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Technology and Livelihood Education > 1st Long Test > Flashcards

1st Long Test Flashcards

1
Q

when was the first oven invented?

A

25 000 BC

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2
Q

a Parisian soup-seller that created wine in soup.

A

Boulanger

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3
Q

The father of Modern Cuisine

A

George Auguste Escoffier

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4
Q

a chef incharge of a certain area.

A

Chef de partie or Station chef

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5
Q

the founder of the french grande cuisine.

A

Antoine Careme

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6
Q

heat is transfered through fire such as a hot plate, a griddle or grill.

A

Conduction

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7
Q

heat is transfered by hot air, water and oil through steamer or convection oven.

A

Convection

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8
Q

heat is conducted through a broiler or a microwave oven.

A

Radiation

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9
Q

this method is conducted through moisture such as hot air, hot metals or radiations.

A

Dry Heat Method

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10
Q

this method pertains that uses water or steams.

A

Moist Heat Method

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11
Q

a person in charge inside the kitchen.

A

Chef

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12
Q

a person in charge in a particular area of food production.

A

Chef de partie

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13
Q

tasked to manage, lead and supervise.

A

Restaurant Manager

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14
Q

responsible for advertising the restaurant.

A

Sales Coordinator

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15
Q

someone who attemps to create profit through taking risk and initiative.

A

Entrepreneur

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16
Q

a vital characteristics that a person should posses in order to become an entrepreneur.

A

Personal Entrepreneurial Competencies (PECS)

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17
Q

person’s moral and mental qualities.

A

Character

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18
Q

working persistently and improving performance.

A

Hardworking

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19
Q

having confidence in one’s ability.

A

Self-confidence

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20
Q

focusing on the goal.

A

Discipline

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21
Q

refers to the willingness to accept full responsibility.

A

Commitment

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22
Q

refers to the capacity to adapt to change.

A

Ability to accept change

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23
Q

ideal to gain advantage over competitors.

A

Creativity and Innovation

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24
Q

they use to present something unique.

A

Imagination and resourcefulness

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25
Q

they lead and control the flow of the business.

A

Initiative Driven

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26
Q

refers to setting up goals and objectives.

A

Planning

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27
Q

refers to building and establishing good relationship.

A

People Skills

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28
Q

refers to making wise decision.

A

Decision-Making

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29
Q

pertains to the day-to-day activities of an individual that can contribute to his or her success.

A

Lifestyle

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30
Q

sometimes called Internal-External Matrix.

A

SWOT

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31
Q

SWOT

A

Strengths, Weaknesses, Opportunities and Threats)

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32
Q

a light weight and less expensive material but tends to create discoloration on light-colored food.

A

Aluminum

33
Q

considered as the most popular but more expensive material and has durability, nonreaction to acidic food and non discoloration of light sauces.

A

Stainless Steel

34
Q

one of the chefs favorite but it easily cracks if dropped and rusts if not kept properly.

A

Cast Iron

35
Q

used for baking dishes and as measuring cups. They can be placed in a stove or inside the oven and onto the dining table.

A

Ceramic and Heat-Proof Glasses

36
Q

prevents food from sticking to the pan and it is easy to clean and wash. Ideal to use wooden or plastic spatula with Teflon pans.

A

Teflon

37
Q

durable, less expensive and long lasting.

A

Plastic and Hard Rubber Equipment

38
Q

used for buttering the top part of the bread.

A

Baster Brush

39
Q

used to open cans or tins by turning the knob.

A

Can or Bottle Opener

40
Q

“Strainer”, essential for washing vegetables and straining pasta.

A

Colander

41
Q

can be wooden or plastic. Where meat, vegetables and fruits can be cut.

A

Chopping Board

42
Q

used to keep food warm without cooking.

A

Double Boiler

43
Q

used for turning buger patties and other food items.

A

Food Turner

44
Q

used to fill jars.

A

Funnel

45
Q

used to crush garlic cloves by putting pressure on them.

A

Garlic Press

46
Q

used to grate, shred food.

A

Grater

47
Q

often reffered to as cook’s or chef’s tools. Used to peel, chop or slice.

A

Kitchen Knives

48
Q

used for opening food packages or cutting meat products.

A

Kitchen Shears

49
Q

used yo measure dry ingredients such as flour, sugar and butter.

A

Measuring Cups and Spoon

50
Q

used to transfer cooked pasta to the serving plate.

A

Pasta Spoon

51
Q

used for mashing cooked vegetables such as carrots and potatoes.

A

Potato Masher

52
Q

used to mix liquids and blend thinner liquid smoothly into a mixture.

A

Wire Whisk

53
Q

used for portioning soft solid food.

A

Scooper

54
Q

used for serving food placed in dish.

A

Serving Spoon

55
Q

a spring type of scissors that enables one to pick up and handle food easily.

A

Tongs

56
Q

used for serving liquids such as soups, stews and gravy.

A

Soup Ladle

57
Q

used for peeling vegetables and fruits.

A

Peeler

58
Q

used for cutting rolled- out dough and baked pizza.

A

Pastry Wheel

59
Q

used for saute`ing anf frying meat, fish, vegetables and eggs.

A

Saute` Pan

60
Q

used for making sauces.

A

Sauce Pan

61
Q

used for prepairing stocks and simmering large quantities of liquids.

A

Stock Pot

62
Q

a round pot similar to stock pot, however the former is shallow.

A

Sauce Pot

63
Q

it pertains to electrical appliances such as blenders and other powe-operated appliances.

A

Equipment

64
Q

used for mixing and pureeinf liquids.

A

Blender

65
Q

used to cook food in large amounts of fat or oil.

A

Deep Fryer

66
Q

used to mix and process food products such as egg, flour and butter.

A

Mixer

67
Q

used to heat, reheat or bake food items.

A

Oven

68
Q

used to measure small volumes of ingredientas.

A

Measuring Spoon

69
Q

used to measure dry ingredients.

A

Measuring Cup

70
Q

used to measure the weight of food ingredients.

A

Scale

71
Q

process of removing food and other dirt from surfaces such as dish, glass or cutting board.

A

Cleaning

72
Q

It can soften dirt and stains.

A

Detergent

73
Q

used for surfaces where grease has burned on.

A

Solvent Cleaner

74
Q

used to remove mineral deposits and other soils that detergent cannot eliminate.

A

Acid Cleaner

75
Q

used to remove heavy accumulations of soil that difficult to remove using detergents.

A

Abrasive

76
Q

process of disinfecting tools and equipment used in the kitchen.

A

Santizing

77
Q

steaming, using hot water and using hot air.

A

Through Heat

78
Q

approved sanitizers are chlorine, iodine and quaternary ammonium.

A

Through Chemicals

Technology and Livelihood Education (1 decks)

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