| what is a poke test? | press on cake (if cooked will bounce back) |
| what is a temperature probe test? | pierce meat with temperature probe to see if above 75C |
| what is a visual color check? | pastries golden brown once done |
| what is a skewer test? | piercing cakes with skewer if comes out clean then cooked |
| what is a sound check? | tap on bread roll, if hollow sound then baked |
| what is a bite test? | pasta bite to see if done |
| what are 6 types of presentation skills? | garnishing, piping, browning, glazing, add texture, spices and herbs |
| what is garnishing? | add color or flavor (mint leaves, basil) |
| what is piping | decorative icing on cake |
| what is browning? | when food is caramelize on surface |
| what is glazing? | brushing food with eggs |
| what are 4 types of knives? | vegetable knife, filleting knife, boning knife, cook's knife |
| what is a filleting knife used for? | take fillets out of fish |
| what is boning knife used for? | cutting bones off large chunks of meat |
| what is cook's knife used for? | slicing onions, crushing garlic, chop herbs |
| what is bridge hold used for | small fruits and vegetables |
| what is claw grip used for | long fruits and vegetables |
| what is an example of flatfish and roundfish | halibut, cod |
| what is a charred and where do we use it? | outer layer blackens, used in seeds and nuts |
| where do we use layering? | lasagna, moussaka |
| when do we use skewering? | halloumi vegetables |
| what are three ways of sauce making? | reduction, emulsion and starch-based |
| what is reduction sauces? | simmering liquid based dish to evaporate water and thicken them |
| what are 3 examples of sauce that uses reduction? | pasta sauce, gravy, curry |
| what is emulsion sauce? | shake watery and oily liquid emulsion. Using emulsifier to keep them together |
| what is 2 examples of emulsion sauce | vinaigrette, hollandaise |
| what are 5 examples of starch based sauce making | roux, blended, all in one, infused neloute, bechames sauce |
| how do we make roux sauce | 1. mix melted butter and flour
2. stir until cook flour
3. add milk and stir
4. simmer
5. add remaining ingredients |
| how do we make blended sauce? | 1. mix corn flour, water and milk
2. heat and add extra liquid
3. heat until thicken |
| how do we make all-in-one sauce? | 1. place all ingredients in sauce pan
2. stir in medium heat |
| why do we add acids in marinades | acids denatures protein, makes meat more tenderise |
| what is fermentation? | leaving dough to rest and rise before baking |
| what is gluten formation | when kneading dough, gluten in flour stretches and creates long protein in strands. When dough cook, strands hardens and bread stays stretch |
| give 5 examples of pastry | choux, puff, sweet, shortcrust, filo |
| what is choux and give 2 examples | light form of pastry, doesn't rise (eclairs, choux buns) |
| what is puff pastry and give 2 examples | flackey, layered pastry (sausage rolls, pies) |
| what is sweet pastry and give 2 examples | shortcrust with icing sugar (apple tart, torts) |
| what is shortcrust and give 2 examples | short crumbly texture (cornish, quiches) |
| what is filo and give 2 examples | delicate crisp form (filo parcels, baklara) |
| read about glazing and finishing in notes | okay |
| what are 2 ways of setting mixture? | removal or heat, use proteins |
| how to set mixture by removal of heat? | gelation (using starch to set a mixture when chilled)(custard) |
| how to use protein to set mixture | set a mixture containing egg by heating. denatures or coagulated protein cases mixture to set |
