Produce Dishes using Basic Methods of Cookery Flashcards
Name the five types of menus
- A la carte
- Cyclic
- Function
- Set
- Table d’hote
Why may a customer have special dietary requests?
- Preference
- Allergy
- Religion
Name the first type of heat transference, define it and name the methods of cookery
Convection
Heat through steam cooking a food
Boiling, steaming, poaching, braising, stewing, roasting, baking and deep frying
Name the second type of heat transference, define it and name the methods of cookery
Conduction
Heat through direct contact with equipment
Shallow frying and grilling
Name the third type of heat transference, define it and name the methods of cookery
Radiation
Heat directly through food
Microwaving and grilling
Name the first category of cookery, define it and name the methods of cookery
Moist methods of cookery
Use of liquids
Boiling, poaching, braising, steaming and stewing
Name the second category of cookery, define it and name the methods of cookery
Dry methods of cookery
Direct contact with the cooking medium via convection, conduction or radiation
Deep frying, grilling, shallow frying, baking, roasting and
microwaving
For boiling, list the following;
- definition
- culinary terms
- suitable foods
- recipes
- utensils and equipment
- safety and hygiene issues
- characteristics
- effect on nutritional value of food
Definition: immersion of foods in boiling water
Culinary Terms: blanching (brief immersion of foods in boiling water, followed by iced water) Skimming (placing a spoon over the surface of the liquid and removing accumulated scum)
Suitable Foods: vegetables, poultry, eggs, soups
Recipes: poached chicken with vegetables
Utensils and Equipment: stove top, saucepans, chinois and filters, spoons and ladle
Safety and Hygiene Issues: burns to hands and fingers, cross-contamination, failure of regularly washing hands
Characteristics: vegetables- tender, pasta and rice- al
dente
Nutritional Value: some loss of water-soluble vitamins but
generally boiling is a low-fat, healthy cooking method
For microwaving, list the following;
- definition
- culinary terms
- suitable foods
- recipes
- utensils and equipment
- safety and hygiene issues
- characteristics
- effect on nutritional value of food
Definition: cooked by the transference of energy to food by electromagnetic radiation
Culinary Terms: overexposure (food has been cooked for too long), arcing (popping sound or sparks)
Suitable Foods: vegetables, rice, pulses and pasta, convenience products (pre made dinners)
Recipes: spinach and ricotta lasagne, pumpkin soup
Utensils and Equipment: microwave ovens, microwave safe containers and lids and utensils for stirring food
Safety and Hygiene Issues: burns to hands and fingers, cross-contamination, failure of washing their hands
Characteristics: energy efficient and fast, soft in texture
Effect on the Nutritional Value of food: vitamins and minerals are retained, minimal fat and small quantities of water, but, there might be some loss of water soluble vitamins
Name the five basic hygienic requirements that must always be followed when preparing foods
- High levels of personal and environmental hygiene
- Washing your hands regularly
- Avoiding cross-contamination
- Avoiding storing high-risk foods in the danger zone
- Not working while ill and covering any sores, wounds or open cuts
Name one safety precaution for boiling, microwaving and shallow frying
- Boiling- remove lids away from self
- Microwaving- never place metal or aluminium in microwave
- Shallow frying- never add cold, frozen or wet foods to hot fat or oil
Name one problem and solution for boiling, microwaving and shallow frying
- Boiling- discoloured boiled eggs- overcooked
- Microwaving- sparking inside microwave- switch off and perform inspection
- Shallow frying- sautéed meat not browned- oil wasn’t hot enough
Name five waste minimisation and efficient energy uses measures
- Measuring and weighing foods accurately
- Practicing portion control
- Using stock rotation methods
- Avoid running water excessively
- Recycling kitchen oils
Why is food presentation essential?
Appealing to the eye means customer satisfaction and amore enjoyable meal
Name three things to consider when presenting a meal
- Choosing appropriate crockery and cutlery
- Match portion size to course and meal
- Use pretty and complementing sauces, condiments and garnishes
