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level: food preparation skills

Questions and Answers List

level questions: food preparation skills

QuestionAnswer
what is a poke test?press on cake (if cooked will bounce back)
what is a temperature probe test?pierce meat with temperature probe to see if above 75C
what is a visual color check?pastries golden brown once done
what is a skewer test?piercing cakes with skewer if comes out clean then cooked
what is a sound check?tap on bread roll, if hollow sound then baked
what is a bite test?pasta bite to see if done
what are 6 types of presentation skills?garnishing, piping, browning, glazing, add texture, spices and herbs
what is garnishing?add color or flavor (mint leaves, basil)
what is pipingdecorative icing on cake
what is browning?when food is caramelize on surface
what is glazing?brushing food with eggs
what are 4 types of knives?vegetable knife, filleting knife, boning knife, cook's knife
what is a filleting knife used for?take fillets out of fish
what is boning knife used for?cutting bones off large chunks of meat
what is cook's knife used for?slicing onions, crushing garlic, chop herbs
what is bridge hold used forsmall fruits and vegetables
what is claw grip used forlong fruits and vegetables
what is an example of flatfish and roundfishhalibut, cod
what is a charred and where do we use it?outer layer blackens, used in seeds and nuts
where do we use layering?lasagna, moussaka
when do we use skewering?halloumi vegetables
what are three ways of sauce making?reduction, emulsion and starch-based
what is reduction sauces?simmering liquid based dish to evaporate water and thicken them
what are 3 examples of sauce that uses reduction?pasta sauce, gravy, curry
what is emulsion sauce?shake watery and oily liquid emulsion. Using emulsifier to keep them together
what is 2 examples of emulsion saucevinaigrette, hollandaise
what are 5 examples of starch based sauce makingroux, blended, all in one, infused neloute, bechames sauce
how do we make roux sauce1. mix melted butter and flour 2. stir until cook flour 3. add milk and stir 4. simmer 5. add remaining ingredients
how do we make blended sauce?1. mix corn flour, water and milk 2. heat and add extra liquid 3. heat until thicken
how do we make all-in-one sauce?1. place all ingredients in sauce pan 2. stir in medium heat
why do we add acids in marinadesacids denatures protein, makes meat more tenderise
what is fermentation?leaving dough to rest and rise before baking
what is gluten formationwhen kneading dough, gluten in flour stretches and creates long protein in strands. When dough cook, strands hardens and bread stays stretch
give 5 examples of pastrychoux, puff, sweet, shortcrust, filo
what is choux and give 2 exampleslight form of pastry, doesn't rise (eclairs, choux buns)
what is puff pastry and give 2 examplesflackey, layered pastry (sausage rolls, pies)
what is sweet pastry and give 2 examplesshortcrust with icing sugar (apple tart, torts)
what is shortcrust and give 2 examplesshort crumbly texture (cornish, quiches)
what is filo and give 2 examplesdelicate crisp form (filo parcels, baklara)
read about glazing and finishing in notesokay
what are 2 ways of setting mixture?removal or heat, use proteins
how to set mixture by removal of heat?gelation (using starch to set a mixture when chilled)(custard)
how to use protein to set mixtureset a mixture containing egg by heating. denatures or coagulated protein cases mixture to set