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tle > 1st quarterly exam > Flashcards

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
Q

What is used to ensure safety and to determine the “doneness” of food such as poultry and meat when cooked?

A

Thermometer

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26
Q

What is used to measure the volume of liquid ingredients such as milk, water, and oil?

A

Liquid Measuring Cup

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27
Q

What is used to measure dry ingredients like flour, nuts, and berries?

A

Dry measuring Cup

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28
Q

What is used to measure the weight of goods such as bulk items and raw materials?

A

Weighing Scale

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29
Q

What is used to scrape or level surfaces to manipulate excess dough on a big bowl?

A

Spatula

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30
Q

What is used to gab onto foods to lift, flip, toss, or serve them without hand contact?

A

Tongs

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31
Q

What is used to remove the outer layer of the skin of some vegetables or crops such as potatoes and carrots?

A

Peeler

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32
Q

Which of the following is an electrical kitchen appliance used for mixing liquids and foods together or turning fruits or vegetables to liquid?

A

Blender

33
Q

Which of the following is used to shred and shave foods for garnish purposes?

A

Grater

34
Q

What is the most common kitchen appliance used for reheating previously cooked foods, roasting meat, and baking breads?

A

Oven

35
Q

Which of the following is used to serve liquid or semi liquid dishes, as well as skim or stir ingredients?

A

Ladle

36
Q

Used on surfaces where grease has burned on.

A

Solvent Cleaners

37
Q

Ovens, grills, and range top are examples of areas that need frequent degreasing.

A

Solvent Cleaners

38
Q

Used to remove heavy collected soil that is difficult to remove with detergent.

A

Abrasive Cleeaners

39
Q

Can penetrate soil quickly and soften it.

A

Detergent Cleaners

40
Q

3 Types of Heat Sanitizing?

A

Steam, Hot water (most common), Hot air.

41
Q

3 factors of chemical sanitizing?

A

Concentration, Temperature, Contact Time

42
Q

5 tableware which are prioritized when washing dishes.

A

Cup, Spoon, Fork, Soup Bowl, Plate

43
Q

5 Steps for Cleaning & Sanitizing?

A
  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
Q

It is from the Latin word “purgare”, meaning “purify” or removing impure/rotten vegetables in a refrigerator.

A

Purge

45
Q

It is the creation of a plan or convention for
the construction of an object.

A

Design

46
Q

It is about arranging into a structured
whole; order.

A

Organize

47
Q

It is about keeping in existence or
continuance; preserve; retain.

A

Maintain

48
Q

are
very important to prevent recontamination prior to use.

A

Proper storage and handling of cleaned and sanitized equipment and utensils

49
Q

cleaned and sanitized
equipment and utensils must be:

A
  1. Stored in clean storage areas;
  2. Handled properly to minimize contamination of food contact surface.
50
Q

1st Step on the Proper Storage of
Kitchen Tools and Equipment?

A
  1. Pretend it has a glass door and that everyone is going to see what’s inside.
51
Q

2nd Step on the Proper Storage of
Kitchen Tools and Equipment?

A
  1. Remove all the equipment and scrub shelves with soapy water.
52
Q

3rd Step on the Proper Storage of
Kitchen Tools and Equipment?

A
  1. Think about what you reach most often and make sure it gets a position that’s
    easy to reach.
53
Q

4th Step on the Proper Storage of
Kitchen Tools and Equipment?

A
  1. Take a cabinet full of glasses and line them up by color. Make sure all of the front
    are facing out and straight.
54
Q

5th Step on the Proper Storage of
Kitchen Tools and Equipment?

A
  1. Take a step back after one shelf is done and make someone else look at what
    you’ve done.
55
Q

6th Step on the Proper Storage of
Kitchen Tools and Equipment?

A
  1. They should be stored in a clean dry place adequately protected against vermin
    and other sources of contamination.
56
Q

7th Step on the Proper Storage of
Kitchen Tools and Equipment?

A
  1. Cups, bowls, and glasses must be inverted in storage.
57
Q

8th Step on the Proper Storage of
Kitchen Tools and Equipment?

A
  1. 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
Q

9th Step on the Proper Storage of
Kitchen Tools and Equipment?

A
  1. Racks, trays, and shelves must be made of materials that are imperious,
    corrosive resistant, non toxic, smooth, durable, and resistant to chipping.
59
Q

10th Step on the Proper Storage of
Kitchen Tools and Equipment?

A
  1. 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
Q

get forgotten about when cleaning
often.

A

Handles

61
Q

Making sure that these areas stay sanitized
is essential when keeping a clean kitchen and
a healthy environment.

A

Handles

62
Q

Using a spray disinfectant can make these tasks quick and simple.

A

Handles

63
Q

These two things used most often to clean and dry dishes, countertops, hands, and more
should also be getting cleaned weekly, if not daily.

A

Sponges and Kitchen Towels

64
Q

immerse them in a bowl of
water and microwave for 1 2 minutes, then
remove and let air dry.

A

Sponges

65
Q

must have designated
ones for dishes and kitchen surfaces.

A

Kitchen Towels

66
Q

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.

A

Fridge

67
Q

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.

A

Cabinet Shelves

68
Q

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.

A

Kitchen Waste Bin

69
Q

Can help the cabinet and its
hardware stay cleaner longer by decreasing the amount of times it is touched.

A

Kitchen Waste Bin

70
Q

1st step in cleaning and sanitizing kitchen premises?

A
  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
Q

2nd step in cleaning and sanitizing kitchen premises?

A
  1. 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
Q

3rd step in cleaning and sanitizing kitchen premises?

A
  1. 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
Q

4th step in cleaning and sanitizing kitchen premises?

A
  1. 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
Q

5th step in cleaning and sanitizing the kitchen premises?

A
  1. 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
Q

SNM stands for?

A

Sanitary Measures

76
Q

FAP stands for?

A

First Air Procedure

77
Q

SFM stands for?

A

Safety Measures

78
Q

SSC stands for?

A

Storage and Security of Chemicals

tle (1 decks)

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