Food Technology Revision 1
- Created by: amy_mair
- Created on: 17-08-16 15:32
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- Food Technology Revision Part One
- Culinary Terms
- Al Dante - Firm to the bite
- Brulee - Burned Cream
- Bouquot Garni - Bundle of herbs
- Accompaniment - Items offered separate to the main dish
- Au Gratin - Sprinkled with cheese or breadcrumbs
- Coulis - Sauce made of fruit or vegetables
- Croutons - Toasted or fried cubes of bread
- Reduce - To concentrate
- Marinade - Richly spiced mixture to give flavor and tendorise
- Julienne - Matchstick Sized vegetables
- Garnish - Served as part of a main dish
- Flambe - Cook with a flame burning away alcohol
- Entree - Main course
- En Croute - In pastry
- Mis en Place - Basic preparation prrior to assembly
- Puree - A smooth mixture passed through a sieve
- Equipment
- Ladle
- Sieve
- Vegetable knife
- Fish Sliice
- Bread Knife
- Ballon Whisk
- Wok
- Mixing Bowl
- Scoop
- Colinder
- Filleting Knife
- Spiral Whisk
- Cooks Knife
- Garlic Crusher
- Sauce Pan
- Palet Knife
- Spatulla
- Measuring Spoon
- Powered Equipment
- Microwave oven
- Advantages
- Warms up food quicker than an oven
- Some have combined grill
- Can be used to cook without water
- Use: To warm up or defrost food
- Disadvantage
- Metal can not be put in
- Cannot brown food
- Advantages
- Rotisserie Oven
- Use: Mainly for cooking metal and poultry
- Advantages
- Evenly cooked
- Fat drained
- Disadvantage
- Takes longer
- Deep Fat Fryer
- Use: Fry food quickly using oil
- Advantages
- Quick for use
- Good for delicate foods
- Disadvantage
- Unhealthy
- Can burn if overfilled
- Free Standing Mixer
- Use: Mixing Cake mixtures
- Advantages
- Quick
- Less mess
- Durable
- Disadvantage
- Difficult to clean
- Expensive
- Heavy
- Large
- Food Processor
- Advantages
- Quick
- Less Mess
- Ensures smooth mixture
- Use: Blend ingredients together to make breadcrumbs
- Advantages
- Blender
- Use; Blitzed food to make soups, smoothies and purees
- Advantages
- Quick
- Powerful
- Less Mess
- Disadvantage
- Smaller
- More batches needed
- Microwave oven
- Care, Safe use and Cleaning
- Hand Equipment
- Should be washed immediatly after use
- Ensure all small items are not thrown away
- Do not put knives into sink
- Food service equipment
- Cutlery should be stored carefully
- Crockery should be dishwasher proof
- Powered Equipment
- Manufacture instructions should be followed
- Only trained staff
- Follow safety notices
- Service equipment
- Hand Equipment
- Jobs
- Sous Chef
- Take charge of production and command
- Minute by minute supervision
- Head Chef
- In Charge of kitchen
- Aspects of food production
- Charge of work scheduals
- Sauce Chef
- Prepared sauces
- Responsible for soups
- Saute food
- Larder Chef
- Cold food
- Buffet items
- Pastry Chef
- Prepares pastrys and desserts
- Vegetable Chef
- Prepares vegetables and soups
- Manager
- In charge of day to day running
- Responsible for profit
- Sous Chef
- Culinary Terms
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