Using Food Preparation Equipment Flashcards
What are knives used for?
chopping, slicing and dicing.
Chefs knife:
Most commonly used knife, used to cut vegetables.
Boning knife:
Used for removing bones from raw meat.
Cleaver:
Used for chopping through meat with bones
Filleting knife:
Used to fillet fish, get into hard to reach places.
Paring knife:
Used for small tasks such as peeling and trimming.
Palette knife or spatula:
Used to spread / scrape soft mixtures such as butter icing.
Serrated knife:
Used for cutting through bread and removing crust.
List some safe work practises:
- Always hold your knife correctly.
- Place damp cloth under chopping board.
- Never leave knives in the sink.
Define Mechanical Equipment + examples:
- Has moving parts and can be large or small.
- Examples include: food processors, electric mixers, blenders and slicers.
Define Fixed Equipment + examples:
- Fixed equipment refers to large, mechanical items that - are fixed or not portable
For example: stoves, ovens, deep fryers, bratt pans, fridges or salamanders.
Convection Oven:
Convection ovens are fan forced and operate on either electricity or gas. Heat is evenly distributed, making these ovens ideal for baking and roasting.
Combi Oven:
- A combi oven has multiple uses, such as baking, roasting, steaming, grilling, toasting and thawing food.
- Combi ovens cook more quickly than convection ovens.
Define Safe use of Equipment:
It is the responsibility of all kitchen staff to ensure they have been trained to use the equipment in a safe and hygienic manner.
Examples of Safe use of Equipment:
- Checking that the equipment has been correctly assembled before use.
- Checking the cords to ensure they are not frayed or wet.
- Switching off the equipment after use, before cleaning and before pulling out the power plug.
What are general food items:
- Sauces, condiments, coating, flavourings and garnishes.
Preparation, handling and storage of foods:
- Chefs must ensure that they select ingredients of the highest quality, whether they are using fresh, frozen, preserved or pre-prepped foods.
Stock rotation:
the process of organizing inventory to mitigate stock loss caused by expiration or obsolescence. Basic stock rotation entails moving products with impending sell-by dates to the front of the shelf and moving products with later expiration dates to the back.
What is First In, First Out (FIFO)?
Is an accounting method in which assets purchased or acquired first are disposed of first.
What is Last in last out (LILO)?
Is an accounting method in which food that has been purchased lasted or with the longer use by date is to be used last and stored at the back.
Define Mise En Place:
Putting in place” or “everything in its place.
Define standard recipe card:
a tool to help chefs and restaurant owners be aware of the cost of each item on the restaurant menu. Once this is in place, the popularity of each dish can be established.
Concasse:
Dimensions, shape, used for:
Dimensions: 10mm
Shape: cubed
Used for: blanched and refreshed tomato that has been peeled.
Jardiniere:
Dimensions, shape, used for:
Dimensions: 4mm x 4mm x 20 mm
Shape: Batons ( thick stick shape)
Used for: carrots
Julienne
Dimensions, shape, used for:
Dimensions: 2mm x 2mm x 40 mm
Shape: Matchstick (thin stick shape)
Used for: Carrots
Macedoine:
Dimensions, shape, used for:
Dimensions: 10 mm x 10 mm x 10 mm
Shape: cubes
Used for: potato
Mirepoix:
Dimensions, shape, used for:
Dimensions: Coarse cut
Shape: coarse cut
Used for: mixture of onion, celery, carrots to flavour stocks + soups.
Paysanne:
Dimensions, shape, used for:
Dimensions: 1-2mm x 15mm
Shape: Thin slices
Used for: Garnishes for soups + salads
Turned Vegetables:
Dimensions, shape, used for:
Dimensions: 25 mm x 50 mm
Shape: small barrel shape
Used for: carrot to be stewed