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TLE > Cleaning and Appetizers > Flashcards

Cleaning and Appetizers Flashcards

(103 cards)

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1
Q

Is mostly used and mostly popular because it lightweight, attractive and less expensive

A

Aluminum

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2
Q

Is the most popular material used for tool and equipment but is more expensive

A

Stainless Steel

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3
Q

Is used for salad making and dessert but not practical for top or surface cooking

A

Glass

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4
Q

Is durable but must be kept oiled to avoid rusting

A

Cast iron

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5
Q

Is a special kind of coating applied inside aluminum or steel pots or pans

A

Teflon

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6
Q

Is used to open food containers easier and more comfortable grip

A

Can opener

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7
Q

Also called a vegetable strainer

A

Colander

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8
Q

Are wooden or plastic where meat, fruits, and vegetables are cut

A

Cutting board

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9
Q

Are used to full jars, made of various sized of steel, aluminum, plastic

A

Funnel

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10
Q

Is a kitchen tool which is specifically designed for the purpose of pulping garlic

A

Garlic press

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11
Q

Is used to grate, shred and slice separate foods such as carrots and cheese

A

Grater

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12
Q

They are practical for opening food packages, cutting tape, or sting or simply removing labels of tags from items

A

Kitchen shears

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13
Q

Is used for mashing cooked potatoes or soft cooked vegetables

A

Potato masher

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14
Q

Used for beating a small amount of eggs or batter

A

Rotary egg beater

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15
Q

A rubber or silicone tool used to blend or scrape the food from the bowl.

A

Scraper

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16
Q

Utensils consisting of small, shallow bowl on a handle used in preparing, serving or eating food

A

Serving spoons

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17
Q

Enable you to grab easily and transfer larger food items, poultry, or meat portions to a serving platter

A

Serving tongs

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18
Q

Are used to measure the heat intensity

A

Temperature scales

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19
Q

Is used for blending, mixing, whipping eggs or batter, and for blending gravies, sauces, and soups

A

Wire whisk

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20
Q

Are used for creaming, stirring, and mixing.

A

Wooden spoons

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21
Q

Are commonly made up of heat-proof glass and transparent so that liquid can be seen

A

Measuring cup

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22
Q

Are used to weigh large quantity of ingredients

A

Household scales

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23
Q

Are used to measure serving soft foods such as fillings, ice cream, and mashed potatoes

