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food tech spec > section d > Flashcards

section d Flashcards

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Gourmet Food flashcards
1
Q

what do the different coloured chopping boards mean?

A
  • red: raw meat
  • blue: raw fish
  • yellow: cooked meat
  • white: veg
  • green: fruit
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2
Q

what is a bridge hold?

A

making a bridge between your thumb and first finger and holding the food while safely cutting

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3
Q

what is a claw grip?

A

hold end of fruit or veg with fingers and cut it

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4
Q

how do you portion a chicken?

A
  • 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
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5
Q

how do you fillet a fish?

A
  • 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
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6
Q

what can be used to add flavour and moisture to foods?

A
  • herbs
  • spices
  • different oils
  • rind and juice of citrus fruits
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7
Q

what are the different starches that are used to thicken sauces?

A
  • flour
  • cornflour
  • arrowroot
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8
Q

what are the methods of making sauces?

A
  • roux
  • blended
  • all-in-one
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9
Q

how is a roux made?

A
  • fat melted
  • flour stirred in
  • cooked on medium heat
  • liquid added gradually
  • sauce returned to heat
  • brought back to boil
  • stirring continuously
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10
Q

how is a blended sauce made (cornflour or arrowroot based)?

A
  • 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
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11
Q

what is an infused sauce?

A

liquid used in sauce has been flavoured e.g., bay leaf, onion, peppercorns

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12
Q

what is a veloute sauce?

A

made from chicken or fish stock and cream and is thickened with butter or flour

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13
Q

how is bechamel sauce made?

A
  • 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
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14
Q

how is an all-in-one sauce made?

A
  • all ingredients placed in pan
  • brought to boil
  • stirring continuously
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15
Q

why would a sauce be too lumpy?

A

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

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16
Q

why would a sauce have a raw flavour?

A

not cooked for long enough

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17
Q

why would a sauce be too thick or thin?

A

incorrect weighing and/or measuring of ingredients

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18
Q

why would a sauce be too greasy?

A

too much fat added

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19
Q

what is a reduction sauce?

A

a sauce where the flavour is developed by some of the liquid evaporating, which intensifies the flavour and thickens the sauce

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20
Q

list examples of reduction sauces

A
  • pasta sauces
  • gravy
  • curry sauces
  • meat sauce
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21
Q

why would a cake sink in the middle?

A
  • 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
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22
Q

why would a cake rise to a peak and crack on top?

A
  • 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
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23
Q

why would a cake have a heavy texture?

A
  • 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
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24
Q

why would a cake have a hard sugary crust?

A
  • 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
25
Q

why would a cake have an open and coarse texture?

A
  • too much chemical raising agent used
  • flour not thoroughly mixed in
26
Q

why would a cake rise unevenly?

A
  • oven shelf is not level
  • cake placed too near heat source so rose more quickly on one side
27
Q

what is the function of flour in each type of pastry?

A

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

28
Q

what is the function of fat in each type of pastry?

A

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

29
Q

what is the function of water in each type of pastry?

A

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

30
Q

what is the function of salt in each type of pastry?

A

shortcrust:
- for flavour

flaky/rough puff:
- for flavour
- strengthens gluten

31
Q

what is the function of egg in each type of pastry?

A

choux:
- holds air in starch mixture
- gives smooth, glossy finish
- aids piping of mixture

32
Q

what are the ratios of fat to flour for each type of pastry?

A

shortcrust:
1:2

rough puff:
3:4

flaky:
3:4

choux:
1:1.5

33
Q

what is the texture required for each type of pastry?

A

shortcrust: light, crisp, short

rough puff: crispy layers

flaky: crispy layers

choux: hollow inside, well risen, crisp

34
Q

how do you make a shortcrust pastry?

A
  • 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
35
Q

how do you make a rough puff pastry?

A
  • 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
36
Q

how do you make choux pastry?

A
  • 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
37
Q

what are the tips for making a good pastry?

A
  • 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
38
Q

why would a pastry be soft and sticky?

A
  • too much liquid added
  • soft fat used
  • mixture over-handled
39
Q

why would a pastry be dry and crumbly?

A

not enough liquid added

40
Q

why would a pastry be hard and tough?

A
  • too much water added and gluten over-developed
  • pastry handled too much
  • too little fat used
  • pastry over-rolled
41
Q

why would a pastry be soft and oily?

A

temp of oven too low

42
Q

why would a pastry shrink when cooked?

A

pastry was stretched

43
Q

why would a pastry be soft and crumbly?

A
  • too much fat used
  • not much liquid used
  • too much baking powder
44
Q

why would a pastry be blistering?

A
  • fat not rubbed in sufficiently
  • too much liquid used
45
Q

why would a pastry be very pale?

A
  • not baked long enough
  • oven temp too low
46
Q

why would a pastry be too dark?

A
  • cooked too long
  • oven temp too high
47
Q

how can you make good-quality bread?

A
  • 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
48
Q

why would bread have a dense texture?

A
  • 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
49
Q

why would bread not rise well and be coarsely textured?

A
  • dough over-fermented or left to prove for too long
  • yeast killed before bread baked
50
Q

why would bread have uneven texture and large holes?

A

not kneaded enough after first proving

51
Q

why would bread collapse when baked?

A

mixture left to prove for too long

52
Q

what are the four main types of pasta?

A
  • dried durum wheat pasta
  • fresh egg pasta
  • semolina pasta
  • wholewheat pasta
53
Q

how do you make fresh pasta?

A
  • 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
54
Q

what ingredients can be piped?

A
  • whipped double cream
  • butter icing
  • royal icing
  • creamed biscuit mixtures
  • choux pastry
  • mashed potatoes
  • mayonnaise
55
Q

what does the type of nozzle used when piping depend on?

A
  • ingredient being piped
  • purpose of piping
  • desired finish
56
Q

what ingredients can be used as glaze?

A
  • 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
57
Q

what are the main types of icing?

A
  • royal
  • fondant
  • butter
  • glace
  • melted chocolate
58
Q

why should you coat foods?

A
  • 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
59
Q

what factors determine presentation?

A
  • meal
  • occasion
  • age
  • other foods to be served alongisde

food tech spec (4 decks)

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