Fce

• Chopping is the cutting of food into coarse or irregular pieces
• Mincing is the cutting of food into fine and irregular pieces
• Dicing is the cutting of food into small cubed-shape pieces
• Slicing is the cutting of food into thin slices
• Shredding is the cutting of food into long narrow strips
• Grating is the rubbing of food against a grater to cut it into many smaller pieces
• Ingredients used for cake making - Flour, Fats( butter, vegetable oil), Raising agents, eggs and sugar
• Flour provides structure and sets the shape of the end product. Self-raising flour is flour added with baking powder and salt. If self-raising flour is used, no additional raising agents is needed as baking powder is a raising agent
• When eggs are beaten into the cake mixture, air is trapped and mixed into it. This increases volume and contributes to the soft and fluffy texture of some cakes. It provides moistness to the cake and contributes to its flavor. It also contributes to the golden-brown colour of cakes
• Caster Sugar is used in cake making as it dissolves easily during mixing. Sugar provides tenderness and moistness to the end product. It also provides sweetness and gives baked product their distinct brown surface and pleasant aroma
• Raising agents provide gases that expand during heating which enables the mixture to rise and results in a light and fluffy cake. Baking powder is a common raising agent that produces Carbon dioxide during baking.
• Fats like butter and vegetable oil provide tenderness and moistness to the end product(like sugar). Fats also contribute to the taste and give a rich flavor to cakes
• Rubbing-in is a technique where fat is rubbed into the flour. Cakes made using the rubbing-in method have a crumbly and dense texture that melts in the mouth. It is used to make cakes like scones and rock cakes.
• Creaming method is where air is trapped during creaming to produce cakes with light and tender texture. The expansion of air during baking helps increase the cake volume. It is used to make rich cakes such as banana cakes and butter cakes.
• All-in-one method is a method where all of the ingredients are mixed in one go to produce the cake mixture. Raising agents are added to help the cake rise to produce a tender texture. It is used to make many commercial cakes like muffins and chocolate cakes due to its ease and convenience
• Whisking method is a method where eggs and sugar are first whisked together to trap air to produce cakes with light and spongy texture. Little or no fats are added and no additional raising agents are needed as the air that is whisked into the mixture acts as a natural raising agent. It is used to make swiss rolls and chiffon cakes.
• Flour is used in pastry making. It provides structure and sets the shape of the pastry
• Solid fats like hard butter are commonly used in pastry making. Fats contribute to the tenderness and taste of the pastry.
• Liquid ingredients like water and milk are commonly used in the making of pastries. They help to combine the dry ingredients
• Shortcrust pastry is made using the rubbing-in method. It is simple to make and is commonly used as a base for pies and tarts like fruit tarts, egg tarts, and chicken pies. A successful Shortcrust pastry has a light, tender and crumbly texture
• Rough puff pastry is made by a series of rolling and folding of dough to create multiple layers that give a light and flaky texture. Examples of rough puff pastry include mushroom puff, chicken puff, and apple turnovers. A successful rough puff pastry has a light and flaky texture.
• Batters can be used to make many types of sweet and savoury food. It can be classified as thin or thick. The amount of liquid used to make thin batter is double that of thick batter
• Plain flour is usually used to make batters. It provides structure and sets the shape of the batter
• Water or Milk is commonly used to make batter. They can be used to control the consistency of the different types of batter.
• Eggs- When eggs are beaten with the other ingredients, air is trapped and mixed into the batter mixture. This increases volume and contributes to the soft texture of the batter. Eggs also provide moisture and contribute to a rich flavor.
• Thin batters are usually cooked on a pan to make a flat layer. They are commonly eaten with other types of food. For example, pancakes are eaten with honey and fruit. Thin batters can take on a light and tender texture or crispy texture.
• Thick batters are used mainly for coating food such as fish, meat and vegetables to be deep-fried. They are used in dishes like fried chicken, onion rings, and vegetable fritters. A well-made thick batter gives a light and crispy texture to fried food.
• Fishball noodles is a Teochew dish that is commonly found in food centers. Fishballs are served with noodles in soup or dry with a blend of chili paste, vinegar and sesame oil
• Bak Kut Teh is prepared by boiling pork ribs with several herbs and spices. It was a nourishing dish that was created for early Chinese migrants who took on labour-intensive jobs
• Char siew is a type of Cantonese roasted meat that is commonly served with rice or noodles.
• Suan Panzi is a traditional Hakka dish where pieces of yam dough are stir-fried with dried cuttlefish, dried mushrooms, and minced meat. The yam dough is shaped into round beads that resembles abacus beads which are a symbol of health
• The cooking of Chinese dishes makes use of sauces like soya sauce, oyster sauce, and black bean sauce to marinate meat or flavor dishes, Herbs, Rice wine, vinegar, and sesame oils. Herbs and spices like spring onion, coriander leaves, garlic and ginger are often used to prepare chinese dishes.
• Chinese dishes are served with Carbohydrates like rice, porridge, or noodles. Rice is eaten plain or stir-fried with small cuts of meats and vegetables. Porridge is often flavoured with soya sauce, pepper, and sesame oil, and can be cooked with slices of meat like pork or fish. Noodles are commonly eaten with soup or stir-fried
• Stir-frying is a typical method used in Chinese cooking. Small cuts of meat or vegetables are stir-fried quickly in a hot wok with a combination of sauces and herbs to create flavorful dishes.
• Steaming is another common method used in Chinese cooking to cook meat, fish and many dim sum dishes.
• Boiling is another popular Chinese cooking method that is used in the cooking of soup.
• Steamboats and Yusheng are two common dishes served during Chinese New year. Yusheng consists of strips of raw fish mixed with shredded vegetables served with a variety of sauces and condiments. It is considered a symbol of abundance and prosperity. Other special dishes consumed during other festivals include moon cakes during Mid-autumn festivals and rice dumplings during Dragon boat festivals
• A full Chinese meal usually consists of many courses. These include an appetizer, a soup, a variety of main dishes such as meat and vegetables, carbohydrates like noodles which is served near the end of the meal, and a dessert. Chopsticks are commonly used.
• For shared dishes, serving cutleries are used to pick up the food. For hygiene purposes, don't use your chopsticks to take food from shared dishes.
• Noodle dishes are usually eaten using chopsticks. When not eating, rest the chopsticks on the bowl or chopstick rest. Do not stick chopsticks vertically into your food as they would then look like joss sticks, which are offerings made to ancestors. This is consider inauspicious