Gr 11 Hospitality terms Flashcards Preview

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Flashcards in Gr 11 Hospitality terms Deck (26):
1

Creaming method

Cream shortening to light and fluffy. Add sugar gradually and beat until light in color and a creamy mixture.
Eggs are beaten in one by one.
Dry ingredients are added alternately with liquids

2

Melting method

Sift flour, salt and raising agent.
Melt butter, sugar, and syrup.
Stir warm liquid into dry ingredients

3

One bowl or instant method

All the ingredients are beaten or stirred in one bowl or in two stages to form a smooth batter.

4

sponge cake method

Beat yolks, little by little and beat until light and foamy to ribbon stage.
This is also known as a sabayon. Fold dry ingredients.
Beat egg whites to stiff peak stage and fold into egg mixture.

5

Rubbing or cutting method

Rub margarine into flour with a dough cutter or fingertips before mixing in liquid.

6

Chiffon cake method

Sift dry ingredients
Make a hollow in the middle of the dry ingredients add oil yolks liquid and flavoring.
Beat until well blended.
Fold in stiffly beaten egg whites.

7

Creaming

Shortening and sugar until light and creamy

8

Mixing

Mix ingredients Using a circular motion so that they lose their separate qualities and form a smooth paste

9

Whisking

Beat rapidly to incorporate Air into the product using a whisk, Electrical beater or mixer.

10

Folding

Combine ingredient gently using an oval-shaped motion to keep air from escaping.

11

Sifting

Shake dry ingredients Through a strainer or Sieve

12

Greasing

Cover the surface of a baking sheet in a thin layer of oil To prevent food from sticking.

13

Melting

Change solids into liquid by using heat

14

Caramelising

When sugar syrup or melted sugar is heated beyond the hard-crack stage and develops a golden brown color.

15

Shaping

When dough is modified into different shapes by cutting folding or rolling.

16

Piping

A mixture normally used for decorating or for shaping meringues or icing is spooned into a piping bag which has a nozzle at the end. The bag is closed at the top end. The contents of the bag are squeezed and forced through the hole in the nozzle and this results in a mixture which has acquired a particular shape

17

Glazing

A technique which is applied to produce an attractive, shiny surface. Brush food with egg or egg and milk before baking to give a shiny surface and assist in browning. Gelatine thickened fruit juice melted jam or sugar syrup can also be used as glazes to improve the appearance of baked goods.

18

Baking

Food is cooked in the oven without any fat on the outside

19

Dusting

A thin layer of e.g. icing sugar, cocoa or cinnamon is sprinkled over a cake, tart or plate for decorative purposes

20

Filling

A mixture which is spooned or poured into a pastry crust, meringue shell or spread between layers of cake

21

Rubbing in

Rub shortening into flour using fingertips

22

brigade de cuisine ( kitchen brigade)

hierarchy system
commonly referred to as kitchen staff

the system invented by Georges Auguste Escoffier.

23

station Chef ( chef de partie)

in charge of each station.
station Chef supervised by an executive chef or sous chef
also called an area chef.

24

demi-chef (assistant)

works under chef de partie.
demi-chef can be promoted to a station chef

25

commis ( apprentices)

works under chef de partie.
commis can be promoted to demi-chef.

26

sous Chef

chefs in training rotate between posts to master different skills can only then be appointed as a sous chef.