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Flashcards in Use Food Preparation Equipment Deck (35)
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1

What are the three main things to remember when handling a knife?

Grip- tightly, with fingers curled against the heel
Fingers from free hand- curled and holding food in position
Blade- tip cuts small, centre slices and heel works larger cuts

2

Name three types of knives

Chef's knife
Paring knife
Boning knife

3

Where can knives be stored?

Magnetic strip
Wood block
In a bag with a cover on the blade

4

How are knives sharpened?

Stone- block
Honing steel

5

What are the three areas which food preparation equipment is classified, and give on example of each?

Utensils- knife
Mechanical- food processor
Fixed equipment- oven

6

Name two methods which enable stock selection?

FIFO- first in first out
Stock rotation labels

7

Name some safe and hygienic practices when dealing with food

Hand washing
Personal hygiene practices
Safe work practices- PPE

8

What does Mise en place translate to?

"Everything in its place"

9

What are the things ensured during mise en place?

Ensuring freshness of ingredients
Washing ingredients
Weighing ingredients
Cutting ingredients

10

List the aspects of a standard recipe card

- Name of recipe
- Ingredients
- Quantities
- Equipment
- Cooking methods
- Preparation time
- Garnishing
- Presentation
- Number of portions

11

What does work flow management ensure?

A smooth and efficient workflow, ensuring all people know their job allocation

12

How do you prepare dry ingredinets?

Ensure it is within the use by date
Ensure it is free of mould and weevils
Should be dry and undamaged

13

Name, provide measurements and name a food used for three precision cuts

Chiffonade- shred, very fine, lettuce
Julienne- matchstick, 3mm x 3mm x 40mm, carrot
Mirepox- roughly cut, tomato for bruschetta

14

What are the standard cuts of meat?

Rump
Blade
Sirloin

15

What are the standard cuts of poultry?

Breast
Wing
Thigh
Leg
Tenderloin

16

Name three environmentally friendly work practices

Don't turn on electrical appliances until required
Purchase reusable equipment (rubber baking sleeve instead of baking paper)
Reuse water and energy

17

Name three waste minimisation techniques

Purchase correct portion
Use effective storage practices- FIFO
Serve food as soon as cooked, or store correctly

18

Name and define the two suitable cutting surfaces, are they good or bad?

- Yielding- wood or plastic board. Good
- Unyielding- glass, ceramic or marble. Bad blunts knife

19

List four safe work practices when using a knife

- Always ensure the knife is sharp
- Always cut away from yourself and curl the fingers of your free hand under to avoid cutting fingers
- When cleaning knives, never leave them in a sink of water or areas where they may be hidden from view
- Knives should be stored in an appropriate receptacle

20

Name the colours chopping boards come in, and the respected item for each

Red- raw meat
Blue- raw fish
Yellow- raw poultry
Green- fruit and vegetable
Brown- cooked meat
White- bakery and dairy

21

Name a manual example of measuring, cutting and other equipment

- Scales
- Peelers
- Colnaders

22

Name a mechanical example of fixed and non fixed appliances

- Oven
- Blender

23

Name five categories of food and an example of each

Dairy- cheese
Dry- wheat
Fruit- orange
Meat- steak
Poultur- chicken

24

Name six procedures undertaken in mise en place

- Ordering ingredients
- Correct selection of recipe
- Selection of required ingredients
- Weighing and measuring
- Selection and preparation of equipment
- Preparation of ingredients

25

Why is time and task management essential?

Ensures each activity is done efficiently. leading to quick service, positive feedback, high staff morale and increased customer base, hence profits

26

Name the four main features of an effective workflow

- Logical sequence
- Organisation
- Time constraints
- Cooperation

27

Name the six effects of poor workflow on customers, colleagues and the business

- Disorganised kitchen
- Low worker morale
- Low rates of teamwork, leading to colleague conflict
- Dissatisfied customer
- Decreased customer base
- Decreased income- waste of money spent on food and staff

28

How would you prepare dairy?

- Check the use-by or best-before date
- Pleasant aroma, flavour, and colour
- Usually measured electronically

29

How would you prepare fruit?

- Should have no bruising, blemishes, decay or insect damage
- Good colour, size and shape and have a fresh appearance
- Always wash and chop if required

30

How would you prepare poultury?

- Pork flesh should be pale pink and firm with a small rind and white fat that isn’t excessive
- Poultry should have a white skin that isn’t sticky and firm flesh
- Chop in required peices