2. Water boils at 100% C

3. Types of menu/service Table d’hote menu A fixed or set price menu with a limited selection of dishes (usually 3) for every course. A la carte menu All dishes are individually priced. Usually a la carte dishes contain more expensive ingredients. Party/function/themed Usually a fixed price menu (per person) offered for parties such as a wedding. Fast food menus Items are individually priced and not usually eaten on the premises. Executive/ head chef Is responsible for overall management of the kitchen Sous Chef Is responsible for the management of the kitchen Saucier Prepares sauces and warm hors d’oeuvres. Chef de Partie Management of a particular work station. Garde Manager Is responsible for the preparation of cold dishes. Commis Chef Junior cook. Patissier (pastry chef) Prepare desserts and baked products. Au Gratin is a culinary technique in which an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, egg and/or butter.

4. Cake Making Methods There are four different methods of making cakes, sponges, scones and biscuits. *the rubbing in method *creaming *whisking *melting The rubbing in method is used for cakes, scones, pastry and some biscuits. It is used for cakes that don’t have a large amount of fat in them. The fat is cut into chunks (block margarine or butter is the best) and using the fingertips, is rubbed into the flour to form bread crumbs. The liquid is then added to form a dough. The cakes will only last a short time because they do not contain a large amount of fat. E.g. Scones, fruit cake. The creaming method is used for cakes that contain more fat and sugar compared to flour such as sponge cake. These cakes will last longer as they have more fat. The fat and sugar are creamed together using a wooden spoon. The eggs and flour are then added and mixed to make a light, fluffy mixture. Self raising flour is used to make the cakes rise. The eggs used should be at room temperature. E.g. Victoria sponge, fairy cakes. The whisking method is used for light sponge cakes. This type of cake does not contain any fat, so does not keep well. The eggs and sugar are whisked together until they are light. The self-raising flour is sieved and folded into the mixture. E.g. Swiss roll, sponge flan. The melting method is used less often than the others. The fat and syrup are melted in a pan and poured into the other ingredients. This mixture is very wet and these cakes often improve in flavour if kept a little. E.g. Gingerbread, brownies, flapjack. Cheese Cheese can be made from cow’s, sheep, buffalo and goat’s milk. Most cheese made in the UK is made from cow’s milk. Cheese is high in protein, fat and calcium as well as other nutrients. Cheese can be hard, soft or blue veined. It should be wrapped and stored in a cool place. Cheese can be eaten raw and there is very little, if any waste. Cheese is fairly cheap to buy, has a good flavour and can be used in cooking e.g. sauces, cheesecakes, pastries and scones.