre noisette
unsalted butter cooked over a medium heat until milk solids start to caramelize and turn a nut brown. The smell we want you to identify is digestives biscuits.
102
What does it mean to Rechauffe fish?
to reheat a previously cooked dish
103
What is tartar sauce?
A daughter sauce of mayonnaise including the ingredients shallots, parsley, capers.
104
What are goujons?
Strips of delicate fish such as plaice or lemon sole which are panned . Once prepared they are deep fried and served with tartar sauce.
105
What are the rules of deep fat frying
* Only fill the pan 1⁄2 way up the sides. Anymore and it could be very dangerous* Make sure you always have gloves available and a lid nearby to use if needed to stop an oilfire.* Never leave unattended.* Test oil with a small piece of bread and you should be aiming for a golden brown colourachieved within 20 seconds.* Make sure ingredients are dry and not wet* Lower food into the oil, don’t drop it in.
106
How do you prepare a whole fish?
Cut across the back then a small cut across the tail, make a cut behind where the head bone is. Using short sharp motions pull the fish away from the spine down to the tail and repeat until you have released the filled. Tear it away from the frill. Follow same step on other side. Flip over and repeat. Skin the fish.
107
Why do we brown meat?
For colour and for flavour which will enhance the finished dish.
108
Write 6 rules for browning meat
* Wide uncovered pan* Small amount of oil* Even size pieces of meat and not too small* Season as goes into pan* Sizzle as the meat goes in* Dry meat* Brown in batches and allow the meat to self release.* Deglaze between batches, having removed the oil first.* Always taste the deglazage before using
109
Where and at what temperature should meat be slowed cook at?
150 either in oven or hob
110
How do you test the slow cooked meat to see if it is sufficiently cooked.
The meat should be tender and pull apart easily with a fork
111
What has happened if the meat is dry and tough?
It has overcooked and become tough again
112
Suitable cuts of meat for slow cooking for Beef?
Neck, Chuck, Middlerib, Silverside, Brisket, Shin
113
Suitable cuts of meat for slow cooking for Lamb?
Scrag and middle neck, shoulder, leg, knuckle
114
Suitable cuts of meat for slow cooking for Pork?
Trotter, Leg, Belly, Hand and Spring
115
How to tell a prawn is cooked and what you are looking for?
You are looking for the prawn to turn from translucent to opaque. They will also turn from a blue colour to a pinky orange colour on theoutside. The other sign to look out for is that the prawn will start to curl.
116
Classification of prawns, mussels, clams
Prawns are a crustacean, mussels and clams are are bivalve molluscs
117
How to prep mussels prior to cooking
Check none are damaged, if they are discard them. If any are overly heavy they are full of sand discard those. If any are open and won’t shut then also discard those.To clean them dunk them quickly into a bowl of water before removal of beard and barnacles then put into clean water.
118
How to tell mussels are alive?
Their shells should be shut, if they are open give them a few taps and they should close. If they stay open they are dead.
119
How to tell mussels are safe to eat after cooking?
Mussels will not change colour but will firm up a little. They will also open their shells fully oncecooked.
120
How do you store shellfish?
Store live shellfish in the bottom of the fridge, ideally on crushed ice in a tray which allows the waterto drain away. Alternatively, a damp cloth would be adequate for short term storage.
121
Rules of gelatine for powdered
Weigh accuratelyAlways soak powdered gelatine in a minimum of 3tbsp of water and when melting powdered, it must be a very gentle heat and no stirring. Do not boil.
122
Rules of gelatine for leaf
Always cut leaf gelatine with scissors and when rehydrating leaf gelatine use cold water and do not leave it in the water for too long
123
How much gelatine to use approximately per pint of liquid
1 pint needs approximately 3 tsps of powdered gelatine or 3 leaves
124
How to prep of moulds for a jelly and cream based mixture
There is no mould preparation required for a water based jelly.For a cream based mixture, e.g. a pannacotta, the mould is lightly oiled before being filled.
125
What is gelatine?
A translucent, colourless flavourless ingredient derived from collagen from cows or pigs
126
When might you need to increase the levels of gelatine stated in a recipe?
In very hot weatherIf transporting the dessert (e.g to a function)
127
The main reason for the jelly having strings of gelatine through thefinished product
The base was too coldThe gelatine was not warm enough when added to the base and set in lumps
128
How does alcohol and acidity affect gelatine?
