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FCE > Chapter 1: Food Preparation and Culinary Skills > Flashcards

Chapter 1: Food Preparation and Culinary Skills Flashcards

1
Q

What are the 6 ways to cut food?

A
  1. Chopping
  2. Mincing
  3. Dicing
  4. Slicing
  5. Shredding
  6. Grating
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2
Q

What is chopping?

A

It is the cutting of food into coarse and irregular pieces.

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3
Q

What foods can be chopped?

A

Large cuts of meat and whole poultry.

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4
Q

What does chopping help to do?

A

It ensures that the meat can be cooked thoroughly using less time

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5
Q

What is mincing?

A

It is the cutting of food into fine and irregular pieces.

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6
Q

What foods are usually minced?

A

Vegetables with strong flavours and meats.

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7
Q

Why are these foods minced?

A

To provide flavour and aroma to dishes, to shorten cooking time and make it easier for people to chew, swallow and digest

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8
Q

What is dicing?

A

It is the cutting of food into small cube-shaped pieces.

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9
Q

What foods are usually diced?

A

Large cuts of meat and root vegetables

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10
Q

Why are these foods diced?

A

To make them easier to cook and eat

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11
Q

What is slicing?

A

It is the cutting of food into thin slices.l

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12
Q

What foods are usually sliced?

A

Vegetables.

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13
Q

Why are these foods sliced?

A

To enhance the flavour of the dish or to be used as garnishing to make the dish look more attractive

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14
Q

What is shredding?

A

It is the cutting of food into long narrow strips

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15
Q

What foods are usually shredded?

A

Vegetables.

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16
Q

Why are these foods shredded?

A

To enhance flavour and appearance of the dish or to be used as garnishing.

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17
Q

What kitchen tools can you use for shredding?

A

Knife and food grater

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18
Q

What is grating?

A

It is the rubbing of food against a grater to cut it into many small pieces

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19
Q

What foods are usually grated?

A

Vegetables

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20
Q

Why are these foods grated?

A
  1. Garnish
  2. Color
  3. Enhances appearance
  4. Flavour
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21
Q

What are the common ingredients used in cake-making?

A

Flour, raising agents, sugar, eggs, fats

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22
Q

What does flour do?

A

It provides structure and sets the shape of the end product.

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23
Q

What is in self-raising flour?

A

Flour, baking powder and salt

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24
Q

What do raising agents do?

A

They provide gases that expand during heating

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25
Q

What do raising agents enable the cake to do?

A

It enables mixture to rise and results in a light and fluffy cake.

26
Q

What does sugar do?

A

It provides tenderness, moisture, sweetness, a distinct brown surface and pleasant aroma to the end product.

27
Q

Why is caster sugar used in cake making?

A

It dissolves easily during mixing

28
Q

What happens when eggs are beaten into the cake mixture?

A

Air is trapped and mixed into the CM. This increases volume and contributes to the soft and fluffy texture of some cakes.

29
Q

What do eggs do?

A

They provide moistness, flavour and the golden brown color of the cake

30
Q

What are the commonly used fats in cake making?

A

Butter, margarine or vegetable oil

31
Q

What do fats do?

A

Provide tenderness, a rich flavour and moistness to end product

32
Q

What are the 4 methods of cake-making?

A

Rubbing-in, creaming, whisking and all-in-one

33
Q

How do you do the rubbing-in method?

A

Fat is rubbed into the flour

34
Q

What texture do cakes made using the rubbing-in method have?

A

Crumbly and dense texture that melts in the mouth

35
Q

What are some examples of products of the rubbing-in method?

A

Scones, rock cakes

36
Q

What is the creaming method?

A

Fats and sugar are beaten together to produce a smooth, thick mixture with trapped air

37
Q

What happens in the creaming method?

A

Air is trapped during creaming to produce cakes with light and tender textures. Expansion of air during baking helps to increase the cake’s volume

38
Q

What are some examples of products of the creaming method?

A

Butter cake, banana cake

39
Q

What is the whisking method?

A

Eggs and sugar are whisked together to trap air to produce light and spongy textures. Usually, little or no fats are added.

40
Q

Why are no raising agents added for the whisking method?

A

Air that is whisked into the mixture acts as a natural raising agent

41
Q

What are some examples of products of the whisking method?

A

Swiss roll, chiffon cake

42
Q

What does a well-whisked mixture look like when you lift up the whisk?

A

It leaves a trail

43
Q

What is the all-in-one method?

A

All of the ingredients are mixed in one go to produce the cake mixture.

44
Q

Why are raising agents added to cakes made using the all-in-one method?

A

To help the cake rise and to produce a tender texture

45
Q

What are some examples of products of the all-in-one method?

A

Muffin, chocolate cake

46
Q

What are common ingredients in pastry making?

A

Flour, fats and liquids

47
Q

What do the liquids do?

A

They help to combine the dry ingredients

48
Q

What method is shortcrust pastry made by?

A

Rubbing-in

49
Q

What is the texture of a successful shortcrust pastry?

A

Light and crumbly texture

50
Q

What are some examples of products of the shortcrust pastry?

A

Fruit tart, chicken pie

51
Q

What is a characteristic of rough puff pastry?

A

It consists of a series of rollings and foldings of dough so as to create multiple layer that give a light and flaky texture.

52
Q

What are some examples of products of the rough puff pastry?

A

Mushroom puff, apple turnover

53
Q

What are the common ingredients in batter making?

A

Flour, eggs, liquids

54
Q

What do the liquid ingredients do?

A

They help to control the consistency of the different types of batter.

55
Q

Where are thin batters usually cooked on?

A

Pans or moulds

56
Q

What texture do thin batters have?

A

Light and tender/ crispy

57
Q

What are some examples of products of thin batters?

A

Crepes, pancakes

58
Q

What are thick batters used for?

A

To coat food.

59
Q

What texture do thick batters give?

A

Light and cripsy

60
Q

What are some examples of products of thick batters?

A

Fried chicken, onion rings and fritters

FCE (2 decks)

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