S3 PH&F - Unit 1 Homework

Which preparation technique involves incorporating air into a mixture to make it light and fluffy?

• A. Folding

• B. Piping

• C. Creaming

• D. Rubbing-in

How should you cut through the mixture when folding?

• With a knife

• With the edge of the spoon

• With a fork

• With a whisk

This cookery process keeps water soluble nutrients in foods.

• Poaching

• Steaming

• Boiling

• Simmering

Give an example of a low risk food

Give an example of a high risk food

Order these types of frying from least oil used to most oil used

• Shallow

• Deep

• Stir

Why is poaching a suitable cookery process for fish?

Organize these options into the right categories

Groups:

(a) Fruit and Veg

,

(b) Carbohydrates

,

(c) Dairy

,

(d) Protein

• Milk

• Pasta

• Beef mince

• Chicken

• Tortilla

• Carrot

• Lentils

• Onion

• Cheese

• Aubergine

• Cereal

• Butter

Explain how should raw bacon be stored?

Explain how an open tin of beans should be stored