section d Flashcards
what do the different coloured chopping boards mean?
- red: raw meat
- blue: raw fish
- yellow: cooked meat
- white: veg
- green: fruit
what is a bridge hold?
making a bridge between your thumb and first finger and holding the food while safely cutting
what is a claw grip?
hold end of fruit or veg with fingers and cut it
how do you portion a chicken?
- put on red board
- remove both wings using sharp knife
- remove legs and thigh from carcass
- remove feet from end of leg
- cut between thigh and leg joint to separate leg from thigh
- remove breast by cutting away from carcass
- cut wing away from breast
- cut each breast in half
how do you fillet a fish?
- put on blue board
- remove head and fins using sharp knife
- clean fish
-cut down spine of fish with slicing action starting at head - keep knife as close to bone as possible
- turn fish over
- remove second fillet
- trim fish and remove any visible bones
- cut fillets into required scissors
what can be used to add flavour and moisture to foods?
- herbs
- spices
- different oils
- rind and juice of citrus fruits
what are the different starches that are used to thicken sauces?
- flour
- cornflour
- arrowroot
what are the methods of making sauces?
- roux
- blended
- all-in-one
how is a roux made?
- fat melted
- flour stirred in
- cooked on medium heat
- liquid added gradually
- sauce returned to heat
- brought back to boil
- stirring continuously
how is a blended sauce made (cornflour or arrowroot based)?
- little of liquid blended with cornflour
- remaining liquid heated
- hot liquid poured onto cornflour mixture
- stir
- sauce returned to pain
- brought back to boil
- stirring continuously
what is an infused sauce?
liquid used in sauce has been flavoured e.g., bay leaf, onion, peppercorns
what is a veloute sauce?
made from chicken or fish stock and cream and is thickened with butter or flour
how is bechamel sauce made?
- milk heated with onion, bay leaf and peppercorn
- left to cook so milk is infused with flavours
- flavourings removed
- milk used to make roux sauce
how is an all-in-one sauce made?
- all ingredients placed in pan
- brought to boil
- stirring continuously
why would a sauce be too lumpy?
roux:
- fat too hot when flour added
- roux not cooked enough
- not stirred during cooking
- liquid added too quickly and not stirred enough
blended:
- cornflour and liquid not blended sufficiently
- not stirred during cooking
all-in-one:
- not stirred during cooking
why would a sauce have a raw flavour?
not cooked for long enough
why would a sauce be too thick or thin?
incorrect weighing and/or measuring of ingredients
why would a sauce be too greasy?
too much fat added
what is a reduction sauce?
a sauce where the flavour is developed by some of the liquid evaporating, which intensifies the flavour and thickens the sauce
list examples of reduction sauces
- pasta sauces
- gravy
- curry sauces
- meat sauce
why would a cake sink in the middle?
- too much sugar or syrup used; makes gluten soft so it collapses
- too much raising agent added so gluten collapses
- cake not cooked for enough time and mixture not set
- oven door opened and closed before cake mixture set
why would a cake rise to a peak and crack on top?
- oven temp too high and mixture set on top before cake finished rising
- too much mixture used for size of tin
- cake cooked too near top of oven
why would a cake have a heavy texture?
- mixture too wet
- not enough chemical raising agent or air added to mixture
- oven temperature too low
- mixture curdled when mixing so couldn’t hold as much air
why would a cake have a hard sugary crust?
- too much sugar used
- coarser sugar used and didn’t have enough time to dissolve e.g., granulated sugar
- mixture not creamed enough so size of sugar crystals wasn’t sufficiently reduced
why would a cake have an open and coarse texture?
- too much chemical raising agent used
- flour not thoroughly mixed in
why would a cake rise unevenly?
- oven shelf is not level
- cake placed too near heat source so rose more quickly on one side
what is the function of flour in each type of pastry?
shortcrust:
- soft plan flour; low gluten content to produce short crumb texture
flaky/rough puff:
- strong plain flour; high gluten content to produce crispy, flaky layers
choux:
- strong plain flour; high gluten content which stretches to hold expanding steam and air
what is the function of fat in each type of pastry?
shortcrust:
- coats flour granules to reduce water mixing with gluten
flaky/rough puff:
- placed as small pieces on dough to trap air between layers
choux:
- for flavour
what is the function of water in each type of pastry?
shortcrust:
- binds rubbed-in fat and flour
flaky/rough puff:
- combines with gluten to form stretchy, elastic dough
- lemon juice added to strengthen gluten
choux:
- boiled so heat causes starch to gelatinise
- mixes with flour to develop gluten
what is the function of salt in each type of pastry?
