Farinaceous and egg

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Name the 4 different ingredients you would use in farinaceous dishes
Pasta, rice, grain and gnocchi
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Name the types of egg dishes
Omelettes, frittatas and quiches
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Name 4 different preparation methods you would use for these dishes
Blanching, washing, filling and portioning
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Name 5 cooking methods you would use with these dishes
Boiling, poaching, frying, baking and scrambling
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What accompaniments would you use
Flavoured oils/butters, sauces and dressings
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Name the finishing skills you would use
Suitable plating, tasting and adjusting seasoning and checking temperature
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Name 5 types of pasta
Spaghetti, lasagne, tagliatelle, macaroni and ravioli
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Name 3 types of rice
Brown, wild and arborio
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What is brown rice
Brown rice has had its outer covering removed but the inner brain remains
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What is wild rice
It is a long and narrow grain rice and black/dark brown in colour
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Name 3 types of grain
Corn/maize, wheat and quinoa
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What is corn/maize
It is usually used to make polenta
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What is wheat
It is things such as semolina, couscous, rye and barley
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What is quinoa
Quinoa is the seed of the part of the quinoa plant we eat but is treated like a grain
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What are the types of gnocchi
Italian style and traditional roman
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What is Italian gnocchi
Italian gnocchi is Italian style dumpling made with potato
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Why must you wash these ingredients
Because they will have surface dust on them
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Why do you blanch these ingredients
To speed up the cooking process
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What dishes use fillings
We use fillings ravioli and tortellini
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What do we do when portioning
Use the correct measurement for portion required
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What do you do when you portion control
Dried pasta is 75-100g per person. Fresh pasta is 130g per person. rice is 75g per person
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What is the importance of using the right size pan when cooking pasta
So that the water covers the pasta and if the pan is to small the pasta will become one clump
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What are the types of eggs
Chicken, goose, duck and quail
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What is the laying system
They must have 750cm squared per bird for nest spot, perching space and scratching area
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What is the barn system
There must be a max of 9 hens per metre
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What is the free range system
Hens must have outside access with a maximum stock density 2500 birds per hectare
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What is the organic system
Organic eggs are always produced by free range hens with a max of 6 hens per metre and a max flock of 300 birds
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What should the temperature of an egg be
It should be below 20 degrees celsius
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How should you test an eggs freshness
Put it in a container with water and after 3 weeks the egg will float and should be discarded
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How should you store grains
In a dry, cool place in an airtight container
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How should pasta be stored
In a airtight container, dated and stored in a cool, dry place
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How should rice be stored
In a sealed airtight container in a dry cool place with the use by date which can be 6-9 months
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How should gnocchi be stored
Fresh gnocchi should be stored in a plastic bag in the fridge
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How should eggs be stored
Away form strong smelling foods usually in the fridge
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Name a gnocchi dish
Lemon gnocchi with peas and spinach
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Name a combined egg dish
Quinoa and egg salad with broccoli and seeds
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Other cards in this set

Card 2

Front

Name the types of egg dishes

Back

Omelettes, frittatas and quiches

Card 3

Front

Name 4 different preparation methods you would use for these dishes

Back

Preview of the front of card 3

Card 4

Front

Name 5 cooking methods you would use with these dishes

Back

Preview of the front of card 4

Card 5

Front

What accompaniments would you use

Back

Preview of the front of card 5
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