1042694
Description
| Question | Answer |
| Equipment and technology | • electric, gas or induction ranges • ovens, including combi ovens • microwaves • grills and griddles • deep-fryers • salamanders • food processors • blenders • mixers • slicers • tilting frypan and bratt pan • steamers • utensils • cutlery |
| The standard features of a recipe | • preliminary preparation • equipment • quantity of ingredients • method • cooking temperature • cooking time • number of portions recipe will produce • total cost of product. |
| Wet cookery methods | Wet methods include • boiling • poaching • steaming • stewing • braising |
| Effective work flow | • logical sequence • time efficient • planning and organisation • time constraints • cooperation. |
| Dry Methods of cookery | • roasting • baking • grilling • shallow-frying • deep-frying • stir-frying • pan-frying. |
| Indicators of problems with the cookery process including: | • texture • colour • flavour • viscosity • aroma. |
| Underlying principles of each method of cookery including: | • definition of cookery method • suitable foods • characteristics of foods prepared using this method • utensils and equipment • procedures for method of cookery • safe and hygienic work practices • suitable recipes • associated culinary terms • common problems and solutions • effect on the nutritional value of food • waste minimisation techniques. |
| Commodities | • dairy products, such as milk, butter, yoghurt, cheeses and alternatives • dry goods, such as flours, sugars, pastas and rice • standard fruit and vegetables • eggs • meat, seafood and poultry, which may be fresh, frozen, preserved or pre prepared, and may also include meat products such as standard cuts, sausages, hams, salami and other meat products • general food items, such as oils, sauces, condiments and flavourings, garnishes, coatings and batters. |
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