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
