✨ Flashcards
Head chef
In charge of kitchen
Responsible for all staff below them
The assistant chef (commis chef)
Helps in all areas of the kitchen, generally spin easier tasks.
They may be completing their basic training to become a chef
Boning knife
Removing bones from meat
Flambeing
Describes the quick flaming of food in alcohol (usually rum, brandy).
Usually follows shallow frying
Safety rules for knives
- appropriate sized knife
- keep knives sharp
- carry knives by handle, blade downwards
- never catch a falling knife
- store knives in a block/drawer
- grease free handles
Cooks knife
Knife for chopping
Vegetable knife
Small knife for cutting small bits of food
Roux
Mixture of fat and flour to make a sauce
Reduce
When a sauce is heated, makes it thicker
Coulis
Sauce made of vegetables or fruit puree
Entree
A main course
Garnish
Decoration to accompany food
What does bacteria need to grow?
Food, moisture, time and warmth
What temperature should food be cooked up to?
Above 72’
When food is cooked, what temperature should food be stored at?
63’
How many hours can cooked food go before being served?
Two hours
What is it called when you don’t serve cooked food straight away?
Hot holding
What temperature should chilled or cold food be served at?
Below 5’
How many hours can chilled or cold food can go before being served after preparation?
Four hours
What happens to bacteria when food is chilled?
The rate of the bacterial growth slows
What temperature does frozen food need to be?
-18’
What happens to bacteria when food is in the freezer?
It goes to sleep (grows very slowly)
When food is chilled or frozen, what happens to the bacteria?
Less likely to multiply
What happens when bacteria are less likely to multiply?
It reduces the risk of food poisoning
What happens to bacteria when food is too hot?
The bacteria starts to die
Why is it good that bacteria starts to die?
Because it reduces or removing the risk of food poisoning
What is the danger zone?
The temperature is ideal for bacteria to multiply.
This increases the risk of food poisoning
What are the two hazards when cooling food?
Contamination
Multiplication
How to control the hazards (in cooling food) contamination and multiplication?
Rapid cooling
90mins (refrigerate)
Max joint size
What are the hazards in reheating?
Survival
Contamination
Multiplication
All food stores should be:
- either sealed or covered or in a container. This prevents the risk of contamination
- have a date on it
- be stored according to the manufacturers instructions
- be stored at right temperature
Where should ready prepared food be storied in a fridge?
At the top
Where should cooked food be stored in a fridge?
Middle
Where should the raw food be stored in a fridge?
Bottom
What is HACCP
Hazard Analysis Control Critical Point
The second chef
Directly in charge of food production
