Section D: Skills Flashcards
What are different skills used in preparing meat and fish?
Rolling, wrapping, skewering and coating
What foods can be used to add flavour and moisture when tenderising and marinating?
Herbs, spices oils and juice of citrus fruits
What starches are used to thicken sauces?
Flour, cornflour and arrowroot
How do you make a roux?
Melt fat and flour is stirred in and cooked in medium heat. Liquid is gradually added and the sauce is returned to heat and brought to boil stirring throughout
How is a blended sauce made?
Small liquid is blended with cornflour and the remaining is heated. The hot liquid is poured onto flour mixture and stir carefully and the sauce is returned to the pan and brought to boil
How is an all-in-one sauce made?
All ingredients are placed in pan and boiled. Stirring or whisking is required throughout to prevent lumps
What are examples of reduction sauces?
Pasta sauces, curry, gravy and meat sauce
What are 3 main types of raising agents?
Using air, chemical like baking powder, using steam and using yeast
What are the main ingredients in pastry?
Flour, fat, water and salt
What type of flour is used in shortcrust?
Soft plain as it has low gluten content to produce short crumbs
What type of flour is used for rough puff and choux pastry?
Strong plain flour as it has a high gluten content to produce crispy layers (rough puff) and to stretch and hold expanding steam ad air (choux)
What type of fat is used in shortcrust?
White fat and margarine to coat flour granules to reduce water mixing with gluten or placed in small pieces to trap air between layers of dough (rough puff)
What type of fat is used in choux?
Butter or margarine for flavour
What is the function of water in choux?
Binds the rubbed in fat and flour
What is the function of water in rough puff?
Combines with gluten to form stretchy elastic dough and lemon can be used to strengthen gluten
