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Flashcards in Methods Deck (30)
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1

Blend

To mix together a dry ingredient with a liquid to give a smooth paste

2

Knead

Gently handle pastry or dough mixture to remove cracks before rolling out or shaping

3

Fold

To gently mix one ingredient into another with a metal spoon to minimise air loss

4

Cream

To mix fluffy margarine and sugar until it’s light and fluffy

5

Coat

To cover food with a layer of egg and breadcrumbs to protect it when cooking

6

Line

Cover the bottom and sides of the a flan case with pastry

7

Beat

To mix gently, mix one ingredient with another to add a small amount of air, using a fork or spoon

8

Whisk

To increase the volume of a mixture by adding air

9

Bake blind

To bake a flan case without filing

10

Peel

To remove the skin of a fruit or vegetable. An orange is peeled as the skin in inedible but an apple is peeled to make a purée or a smooth sauce not because the skin is inedible

11

Skin

Often to remove the skin of a tomato, also called concasse; place in boiling water and pierce skin to remove

12

Slice

Cut into thin pieces i.e. bread carrots

13

Dice

Cut veg into small cubes
Usually carrots onions or potatoes

14

Cut

Cut veg into a thin shape

15

Segment

Any citrus fruit, use a paring knife and cut between the orange flesh and the connective membranes

16

Blanche

To place food, often veg such as broccoli into boiling water for a minute or 2 to soften

17

Purée

To make foods very smooth and lump free using a blender

18

Marinate

To soak in vinegar and or flavours such as chicken soaked in soy sauce garlic and paprika

19

Strain

Pasta or noodles placed in a colander to get rid of excess water

20

Pass

Place soup or a sauce through a sieve to remove small lumps

21

Grate

Shred cheese or veg into small pieces

22

Mix

Combine or put ingredients together such as flour sugar and eggs

23

Cream

Blending butter and sugar together for smoothing the mixture and making it light and fluffy before adding other ingredients using a spoon or whisk

24

Fold

To gently mix one ingredient into another with a spoon to minimise air loss

25

Rub in

Rubbing fat into flour with your fingers

26

Roll out

Using a rolling pin to make a mixture thinner and smoother

27

Portion

Divide food or a mixture into parts by size or weight

28

Shape

Make food into am attractive shape using a cutter

29

Glaze

A liquid brushed onto food to change the colour and shine and improve presentation

30

Pipe

Squeezing a piping bag to force through icing or paste, to decorate