Food Y09 Spr1 Flashcards
1.1. Bridge
an arch to hold food when cutting
1.2 claw
allowing the knife to brush your knuckles when cutting
1.3 Eatwell guide
a picture with recommendations of a healthy diet
1.4 cuisine
a style of cooking representative of a country
1.5 shortcrust pastry
a dough of flour, fat and water made using the rubbing in method
1.6 choux pastry
light pastry made with egg used for profiteroles and eclairs
1.7 gluten
protein found in flour
1.8 pasty
a folded pastry case with a savoury filling
1.9 function
job or role
2.1 What are traditional British cooking techniques?
roasting, baking, grilling, frying
2.2 How many meals are traditionally eaten in Britain per day?
3 per day
2.3 How are foods traditionally cooked in Britain?
baked or roasted in gas or electric ovens
2.4 What foods are grown in Britain?
vegetables such as potatoes, onions, leeks, sprouts and peas; fruit such as strawberries, apples, plums and rhubarb
2.5 What dishes are traditionally British?
roast dinner, Battenberg cake, Victoria sandwich cake, shortbread, trifle, cottage pie, Cornish pasty
2.6 What are the advantages of buying locally produced foods?
often healthier as it is fresher, supports local farmers, less food miles, foods are in season and often cheaper
3.2 What products are commonly grown or served in India?
wheat, maize, basmati rice, lentils, spices, tea, vegetables such as aubergines, okra and peppers
3.3 What products are commonly grown or served in China?
noodles, rice, vegetables such as water chestnuts, Chinese leaves, bamboo shoots and water chestnuts
3.5 What equipment is commonly used in Indian cooking?
tandoor, karahi, flat griddle pan
3.6 What equipment is commonly used in Chinese cooking?
a wok, a bamboo steamer, a steel meshed scoop, clay pots with lids
3.7 Name 5 dishes native to India.
naan bread, tikkas, kormas, biryanis, samosas
3.8 Name 5 dishes native to China.
almond jelly, egg tarts, spring rolls, dumplings, beef/prawn chop suey
