Flashcards
Year 7 The Knowledge (Food)
Cards in this deck (51)
- 1Cross-contaminationWhen bacteria from a raw food are transferred to a cooked food usually resulting in food poisoning.
- 2HazardSomething which could result in injury or illness.
- 3HygieneKeeping surfaces, equipment and yourself clean to prevent illness (e.g. washing hands).
- 4SafetyPreventing injury (e.g. using oven gloves).
- 5ResolveSolve a problem or make it better (e.g mopping water from the floor).
- 6SanitiseMake something clean and hygienic to prevent illness.
- 7Micro-organismA single-celled, living organism that can be seen under a microscope (e.g. bacteria, fungus, yeast, virus).
- 8BacteriaA type of micro-organism that may be harmful to health (e.g. salmonella).
- 9BridgeA safe cutting technique to be used when cutting foods in half.
- 10ClawA safe cutting technique to be used when slicing, dicing and shredding foods.
- 11SliceCutting a food into thin parts (e.g. apple slices).
- 12DiceCutting a food into small cubes (e.g. diced onion).
- 13CoreCoring removes the core of a food (e.g. apple core).
- 14SerattedA serrated knife has a row of V-shaped points along the edge (e.g. a bread knife).
- 15Garnish/Finishing TechnoqueA way to make a food appear more attractive and improve its appearance.
- 16Tea TowelUsed for drying dishes.
- 17DishclothUsed for washing dishes and wiping down surfaces.
- 18Scouring padA rough pad used for removing burnt-on or hard to remove food (should not be used on non-stick pans).
- 19Rubbing-inA technique used to make pastry using fingertips (e.g. rubbing butter into flour).
- 20ShortingA crumbly food product (e.g. shortbread or short crust pastry).
- 21Raising agentAn ingredient used to make a food rise and give a light and fluffy texture (e.g. baking powder).
- 22Cooling rackA piece of equipment used to help products cool and dry.
- 23TareTo take measuring scales back to zero so that the weight of the bowl does not affect the measurement.
- 24GramsA unit of measurement (e.g. 100g).
- 25ColanderA piece of equipment with large holes so that liquid can escape.
- 26SieveA piece of equipment with small holes so that liquid can escape or for separating lumps from flour.
- 27GraterA piece of equipment that allows foods to be cut into consistent, smaller pieces (e.g. grated cheese).
- 28Palette knifeA piece of equipment that allows icing to be spread or foods to be removed from a baking tray.
- 29DressingA type of sauce for food (e.g. mayonnaise).
- 30SaucepanA deep pan used to heat/cook sauces, water or liquid products (e.g. pasta).
- 31Frying panA shallow pan used to cook vegetables or fry foods (e.g. pancakes).
- 32OvenPart of the cooker that heats (bakes) food products from all sides.
- 33HobPart of the cooker that uses a saucepan or frying pan to cook foods.
- 34GrillPart of the cooker that heats food from the top.
- 35SimmeringHeating gently so that small bubbles appear.
- 36BoilingHeating vigorously so that large bubbles appear.
- 37Pre-heatHeating the oven/grill to the correct temperature before using for cooking.
- 385-a-dayA government scheme that encourages healthy eating (5 portions of fruits and vegetables a day).
- 39NutrientsSubstances that help us to grow and keep healthy (e.g. carbohydrate).
- 40Vitamins and mineralsTypes of nutrients that help us to grow and keep healthy (e.g. Vitamin C, Iron).
- 41FibreA substance found in wholegrain products (e.g. wholemeal flour) that keeps our digestive system healthy.
- 42FryingCooking with fat or oil over direct heat (the hob).
- 43PoachingCooking in simmering water (e.g. poached egg).
- 44BakingCooking using the oven. This method is healthier as it doesn't need extra fat or oil.
- 45GrillingCooking using the grill. This method is healthier as it allows fat to drip into the grill pan away from the food.
- 46Consumer profileInformation that describes a person's age, gender, likes and dislikes.
- 47Research methodsWays of researching information (e.g. books / internet).
- 48SurveysA research method that gathers information using numbers (e.g. 12 out of 20 people like biscuits).
- 49WhiskMixing ingredients using a whisk to reduce lumps.
- 50FoldMixing ingredients using a gentle, figure-of-eight action (e.g. folding flour into a cake mixture).
- 51AnnotateA way of describing something in detail.
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- gcse DT Flashcards on Year 7 The Knowledge (Food), created by T Andrews on 15/03/2017.
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- T Andrews
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