2nd exam topics level 3

?
types of round fish
salmon/trout/cod/haddock/hake/whiting/bass/bream/mullet/snapper
1 of 41
types of flat fish
halibut/turbot/brill/dover sole/lemon sole/plaice/dabs
2 of 41
types of oily fish
sardines/herring/anchovies/mackerel
3 of 41
types of non bony fish
monkfish/shark/skate
4 of 41
types of white fish
haddock/cod/hake/ pollock/gurnard/saithe/monkfish/whiff/megrim/witch/plaice/lemon sole
5 of 41
types of univalve
limpets/whelks/snails
6 of 41
types of bivalves
mussels/scallops/oysters/clams
7 of 41
types of cephalopods
squid/octopus/cuttlefish
8 of 41
types of crusteans
crabs/lobsters/crayfish/prawns
9 of 41
what is the difference between univalves and bivalves?
univalves refers to one shell where the body and often a head sticks to a surface and the shell covers it whereas bivalves have two shells which will open at will and they can live in both fresh and sea water.
10 of 41
types of shellfish
molluscs/crusteans/cephalopods
11 of 41
how do you sustainably use fish and shellfish?
use sustainable sources/use different varities as to not overfish and use fish that are in abudance over lowly populated species
12 of 41
quality points of fish
clear and non sunken eyes/no unpleasant smell of ammonia/skin should be moist no slimey/bright and pink gills/firm in texture/no external damage/firmly attached shiny scales/if thawed the fleshed should be firm
13 of 41
quality points of shellfish
fresh shellfish should be alive/ live shellfish should be lively not limp/should be a good weight proportionate to their size/claws and legs should be intact/shouldnt be too many barnacles on shells/fresh salty smell/open shellfish close when tapped
14 of 41
what are advanced skills when preparing fish and shellfish?
working with speed/work to minamise waste/clean,trim and de scale/clean shellfish/remove the skin from fish/bone and pinbone fish/shuck oysters/cut fish into portions/pickling,spicing fish/vaccum packing fish
15 of 41
name the cuts of veal
cushion/saddle/escalope/grenadine/cutlet/fillet/loin/chops/best end/leg/knuckle/shoulder
16 of 41
what are the quality points of meat and offal?
appearance,not discoloured/colour/aroma/amount of marbling/firm flesh/use by date/aged (beef)/freshness
17 of 41
nutritional value of different types of meat and offal
protein,fat,vitamins A,D,K.B3,B6,B12/ minerals iron,zinc,riboflavin
18 of 41
how should you select meat and offal?
select meat with right amount of fat and marbling for your dish/ageing/right meat for cooking method/quality of meat/cost of quantity of meat
19 of 41
how would you check a meat delivery?
weighing and checking quality of items in front of delivery courier/ use corrective action if needed/reporting/seeking advice from the reportee/contacting suppliers/substituting/replacing,removing menu items/disposal of poor quality items
20 of 41
what is a force meat?
a mixture of ground lean meat emulsified with fat by grinding,seiving or pureeing ther ingredients/egg white,cream seasoning and herbs are often added to improve,enrich
21 of 41
how do you cure meat and offal?
curing preserves by adding a combination of salt,nitrates and sugar/many curing processes use smoking,spicing,dehydration and this is the earliest form of curing
22 of 41
how does the composition of meat influences the choice of preparation in meat and offal?
fat content (does fat need to be trimmedor added with larding and barding)/does the cut need to be tenderised/would the cut benefit from marinating/is it a lean cut that needs to be cooked quickly on a high heat
23 of 41
what are the bacteria that cause serious harm to health?
E.coli O157/campylobacter/salmonella
24 of 41
what is the best way to comply with food health safety standards?
make sure nothing is added or removed without knowing/take are to make sure food is treated in a way that makes it safe to eat/make sure it is the quality stated/make sure people are not misled by labeling of food/food hygiene rating displayed
25 of 41
what is traceability?
records of where every food item was obtained are kept so they can be shown on demand you would include this information on the incident report completed
26 of 41
why do you complete mise en place work plans?
help to ensure food items are ready for service/wprk with accuracy to reduce waste (maximum yeild)/work with speed/work with proficiency
27 of 41
what are the different types of vegetables?
fungi/specialist fungi/seaweed,sea vegetables/leaf and brassica/root/tuber/bulb/stems and shoots,sprouting/flowers/squash/vegetable fruits
28 of 41
quality points of vegetables
colour/aroma/freshness/mould and blemish free/firm or crisp/tenderness use by date
29 of 41
nutritional value of vegetables - vitamin C
important for maintaining healthy body tissues
30 of 41
nutritional value of vegetables - vitamin A
for maintenance of normal vision,skin and the immune system
31 of 41
nutritional value of vegetables - folate
needed for the formation of healthy red blood cells and the nervous system
32 of 41
nutritional value of vegetables -fibre
helps to maintain a healthy gut
33 of 41
nutritional value of vegetables - potasssium
helps maintain a helathy blood pressure and is also invloved in the normal functioning of the nervous system
34 of 41
nutritional value of vegetables - magnesium
helps maintain normal bones and teeth
35 of 41
why do you pickle vegetables?
to preserve and add flavour by either anaerobic fermentation in brine or immersion in vinegar/pickling will affect food texture flavour and colour
36 of 41
why should you use acidualted water?
to prevent cut or skinned vegetables from browning (oxsidisation) and this helps them to maintain their apperance
37 of 41
why would you dry vegetables ?
drying is preservation which inhibits the growth of bacteria,yeasts and mould by the removal of water
38 of 41
how does the composition of different vegetables the choice of cooking?
root vegetables go into cold water/ vegetables grown above ground grow into boiling water/starchy vegetables need to be par boiled before roasting to remove some starch/ plant structure, water content,cell structure
39 of 41
what are the factors affecting composistion of vegetables?
season/growing environment/use of pesticides/locations(country,soil,climate)/age/size/storage/harvest to table
40 of 41
how to maximise nutriotional content of vegetables
preparing near to time/cooking near to time of eating/avoid soaking vegetables/keeping out of sunlight/steaming/stirfrying
41 of 41

Other cards in this set

Card 2

Front

types of flat fish

Back

halibut/turbot/brill/dover sole/lemon sole/plaice/dabs

Card 3

Front

types of oily fish

Back

Preview of the front of card 3

Card 4

Front

types of non bony fish

Back

Preview of the front of card 4

Card 5

Front

types of white fish

Back

Preview of the front of card 5
View more cards

Comments

No comments have yet been made

Similar Other resources:

See all Other resources »See all fish and shellfish /meat and offal/ vegetables and vegetarian resources »