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1st quarterly exam Flashcards

1
Q

What is the practice or skill of preparing food by combining, mixing, and heating ingredients?

A

Cooking

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2
Q

What is the smallest and most compact kitchen layout wherein furniture and appliances are arranged in a simple linear design?

A

Single Wall Kitchen Layout

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3
Q

What kitchen layout features a leg of an “L” that creates a kitchen work triangle where you can move from the refrigerator, to the sink, and to the range for food preparation?

A

L-shaped Kitchen Layout

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4
Q

What is known as the common layout, consisting three walls of cabinets and appliances?

A

U-shaped Kitchen Layout

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5
Q

What kitchen layout which worksurfaces are arranged in an adjacent row of cabinets and appliances?

A

Parallel Kitchen Layout

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6
Q

What kitchen layout has a freestanding cabinet or countertop that is accessible from all sides as it is placed at the center?

A

Island Kitchen Layout

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7
Q

Which classification of kitchen tools and equipment does butcher’s knife, peeler, and egg slier belong?

A

Cutting

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8
Q

Which classification of kitchen tools and equipment does scale and thermometer belong?

A

Measuring

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9
Q

Which classification of kitchen tools and equipment does whisk and blender belong?

A

Mixing

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10
Q

What classification of kitchen tools and equipment does refrigerator and microwave belong?

A

Top-of-the-Range

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11
Q

What is the process of removing unwanted smell, dust, dirt, or stains from the food contact-surface?

A

Cleaning

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12
Q

What is the process of removing harmful bacteria using heat and water, or chemicals, or a combination of both?

A

Sanitizing

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13
Q

What category of cleaning agent is used to wash tableware such as spoon and fork?

A

Detergent Cleaners

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14
Q

Which of the following is also known as degreasers?

A

Detergents

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15
Q

What category of cleaning agent is used on surfaces of ovens and grills where grease has burned on?

A

Solvent Cleaners

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16
Q

Which of the following can remove mineral deposits and other soils that detergents cannot remove?

A

Acid Cleaners

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17
Q

What category of cleaning agent is used to remove dirt and stain in ware washing machine and steam tables?

A

Acid Cleaners

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18
Q

Which of the following is a cleaner that is also a disinfectant?

A

Abrasive

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19
Q

What category of cleaning agent is used to remove to remove heavy collected soil on wares such as pots and pans?

A
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20
Q

What are the two categories of sanitizing?

A

Heat and Chemical Sanitizing

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21
Q

Which of the following is not a method of heat sanitizing?

A

Cold Air

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22
Q

Which of the following is the most common heat sanitizing practice in kitchen premises?

A

Hot Water

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23
Q

Which of the following is not a factor considered on chemical sanitizing?

A

Water Solution

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24
Q

Which of the following is not approved on chemical sanitizng?

