ingredients
method
mis en place
health and safety
Bonus
100
It is a source of protein which is a cured cut of pork
What is bacon
100
this implement will be used as the main piece of equipment for cooking this week
what is an electric frypan
100
2 whisked and cooked eggs turns into an...
what is an Omelette
100
they are the first steps necessary on entry of a kitchen
what are wash hands/apply PPE
100
They are known as shallots to some
What are Spring onions
200
It is a lipid in liquid form
What are oils
200
It is a liquid is stirred through fried rice towards the end of the cooking time
what is soy sauce
200
These 2 foods were diced
what are carrot and bacon and bacon
200
what could result from the misuse of a knife
What are cuts
200
They are a bag of mixed colored mineral rich foods which have been processed to maintain freshness
what are frozen vegetables
300
It is a root vegetable renowned for boosting sight
What are Carrots
300
it describes the end product of a herb from the school garden
what is chopped parsley
300
describe the image
what is sliced spring onion
300
it has occurred in this photo
what is a burn
300
There were 2 other proteins Mrs Gray said she loved in fried rice
what are prawns and chicken
400
It is a meat free source of protein for vegetarians but not vegans
What is an egg
400
method for caramelizing a protein using the application of heat and oil
What is frying
400
What is a key step to ensure you have the correct quantity needed of an ingredient
what is measuring
400
it is a hazard indicated in this image
what are slips/trips
400
Fried rice is traditionally eaten with these
what are chopsticks
500
A grain that is best cooked and cooled before stir-frying
what is rice
500
identify this implement and why in particular this will be used
spatula - it is not metal and will not scratch the non stick fry pan base
500
the items which should be gathered prior to the beginning of cooking
what are ingredients and utensils
500
this occurs when raw and cooked products share a space for example bacon and vegetables
what is cross contamination
500
True or false: Leaving the washing up till the end of the cook is the most efficient way to work
FALSE - Clean as you GO!!