Gr 11 Hospitality terms

Question 1

Creaming method

Answer 1

Cream shortening to light and fluffy. Add sugar gradually and beat until light in color and a creamy mixture.
Eggs are beaten in one by one.
Dry ingredients are added alternately with liquids

Question 2

Melting method

Answer 2

Sift flour, salt and raising agent.
Melt butter, sugar, and syrup.
Stir warm liquid into dry ingredients

Question 3

One bowl or instant method

Answer 3

All the ingredients are beaten or stirred in one bowl or in two stages to form a smooth batter.

Question 4

sponge cake method

Answer 4

Beat yolks, little by little and beat until light and foamy to ribbon stage.
This is also known as a sabayon. Fold dry ingredients.
Beat egg whites to stiff peak stage and fold into egg mixture.

Question 5

Rubbing or cutting method

Answer 5

Rub margarine into flour with a dough cutter or fingertips before mixing in liquid.

Question 6

Chiffon cake method

Answer 6

Sift dry ingredients
Make a hollow in the middle of the dry ingredients add oil yolks liquid and flavoring.
Beat until well blended.
Fold in stiffly beaten egg whites.

Question 7

Creaming

Answer 7

Shortening and sugar until light and creamy

Question 8

Mixing

Answer 8

Mix ingredients Using a circular motion so that they lose their separate qualities and form a smooth paste

Question 9

Whisking

Answer 9

Beat rapidly to incorporate Air into the product using a whisk, Electrical beater or mixer.

Question 10

Folding

Answer 10

Combine ingredient gently using an oval-shaped motion to keep air from escaping.

Question 11

Sifting

Answer 11

Shake dry ingredients Through a strainer or Sieve

Question 12

Greasing

Answer 12

Cover the surface of a baking sheet in a thin layer of oil To prevent food from sticking.

Question 13

Melting

Answer 13

Change solids into liquid by using heat

Question 14

Caramelising

Answer 14

When sugar syrup or melted sugar is heated beyond the hard-crack stage and develops a golden brown color.

Question 15

Shaping

Answer 15

When dough is modified into different shapes by cutting folding or rolling.

Question 16

Piping

Answer 16

A mixture normally used for decorating or for shaping meringues or icing is spooned into a piping bag which has a nozzle at the end. The bag is closed at the top end. The contents of the bag are squeezed and forced through the hole in the nozzle and this results in a mixture which has acquired a particular shape

Question 17

Glazing

Answer 17

A technique which is applied to produce an attractive, shiny surface. Brush food with egg or egg and milk before baking to give a shiny surface and assist in browning. Gelatine thickened fruit juice melted jam or sugar syrup can also be used as glazes to improve the appearance of baked goods.

Question 18

Baking

Answer 18

Food is cooked in the oven without any fat on the outside

Question 19

Dusting

Answer 19

A thin layer of e.g. icing sugar, cocoa or cinnamon is sprinkled over a cake, tart or plate for decorative purposes

Question 20

Filling

Answer 20

A mixture which is spooned or poured into a pastry crust, meringue shell or spread between layers of cake

Question 21

Rubbing in

Answer 21

Rub shortening into flour using fingertips

Question 22

brigade de cuisine ( kitchen brigade)

Answer 22

hierarchy system
commonly referred to as kitchen staff

the system invented by Georges Auguste Escoffier.

Question 23

station Chef ( chef de partie)

Answer 23

in charge of each station.
station Chef supervised by an executive chef or sous chef
also called an area chef.

Question 24

demi-chef (assistant)

Answer 24

works under chef de partie.

demi-chef can be promoted to a station chef

Question 25

commis ( apprentices)

Answer 25

works under chef de partie.

commis can be promoted to demi-chef.

Question 26

sous Chef

Answer 26

chefs in training rotate between posts to master different skills can only then be appointed as a sous chef.