A

Aluminum

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25
What is used to ensure safety and to determine the "doneness" of food such as poultry and meat when cooked?
Thermometer
26
What is used to measure the volume of liquid ingredients such as milk, water, and oil?
Liquid Measuring Cup
27
What is used to measure dry ingredients like flour, nuts, and berries?
Dry measuring Cup
28
What is used to measure the weight of goods such as bulk items and raw materials?
Weighing Scale
29
What is used to scrape or level surfaces to manipulate excess dough on a big bowl?
Spatula
30
What is used to gab onto foods to lift, flip, toss, or serve them without hand contact?
Tongs
31
What is used to remove the outer layer of the skin of some vegetables or crops such as potatoes and carrots?
Peeler
32
Which of the following is an electrical kitchen appliance used for mixing liquids and foods together or turning fruits or vegetables to liquid?
Blender
33
Which of the following is used to shred and shave foods for garnish purposes?
Grater
34
What is the most common kitchen appliance used for reheating previously cooked foods, roasting meat, and baking breads?
Oven
35
Which of the following is used to serve liquid or semi liquid dishes, as well as skim or stir ingredients?
Ladle
36
Used on surfaces where grease has burned on.
Solvent Cleaners
37
Ovens, grills, and range top are examples of areas that need frequent degreasing.
Solvent Cleaners
38
Used to remove heavy collected soil that is difficult to remove with detergent.
Abrasive Cleeaners
39
Can penetrate soil quickly and soften it.
Detergent Cleaners
40
3 Types of Heat Sanitizing?
Steam, Hot water (most common), Hot air.
41
3 factors of chemical sanitizing?
Concentration, Temperature, Contact Time
42
5 tableware which are prioritized when washing dishes.
Cup, Spoon, Fork, Soup Bowl, Plate
43
5 Steps for Cleaning & Sanitizing?
1. SCRAPE food from utensils and pots. 2. WASH in clean, hot, soapy water. 3. RINSE in clean water not lower than 43 degree. 4. SANITIZE in clean hot water at least 77 degree. 5. AIR DRY on a corrosion resistant draining rack.
44
It is from the Latin word "purgare", meaning "purify" or removing impure/rotten vegetables in a refrigerator.
Purge
45
It is the creation of a plan or convention for the construction of an object.
Design
46
It is about arranging into a structured whole; order.
Organize
47
It is about keeping in existence or continuance; preserve; retain.
Maintain
48
are very important to prevent recontamination prior to use.
Proper storage and handling of cleaned and sanitized equipment and utensils
49
cleaned and sanitized equipment and utensils must be:
1. Stored in clean storage areas; 2. Handled properly to minimize contamination of food contact surface.
50
1st Step on the Proper Storage of Kitchen Tools and Equipment?
1. Pretend it has a glass door and that everyone is going to see what’s inside.
51
2nd Step on the Proper Storage of Kitchen Tools and Equipment?
2. Remove all the equipment and scrub shelves with soapy water.
52
3rd Step on the Proper Storage of Kitchen Tools and Equipment?
3. Think about what you reach most often and make sure it gets a position that’s easy to reach.
53
4th Step on the Proper Storage of Kitchen Tools and Equipment?
4. Take a cabinet full of glasses and line them up by color. Make sure all of the front are facing out and straight.
54
5th Step on the Proper Storage of Kitchen Tools and Equipment?
5. Take a step back after one shelf is done and make someone else look at what you’ve done.
55
6th Step on the Proper Storage of Kitchen Tools and Equipment?
6. They should be stored in a clean dry place adequately protected against vermin and other sources of contamination.
56
7th Step on the Proper Storage of Kitchen Tools and Equipment?
7. Cups, bowls, and glasses must be inverted in storage.
57
8th Step on the Proper Storage of Kitchen Tools and Equipment?
8. When not stored in closed cupboards or lockers, utensils and containers must be covered or inverted whenever possible. Utensils must be stored on the bottom shelves of open cabinets below the working top level.
58
9th Step on the Proper Storage of Kitchen Tools and Equipment?
9. Racks, trays, and shelves must be made of materials that are imperious, corrosive resistant, non toxic, smooth, durable, and resistant to chipping.
59
10th Step on the Proper Storage of Kitchen Tools and Equipment?
10. Drawers must be made of the same materials and kept clean. Full lined drawers are not acceptable, but the use of clean and removable towels for lining drawers is acceptable.
60
get forgotten about when cleaning often.
Handles
61
Making sure that these areas stay sanitized is essential when keeping a clean kitchen and a healthy environment.
Handles
62
Using a spray disinfectant can make these tasks quick and simple.
Handles
63
These two things used most often to clean and dry dishes, countertops, hands, and more should also be getting cleaned weekly, if not daily.
Sponges and Kitchen Towels
64
immerse them in a bowl of water and microwave for 1 2 minutes, then remove and let air dry.
Sponges
65
must have designated ones for dishes and kitchen surfaces.
Kitchen Towels
66
Fridge is one of the most important areas in the kitchen, as it contains all food everyone is eating. At the same time, this is the area of the kitchen that doesn’t get disinfectant as much as it should.
Fridge
67
are another cleaning practice often forgotten about or outright ignored, because it can take some time to remove all the plates and glassware to do a thorough job.
Cabinet Shelves
68
The hardest working cabinet in the kitchen. This is frequently opened and closed throughout the day and many times while the homeowner is holding garbage, food waste, or other bacteria collecting items.
Kitchen Waste Bin
69
Can help the cabinet and its hardware stay cleaner longer by decreasing the amount of times it is touched.
Kitchen Waste Bin
70
1st step in cleaning and sanitizing kitchen premises?
1. Collect loose dust by sweeping the kitchen floor daily with a broom or static sweeper and wiping down counter tops, tables, and other surfaces with a cleaning rag. To remove sticky build up, wipe with a damp cleaning rag and wipe a damp mop over your kitchen floor.
71
2nd step in cleaning and sanitizing kitchen premises?
2. Mix 1 gallon warm water in a bucket with ½ cup white vinegar and 1 tsp. dish soap. Dip your mop into the bucket, wring the mop out and wipe across your kitchen floors. The diluted vinegar solution makes it safe for any kitchen floor surface while still strong enough to clean and disinfect. The dish soap assists in cutting through any food residue that may be on the kitchen floor. Let your floor air dry after cleaning.
72
3rd step in cleaning and sanitizing kitchen premises?
3. Make an all purpose cleaner in a spray bottle. Combine 3 cups warm water with ½ cup white vinegar and 1 tsp. dish soap.
73
4th step in cleaning and sanitizing kitchen premises?
4. Spray this solution onto kitchen surfaces and wipe off with a damp cleaning rag. This works well on any type of kitchen surface including cabinetry, sinks, tables, counters, and any other area that requires cleaning.
74
5th step in cleaning and sanitizing the kitchen premises?
5. Fill a few bowls with about ½ cup each of baking soda. Place these around your kitchen to absorb odor and keep the kitchen smelling fresh. Open windows to let fresh air circulate, which is especially useful when cooking strong, smelling food.
75
SNM stands for?
Sanitary Measures
76
FAP stands for?
First Air Procedure
77
SFM stands for?
Safety Measures
78
SSC stands for?
Storage and Security of Chemicals

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