Food tech Topic D

• What do you use a cooks knife for ?

  Cutting foods
• What do you use a filleting knife for ?

  The have flexible blades so it is easier to remove the flesh from the bones on fish and meat
• What do you use a palette knife for ?

  Lifting foods from trays

  turning food over

  mixing liquids into mixtures
• What do you use a serrated edge carving knife for ?

  Slicing foods eg) bread
• What is a corer ?


  used to remove the core from fruits
• What is a food processor ?

  It has multiple blades which allow you to grate, slice, puree and mix things
• What are the different coloured chopping boards for ?

  Red = raw meat

  Green = vegetables and fruit

  Blue = Raw fish

  Brown = Root vegetables

  Yellow = Cooked meat

  White = Carbohydrates
• How do you portion a chicken ?

  Remove the wings

  Remove the legs and thigh from the carcass

  Cut between the thigh and leg joint to separate the thigh and leg

  Remove the breast by cutting away from the main carcass

  Cut the wings from the breast
• How do you fillet a fish ?

  Remove the head and fins

  Start at the head and cut down the spine of the fish. Lift the fillet as you work down the fish

  Turn the fish over and remove the second fillet

  Trim the fish and remove any bones
• Why should the claw and bridge method be used when cutting food ?

  To prevent cutting you fingers
• Why do you tenderise and marinate ?

  Marinades add flavour

  They change the structure of the meat

  The proteins are broken down my the marinades causing it to tenderise
• How do you prepare meat ?

  Wash hands before and after touching

  Keep separate from other foods

  store the raw meat and the bottom of the fridge

  Store at temperatures below 5 degrees

  Clean surfaces and equipment thoroughly after use

  Ensure internal temp for chicken is above 74 degrees
• How do you prepare fish ?

  It should have a sea fish smell

  flesh should be moist and firm

  scales on the fish should be shiny
• What is boiling, its advantages and disadvantages ?

  Large amounts of rapidly bubbling liquid ( 100 degrees ) to cook foods

  Advantages

  Quick ,Food not likely to burn, simple

  Disadvantages

  Food may disintegrate, flavour may be lost, water soluble vitamins may be lost.
• What is simmering, its advantages and disadvantages ?

  Foods are cooked in a hot liquid ( 85 - 95 degrees )

  Advantages

  Used for foods which require gentler treatments than boiling

  Disadvantages

  Some flavour is lost, water soluble vitamins may be lost
• What is poaching, the advantages and disadvantages?

  The temperature of the liquid is just below simmering

  Advantages

  Does not need a long cooking time

  Disadvantages

  Waster soluble vitamins may be lost
• What is blanching, the advantages and disadvantages ?

  food is cooked and is then cooled quickly to stop the cooking process

  Advantages

  Stop enzymic action

  Disadvantages

  Not all foods can be successfully blanched
• What is steaming , the advantages and disadvantages ?

  food does not come in contact with water, it is cooked by steam

  Advantages

  food is usually light in texture and therefore easy to digest

  Foods can be cooked in different tiers

  Disadvantages

  It may take a long time

  delicate food may obercook
• What is baking ?

  Uses dry heat at a variety of temperatures
• What is roasting ?

  Cooking food at a high, dry heat using fat to keep the food moist
• What are the advantages and disadvantage of frying ?

  Advantages

  Quick, food is usually attractive in colour, soluble vitamins are not lost

  Disadvantages

  Difficult to digest, heat sensitive vitamins may be lost
• What are the advantages and disadvantages of grilling ?


  Advantages

  quick, reduces the amount of fat in some foods

  Disadvantages

  not suitable for tough cuts of meat, carefully cooking is needed as food can get over cooked quickly
• What are the advantages and disadvantages of microwaving ?


  Advantages

  food is cooked quickly, bright colours are retained, useful for defrosting foods, less destruction of vitamins

  Disadvantages

  Foods are easily overcooked, flavours may not develop
• What is roux sauce ?

  Fat is melted and flour is stirred in and cooked on a medium heat

  Liquid is gradually added

  The sauce is returned to the heat and brough back to the boil stirring continuously.
• What is a blended sauce ?


  A little of the liquid is blended with corn flour.

  The remaining liquid is heated

  The hot liquid is poured onto the cornflour mixture, stirring carefully.

  The sauce is returned to the heat and stirred continuously.
• What is an all in one sauce ?

  All the ingredients are placed in a pan and brought the boil

  Stirring or whisking is required all the time to prevent the sauce from going lumpy
• What is a bechamel sauce ?

  Milk is heated with onion, peppercorns and bay leaf, then left to cool so flavours develop

  Sauce is then made using the roux method
• What is an infused sauce ?

  Liquid infused with flavours
• what is a veloute sauce?

  made from fish or chicken stock and cream. Thickened with butter or flour
• What is a reduction sauce ?

  ingredients are sweated in fat and liquid is added until the ingredients are soft

  Flavours develop through the cooking process

  Liquid evaporated and mixture blended creating a smooth sauce.
• What is an emulsions sauce ?

  Using an egg yolk to stabilise a mixture to stop the fat and oil separating from the liquid
• How can eggs be used as a raising agent ?

  Their proteins stretch and trap air when whisked creating a gas in liquid foam what solidifies when the food Is cooked
• How do chemical raising agent work ?

  Chemical raising agents sugar as self raising flour and baking powder work by adding carbon dioxide to mixtures
• How does steam work as a raising agent ?

  The steam produced help mixture rise. Due to the proteins in the mixture , the mixture will then set producing a risen mixture .
• What's the function of flour in a cake ?

  Form the main structure

  Raising agent if self raising flour is used
• What is the function of fat in a cake ?

  Adds colour

  Traps air bubbles during mixing which helps with rising an creates a light texture

  Shortens when rubbed into flour to make a crumbly texture

  Provides moisture
• What's the use of eggs in a cake ?

  Hold air when whisked

  Adds colour and flavours
• What's the use of sugar in a cake ?


  Helps to trap air when creamed with fat

  Sweetens

  Develops flavour
• What's the function of liquid in a cake ?

  Acts as a raising agent when converted into steam

  Binds ingredients together
• What may causes your cake to sink in the middle ?

  Too much raising agent added

  Too much sugar or syrup added

  Not been cooked for enough time

  Oven door was opened and closes before the cake mixture had set