Flashcards in Gr 11 Hospitality terms Deck (26):
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
Sift flour, salt and raising agent.
Melt butter, sugar, and syrup.
Stir warm liquid into dry ingredients
One bowl or instant method
All the ingredients are beaten or stirred in one bowl or in two stages to form a smooth batter.
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.
Rubbing or cutting method
Rub margarine into flour with a dough cutter or fingertips before mixing in liquid.
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.
Shortening and sugar until light and creamy
Mix ingredients Using a circular motion so that they lose their separate qualities and form a smooth paste
Beat rapidly to incorporate Air into the product using a whisk, Electrical beater or mixer.
Combine ingredient gently using an oval-shaped motion to keep air from escaping.
Shake dry ingredients Through a strainer or Sieve
Cover the surface of a baking sheet in a thin layer of oil To prevent food from sticking.
Change solids into liquid by using heat
When sugar syrup or melted sugar is heated beyond the hard-crack stage and develops a golden brown color.
When dough is modified into different shapes by cutting folding or rolling.
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
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.
Food is cooked in the oven without any fat on the outside
A thin layer of e.g. icing sugar, cocoa or cinnamon is sprinkled over a cake, tart or plate for decorative purposes
A mixture which is spooned or poured into a pastry crust, meringue shell or spread between layers of cake
Rub shortening into flour using fingertips
brigade de cuisine ( kitchen brigade)
commonly referred to as kitchen staff
the system invented by Georges Auguste Escoffier.
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.
works under chef de partie.
demi-chef can be promoted to a station chef
commis ( apprentices)
works under chef de partie.
commis can be promoted to demi-chef.