test 1 revision Flashcards
(27 cards)
why is food hygiene important
- contamination
- food poisoning
- keeps things clean
name 3 hygiene rules
- always wash your hands before entering the kitchen
- wash your hands after touching meat eg. chicken
- don’t wear jewelry and tie your hair back
what is the ‘danger’ zone in temperature
- when germs can easily live and survive and grow
the temperature is between 5 - 20 degrees
name 4 general rules for safety
- also watch the oven and stove top you reduce any risk of burning
- always walk in the kitchen
- carry knives and sharp tools carefully
- dress in your apron, hair tied back, closed toe shoes
name 4 tools used for measuring
- measuring cups
- measuring spoons
- measuring jug
- scales
steps to measuring by scales (3 steps)
- check the materials you are using are clean
- set the scales to zero (if using a plate or jug place these on first)
- place the food on
method to measure dry ingredients (3 steps)
- ensure everything you are using is clean
- dip the spoon or cup into the ingredient so it slightly heaped
- level it off using the spatula
method to measuring liquid ingredients (3 steps)
- ensure all utensils are clean
- place the measuring jug on a flat surface
- pour in the liquid and read the quantity from eye level
why do you need to preheat an oven? how long does it take?
so the ingredients don’t dry our whilst they are in there
it often take about 10 minutes
name the steps used for turning on an oven (5 steps)
- tie back hair and ensure you are working in a safe environment
- turn the dial (grooved edge) to fan bake
- turn the dial to the temperature required
- check the oven has been lit (you can hear it ignite)
- don’t touch the timer
steps for turning off the oven (6 steps)
- ensure you are in a safe environment and hair is tied back
- put on the oven-mits
- only one person should be at the bench at a time
- open the door fully
- get the tray and carefully lift it onto the bench
- never use a wet tea towel
steps for turning the stovetop on (4 steps)
- ensure there is nothing flammable near the stovetop
- check the burner is fitted correctly
- Push the dial in and turn anticlockwise to the temperature and release, you will see a blue flame and hear it light
- make sure you don’t hold down the know for to long as it releases gas
steps for turning the stove top off (3 steps)
- turn the dial clockwise to the off position, you do not need to push down on the dial.
- Let the stovetop cool down as much as possible before cleaning.
- Use oven mits to remove the grate and spray and wipe carefully avoiding the burner.
what is a chef’s knife used for?
mainly large pieces of food and meats
sometimes vegetables and fruit and herbs
what is a vegetable knife used for?
used for small pieces of fruit or vegetables.
what is a pairing knife used for?
used for nipping things, slicing herbs (small jobs)
what is a carving knife used for?
this is used for carving things normally meats and fish
what is the abbreviation of a teaspoon
tsp
what is the abbreviation of a tablespoon
tbsp
how do you test if your knife is sharp?
use it on food to see how well it cuts
what is the cross chop?
place your hand spread out on the knife. Then lift the handle up and down. Having the hand spread out provides support and balance.
what is tap chopping
tap chopping is when you place one finger on the food to stabilize it and slowly bring up the other fingers as your chopping. This uses the claw grip
what is chop?
cut foods into any shape to break them up
what is dice?
when you consistently cut a food into cube shapes allowing the food to evenly cook
