1
Q
creaming method
A
- cream together butter and sugar
- add eggs gradually
- add dry ingredients alternately (flour, milk, flour milk)
2
Q
melt and mix
A
- sift all dry ingredients into 1 bowl and make a well
- combine wet ingredients together in a bowl
- pour wet ingredient into the well of the dry ingredient and gently fold in
different from wet and dry which uses liquid fat (oil) while melt and mix uses solid fat (margarine)
3
Q
rubbing in
A
- cut fat into small pieces and prepare dry ingredients
- rub the fat into the dry ingredients until fine crumbs form
- add liquid and/or rest of the ingredients to make a wet dough
4
Q
dry frying
A
cooking high in fat foods in a non-stick pan without adding other fats
5
Q
simmering
A
- cook food gently and slowly
- cooking food in liquid at a temp. j below boiling point
6
Q
tools and equipments
A
- knives
- measuring spoon
- chopping board
- peeler
- whisk
- spatula
- wooden spoon
- pan
7
Q
machinery
A
- freezers and fridges
- grills
- deep fryer
- blender
- food processor
8
Q
5 ways to tell a cake is cooked
A
- edges pull away from side of pans
- top + edges are golden brown
- cake spring back when pressed gently
- toothpick comes out clean
- smells fragrant
9
Q
constraints
A
- what you must do
- eg. it must be a decorated novelty cake
10
Q
considerations
A
- aspects of db you have freedom with
- eg. it should be colourful and feature a shape -> you can pick what colour and what shape you want
11
Q
chopping board colours
A
- white: bakery + dairy
- yellow: raw poultry
- blue: raw fish
- green: vegetables + fruits
- red: raw meat
12
Q
purpose of a db
A
help you investigate and formulate a design to produce in the kitchen
13
Q
mise en place
A
- is the preparation of all ingredients before starting to cook
- benefits: organised and can save time so you work efficiently
14
Q
garnish
A
- is a small amount of food used to decorate other foods
- used it in the stir fry DB to enhance the visual appearance of the food
food studies
flashcards
Decks in class (7)
# Cards
