Simple Dishes/Use Food Preparation Equipment Flashcards
What are some types of knives?
- Chef knife
- Paring knife
- Palette knife
- Bread knife
- Peeling knife
- Filet knife
- Boning knife
- Cleaver knife
What are the parts of a knife starting from the handle to the end of the blade?
- Handle
- Rivets
- Bolster
- Heel
- Spine
- Tip
- Point
What are the two types of knife blades?
Stamped and forged
How do you sharpen a knife?
• Put the blade at a 15 degree angle from the
sharpening steel
• Starting at the heel of the knife, draw the
knife down one side of the steel, then move it
to the other side.
• Continue alternating sides while drawing the
knife down against the steel.
What are the four ways to store knives?
- In a block or dock
- Under a cabinet
- In a drawer dock
- On the wall with a magnetic strip
What are five safety considerations when handling a knife?
- Blunt knife
- Incorrect knife grip
- Wrong knife
- Incorrect grip on food being cut
Define:
Mise en place
‘everything is in place’
All preparation done before a service period
What are some examples of simple dishes?
Fish + chips
Hamburger
Pizza
Fried chicken
Pies
What should be included on a standard recipe card?
- Name of recipe
- Ingredients
- Amount of ingredients
- Preparation for each ingredient
- Preparation procedure
- Equipment
- Time taken to prep
- Time taken to cook
- Units
- Cost per unit
- Total costs
- Number of portion and portion size
- Yield
- Notes
- Recipe number
- Date costed
- Source
- Cost per portion
- Food cost percentage
- Selling price
Good workflow in a kitchen maintains ___ and increases _____
- safety
- productivity
How do you keep optimum stock levels?
- stock rotation system
- monitor customers requirements
- organised staff
- reliable and consistent supplier
What is reconstituting foods?
Putting moisture back into foods
- put dry food in a liquid (water, oil, milk)
What is thawing foods?
Defrosting foods
- Put foods in fridge or microwave
What is re-thermalising foods
Re-heating foods
- Put food in microwave, convection or
combination oven
What are the guidelines for storing potentially hazardous foods?
- Stored separately from other foods
- 5˚C or lower
- or frozen at -18˚C
Why do we use standard recipe cards?
o Consistent standard in food production
o Control portion size
o Establish correct cost and pricing
o Write accurate food orders
o Assist training new staff
What makes a simple dish a simple dish?
o small number of ingredients
o require one or limited no. of cooking &
prep techniques
o may be prepared off-site and re-
thermalised
List cookery methods
- Baking
- Boiling
- Braising
- Deep + shallow frying
- Grilling
- Poaching
- Steaming
Is presentation as important as taste and aroma?
Yes
List the guidelines of presenting food
- Clean plate
- Size and shape of plate
- Colour of plate
- Placement of foods
What does garnish add presentation wise to a dish?
- Interest
- colour
- Texture
- Taste
- Shape
What are utensils?
Hand tools or small hand-held pieces of equipment without motors
What are mechanical equipment?
- Food processors
- Electric mixers
- Blenders
- Slicers
What are fixed equipment?
Large, mechanical items that are fixed or not portable
Identify the types of food products
- Dairy
- Dough + yeast
- Dry goods
- Fruit + veggies
- Meat + poultry
- Seafood
- Pastry
- General food items
