Farinaceous and egg 0.0 / 5 ? Design & Technology: Food TechnologyFarinaceous and egg dishesA2/A-levelAQA Created by: fletcher leeCreated on: 01-03-20 18:03 Name the 4 different ingredients you would use in farinaceous dishes Pasta, rice, grain and gnocchi 1 of 36 Name the types of egg dishes Omelettes, frittatas and quiches 2 of 36 Name 4 different preparation methods you would use for these dishes Blanching, washing, filling and portioning 3 of 36 Name 5 cooking methods you would use with these dishes Boiling, poaching, frying, baking and scrambling 4 of 36 What accompaniments would you use Flavoured oils/butters, sauces and dressings 5 of 36 Name the finishing skills you would use Suitable plating, tasting and adjusting seasoning and checking temperature 6 of 36 Name 5 types of pasta Spaghetti, lasagne, tagliatelle, macaroni and ravioli 7 of 36 Name 3 types of rice Brown, wild and arborio 8 of 36 What is brown rice Brown rice has had its outer covering removed but the inner brain remains 9 of 36 What is wild rice It is a long and narrow grain rice and black/dark brown in colour 10 of 36 Name 3 types of grain Corn/maize, wheat and quinoa 11 of 36 What is corn/maize It is usually used to make polenta 12 of 36 What is wheat It is things such as semolina, couscous, rye and barley 13 of 36 What is quinoa Quinoa is the seed of the part of the quinoa plant we eat but is treated like a grain 14 of 36 What are the types of gnocchi Italian style and traditional roman 15 of 36 What is Italian gnocchi Italian gnocchi is Italian style dumpling made with potato 16 of 36 Why must you wash these ingredients Because they will have surface dust on them 17 of 36 Why do you blanch these ingredients To speed up the cooking process 18 of 36 What dishes use fillings We use fillings ravioli and tortellini 19 of 36 What do we do when portioning Use the correct measurement for portion required 20 of 36 What do you do when you portion control Dried pasta is 75-100g per person. Fresh pasta is 130g per person. rice is 75g per person 21 of 36 What is the importance of using the right size pan when cooking pasta So that the water covers the pasta and if the pan is to small the pasta will become one clump 22 of 36 What are the types of eggs Chicken, goose, duck and quail 23 of 36 What is the laying system They must have 750cm squared per bird for nest spot, perching space and scratching area 24 of 36 What is the barn system There must be a max of 9 hens per metre 25 of 36 What is the free range system Hens must have outside access with a maximum stock density 2500 birds per hectare 26 of 36 What is the organic system Organic eggs are always produced by free range hens with a max of 6 hens per metre and a max flock of 300 birds 27 of 36 What should the temperature of an egg be It should be below 20 degrees celsius 28 of 36 How should you test an eggs freshness Put it in a container with water and after 3 weeks the egg will float and should be discarded 29 of 36 How should you store grains In a dry, cool place in an airtight container 30 of 36 How should pasta be stored In a airtight container, dated and stored in a cool, dry place 31 of 36 How should rice be stored In a sealed airtight container in a dry cool place with the use by date which can be 6-9 months 32 of 36 How should gnocchi be stored Fresh gnocchi should be stored in a plastic bag in the fridge 33 of 36 How should eggs be stored Away form strong smelling foods usually in the fridge 34 of 36 Name a gnocchi dish Lemon gnocchi with peas and spinach 35 of 36 Name a combined egg dish Quinoa and egg salad with broccoli and seeds 36 of 36
Manipulating and combining food materials and components and the application of this in food processing and product development 0.0 / 5
The interaction of combinations of food materials under different physical and chemical conditions 0.0 / 5
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