Food prep skills Flashcards
knife skills, fish, meat, prepare, comnine and shape, dough
What are the two types of grip?
Bridge -
Claw-
What are the techniques for cutting vegetables?
Jardiniere - baton shaped lengths Macedoine - medium sized dice Chiffonade - fine shreds of leafy green veg Julienne - matchstick sized strips Batonnet - square shaped lenths Turning - barrel shaped veg
What are the uses of a cooks knife?
Dicing, chopping, and trimming veg, meat, poultry and fresh herbs.
What are the uses of a paring knife?
Fruit and veg preperation.
What are the uses of a boning knife?
Removing bones from meat joints and poultry.
What are the uses of a filleting knife?
Filleting fish.
What are the uses of a carving knife?
Carving meat joints or cooked hams.
What are the uses of a bread knife?
Slicing loaves and other bread products
What are the uses of a palette knife?
Icing cakes: turing food during cooking; moulding and smoothing food.
What are the classifications of fish?
White fish - white flesh and contains less fat e.g. haddock or cod
Flat fish - e.g. plaice, sole, halibut
Oily fish - coloured flesh, contains more fat e.g. salmon sardines, tuna
What are the classifications of shellfish?
Crustaceans - crabs, lobster, prawns , crayfish, shrimp, squid
Molluscs - oysters, mussels, scallops, winkles, cockles
How do you tell if fish is good quality?
- bright eyes
- scales are in place
- bright red gills
- not smelling ‘fishy’
- firm flesh
- thin layer of slime
What nutrients are found in fish?
- protein
- iron, zinc, and iodine
- vitamins A and D
- omega 3 fatty acids (only oily fish)
What colour chopping board do you prepare raw fish on?
Blue
What is the nutrition content of meat?
- Protein
- Saturated fat
- Iron, calcium, phosphorus
- vitamins B6 and B12
- Cholestrol
