Produce Dishes using Basic Methods of Cookery Flashcards Preview

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Flashcards in Produce Dishes using Basic Methods of Cookery Deck (16)
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1

Name the five types of menus

- A la carte
- Cyclic
- Function
- Set
- Table d'hote

2

Why may a customer have special dietary requests?

- Preference
- Allergy
- Religion

3

Name the first type of heat transference, define it and name the methods of cookery

Convection
Heat through steam cooking a food
Boiling, steaming, poaching, braising, stewing, roasting, baking and deep frying

4

Name the second type of heat transference, define it and name the methods of cookery

Conduction
Heat through direct contact with equipment
Shallow frying and grilling

5

Name the third type of heat transference, define it and name the methods of cookery

Radiation
Heat directly through food
Microwaving and grilling

6

Name the first category of cookery, define it and name the methods of cookery

Moist methods of cookery
Use of liquids
Boiling, poaching, braising, steaming and stewing

7

Name the second category of cookery, define it and name the methods of cookery

Dry methods of cookery
Direct contact with the cooking medium via convection, conduction or radiation
Deep frying, grilling, shallow frying, baking, roasting and
microwaving

8

For boiling, list the following;
- definition
- culinary terms
- suitable foods
- recipes
- utensils and equipment
- safety and hygiene issues
- characteristics
- effect on nutritional value of food

Definition: immersion of foods in boiling water

Culinary Terms: blanching (brief immersion of foods in boiling water, followed by iced water) Skimming (placing a spoon over the surface of the liquid and removing accumulated scum)

Suitable Foods: vegetables, poultry, eggs, soups

Recipes: poached chicken with vegetables

Utensils and Equipment: stove top, saucepans, chinois and filters, spoons and ladle

Safety and Hygiene Issues: burns to hands and fingers, cross-contamination, failure of regularly washing hands

Characteristics: vegetables- tender, pasta and rice- al
dente

Nutritional Value: some loss of water-soluble vitamins but
generally boiling is a low-fat, healthy cooking method

9

For microwaving, list the following;
- definition
- culinary terms
- suitable foods
- recipes
- utensils and equipment
- safety and hygiene issues
- characteristics
- effect on nutritional value of food

Definition: cooked by the transference of energy to food by electromagnetic radiation

Culinary Terms: overexposure (food has been cooked for too long), arcing (popping sound or sparks)

Suitable Foods: vegetables, rice, pulses and pasta, convenience products (pre made dinners)

Recipes: spinach and ricotta lasagne, pumpkin soup

Utensils and Equipment: microwave ovens, microwave safe containers and lids and utensils for stirring food

Safety and Hygiene Issues: burns to hands and fingers, cross-contamination, failure of washing their hands

Characteristics: energy efficient and fast, soft in texture

Effect on the Nutritional Value of food: vitamins and minerals are retained, minimal fat and small quantities of water, but, there might be some loss of water soluble vitamins

10

Name the five basic hygienic requirements that must always be followed when preparing foods

- High levels of personal and environmental hygiene
- Washing your hands regularly
- Avoiding cross-contamination
- Avoiding storing high-risk foods in the danger zone
- Not working while ill and covering any sores, wounds or open cuts

11

Name one safety precaution for boiling, microwaving and shallow frying

- Boiling- remove lids away from self
- Microwaving- never place metal or aluminium in microwave
- Shallow frying- never add cold, frozen or wet foods to hot fat or oil

12

Name one problem and solution for boiling, microwaving and shallow frying

- Boiling- discoloured boiled eggs- overcooked
- Microwaving- sparking inside microwave- switch off and perform inspection
- Shallow frying- sautéed meat not browned- oil wasn't hot enough

13

Name five waste minimisation and efficient energy uses measures

- Measuring and weighing foods accurately
- Practicing portion control
- Using stock rotation methods
- Avoid running water excessively
- Recycling kitchen oils

14

Why is food presentation essential?

Appealing to the eye means customer satisfaction and amore enjoyable meal

15

Name three things to consider when presenting a meal

- Choosing appropriate crockery and cutlery
- Match portion size to course and meal
- Use pretty and complementing sauces, condiments and garnishes

16

Name three current trends

- Ordering via mobile
- Aesthetically pleasing setting
- Self cooking- Korean style BBQ