1. Exam conditions *SILENCE*
30 August 2019
Starter Task:
Test – Methods of cooking
Exam conditions *SILENCE*
Easy answers (state)
will be made of flour, butter, eggs and milk.
Clever answers (apply)
..... could be made of flour, butter, eggs and milk because flour is a cheap commodity… and easy to work with.
Genius answers (justify)
could be made of flour, butter, eggs and milk because they are locally sourced ingredients minimising air miles…, therefore

2. Culinary terms
Identify a variety of culinary terms
Explain their meaning
List a variety of food products that could use them
Lesson Objectives
Create a table with 3 columns: terminology, meaning, food product

3. accompaniments flambé al dente garnish au gratin julienne bain-marie
Terminology
Meaning
Food product
accompaniments
flambé
al dente
garnish
au gratin
julienne
bain-marie
marinade
brûlée
mise en place
bouquet garni
purée
coulis
reduce
croûtons
Roux
en croûte
sauté
entrée

4. Separate to the main dish flambé Cooked with flame and alcohol
Terminology
Meaning
Food product
accompaniments
Separate to the main dish
Horseradish sauce
flambé
Cooked with flame and alcohol
Christmas pudding
al dente
Firm to bite
Vegetables
garnish
Trimmings
Chipolatas
au gratin
Sprinkled with cheese or breadcrumbs and browned
Cauliflower
julienne
Thin matchsticks
Carrots
bain-marie
Container of water to keep foods hot
All
marinade
Richly spiced liquid to give flavour or tendorise
Curry
brûlée
Burned cream
Crème
mise en place
Basic preparation before product assembly
bouquet garni
Bundle of herbs
Stews
purée
Smooth mixture made from passing through a sieve
Fruit
coulis
Sauce made from fruit or veg
reduce
Concentrate a liquid by simmering
croûtons
Cubes or fried bread
Tomato soup
Roux
Thickening of flour and fat
Cheese sauce
en croûte
In pastry
Fish
sauté
Tossed in fat
entrée
Main course
Main dish

5. Presenting food Discuss why food presentation is important
Explain a variety of considerations
List a variety of methods
Lesson Objectives

6. Presenting food Consideration must be given to:
Consistency – thick or thin
Texture - crunchy, soft or crisp
Flavour – salty, sweet, sour, bitter – always where possible use fresh, use leftover liquid for sauces
Colour
Decoration – sweet dishes include: chocolate, cherries, fruit
Garnish – savoury dishes include: parsley, cucumber, cress, lemon
Accompaniments – colourful veg and sauces
Hot foods must be served hot, food probes must be used
Savoury foods served on oval dishes or plates
Sweet food served in round dishes
Homework: Complete revision material/revise for test