INTERMEDIATE 1 HOSPITALITY

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INTERMEDIATE 1 HOSPITALITY

• An Introduction to Food Preparation Techniques

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INTRODUCTION TO FOOD PREPARATION TECHNIQUES

• What will we do??
• Practical cookery to investigate the use of
  different pieces of kitchen equipment.
• Keep a record of all pieces of equipment used and
  what they are used for.
• Learn the correct cookery terms for certain food
  preparation tasks.
• Keep a log of your favourite recipes!
• Complete 2 short NAB exercise to show you have
  achieved the necessary standard to pass the unit.

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KITCHEN EQUIPMENT

• Different pieces of kitchen equipment do specific
  jobs in the kitchen.
• A good cook or chef will choose the correct piece
  of equipment for different food preparation
  tasks.
• This will make his / her job easier safer.
• A more professional standard will be achieved.
• The customer will be impressed!!

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• PASTRY CUTTER
• Used to cut biscuits, scones or pastry shapes.

• ROTARY WHISK
• A double whisk turned by hand. Can be used to
  thicken cream

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• COOLING TRAY
• Used to cool food on once it is removed from
  oven

• FLOUR DREDGER
• Used to sprinkle flour over a work surface

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• COOKS KNIFE
• Used to chop parsley, or larger items of food
• ROLLING PIN
• Used to flatten pastryand make it even

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• PALETTE KNIFE
• A special type of knife used to shape and
  turn food over.

• VEGETABLE PEELER
• Used to peel fruit and vegetables

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• GRATER
• Used to shred food finely, usually vegetables
  or cheese

• VEGETABLE KNIFE
• Used to cut vegetables

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• PASTRY BRUSH
• Used to glaze foods
• before baking
• FISH SLICE
• Used to turn fish
• when frying

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• TABLESPOON
• Used to stir or to measure. Sometimes referred
  to as a 15ml spoon

• SIEVE
• Used to remove lumps add air to dry products
  eg flour

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• PIPING BAG
• Can be filled with cream
• or potatoes used to
• decorate food.
• STAR TUBE PLAIN TUBE
• Fluted tube used with Plain tube used with
• a piping bag usually a piping bag
  usually
• for decoration. for garnish.

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• ELECTRIC FOOD PROCESSOR
• Used in food preparation
• to chop, slice, cream, rub-in,
• grate liquidise
• HAND HELD ELECTRIC WHISK
• Used to whisk in a bowl to
• make whisked sponges
• meringues

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COOKERY TERMS

• BAKE BLIND
• To bake a flan case without a filling.
• RECIPE eg
• WHISK
• To increase the volume of a mixture by adding
  air.
• RECIPE eg
• BEAT
• To mix together margarine sugar until light
  fluffy.
• RECIPE eg

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• LINE
• Cover the bottom and sides of a flan case with
  pastry.
• Recipe eg
• COAT
• To cover food with a layer of egg breadcrumbs
  to protect it when cooking.
• Recipe eg
• CREAM
• To mix margarine sugar until light fluffy.
• Recipe eg

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• FOLD
• To gently mix one ingredient into another with a
  metal spoon to minimise air loss.
• Recipe eg
• BLEND
• To mix together a dry ingredient with a liquid to
  give a smooth paste.
• Recipe eg
• KNEAD
• Gently handle pastry or dough mixture to remove
  cracks before rolling out or shaping.
• Recipe eg