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FOOD TECHNOLOGY > BFP Lesson 5-7 > Flashcards

BFP Lesson 5-7 Flashcards

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1
Q

Different types of eggs (Know your eggs).

A
  • Qual
  • Chicken
  • Duck
    -Turkey
  • Goose
  • Emu
  • Ostrich
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2
Q

Nutrients in Eggs.

A
  • Protein
  • Vitamin A
  • Vitamin E
  • Iron
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3
Q

Three types of Free-range eggs.

A
  1. Organic
  2. Free-range
  3. Indoor Farmed
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4
Q

Chickens have free and easy access to outdoors and are able to feed on pastures.

A

Organic

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5
Q

The amount of outdoor access ______ chicken have varies with some pending much time in barn.

A

Free-range

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6
Q

Chicken kept inside and fed on grains.

A

Indoor farmed

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7
Q

Is it safe to eat raw eggs?

A

No, because eggs pick up salmonella when they come into contact with infected feces.

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8
Q

Why so rotten eggs smell bad?

A

Proteins in egg whits break down as eggs age.

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9
Q

Where is the best place to store eggs?

A
  1. Separated - Fridge
  2. Boiled - Fridge or room
  3. Scrambled - Fridge or room
  4. Fried - Room
  5. Poached - Room
  6. Cakes - Room
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10
Q

________ is the term for the arrangement of food on a plate to entice the diner.

A

Food plating

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11
Q

When judging food, it is the first appearance through our sense of sight.

A

Food plating

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12
Q

It can also have the visual flavour of the dish by the ingredients on it.

A

Food plating

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13
Q

Food Plating has three main parts:

A
  1. The plate
  2. The food
  3. Garnish
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14
Q

The elements that affect the kind of plates and cutlery for a restaurant are:

A
  1. Nature of the restaurant
  2. Size of menu
  3. Size of the restaurant
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15
Q

Casual dining cafes use common kinds of cutleries and plates, while formal dining like French Cuisine Casual Restaurant requires numerous plates per course.

A

Nature of the restaurant

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16
Q

The type of dishes will be the basis of the number of cutleries and plates. Formal restaurants have different plates per course versus casual restaurants with a minimal number of cutleries and plates.

A

Size of menu

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17
Q

It is because the shapes of the plates help maximize the use of the space in the table. The more the large the restaurant, the more they can use different plates.

A

Size of the restaurant

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18
Q

Four fundamentals in plating styles.

A
  1. Create framework
  2. Ensure balance
  3. Portion size
  4. Showcase the main ingredients
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19
Q

Conceptualize your plating and presentation ideas by actual drawing before applying to real food. Check and research for the current food styling on the internet or food magazines.

A

Create a framework.

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20
Q

Pointers to consider in plating:
1. Combine the right colors and shapes. Make sure each color for every ingredient compliments each other.
2. Balance flavor thru a variety of texture and mouthfeel.

A

Ensure balance

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21
Q

A balanced meal is one of consideration for food plating.

For Filipinos, we are recommended to follow the Pinggang Pinoy for food Portions. In Pinggang Pinoy, the plate is portioned into four. One portion for starch, one portion for protein, one portion for vegetables, and one portion for fruits.

A

Portion size

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22
Q

In plating, the main ingredients should be visible and avoid too many side dishes.

A

Showcase the main ingredients

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23
Q

Guides in Food Plating: Classical plating

A
  1. Vegetables, starches, and main dish.
  2. Tools
  3. Plating and sauce application
  4. Garnishing
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24
Q

A guide to classical plating is thru the use of the ________ as a reference,

A

Hands of the Clock

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25
Q

Three basic food items on a plate:

A

Vegetables, starches, and main dish

26
Q

Vegetables placed in the __________ section of the clock face.

A

12-3

27
Q

Starches in _______ section.

A

9-12

28
Q

The mains should occupy the_________ section.

A

3-9

29
Q

Cutting, molding & shaping.

A

Tools

30
Q

Foods are carefully cut and molded to add the visual appeal of a dish. This decorating method requires skill, precision, and finesse and, when done well, can bring a plate to life.

A

Cutting, molding & shaping - TOOLS.

31
Q

Two main cuisines:

A
  1. Western Cuisine
  2. Asian Cuisine
32
Q

The highlight uses cutting tools to increase the height of their dish or make thinly sliced meat.

A

Western Cuisine

33
Q

Sauce act as a visual element that ties besides flavor and depth.

A

Plating and sauce application

34
Q

The _______ should give a representation of the flavor of the dish.

A

Garnishing

35
Q

Three traditional plating for Asian culture:

A
  1. Communal plating
  2. Individual serving
  3. One dish meals
36
Q

Sharing is part of the culture of Asians in dining. _______ can be challenging to plate because of large serving sizes.

A

Communal plating

37
Q

Single serving dishes like fish porridge, nasi lemak, and nasi biryani are very common in Asian dining culture.

A

One dish meals

38
Q

Five Mother Sauces:

A
  1. Veloute
  2. Bechamel
  3. Espagnole
  4. Hollandaise
  5. Tomato
39
Q

________ is a mixture of equal parts of fat and flour then cooked together. It is used as a thickener.

A

Roux

40
Q

There are three types of roux:

A

white, blonde and brown

41
Q

___________ standardized the mother sauces.

A

Marie-Antoine Careme

42
Q

There are two basic aromatic vegetables that is used in flavoring sauces and stocks.

A
  1. Bouquet garni
  2. Mirepoix.
43
Q

It is the essential ingredient; the reason
your food tastes so good.

_______ plays an important role in flavoring soups, stews, casseroles, braised meats, and marinades.

A

Mirepoix

44
Q

What are the combination of Mirepoix?

A

It is the combination of chopped onion, carrot and celery.

45
Q

It means “‘garnished bouquet” is the basis of French Provencal cooking.

A

Bouquet garni

46
Q

Used to peel, trim, and clean produce.

A

Peeling knife

47
Q

Used in making wavy cut designs.

A

Fluted knife

48
Q

Used to peel and also core.

A

Vegetable peeler

49
Q

Used to scoop balls or half balls from melon, carrots, butter, pumpkin, and cucumber.

A

Melon Baller

50
Q

Used to create circular decorative cuts.

A

Round cutter

51
Q

Particularly the different tips, are used for decoration for cream, icings, and butter.

A

Pastry bag

52
Q

Used for molding icings and sauces.

A

Metal spatula

53
Q

Used in dividing eggs.

A

Egg slicer

54
Q

Grand sauces of Bechamel

A
  • Cream
  • Cheddar
  • Mornay
  • Nantua
  • Soubise
55
Q

Grand sauces of Veloute

A
  • Bercy
  • Alfernande
  • Supereme
  • Aurora
  • Cardinal
56
Q

Grand sauces of Espagnole

A
  • Chausseur
  • Chateubriand
  • Bordelaise
  • Robert
  • Duxelle
57
Q

Grand sauces of Tomato

A
  • Creole
  • Spanish
  • Milanaise
  • Neapolitan
  • Bolognese
58
Q

Grand sauces of Hollandaise

A
  • Bernaise
  • Mousseline
  • Maltaise
  • Grimrod
  • Choron
59
Q

Is the cook who specializes in making sauces.

A

Saucier

60
Q

Is salad dressing are also considered as a sauce?

A

YES.

FOOD TECHNOLOGY (9 decks)

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