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68 Cards in this Set
- Front
- Back
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Main injuries from manual handling
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Back/spinal injuries,
muscular injuries, fractures, sprains, cuts and bruises. |
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Ways to reduce the risk of injury
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Assess the task (eg distance, weight, temperature),
follow the correct procedure (minimise the distance, correct number of people, correct lifting/carrying equipment), reduce the load, if possible use correct PPE, check the environment is safe (eg flooring, light ing and temperature, free from obstructions), adequate training in correct handling techniques. |
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Correct lifting procedure
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Planning and preparation (plan the lift and route, assess the weight, size and temperature of load), lift (correct posture, hold object close to body), move load (hold close, clear visibility and proceed carefully), lower load (check positioning
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Food storage temp.
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1. Display temperature for ice cream - (-12˚C)
2. Maximum storage temperature for cold desserts- 5 ˚C 3. Hot holding temperature- 63 ˚C and above. 4. Best temperature to serve hot apple crumble - 63˚C |
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Types of Choux pastry products |
éclair, st. honore’s gateau, profieroles, paris breast
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Sequence for choux pastry
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boiling, cooling, whipping, piping
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What is gateau st. honore
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layer of puff pastry with profiteroles stuck on in a ring with caramel and filled with cream chiboust.
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What cream is used to fill Paris brest ? |
Praline cream
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Cream Diplomat Is ?
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( 2 parts crème patissiere and 1 part cream Chantilly) is used to fill éclairs and profiteroles,
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What is puff pastry , what method ? |
lamination of layers of fat and dough.
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Name Puff pastry products
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Fruit bande,
turnovers, cheese straws, jalousie, pithiviers, tarte tatin, Mille-feuille "thousand-leaf" or ) Napoleon (U.S.) slice, vanilla slice, cream slice or custard slice), Palmiers, Eccles cake, Cream horns |
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What is chilled and egg washed before baking |
Puff pastry products are chilled and then egg washed before baking
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What flour is used for puff pastry |
strong flour
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What are vol at vents |
Baked puff pastry cases with filling. Always baked and then filled.
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What is a Bouche |
same as vol au vent but small in size (bite sized)
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Viennese mince pies are ? And made how? |
tops are piped and pastry is made by creaming method.
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Short bread biscuits are made through ?
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rubbing in method
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3. Short bread biscuits – texture? And shape should be what ?
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texture – snappy
Shape is consistent |
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What makes short curst pastry shrink ?
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Over handling of dough |
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What are biscuits à la cuillère and method ?
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lady finger biscuits made by separately whisking egg whites and yolks.
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What are Jam rolly polly
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suet pastry rolled with raspberry jam
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What is Bakewell tart
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a traditional English tart made with short crust pastry with a layer of jam and a sponge filling made of almond meal.
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What is banana flan ? |
short crust pastry case filled with custard and topped with sliced banana
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What are mince pies |
traditional English Christmas preparation. Originally made with a filling of meat, dried fruit and spices, but now transformed into a filling of apple, dried fruit, spices and alcohol, made well ahead of time and preserved in jars. In the British version, sweet short crust pastry is used and in Viennese version, the top is made with a piped swirl of the sweet paste, rather than with rolled out pastry.
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What flour is used for short pastry |
Weak flour |
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Difference between Chelsea bun , Viennese bun and English bun
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1)like cinnamon roll)
2(finger shaped buns) 3 (normal round bun made from enriched dough) |
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Example of quick bread ?
And what is is made with ? And served with ? |
Scones made with soda bicarb. Can be served with clotted cream.
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Outer colour and characteristic of savarin and broiche
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Outer colour and crumb characteristic golden brown and soft
dark brown on the outside and yellow on the inside). |
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Enriched dough products ?
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brioche, bun dough, doughnuts, savarin
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What are bath buns |
a sweet roll made from a milk-based yeast dough. It has a lump of sugar baked in the bottom and more crushed sugar sprinkled on top after baking. Wikipedia
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Swiss bun?
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fondant finish, cigar shape, uniform size.
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Whats a belgium bun |
a sweet bun containing sultanas and usually topped with fondant icing and half a glace cherry
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What bread uses unfermented dough |
soda bread, flat bread, naan bread, paratha.
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Baking with steam injection does what ? |
gives a crusty outer layer
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What are beignet? And what method of cooking |
, synonymous with the English "fritter", is the French term for a pastry made from deep-fried choux pastry. Beignets can also be made from other types of dough, including yeast dough.
Deep frying like doughnuts |
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When and where do u mix your egg white into the suffle? |
Egg white is folded into panada, just before cooking in soufflé
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Creaming method cakes |
Steamed sponge pudding,spotted dick, Victoria sponge, English cherry cake are made by creaming method.
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Name sponge based desserts |
Steamed sponge pudding,spotted dick.
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Name batter based desserts |
Crepe suzette, Clafoutis & fritters
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What dessert is frozen until served ? |
Baked Alaska, soufflé omelet, Norwegian soufflé
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What is cabinet pudding |
custard based pudding with sponge cake used to line the mould.
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What is banana flan |
tart crust with custard and bananas.
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Sequence for steamed syrup sponge ?
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Weighing, creaming, folding.
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Orange bavarois is what type of dessert. |
cold dessert.
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What is Apple charlotte |
mould is lined with buttered slices of bread.
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Fruit based deserts |
cobblers, fruit salad, poached fruit
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Frozen desserts |
ice creams, sorbets, mousses, granita.
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What is incorporated into daquoise meringue disks? |
nut powder
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What is jaconde? |
patterened sponge cake used for lining.
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High ratio flour is what ? |
bleached or chlorinated, very fine – good for cakes as it holds a lot of moisture.
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What is Madeira ? |
pound cake flavoured with lemon and almond. Named... as it may be served with a glass of ...wine.
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What filling is used for coffee cake |
butter cream filling
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How is Genoese sponge made? |
whisking eggs method and folding in melted butter at the end.
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What are American muffins |
large cup cakes made with by chemical aeration (baking poweder/ Baking soda)
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What are English muffins |
pan baked bread made with yeast.
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What are piped motifs |
designs made by piping. Generally used with chocolate
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What are run outs |
filled piped motifs.
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What are biscuit a la cuillere |
made by separating egg whites and yolks. Also called lady finger biscuits.
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What are langue du chat ?
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egg white, flour, sugar and vanilla
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What are sable a la poche
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piped butter cookies.
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What is Tuile |
a thin, crisp, sweet or savory wafer made of dough or cheese. means tile in French, and is named after the shape of French roof tiles it is supposed to resemble.
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What are flap jacks |
honey oat bars
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What type of flour is used for cookies and biscuits |
Low gluten flour
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What are frangipanes |
used in pithiviers and bakewell tart. Made from almond powder.
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Minimum fat content for whipping cream
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35%
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Crème Patissiere Vs Crème Anglaise Vs Cream Chantilly
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1 -milk sugar egg yolk corn flour
2milk sugar egg yolk 3 cream sugar |
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Sequence for meringue - |
- Weighing, whisking, piping |
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Creme chiboust |
Is creme patissiere lightened with beaten egg whites |