A

Scoops or dippers

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24
Q

Is used to chop, dice, or mince food

A

French knife

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25
Is used to prepare vegetables and fruits
Fruit and salad knife
26
Has a two-sided blade and serrated edge.
Citrus knife
27
Is used to core, peel, and section fruits and vegetables
Paring knife
28
Is used to scrape vegetables, such as carrots and potatoes, and to peel fruits
Vegetables peeler
29
Are necessary in preventing bacterial infections from foods
Refrigerator/freezers
30
A chamber or compartment used for cooking, baking, heating or drying
Oven
31
Used for cooking or heating food
Microwave oven
32
Are used to chop, blend, mix, whip, puree, grate, and liquify all kinds of foods
Blenders
33
Is the process of removing food and other types of soil from a surface
Cleaning
34
Are cleaning agents, solvents, or any substance used to wash table wares, surfaces and equipment. Example: soap, soap powders, cleaners, acids, volatile solvents and abrasives
Detergents
35
Commonly referred to as degreasers used on surfaces where grease has burned on
Solvent Cleaners
36
Used periodically in removing mineral deposits and other soils that detergents cannot eliminate such as scale in washing machines and steam tables
Acid cleaners
37
Are generally used to remove heavy accumulations of soil that are difficult to remove with detergents, solvents, and acids
Abrasives
38
Step in washing dishes
1. Prepare. Wear gloves, remove jewelry, wear aprons 2. Scrape. Remove large pieces of food 3. Stack the dishes in proper order 4. Fill the sink with water and add the proper amount of detergent 5. Wash the lightest soiled item first 6. Wash plates, bowls and serving dished 7. Wash pots and pans last 8. Lay your dishes out on a rack to air-dry 9. There should be no visible matter or greasy feel 10. Rinse out brushed, sponge and allow to dry 11. Wipe down the sink and your tools
39
How to store cutting boards
Vertically or in a upright positions
40
Is done using heat, radiation, or chemical
Sanitizing
41
It involves the use of hot water or steam
Thermal sanitizing
42
Who introduced appetizers?
Athenians
43
When was appetizers introduced?
Early third century B.C
44
How did the romans call appetizers?
Apperitifs
45
How was the appetizers/apperitifs classified by the romans?
Liquid appetizers
46
When was the term “appetizers” first used by the Americans and England?
1860s
47
What does “Mise’ en Place” mean?
Set in place
48
Sharp edged scoop for cutting out balls or fruits and vegetables
Ball cutter
49
Used to scrape off contents of bowls
Rubber spatulas
50
Small hand tools in making garnishes
Channel knife
51
Used for manipulating foods like spreading
Spatula
52
Used for mixing thinner liquids
Wire whisk
53
Used to remove zest or citrus peels in thin strips
Zester
54
Used for making butter curls
Butter curler
55
For keeping cold foods chilled for serving
Chilled
56
Are in the form of a fruit or vegetable juice mixed with little alcoholic beverage or seafood like shrimps, crabs or lobsters served with highly seasoned sauce
Cocktails
57
Is a small portion of highly seasoned foods
Hors D’Oeuvres
58
Are made out of thin slices of bread in different shapes, bite sized open faced sandwiches
Canape
59
The three parts of a canape
Base, Spread, Garnish
60
A larger canape
Zakuskis
61
Who was zakuskis named after?
Chef Zakuski
62
Are generally placed before the guest in a slightly, deep, boat shape dish
Relishes/ Crudités
63
What is the cut used for cutting relishes?
Julienne
64
Are small portions and usually display the characteristics found is most salads
Petite salad
65
Are popular accompaniments to potato chips, crackers, and raw vegetables.
Chips and dips
66
Are the simplest appetizers
Fresh fruits and vegetables
67
Are varieties of appetizers wherein the only requirement is that you keep everything small enough to be picked up by the fingers and eaten with very little mess
Anything, smaller
68
Hold the spread and garnish
Base
69
Placed on top of the base so the garnish sticks to it without falling off
Spread
70
Any food item or combination of items placed on top of the spread which usually gives color, design, and texture or flavor accent to the canapé
Garnish
71
Italian appetizer
Antipasto
72
Salami, prosciutto, bologna, boiled ham
Cured meats
73
Canned tuna items like sardines and anchovies
Seafood items
74
provolone, mozzarella
Cheese
75
Slice of Italian bread that is toasted, rubbed with brushed garlic, and drizzled with olive oil, served with toppings like canapés
Bruschetta
76
A small food item intended to be eaten with wine or other drinks usually in bars
Tapas
77
Salted roe, or eggs of the sturgeon
Caviar
78
Is a tiny appetizer or hors d’oeuvres offered to the guest seated at their tables either before or after they have ordered from the menu
Amuse Bouche
79
Is often served preceding a meal
Hors d’oeuvres
80
Are served between the fish and soup course, they are often served instead of a hot entree
Hot hors d’oeuvres
81
Should stimulate the appetite, therefore should always be served at the first course in the menu
Cold hors d’oeuvres
82
May consist of shrimps, smoked beef, poached egg. Spanish sardines and lettuce can be served at the side
Plate of hors d’oeuvres
83
May consist of two kinds of cold meat, such as ham, smoked beef, peppered ham
Grisson Platter
84
A well-presented platter with a limited choice of simple or more expensive food . The basic rule is “small quantity, but big in quality”
Hors d’oeuvres platter
85
Can be served in special portioned platters with dishes or even from a serving cart
Assorted hors d’oeuvres
86
A classical form of presentation
Rich Hors d’oeuvres
87
Is the process of offering the appetizer to a guest in a stylish and pleasing matter
Plate presentation
88
The requirements in plate presentation
Skill, style, creativity
89
Fundamental of plating
Balance, portion size, arrangement on the plan
90
Things to consider in balance
Color, Shapes, Texture, Flavors
91
Not strictly visual consideration, but important in plating in menu planning
Texture
92
One of the factors to consider when balancing colors, shapes, and texture on the plate
Flavors
93
This is important for presentation as well as for costing
Portion size
94
This may be an uncut portion of the main food item, such as a pate or a cold roast, decorated and displayed as a whole.
Centerpiece or Grosse piece
95
Should be arrange artistically
The slices or serving portions
96
Should be artistically done in proportion to the cut slices
The garnish
97
First step in designing the platter
Plan ahead
98
Second step in designing the platter
Get movement into your design
99
Steps in designing the platter
1. Plan ahead 2. Get movement into your design 3. Give the design a focal point 4. Keep items in proportion 5. Make the garnish count 6. Don’t drown every plate in sauce or gravy 7. Keep it simple 8. Let the guest see the best side of everthing
100
Tools and equipment
1. Chiller 2. Refrigerator 3. Container for salad and appetizer
101
To keep food cold and appetizers
Refrigerate
102
The process of preserving food by means of refrigeration
Cold storage
103
To refrigerate to reduce the temperature of food
Chilling

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