GCSE Catering revision notes 5.0 / 5 based on 13 ratings ? OtherGCSEWJEC Created by: Sophie Elizabeth CoffeyCreated on: 20-04-13 19:40 What is an accompaniment? A side dish or an item offered separately to the main course 1 of 41 What does al dente mean? Firm to the bite 2 of 41 How would you make something au gratin? By sprinkling it with cheese or breadcrumbs and browning it 3 of 41 What is a bain-marie? A container of water to keep food hot without burning 4 of 41 What is brulee? Burned cream 5 of 41 What is a small bundle of herbs better known as? Bouquet garni 6 of 41 Give the technical term for a sauce made of pureed fruit or vegetables. Coulis 7 of 41 Fried or grilled cubes of bread are called what? Croutons 8 of 41 If something is en croute, what is it in? Pastry 9 of 41 Give another name for a main course. Entree 10 of 41 If you burn away alcohol with a flame, what technique are you using? Flambé 11 of 41 What is a garnish? A decoration to the plate of food 12 of 41 How would you describe a julienne cut? thin or match stick like 13 of 41 What is a richly spiced liquid used to give flavour to meat as well as help to tenderise it? Marinade 14 of 41 What is your basic preparation time called? Mis en place 15 of 41 Describe puree. Smooth mixture that's been passed through a sieve 16 of 41 If you concentrate a liquid by boiling or simmering, what have you done to it? Reduced it 17 of 41 If you mix cooked flour and fat and use it to thicken something, what is this called? A roux 18 of 41 What technique is used when you toss something in fat? Sauté 19 of 41 What is the danger zone? 5° - 63° 20 of 41 What temperature should food be chilled at (in a fridge)? Under 5° 21 of 41 What temperature should frozen food be? Under -18° 22 of 41 When you cook something, what should it's core temperature be? 75° 23 of 41 At what temperature does bacteria breed fastest at? 36/37° 24 of 41 At what temperature is bacteria killed? 70° 25 of 41 At what temperature does bacteria become dormant? 0° 26 of 41 Which foods can cause salmonella? Eggs, milk and raw meat 27 of 41 Which foods can cause listeria? Soft cheeses and pates 28 of 41 What can pass on E.Coli? Raw meat and water 29 of 41 How long can E.Coli last for? Potentially months 30 of 41 How long does salmonella last? Between 12 and 36 hours 31 of 41 How long might listeria last? 24 hours 32 of 41 Who is in charge of a kitchen? Head chef 33 of 41 Who is in charge of production? Sous chef 34 of 41 Who is in charge of sauces and starters? Saucier 35 of 41 What does a pastry chef do? Prepare pastry and desserts 36 of 41 What type of chef prepares vegetables? A vegetable chef 37 of 41 What does a larder chef do? They're responsible for cold food and starters 38 of 41 What is the name of a chef who helps in all areas? Assistant chef 39 of 41 What does a manager do? They run the establishment 40 of 41 What does an assistant manager do? They do designated jobs from the manager or take charge when the manager is away 41 of 41
Comments
Report