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Study Guide 001 > Worksheet study 011 > Flashcards

Worksheet study 011 Flashcards

1
Q

What is food preparation

A

Is the initial process of preparing raw food. It encompasses the use of a vast range of prep methods and techniques, mechanical and electrical equipment, tools, utensils and knives.

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2
Q

What is the “mainstay” of food preparation methods?

A

Knife skills

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3
Q

What aids in the preparation of large scale food production?

A

Use of mechanical and electrical equipment

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4
Q

After the raw food ingredients have been prepared, what are the next two stages in the Food Production Process

A

Cooking and Assembling

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5
Q

Brief definitions of knives

A

Chef’s knife - Slicing, dicing

Bread knife - Serrating, serrated teeth for bread

Utility or Paring knife - Small handle, all purpose

Palette knife - Flat unsharpened for icing on cakes

Boning knife - Short thick blade for deboning and butchering large cuts of meat

Filleting knife - Thin blade for fish and chicken

Cleaver - Broad thick knife

Hacksaw - Tool for cutting through meat bones

Mezzaluna - Half moon shape with handle

Cheese knife - Upturn tip for slabbing

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6
Q

Cutting boards - refer to worksheet as well (had to fill in missing words

A

WOODEN or plastic polyethylene cutting boards are the BEST to use as they generate the BEST RESISTANCE against the cutting edge of the knife. PLASTIC is preferred in the kitchen because it doesn’t ABSORB ODOURS and comes in various COLOURS to help prevent cross-contamination. There is recently been a swing back towards HARDWOOD BOARDS as well-used plastic boards pose a health risk as pieces of plastic can come off, and BACTERIA hide in the criss-cross gooves cut deep into plastic boards. Surfaces that rapidly dull and blunt a knife’s sharp edge include materials such as glass, ceramic, granite, marble and metal.

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7
Q

State the recommended board colours used by WACS and SA Chefs

A

Blue - Raw seafood

Green - Fruit and veg

Red - Raw meat

Yellow - Poultry

White - Dairy and Bread

Brown - All cooked meat

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8
Q

Explain an advantage of using an END-GRAIN wooden cutting board

A
  1. Best wooden board
  2. Resistant
  3. Kind to blade
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9
Q

Explain the biggest disadvantage of using FLAT-GRAIN wooden boards

A

Lifespan of boards is limited

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10
Q

How are plastic and wooden cutting boards best maintained and sanitized?

A
  1. Washed after use
  2. Sanitized
  3. Reduce bacteria level
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11
Q

Utensils and kitchen items

A

Refer to worksheet (Pictures)

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12
Q

Between tasks, utensils and kitchen smalls used in Food Preparation should be….

A

Cleaned

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13
Q

How should utensils and kitchen smalls be stored during food preparation?

A

Sanitize and store on hanging racks

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14
Q

What are the most popular materials used for knife blades?

A
  1. High carbon stainless steel
  2. Stainless steel
  3. Titanium
  4. Ceramic
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15
Q

True or false statements

A

Refer to worksheet

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16
Q

What methods can be used to sharpen and hone knives?

A

a. Steel - Draw steel across at an angle / Both sides

b. Whetstone - Lubricate with dish soap and water. Use metal guide to establish correct angle

c. Set-Angle Knife Sharpener - Most effective

d. Electric Knife Sharpener - Can remove blade too much

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17
Q

List 9 tips on how to clean knives

A
  1. Clean between tasks
  2. Use hot water
  3. No dishwasher
  4. Not in sink
  5. Sanitize after wash
  6. Stains cleaned with mild scours
  7. Acidic foods should be wiped
  8. Dry knife
  9. Wash by hand
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18
Q

State 2 tips about storing knives during food preparation

A
  1. Store in sanitized bucket on counter
  2. Place knife flat
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19
Q

State 2 tips about storing knifes after food preparation

A
  1. Best stored away from other utensils
  2. Don’t drop knife into sink
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20
Q

Name 5 methods of storing a knife

A
  1. Wooden block
  2. Knife bag
  3. Bag
  4. Magnetic knife rack
  5. Perspex holder
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21
Q

When using a knife, always keep your mind and eyes focussed on the job at hand.

