Specialist Terminology To get high band marks you need to show good use of terminology.” “Very Technical Terms Here are some technical terms that you should use in your written work: Types Skills for Meat Skills for Cakes Types of Pastry of and Vegetables and Biscuits Bread Chopping Creaming Shortcrust Slicing Rubbing-in Pizza Flan/Biscuit Dicing All–in-one Tortilla Peeling Melting Naan Grating Whisking Pitta Julienne General Skills Types of Sauces Icing Roux Shaping Coating All-in-one Cutting Glazing Chilling Blended Rolling out Piping Custard Folding Feathering Coulis Setting Beating Drizzling Sieving Methods of Equipment Cooking Grilling Blender (hand) Oven Electric whisk Baking Roasting Food Processor Bain-marie Liquidiser Hob Boiling Mill/Grinder Steaming
Specialist Terminology To get high band marks you need to show “Very good use of terminology.” Technical Terms Here are some technical terms that you should use in your written work: Skills for Meat and Vegetables Skills for Cakes and Biscuits Types of Pastry Types of Bread Chopping Slicing Dicing Peeling Grating Julienne Creaming Rubbing-in All–in-one Melting Whisking Shortcrust Flan/Biscuit Pizza Tortilla Naan Pitta General Skills Types of Sauces Shaping Cutting Rolling out Folding Beating Sieving Icing Coating Glazing Piping Feathering Drizzling Roux All-in-one Blended Custard Coulis Chilling Setting Methods of Cooking Equipment Grilling Oven Baking Roasting Bain-marie Hob Boiling Steaming Blender (hand) Electric whisk Food Processor Liquidiser Mill/Grinder
nea_2.docx