Food Technology Revision 1

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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
      • 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
      • Blender
        • Use; Blitzed food to make soups, smoothies and purees
        • Advantages
          • Quick
          • Powerful
          • Less Mess
        • Disadvantage
          • Smaller
          • More batches needed
    • 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
    • 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

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