Food tech D

• What is a cooks knife used for? Give an example.

  cutting food (e.g meat)
• What do filleting knife have (blade) and what does it do?


  flexible blade, easier to remove flesh from bones on fish and meat
• What are palette knives used for?

  lifting foods from trays

  turning food over
• Which knives can be used to mix liquids into mixtures?

  palette, table
• What is a vegetable or ‘paring’ knife used for?

  cutting, slicing and shredding fruit and veg
• What is a serrated edge carving knife used for?

  slicing foods
• What are corers and graters used for?

  corer- remove core from fruit

  food processor- grate, slice, puree and mix
• What are the different colour chopping boards for? (Red, blue, yellow, brown, green)

  Red= raw meat

  blue= raw fish

  yellow= cooked meat

  brown= veg

  green= salad/ fruit
• What are the stages in portioning a chicken?

  1. remove wings
  2. remove legs and thigh from carcass
  3. remove feet
  4. cut between thigh and leg joint (to separate leg and thigh)
  5. remove breast (cut away from main carcass)
  6. cut wing away from breast
• What should you do with the knife when portioning a chicken?


  keep blade as close to carcass as possible
• What are the three steps in filleting salmon?

  1. remove head and fins
  2. from head, cut down the spine of fish, lifting fillet as you work your way down
  3. turn fish over and remove second fillet, remove bones
• What does potato peeler reduce?

  food waste
• What are the two holds when cutting fruit and veg?

  Claw grip and bridge hold
• What should veg be cut into so that they cook evenly?

  same sized pieces
• What three things can food undergo when it is prepared?

  1. mixing- beating an egg white
  2. cutting
  3. shaping/ forming- rolling pastry
• What does marinating do to meat? (2)

  1. change structure of meat
  2. add additional flavour
• How does acid tenderise meat?

  breaks down (denatures) proteins in the food and changes it structure
• Give examples of ingredients added to foods to add moisture or flavour?

  herbs,

  spices,

  oils
• Why are meat and fish high risk foods?

  they contain protein and are moist
• Give some examples of techniques used when preparing meat?

  1. rolling
  2. wrapping
  3. putting on a skewer
  4. coat (with breadcrumbs)
  5. shape (meatballs)
• Name some safety points you should do when preparing meat and fish?

  1. wash hands (before and after handling)
  2. keep separate from other foods
  3. bottom of fridge
  4. below 5C
  5. clean surfaces and equipment
• How can we check food is thoroughly cooked?

  1. Food probe- insert into centre of food, 2cm- clean between usage
• What can we look for when checking fish is fresh?

  • flesh- moist and firm
  • sea-fresh smell
  • scales- shiny
• Give examples of fruit and veg that are affected by enzymic browning?- when does this happen?

  on cutting or pealing

  apples, pears, potatoes
• How can enzymic browning be reduced?

  • blanching veg in boiling water
  • dipping fruit in lemon juice
  • cooking foods as soon as prepared
• What should be done when preparing fruit and veg?

  • wash to remove dirt
  • remove outer leaves and blemishes
  • peel (if necessary as it reduces nutrient content)
  • prepare JUST BEFORE cooking, reduce loss of vitamins
  • don’t soak in water (water sol vitamins lost)
• What are the uses of a blender for veg and an other food?

  veg- blend ingredients for making a soup

  other food- remove lumps for a sauce or smoothies
• What are the advantages of boiling?

  1. quick
  2. food not likely to burn
  3. simple
• What are the disadvantages of boiling?

  1. food may disintegrate
  2. flavour loss
  3. water-sol vitamins lost
• What is simmering? What are the advantages of simmering?

  foods cooked in hot liquid (85-99C)

  1. for foods needing gentler treatment
• What are some disadvantages of simmering?

  1. flavour loss
  2. water-soluble vitamins lost
• What is poaching and its advantages?

  liquid just below 85C

  1. don’t need a long time to cook
• What is blanching?

  food cooked then cooled quickly to stop cooking process
• Advantages and disadvantages of blanching?

  1. stops enzymic action in veg to be frozen

  BUT- not all food can be successfully blanched
• What is steaming, its pros and cons?

  foods doesn’t come into contact with the water, cooked by steam

  PROS

  1. light texture, easy to digest
  2. diff foods cooked in diff tiers

  CONS

  1. can take long time
  2. careful with timings so delicate food isn’t overcooked
• What methods can be used to carry out steaming?

  1. Plate
  2. saucepan
  3. tiered steamer
  4. electric steamer
• What are dry methods of cooking using an oven?

  baking, roasting (some fat to stop drying out added and develop flavour)
• What are some moist methods of cooking using an oven?


  braising, (food browned in fat, them put in container with liquid and covered)

  casserole (lid so water doesn’t evaporate)
• In shallow frying fat comes ______ up food?

  halway
• What are the pros and cons of frying?


  PROS

  • quick
  • attractive colour
  • soluble vitamins not lost
  • CONS
  • harder to digest
  • heat sensitive vitamins destroyed
  • uses fat