Name 10 tips when it comes to safe handling your knife

A
  1. Correct knife for the job
  2. Sharp knife
  3. Pick knife correctly
  4. Cutting surface should be secured
  5. Cut away from body
  6. Don’t leave in sink
  7. Don’t catch falling knife
  8. Walk with knife pointing down
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22
Q

State the 5 rules for observing the respect of good knife etiquette

A
  1. Do not use knife for something else
  2. Do not use someone else’s knife without asking
  3. Do not wash someone else’s knife without asking
  4. Treat as if it is your own
  5. Clean wipe down and return
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23
Q

State the 2 golden rules of knives

A
  1. Have 1 good knife than other bad ones
  2. Sharpen before use
24
Q

How do one grip a knife when cutting?

A

Cast 3 fingers around the handle, behind bolster

25
Q

Where should one’s thumb be positioned when gripping a knife for chopping?

A

Either side or the top

26
Q

How should one guide a knife when cutting?

A
  1. One hand controls knife
  2. Other hand secures knife
27
Q

Before cutting with a knife, what should first be secured, and why?

A
  1. Cutting board
  2. Avoid from moving around
28
Q

Why should a board NOT be secured with wet paper towel?

A

Wasteful and hygienic

29
Q

Why should one not cut directly on steel, metal, glass, ceramic or marble?

A

Blunt the knife

30
Q

What should the condition of wooden or plastic cutting surfaces be?

A
  1. Clean
  2. Sanitized
  3. Good condition
31
Q

Give 4 examples of strip cuts

A
  1. Pont-Neuf
  2. Baton
  3. Batonette
  4. Julienne
32
Q

Give 4 examples of cube cuts

A
  1. Parmentier
  2. Brunoise
  3. Micro-Brunoise
  4. Macedoine
33
Q

Cube cuts, cut from strip cuts :

A

a. Pont-Neuf - Parmentier

b. Baton - Macedoine

c. Batonette - Jardiniere

d. Julienne - Brunoise

e. Micro/Fine-Julienne - Micro-Brunoise

34
Q

Give sizing and descriptions for the following cuts

A

a. Batons -

b. Macedoine -

c. Batonette - 7mm x 7mm x 7mm

d. Jardiniere - 7mm

e. Julienne - Thin strings

f. Brunoise - 3 - 5 mm square

g. Chiffonade - Thin sliced rags

h. Mirepoix - Rouge shaped

i. Matignon - Small rouge chopped

j. Paysanne - Thin present cut

k. Rondelle/Vichy - 3mm

l. Cross-Slicing - Diagonal cuts

m. Tourne - Barrel

35
Q

Food Preparation Equipment

A

See worksheet (Pictures)

36
Q

What step should be done first before cleaning any electrical food preparation equipment

A

Switch off power and wall socket

37
Q

Which instructions should always be followed when maintaining food preparation equipment?

A

Turn off power unplug

38
Q

Which items should be washed when cleaning electrical food preparation equipment?

A

Movable equipment, mixing bowl, blades

39
Q

Why should I never use water when cleaning pasta roller attachments?

A

It will rust

40
Q

Describe how to use Scales

A
  1. Place bowl on
  2. Set …?… weight
  3. …?…. metric or imperial setting
  4. …?… zero
  5. Add ingredient
41
Q

Describe how to use a Food Processor or Bowl Cutter

A
  1. Insert clean dry bowl
  2. Add ingredients
  3. Secure cover
  4. Switch to mode
42
Q

Describe how to use a bar blender

A
  1. Insert, remove jugs and blades
  2. Add wet ingredients
  3. Change between pulse and blend
43
Q

Describe how to use a meat slicer

A
  1. Set for thickness
  2. Place food in tray
  3. Switch on slowly pass food
  4. Ensure guard is securely in place
44
Q

Insert the missing words

A

The K-beater/Mixing Paddle attached is for MIXING batters

The Whisk attachment is for FOAMING eggs and cream

The Dough hook attachment is for KNEADING dough

45
Q

Describe how to use a Meat Mincer

A

Insert and remove different size plater

46
Q

Describe how to use a Pasta Machine

A
  1. Rolling attachment
  2. Dial to increase or decrease
  3. Cutting attachment
47
Q

Why is it important to use standardized recipes?

A

To know how many portions it yields

To scale down to portion required

48
Q

Standardized recipes ensure there is consistent quality of…

A
  1. Taste and overall flavour
  2. Appearance and colour
  3. Portion yield and size
  4. Recipe costing
49
Q

Why is accurate measuring during Food Preparation important?

