Catering 0.0 / 5 ? Design & Technology: Food TechnologyCatering and hospitalityGCSEWJEC Created by: Catherine WhinnettCreated on: 14-05-13 11:12 Boning Knife Used by butchers to remove bones from selected cuts of meat and poultry. It has a firm narrow blade and is used to go in between the bones 1 of 25 Cooks knife A general purpose knife and can be used to great effect to chop vegetables into a variety of cuts 2 of 25 Filleting knife used to fillet fish and has a flexible narrow blade 3 of 25 Carving knife can either be serrated or smooth and is used in a smooth sawing action to carve roast cuts of meat 4 of 25 Boning The process of removing selected bones in certain joints of meat 5 of 25 Utility knife A small preparation knife 6 of 25 Define Give the meaning of 7 of 25 State Write clearly but breifly 8 of 25 List Make a list eg bullet points 9 of 25 Describe Give an account of 10 of 25 Discuss Give important aspects of advantages/disadvantages or benefits/constraints 11 of 25 Pathogenic Food posioning bacteria 12 of 25 Healthy Eating Guidelines 5 fruit and vegetables a day, High in fibre, Low in fat, Low in sugar, Low in salt 13 of 25 Tying To secure a joint for roasting with string, using a series of loops 14 of 25 Duty What you are meant to do 15 of 25 Role Job discription 16 of 25 Danger Zone 5-63 degrees 17 of 25 Bacteria Multiply 37 degrees 18 of 25 Bacteria Die 63 degrees or higher 19 of 25 Chilled Foods below 80 degrees 20 of 25 High rish food keep below 50 degrees 21 of 25 chill foods to below 5 degees in 90 mins 22 of 25 Meat and poultry 3-5 degrees 23 of 25 temperature of the fridge 0-5 degrees 24 of 25 temperature of the freezer 0-18 degrees 25 of 25
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