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Food Preparation Skills (General Practical Skills (weigh and mesure,…
Food Preparation Skills
General Practical Skills
weigh and mesure
prepare ingredients and equipment
select and adjust cooking times
test for readiness
judge and modify sensory properties
Raising agents
chemical raising agents
biological raising agent
eggs as a raising agent
steam as a raising agent
Use of the cooker
grill
char, roast, grill
cooker
backing, roasting, casseroles, tanginess, braising
Knife Skills
fruit and vegetables
meat fish or alternatives
Preparing Fruit and Veg
mash, shred, scissor, scoop, crush, great, peel, segment, de-skin, shape, pipe, blend, juice
Cooking methods
water
steaming, boiling, simmering, poaching
dry heat
dry frying, shallow frying, stir srying
Sauce making
Reduction
Starch based
Emulsion
Use of equipment
use of blender, food processor, mixer, pasta machine, microwave oven.
Prepare, Combine and shape
roll, wrap, skewer, mix, coat, layer meat, fish, shape and bind wet mixtures, handle food correctly
Dough
shortening, gluten formation, fermentation
Tenderise and marinate
acid denature protein
marinate veg, meat or fish
Setting Mixtures
use protein
remove from heat
gelation - use starch to set mixture