GCSE Catering revision notes

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

Card 2

Front

What does al dente mean?

Back

Firm to the bite

Card 3

Front

How would you make something au gratin?

Back

Preview of the front of card 3

Card 4

Front

What is a bain-marie?

Back

Preview of the front of card 4

Card 5

Front

What is brulee?

Back

Preview of the front of card 5
View more cards

Comments

Caitlin Ward

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Thanks this was really helpful!

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