Terms
What does dice mean?
To cut food into equal-sized cubes.
What must be done to any dirty dishes before washing dishes is started?
Rinse and stack the dishes.
How long should you wash and then dry your hands?
20 seconds each.
What cloth should be used to get hot trays out of the oven?
An oven cloth.
What does "t" stand for in a recipe?
A teaspoon
What does saute mean?
To toss food in a little oil until it has collapsed or cooked but not browned. This brings out the flavour or natural oils of the food e.g. onions.
Describe what must be done to a bowl after preparing a scone dough.
Soak the bowl in cold water, then rinse and stack ready for washing.
Describe the apron that should be worn?
It must be a clean apron.
Describe where the pot handles should be facing when cooking on a stove.
Pot handles should be away from the front of the stove and away from over other elements.
What does "T" stand for in a recipe?
A Tablespoon
Describe the process of the sifting of dry ingredients.
The dry ingredients e.g. flour and BP and spices are placed in a sieve and sifted through the mesh of the sieve together.
Where must knives be stored when preparing for dishwashing, and how should a person dry a knife?
On the side of the bench, not in the sink.
It should be dried from the blunt edge.
Explain why jewellery on the hands must be removed.
Because the jewellery can trap food and this is where bacteria can grow and then cross into the food that is being prepared.
What colour boards should be used for the following?
a) meat
b) carrots
c)cheese
a) red board
b) green board
c) white board
What does "c" stand for in a recipe?
A cup
Describe how to "simmer" the cooking of rice.
When the rice is in the pot, the lid is on and the element is turned down low to allow small bubbles to break the surface for the 10 minutes of cooking. This allows for the absorption of the water into the rice.
Describe the perfect environment for water in the sink for clean dishes.
The water should:
a) stay as clean as possible. (thanks to rinsing first)
b) Be as hot as the hands can handle
c) Not to be frothy with bubbles as this makes drying dishes very difficult.
Explain how and why any cuts or infections must be covered up before preparing food.
All cuts should have a plaster and then a glove to cover the infection because pathogenic bacteria live in an infection and can cross-contaminate into the food.
Explain how to safely put a tray into the oven and take it out of the oven.
Using an oven cloth and the oven door completely open/down, the tray is brought forward enough for the oven cloth to hold both sides of the tray. The oven door is then closed.
Explain how you would measure 1 t of Baking powder.
The 1 teaspoon measuring spoon would scoop and fill up from the Baking powder, after which the back of a knife would flatten off the teaspoon so it was level.
Describe how to cook pasta.
Bring water to the boil on a high element. Place the pasta in the boiling, salted water for 10 minutes, lid off. Turn the element down slightly, enough to keep a rolling boil on the pasta as this keeps the pasta separate and not stick to itself. Drain the pasta when it is al dente. (firm to the bite).
Put the following in the correct order of dishwashing
a) pots and woks
b) cutlery
c)glassware and plastics
d) bowls and graters
e) plates and all crockery
the order of dishwashing is:
a) glassware and plastics
b) cutlery
c)crockery
d)bowls and graters
e)pots and woks
Explain what happens to the bacteria when someone washes their hands properly with hot water and soap.
The soap and hand-hot water wash away all grime, dirt and grease where bacteria live and therefore the bacteria is removed not killed.
Explain why it is important to wash the red board, knife and your hands after touching any raw meat.
Because the raw meat holds pathogenic bacteria which can easily cross-contaminate other surfaces and cause food poisoning.
Describe how to measure out 1/2 c of milk.
The measuring cup is placed on the table and the milk is poured into the cup. The person pouring must get down level with the cup to eye the 1/2 c level to get it exactly on the line.