Food Technology - revision

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What are the 4 Cs?
Cross Contamination - raw meats separately, separate utensils. Clean - wash hands, wash utensils and surfaces, wash fruit & veg. Cook - kill micro-organisms, cook at right temperature. Chill - refrigerate food quick, hot foods hot, cold foods cold.
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C_m_y_o_b_c_e_
campylobacter - most common - untreated water, raw poultry
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S_l_o_e_l_
Salmonella - 2nd most common - poultry, raw meat and eggs
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S_a_h_l_c_c_u_ A_r_u_
Staphylococcus Aureus - found in food handlers
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L_s_e_i_ M_n_c_t_g_n_s
Listeria Monocytogenes - soft cheeses and patés
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B_c_l_i_s C_e_r_u_
Bacillius Cereus - pre-cooked rice dishes and other cereals
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E._o_i
E.coli (Escherichia Coli 0157) - raw meat
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Name 3 types of savoury sauces.
Gravies, Roux, Emulsifying, Vegetable & Herb, Reducing, Pureeing, Ketchups, Relishes and Asian oriental sauces.
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Give the definition of: Ragu.
the Italian term for a meat-based sauce.
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Give the definition of: cereals.
Cereals are plant seeds and are a valuable source of starch, protein and fibre.
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How does starch thicken a sauce?
Gelatinisation: starch granules swell and thicken when heated with a liquid.
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Give the definition of: sensory analysis.
the measurement of food characteristics such as taste, texture, appearance, smell and aftertaste.
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Information about eggs.
Nutrition, inexpensive, easy to cook. Best sources of protein. Nutrients such as vitamins A, D, B2 and B12.
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What does the British Lion mark on eggs ensure?
Vaccinated against salmonella, traceable, 'best before date'.
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Uses for eggs in food preparation.
Enriching, Binding, Coating, Glazing, Thickening, Emulsifying Agent, Trapping air.
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What is the eatwell plate?
The eatwell plate shows how much of what you should eat from each food group: Fruit and vegetables, Starchy foods, Milk and Dairy foods, Foods and drink high in fat/sugar and Non-dairy sources of protein (meat, nuts).
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Why is meat good for us?
Good source of protein, vitamins and minerals.
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How to make healthier choices when buying meat.
Check label, turkey and chicken without skin - less fat, remember that meat products in pastry are high in fat.
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How to cut down on fat when cooking meat.
Grill meat rather than fry, try not to add extra fat or oil, roast meat on a metal rack above roasting tin so fat runs off, use smaller quantities of meat in dishes.
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How to cook meat safely.
Cook poultry, burgers, kebabs and sausages until the juices run clear and there is no pink/red left in them.
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How to store meat safely.
Store raw meat in clean sealed containers on the bottom shelf of the fridge.
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Enrobing foods.
Coating food with breadcrumbs, such as chicken nuggets, is called enrobing. Coat the chicken in flour, egg and then roll in breadcrumb mixture.
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Fruit and Vegetables.
High in nutrients and fibre - 5 A DAY.
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Vegetable cuts - J_l_e_n_.
Julienne - cut into long thin strips.
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Vegetable cuts - B_u_o_s_
Brunoise - julienned and diced again into small cubes.
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Vegetable cuts - J_r_i_i_r_
Jardiniére - to cut a vegetable into thick batons.
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Vegetable cuts - M_c_d_i_n_
Macedoine - brunoise but larger.
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Vegetable cuts - P_y_a_n_
Paysanne - cut into thin square slices.
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What are the types of fruit?
Berries, Drupes, Pomes, Citrus, Melons and Tropical.
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What are the main ingredients in pastry?
flour, fat, salt and water.
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Shortcrust pastry.
Flour to fat - 2:1 - pie.
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Rich shortcrust pastry.
Flour to fat - 2:1 - fruit tarts.
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Choux pastry.
Flour to fat - 3:1 - profiteroles.
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Flaky pastry.
Flour to fat - 4:3 - eccles cakes, sausage rolls.
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What is the function of fat in pastry?
Coats flour granules with fat to reduce water mixing with gluten in shortcrust, traps air between layers of dough in flaky.
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What is the function of water in pastry?
Binds rubbed in fat/flour mixture together in shortcrust, combines with gluten in flaky.
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What is the function of salt in pastry?
Helps develop flour.
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Other cards in this set

Card 2

Front

campylobacter - most common - untreated water, raw poultry

Back

C_m_y_o_b_c_e_

Card 3

Front

Salmonella - 2nd most common - poultry, raw meat and eggs

Back

Preview of the back of card 3

Card 4

Front

Staphylococcus Aureus - found in food handlers

Back

Preview of the back of card 4

Card 5

Front

Listeria Monocytogenes - soft cheeses and patés

Back

Preview of the back of card 5
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