shortcrust:
- for flavour
flaky/rough puff:
- for flavour
- strengthens gluten
what is the function of egg in each type of pastry?
choux:
- holds air in starch mixture
- gives smooth, glossy finish
- aids piping of mixture
what are the ratios of fat to flour for each type of pastry?
shortcrust:
1:2
rough puff:
3:4
flaky:
3:4
choux:
1:1.5
what is the texture required for each type of pastry?
shortcrust: light, crisp, short
rough puff: crispy layers
flaky: crispy layers
choux: hollow inside, well risen, crisp
how do you make a shortcrust pastry?
- sieve flour into bowl
- cut fat into small cubes and add to bowl
- rub fat into flour w fingertips
- gradually add water and mix in with palette knife
- bring pastry together into pall
- roll out on lightly floured surface
how do you make a rough puff pastry?
- sieve flour into bowl
- cut butter into small pieces and add to flour
- mix water and lemon juice together and add to fat and flour
- put pastry onto floured board and shape to oblong
- roll out and fold ends to middle
- fold pastry in half
- cover and put in fridge to chill
- give pastry a quarter turn and fold into middle 3 more times
how do you make choux pastry?
- boil water and butter in saucepan
- add flour
- beat well
- put back on heat to cook roux
- leave to cool
- add eggs one at a time
- form mixture
what are the tips for making a good pastry?
- use lightly floured clean surface
- keep all ingredients and cooking utensils as cool as possible
- roll pastry in one direction only, rotating to get even sjape
- don’t let fat melt; can lead to hard pastry when baked
- wash hands under cold tap to keep cool
- handle dough mixture as little as possible
- add liquid a little at a time
- mix dough together, working as quickly as possible
why would a pastry be soft and sticky?
- too much liquid added
- soft fat used
- mixture over-handled
why would a pastry be dry and crumbly?
not enough liquid added
why would a pastry be hard and tough?
- too much water added and gluten over-developed
- pastry handled too much
- too little fat used
- pastry over-rolled
why would a pastry be soft and oily?
temp of oven too low
why would a pastry shrink when cooked?
pastry was stretched
why would a pastry be soft and crumbly?
- too much fat used
- not much liquid used
- too much baking powder
why would a pastry be blistering?
- fat not rubbed in sufficiently
- too much liquid used
why would a pastry be very pale?
- not baked long enough
- oven temp too low
why would a pastry be too dark?
- cooked too long
- oven temp too high
how can you make good-quality bread?
- strong plain flour; gluten provides structure
- salt improves mixture and adds flavour
- liquid not too hot as it will kill yeast and bread won’t rise
- knead dough to develop gluten which stretches to hold co2 produced by yeast
why would bread have a dense texture?
- flour used with not enough gluten
- yeast killed before bread baked
- too much salt used
- dough too dry
- dough not left to prove for long enough
why would bread not rise well and be coarsely textured?
- dough over-fermented or left to prove for too long
- yeast killed before bread baked
why would bread have uneven texture and large holes?
not kneaded enough after first proving
why would bread collapse when baked?
mixture left to prove for too long
what are the four main types of pasta?
- dried durum wheat pasta
- fresh egg pasta
- semolina pasta
- wholewheat pasta
how do you make fresh pasta?
- sieve flour into bowl
- make well in centre and add beaten eggs
- gradually mix in flour
- mix until dough formed
- knead until smooth
- cover and let rest for 30mins
- after resting, knead again
what ingredients can be piped?
- whipped double cream
- butter icing
- royal icing
- creamed biscuit mixtures
- choux pastry
- mashed potatoes
- mayonnaise
what does the type of nozzle used when piping depend on?
- ingredient being piped
- purpose of piping
- desired finish
what ingredients can be used as glaze?
- egg wash: mixture of egg and milk; shiny finish
- egg white: light golden appearance and crunchy
- milk: browning
- sugar and water: syrup gives a shiny and sticky glaze
- arrowroot glaze: mixed with water to make clear glaze
- jam
what are the main types of icing?
- royal
- fondant
- butter
- glace
- melted chocolate
why should you coat foods?
- adds texture to batter e.g., doughnuts
- protects delicate batters e.g., fish
- for decoration when icing e.g., biscuits
- for nutrition and texture e.g., egg and breadcrumbs on fish cakes
what factors determine presentation?
- meal
- occasion
- age
- other foods to be served alongisde
