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Related Flashcards
Cards In This Set
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Key terms and concepts
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-equipment
-food items- dairy, dry goods, fruits and vegetables, meat, seafood, poultry
-food preparation techniques
-ingredients
-menu items
-porption control
-recipes
-safe and hygienic work practices
-waste minimisation
-work flow
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How is equipment classified?
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-utensils
-mechanical
-fixed
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Name Two examples of equipment from the following groups: utensils, machanical, fixed, listing the characteristics, mimitations, maintenance, storage and any other important factors.
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U- Wooden spoon
U- whisk
M- blender
M- hand mixer
F- oven
F- stove
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What are the effects of poor work flow managment?
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colleagues- confusion and conflict
customers- unsatisfied
workplace/ organisation- lack of bussiness
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What are the features of recipe?
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-preliminary preparation
-quantity of ingredients
-method
-cooking tempture and time
-mumber of portions
-total cost
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Name three menu types.
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-set menu
-buffet
-a la carte
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What steps should be taken in team problem-solving?
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-identifing the problem
-consider solutions
-action
-follow up equipment
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What is the definition of mise en place and what does it include?
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meaning, 'everything in place' preparations to cook, having the ingredients ready.
-ordering ingredients
-correct selection of recipe
-selection of required ingredients
-weighing and measuuring
-selection and preparation of equipment
-preparation of ingredients
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What makes an effective workflow?
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-logical sequence
-time efficient
-planning ang organisation
-time constraints
-cooperation
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What factors will effect portion control?
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-Correct utensils, measures and equipment to prepare and serve food
-Use of standardised recipes
-Specified meal and component sizes including amounts of veg, meats and garnishes
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What are the cutting techniques for fruit and veg?
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-julienne
-brunoise
-paysanna
-macedoine
-jardinere
-turning
-dicing
-mirepoix
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How can you minimise waste and consider the enviroment when preparing food?
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-correct portion control
-correct storage
-use of cut-offs
-accurate measurments
-recycling
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What is the function, operation and safe use of equipment used to prepare meat?
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-meat mallet
-Mincer
-meat slicer
-knives
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What are the meat preparation techniques?
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-cutting and trimming
-mincing
-tenderising
-curing
-weighing and portioning
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What are factors to consider in safely and hygienic storage of meat, seafood and poultry?
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-temperature ranges
-storage times
-frozen, fresh and cooked
-specific storage areas for food types
-stock rotation
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