Y10 Foods Masterclass Revision

Sensory Evaluation

50

Name the 5 senses used to evaluate a food product

- Appearance

- Flavour

- Aroma

- Texture

- Sound

100

List 4 terms that would be suitable to describe the FLAVOUR of a food

Answers may vary: 

E.g. salty, sweet, bitter, savoury, spicy etc...

150

List 3 terms suitable to describe the aroma of a fruit salad

Answers may vary: 

E.g. fresh, citrus, fruity etc

200

Imagine you are a food blogger who has just baked a batch of chocolate chip cookies, what words might you use to describe the appearance in your review? List 5

Answers may vary: 

E.g. Round, soft, chewy, crunchy, golden brown, crips, caramelised, fresh, disc-shaped etc...

300

List 2 cooking methods and identify how these could affect the texture of a food (use the same food for both examples)

Answers will vary: 

E.g. frying can make potato crispy on the outside while maintaining a soft centre, whereas boiling softens the entire potato making them fluffy when mashed. 

Cooking Methods

50

Is deep frying a dry or wet cooking method?

Dry Cooking Method

100

List 2 dry cooking methods (excluding deep-frying). For each, identify 2 foods you could cook using these methods

Answers may vary: 

E.g. 

• Baking (cakes, breads, cookies)
• Roasting (vegetables, meat)
• Broiling (steaks, fish)
• Grilling (burgers, vegetables)
• Sautéing (vegetables, meat)
• Pan-frying (chicken, fish)
• etc...

150

Define "wet cooking methods" and identify 3 examples

Moist-heat cooking methods use water/liquid/steam to cook foods.

Answers may vary: 

e.g. -poaching, simmering, boiling, braising, stewing, pot roasting, steaming.

200

Describe why it may be more suitable to use a wet cooking method instead of a dry cooking method

Answers may vary: 

e.g. 

- to preserve and add moisture to food such as steaming white meats

- tenderise tough cuts of meat such as chuck steak

300

List 2 cooking methods used to prepare a lasagne and identify if they are wet or dry.

Answers could vary: 

E.g.

- stewing the meat mixture (wet)

- baking the lasagne (dry)

etc...

Precision Cuts

50

Head chef has asked you to prepare 2 different style garnishes with a bag of carrots, what precision cuts could you use for these?

Answers may vary: 

- julienne

-jardinier

-briuinoise 

-macedoine 

etc...

100

Name a precision cut that is a cube shape

Answer could be:

- Brunoise (2-3mm cube)

- Macedoine (5-8mm cube)

150

You are preparing a stir fry that requires you to use specific precision cuts. Why was it important to make these consistent and accurate cuts in this recipe?

Answers may vary: 

(e.g., cooking time, texture, presentation)

200

What are the measurements for a julienne cut?

3mm x 3mm x 40mm

300

What type of dish is a 'mirepoix' cut most suitable for?

This is a 'rough cut" and not typically used for service. Rough cut vegetables are used to impact flavour and colour to stocks, soups sauces, braises and stews.

Hygiene and Safety

50

List 3 kitchen SAFETY rules/procedures

Answers may vary: 

E.g.

- keep knives away from edges or not left in sink

- Cut away from yourself

- Use oven mitts for hot objects

- Never leave stove unattended

- Use the correct tools/utensils for the task

etc...

100

List 3 HYGIENE rules/procedures that are important to follow when handling food

Answers may vary: 

E.g.

- hand washing

- reporting sickness/ceasing food handlind

- using separate utensils for different foods

- cleaning and sanitising 

- storing food at correct temperatures 

etc....

150

You're preparing a meal that involves handling raw chicken. How can cross-contamination occur in this situation, and what are two steps you can take to prevent it from happening in your kitchen?

From equipment – to prevent use separate utensils 

From person - to prevent wash hands immediately after handling the chicken. 

200

What is the difference between contamination and cross contamination?

Contamination refers to the introduction of any harmful substance (bacteria, viruses, chemicals, etc.) into food.

Cross contamination is a specific type of contamination where harmful substances are transferred from one food item to another. This usually happens during food preparation due to improper handling or equipment use.

300

What is the temperature danger zone and what happens to food in it?

The temperature danger zone refers to the range of temperatures from 5°C - 60°C where foodborne bacteria can grow rapidly

Miscellaneous

50

You've had a fantastic fishing trip and reeled in more fish than you can eat fresh. To prevent waste and enjoy your bounty later, identify the preservation methods you could use to preserve your catch

*50 points for every correct answer!

50 points for each:

- Freezing

- Salting

- Canning

- Drying

- Smoking

- Pickling

100

You forgot to preheat your oven before placing your muffins in to bake. Identify the potential consequences of this mistake, and how do they impact the final product

Answers may include:

- uneven cooking

- dense texture

150

You have prepared a bowl of fresh spicy tomato pasta. To make your pasta dough you measured carefully and followed the method correctly, yet the texture is mushy and pieces are stuck together. Identify the reason for this

The water was not boiling before cooking the pasta

200

We often choose to marinate meat to infuse and enhance the flavour. What is another benefit to marinating? Identify the benefit and how this affects the final product (think sensory properties)

DOUBLE POINTS if you can explain how this occurs. 

Answers can include:

Tenderises Meat to make it less chewy.

DoublePoints: Marinades often contain acidic ingredients like vinegar, lemon juice, or yogurt. These acids have a tenderising effect by breaking down the muscle fibers in the meat.

Caramelisation adding a nice browned appearance and a slightly sweet flavour.

DoublePoints: Sugars in marinades can caramelise on the surface of the meat during grilling or cooking.

300

List 2 functions of eggs in cooking and for each: describe the function (why it is used) and list an example of a food.

E.g. Emulsification - egg yolks help combine ingredients that wouldn't normally mix, like oil and water. Example: Mayonaise 

Answers may vary: E.g.

• Binding: Eggs act as a glue or binder, holding ingredients together in various dishes. Examples include meatballs, meatloaf, casseroles, and some stuffings.

• Leavening: Whipped egg whites trap air bubbles in batters and doughs, causing them to rise during baking. Examples include cakes, soufflés, meringues, and some breads.

• Aeration: Beaten eggs, whole or just whites, incorporate air into mixtures. Examples may include omelets, quiches, and soufflés.

• Emulsification: Egg yolks help combine ingredients that wouldn't normally mix, like oil and water. Examples may include mayonnaise, hollandaise sauce, and salad dressings.

• Coating and Glazing: Eggs can be used to coat foods to create a crispy golden crust. For example, breads and pastries. 

• Thickening: Cooked eggs can thicken sauces, custards, and puddings. 

• Enrichment: Eggs add richness, flavor, and moisture to various dishes. They contribute to the taste and texture of baked goods, custards, pastas, and french toast.

• Clarifying: Egg whites can be used to clarify broths or stocks. The egg whites attract cloudiness and impurities in the liquid, leaving a clear broth after straining