A

To preserve the gross profit and manage recipe cost

50
Q

Name 2 things you should never do to ensure accurate measuring

A
  1. Never measure holding cup over mixing bowl and filling it
51
Q

Name 4 things one should do or make sure of in order to ensure accurate measuring

A
  1. Make sure measuring cup has no air bubbles
  2. Scrape out container with spatula
  3. Never pour salt from container to mixing bowl
  4. Level of the top of cup
52
Q

Name 4 things one should do or make sue when using a scale

A
  1. Make sure batteries are charged
  2. Set to correct unit measures
  3. Place on level surface
  4. Place empty container on scale and …?…
53
Q

Explain the following food preparation terms

A

a. Dicing/Cubing - Brunoise, concasse

b. Chopping - Rough cuts

c. Mincing - Very fine chopping

d. Shredding - Chiffonade

e. Carving - Carving thin slices

f. Shaping - Tourn

g. Segmenting - Separating segments of fruit

h. Scoring - Parallel cuts down length

i. Boning - Removing bone

j. Butterflying - Slicing of cutting meat down length

k. Frabricating - Creating small broken down cuts

l. Portioning - Smaller servings

m. Jointing - Cutting through joints

n. Filleting - Cutting off the bone

54
Q

Explain the following food preparation terms

A

a. Peeling - Remove skin

b. Trimming - Remove unwanted fat

c. Skinning - Remove unwanted skin

d. Purging - Rinse shellfish in water to rid them of sand and dirt

e. Gutting - Remove gutts and gills

f. Scaling - Remove scales

g. Pin-Boning - Using tweezers to remove small sharp bones

h. Cleaning - Removes unwanted pieces of meat or ingredients

i. Coring - To remove pips and seeds

j. Grating - Rasp in abrasive manner

k. Zesting - Rasp skin from citrus

l. Trussing - Secure and retain stuffing

m. Skewering - Wooden or metal skewers, keep food in place

n. Shielding - Using foil to cover against burn

55
Q

Explain the following food preparation terms

A

a. Larding - Trussing moist fatty meat through drier

b. Barding - Covering a drier

c. Tenderising - Using mallet to bang our thin piece of meat

d. De-gorging - Using salt to extract moisture

e. Marinating - Soaking ingedients in seasoned liquid

f. Basting - Before and during cooking

g. Glazing - With butter or sugar syrup

h. Egg-Washing - With beaten egg for browning

i. Mixing - Combining ingredients together

j. Folding in - Gently lifting and turning ingredients

k. Separating - Egg whites and yolkes

l. Padding - Beating in vicious manner

m. Beating - Incorporating ingrediets

n. Foaming - Whisk egg whites into foam to create air

o. Creaming - Incorporate pockets of air

56
Q

Explain the following food preparation terms

A

a. Whisking - Rapidly incorporate air into cream

b. Whipping - Whipping egg whites into stiff peaks

c. Rubbing in - Gently rubbing ingredients together

d. Kneading - Work and stretch dough

e. Knocking-Back (Punching down) - Removing air by banging down the dough

f. Resting - Allowing dough to rest in fridge

g. Passing - Putting sauce through sleve to avoid lumps

h. Blending (Blitzing, Pureeing) - Blend in spreadable substance

i. Processing - Uniformly chop

j. Flouring (Dredging) - Flour dip through flour

k. Breading (Crumbing) - Dip through bread crumbs

l. Battering - Flour dip in liquid, flour based batter

m. Coating - Coating, anything which covers ingredients

n. Greasing - Prevent sticking

57
Q

Explain the following food preparation terms

A

a. Lining - Grease proof paper to prevent sticking

b. Stuffing - Placing firm mixture inside of ingredients and securing

c. Filling - Placing ingredients inside ingrediets

d. Piping - Piping bag to fill ingredients

e. Moulding - Decoratively arrange ingredients

f. Shaping - Moulding ingredients into a shape

g. Layering - Moulding for neater presentation

h. Rolling - Rolling into cylinder or rounded shape

i. Rolling out - Using rolling pin to get uniform shapes

j. Batting Out - Hitting to get uniform thickness

k. Folding over - To create pouch

l. Stamping (Cutting-out) - Create shapes

m. Spreading (Smoothing, Icing) - Using a pallet knife to spread icing

Study Guide 001 (20 decks)

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