These ingredients reduce the strength of gelatine:* An acidic base e.g lime or lemon* An alcoholic base
129
What does the term bark mean? (Lamb)
Bark is the paper-like skin covering the fat.
130
What does the term chine mean? (Lamb)
The chine is the backbone
131
What does the term rib mean?
The ribs of the lamb?
132
What is pot roasting?
Pot roasting is cooking on a bed of root vegetables in a covered pan. Known also as poele, this method retains maximum flavour of all ingredients.
133
What does pot roasting involve
When pot roasting, place the food on a bed of root vegetables and herbs, coat generously with butter or oil, cover with a lid and cook in an oven.
134
Basic ratio of eggs to flour when making fresh pasta?
1 egg : 100g flour : 1 tsp. oil
135
What type of flour is usually used for making pasta and why.
‘00’ flour which is high gluten flour that is milled finely resulting in the smooth texture of pasta
136
Which shapes may be preferred for which types of sauces?
Generally speaking, pasta that has tubes, grooves or hollows (e.g. penne) suits chunkier sauces better whilst longer, flatter shaped pasta (e.g. tagliatelle) is better suited to smoother sauces or flavoured oils.
137
Explain making pasta
Flour is sifted onto the work surface with a well and the liquids are added then stirred/combined with fingers until a firm dough is formed. Then the dough is kneaded for approx 6 minutes and then rested for 45 mins to 2 hours.
138
Explain rolling pasta
Set the rollers to widest setting and dust the dough if a little tacky. Roll the pasta out by hand 3-4 times in the widest setting folding it into thirds. Once its all through move the gauge narrower feed through again. Continue until desired thinness. If pasta is too long to deal with cut in half and cover half with cling film.
139
Explain cutting/shaping pasta
If cutting by hand, lighting flour a work surface, fold each end of the pasta into the middle and keep doing so until it is a more manageable size. Use some flour between the folds if necessary to stop them sticking together. Cut across the folds in the required width.If using the machine, put on the cutter attachment and feed it through.
140
Explain cooking pasta and seasoning water
Use a wide, high sided pan or pot filled at least 3⁄4 full with waterAim for 10g salt/1L water as a guide to water that is as salty as the sea.The water should be at a fairly rapid boil to prevent the pasta sticking together when cooking.Have a tester piece of pasta to check for al-dente doneness.- Fresh pasta; 2-3 mins,- Dried pasta; 8-10mins- Aim for al-dente but with no chalky white remaining in pasta
141
What are game seasons?
Pheasant 1st October to 1st FebruaryPartridge 1st September to 1st FebruaryGrouse 12th August to 10th December (Glorious 12th)Woodcock England 1st October to 31st JanuaryWoodcock Scotland 1st September to 31st January
142
Why do we hang game?
Game is hung for 2 reasons, flavour development and to tenderise the muscle fibres.
143
What is meant by the term ‘game’
‘Term game refers to all wild animals and birds hunted for sport and cooked for the table”
144
Traditional accompaniments for game?
* Bread sauce* Game chips* Fried crumb* Fruit jelly
145
What is 150 C in Fahrenheit
300
146
What is 200 C in Fahrenheit?
400
147
What is 1/4 pint in ml?
150ml
148
What is 1/2 pint in ml?
290ml
149
What is a pint in ml?
570ml
150
What is 1 tsp in ml?
5 ml
151
What is 1 tbsp in ml?
15 ml
152
What is the basic recipe for creme anglais?
150 ml whole milk 150 ml double cream Few drops of vanilla extract4 small/3 large egg yolks1-2 tbsp caster sugar
153
What is the basic recipe for Mayonnaise
2 egg yolks (room temp)Pinch of english mustard 300 ml sunflower oil Lemon to tasteSalt White Pepper
154
What is the basic recipe for choux (2 eggs)
150 g water55g butter70g flourPinch of salt2 room temp eggs
155
What is the basic recipe for shortcrust, 125g flour
125g plain flourPinch of salt70g chilled butter 25 ml (yolk/water - half and half)
156
What is the basic recipe for shortcrust 250ml water?
250g plain flourSalt140g butter50ml liquid (half water/half egg)
157
What is the basic recipe for for basic meringue?
60g egg whites (2 egg whites approx.)120g caster sugar(double)
158
What is the basic recipe for Victoria Sponge?
225g everything225g butter, softened225g caster sugar4 eggs (room temp)225g self-raising flour
159
What is the basic recipe for white sauce?
20g butter20g flour300ml milk Salt & pepper(20/20/300)
160
How do you pan fry a fish?
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