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GCSE Catering > Food Preparation > Flashcards

Food Preparation Flashcards

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1
Q

What skill level is pastry making?

A

High

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2
Q

What skill level is making a roux sauce?

A

High

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3
Q

What skill level is making meringues?

A

High

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4
Q

What skill level is making bread?

A

Medium

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5
Q

What are the three most common meats eaten in the UK?

A

Beef, pork and lamb

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6
Q

What are four most common types of poultry eaten in the UK?

A

Chicken, turkey, duck and goose

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7
Q

What are the edible internal organs of animals known as?

A

Offal

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8
Q

How old are lambs when they are slaughtered for meat?

A

6 months

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9
Q

Are males or females more commonly uses to make beef?

A

Males (females are needed for milk)

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10
Q

What is meat made up of?

A

Long, thin muscles fibres held together with connective tissue

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11
Q

Which type of meat (tough or tender) should you cook for longer?

A

Tough

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12
Q

Why should you cook tough types of meat e.g. shin for longer times?

A

The muscles are tougher because they have been worked more.

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13
Q

What cuts of meat can be cooked for shorted periods of time?

A

Fillet, sirloin or rump

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14
Q

What meats and poultry can be served pink or raw?

A

Beef, lamb and duck.

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15
Q

What are the three types of fish?

A

Oily, white and shellfish

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16
Q

Give examples of oily fish

A

salmon, tuna, sardines and mackerel

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17
Q

Give examples of white fish

A

cod, haddock, whiting, plaice, sole and coley

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18
Q

Give examples of shellfish

A

prawns, shrimps, scampi, crabs, mussels and oysters

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19
Q

Why does fish cook quickly?

A

Muscles and short and connective tissue is thin

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20
Q

What should fresh fish smell like?

A

The sea

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21
Q

What colour should the gills of fresh fish be?

A

Bright red or pink

22
Q

What should fresh shellfish be like?

A

Tightly closed shells and a fresh smell

23
Q

What should the eyes of fresh fish be like?

A

Clear and not sunken. They should not be cloudy

24
Q

What are the main cereals eaten in the UK?

A

wheat, rice, corn, oats, barley and rye

25
Q

What is strong flour higher in?

A

The protein gluten

26
Q

What type of rice is higher in fibre?

A

Wholegrain fibre

27
Q

What forms of fruits and vegetables are available?

A 
Dried
Canned/tinned
Frozen
Juice
Jam
Glace
Crystallised
Candied
28
Q

What types of vegetables are there?

A 
Roots
Tubers
Bulbs
Stems
Leaves
Flowers
Seeds
Fungi
29
Q

What animals eggs are commonly eaten in the UK?

A

Chickens, turkeys, geese, ducks and quails

30
Q

What size chicken eggs are sold in the UK?

A

small, medium, large and very large

31
Q

The cheapest eggs are kept in what conditions?

A

Cages

32
Q

The most expensive eggs are kept in what conditions?

A

Free range

33
Q

What does a fresh egg yolk look like?

A

Firm, round and even colour.

34
Q

How does egg white change as eggs get older?

A

It becomes thinner

35
Q

Where should eggs be stored?

A

Fridge

36
Q

How should eggs be stored?

A

Point end down and away from strong smelling foods

37
Q

How do eggs absorb strong smells?

A

Through the pores (holes) in their shells

38
Q

What ways can eggs be used?

A 
Whisked
As a glaze
To set a mixture
To bind
To coat
To emulsify
39
Q

Give an example of a product that uses egg as an emulsifier.

A

Mayonnaise

40
Q

Give an example of a product that uses whisked eggs.

A

Meringues and swiss roll

41
Q

Why is milk known as a complete food?

A

Because it contains almost all nutrients we need

42
Q

What forms of milk are available in the UK?

A 
Whole
Semi-skimmed
Skimmed
UHT (ultra heat treated)
Sterilised
Evaporated
Condensed
Dried
Vegetable e.g. coconut
43
Q

What are the four most common types of cream used in the UK?

A

Single, double, whipping and clotted.

44
Q

What are the three types of cheese available?

A

Blue, hard and soft

45
Q

Name two vegetable proteins

A

Quorn and soya (tofu is made from soya beans)

46
Q

How can a sauce be thickened?

A

Roux, cornflour, arrowroot (very similar to cornflour), egg yolk and reducing

47
Q

Why do chefs use sauces?

A 
Add colour
Add flavour
Add texture
Bind foods together
Improve appearance
48
Q

A sauce that binds ingredients together is known as what?

A

A panada

49
Q

What are the five main cake making methods?

A 
Rubbing in
Melting
Creaming
Whisking
All in one
50
Q

Which cake making method is lowest in fat?

A

Whisking

51
Q

Why are convenience products sometimes used in the Catering industry?

A 
Save time preparing from fresh
Can save money e.g. if out of season
Can save on air miles
Have a longer shelf life
Quick to prepare and cook
Consistent quality
Easy to use for low-skilled chefs
Easy to store
Good to have as a stand-by
52
Q

What types of convenience foods are available?

A 
Fresh e.g. sliced bread
Canned e.g. baked beans
Dried e.g. dried fruit
Frozen e.g. peas
Chilled e.g. coleslaw
Vacuum packed e.g. rice
Portion controlled e.g. butter portions

GCSE Catering (14 decks)

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