Food Tech- Knowledge of Ingredients

Question 1

I know the basic rules for making shortcrust Pastry

Answer 1

Place the flour, butter and salt into a large clean bowl.
Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs, working as quickly as possible to prevent the dough becoming warm.
Add the water to the mixture and using a cold knife stir until the dough binds together, add more cold water a teaspoon at a time if the mixture is too dry.
Wrap the dough in Saran wrap/Clingfilm and chill for a minimum of 15 minutes, up to 30 minutes.
Unwrap the pastry onto a lightly floured work surface and roll to a ¼” /0.5cm thickness. Using a tart cutter or cup, cut circles from the pastry just slightly bigger than the holes in the prepared tart mould. Gently press one disc into each hole.

Question 2

I know which ingredients are used to make shortcrust pastry

Answer 2

Plain Flour
pinch salt
margarine
cold water

Question 3

I know the temperature pastry should be cooked at

Answer 3

180°C

Question 4

I can explain how to handle pastry

Answer 4

1. Rolling out your pastry. Generally, you want your pastry to be the thickness of a £1 coin (that’s 3mm for anyone outside the UK). It’s pretty important to make sure you have an even thickness all the way around. This ensures an even bake. Flour your work surface and the top of your pastry before rolling, and try to turn the pastry every few rolls; this will prevent the pastry from sticking to the counter. And here’s a top tip, if you don’t own a rolling pin, use a wine bottle (full or empty, I’ve used both in a pinch).

Question 5

I can produce a detailed mind map and analyse a task

Answer 5

Think about all areas of the task, go into detail in order to analyse.

Question 6

I can carry out several methods of research

Answer 6

Books, Recipe books, Internet

Question 7

I can produce a time plan for making

Answer 7

Judge the amount of time needed for each task and organise when and how to do it.

Question 8

I can produce an ingredients and equipment list

Answer 8

Using a recipe complete a list for the necessary ingredients as well as include some of my own that I believe fit well with the recipe and will taste nice when the dish is completed.

Question 9

I can design and make a taste testing sheet

Answer 9

Write what is to be evaluated on one side (taste, smell, texture, appearance) and the amount of people tasting it on the other. Can be descriptive words or a rating out of 5.

Question 10

I know how to prepare for a practical lesson

Answer 10

Put on an apron, Wash hand, Hair tied back, ingredients ready, recipe ready, the correct equipment laid out and organised,

Question 11

I can collect all of my equipment and ingredients before starting

Answer 11

Using the recipe collect together the correct ingredients as well as any necessary equipment.

Question 12

I can demonstrate the rubbing in method of making

Answer 12

Mix the mixture together using the tips of your second and third fingers and your thumb.

Question 13

I can demonstrate rolling out pastry

Answer 13

Push into a shape and roll till quite flat and square-ish, make sure there is another flour on the table and on the rolling pin. Then turn the pastry through a ninety degree angle and continue. Flip if necessary.

Question 14

I can cut out pastry to fill a bun tin

Answer 14

Place the pastry of the bun tin, push down to fill the tin and cut where necessary around the edges.

Question 15

I can use the oven safely

Answer 15

Use oven gloves.

Question 16

I can demonstrate good time management and follow a time plan

Answer 16

Stick as closely to the time plan as possible, work patiently but efficiently.

Question 17

I can produce an attractive and acceptable dish to a given brief

Answer 17

Make sure the dish fulfils the task given and looks nice.

Question 18

I can analyse taste testing results

Answer 18

Notice which were poor results and suggest improvements in the future.

Question 19

I can identify what went wrong and what went right and make suggestions for improvement

Answer 19

Notice which were poor results and suggest improvements in the future.

Question 20

I can justify which ingredient I used

Answer 20

What it may be used for- look at what type of food it is, carbohydrate, fat etc and explain why it may be used.

Question 21

I can comment on the overall success of my dish

Answer 21

Notice which areas in your results were good and explain why they were good.