Food Y08 Aut1 Flashcards
Bridge
An arch to hold food when cutting.
Claw
Allowing the knife to brush your knuckles when cutting.
Reduction
Reduce liquid to a thick sauce.
Hollandaise
Smooth creamy sauce made with egg yolk, melted butter and lemon juice served with eggs.
Roux
Flour and fat cooked together to thicken a sauce.
Grill
Top of the cooker with a direct source of heat.
Sauces
A well flavoured liquid which has been thickened.
Viscosity
The thickness of a liquid.
Deglazing
To loosen the browned juices on the bottom of the pan by adding liquid to the hot pan while the liquid is boiling.
Emulsion
Refers to the tiny drops of one liquid spread evenly through a second liquid.
What should you be doing before a practical?
Apron on, wash hands in warm water, antibac tables, ingredients on a white tray weighed.
What should happen to bags and coats?
Should be stored in the correct area out of the way of the practical.
What is a hazard?
Anything that can cause harm.
What personal hygiene rules should you follow in the food room?
Wear an apron, wash hands, tie hair up.
What physical hazards may cause a problem in a food room?
Cupboard doors being open, knives, hot pans.
What chemical hazards are there in the food room?
Washing up liquid, anti bac spray.
What method of heat transfer is from the grill?
Radiation
What colour board should you use to prepare vegetables?
Green
What colour board should you use to prepare meat?
Red
What is a marinade?
Is the process of soaking foods in a seasoned, often acidic, liquid before cooking.
What are the three main types of sauces?
Roux, reduction, emulsion.
What sauce would you use to make a bolognaise?
Reduction
What sauce would you use to make a macaroni cheese?
Roux
What sauce would you use to make a hollandaise?
Emulsion
