Flashcards
Methods of Cookery
Flashcards do conjunto (8)
- 1Equipment 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 - 2The 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. - 3Wet cookery methodsWet methods include
• boiling
• poaching
• steaming
• stewing
• braising - 4Effective work flow• logical sequence
• time efficient
• planning and organisation
• time constraints
• cooperation. - 5Dry Methods of cookery• roasting
• baking
• grilling
• shallow-frying
• deep-frying
• stir-frying
• pan-frying. - 6Indicators of problems with the cookery process including:• texture
• colour
• flavour
• viscosity
• aroma. - 7Underlying 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. - 8Commodities• 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.
Informações
- Descrição
- Hospitality hsc review FlashCards sobre Methods of Cookery, criado por michael ha em 30-06-2014.
- Criado por
- michael ha
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