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1
Q

The process of removing food and other types of soil from the surface, such as a dish, glass or cutting board.

A

Cleaning

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2
Q

Used periodically oon surfaces where grease has burned on

A

Solvent cleaner

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3
Q

Used to routinely wash tableware surfaces and equipment

A

Detergents

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4
Q

Used periodically on mineral deposits and other soils that detergents cannot remove.

A

Acid cleaners

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5
Q

Generally used to remove heavy accumulation of soil that are difficult to remove with detergents

A

Abrasives

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6
Q

Done using heat radiation or chemicals heat

A

Sanitizing

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7
Q

Commonly used as a method for sanitizing in a restaurant radiation igdd rarely is.

A

Chemicals

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8
Q

These cleaners are often used to remove scale in ware

A

Acid cleaners

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9
Q

Approved sanitizers of chemical

A

Chlorine, Iodine, quaternary ammonium

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10
Q

Presence of too little sanitizer will result in an inadequate reduction or harmful microorganisms.

A

Concentration

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11
Q

3 methods of using heat to sanitize surfaces

A

Steam, hot water, hot aur

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12
Q

3 factors that must be considered in (sanitizing)

A

Concentration, temperature, contact time

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13
Q

Used to open food container

A

Can opener

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14
Q

Individual measuring cup for dry ingredients and glass measuring cup for liquid and measuring spoon for ingredients of small amount

A

Measuring cup and spoon

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15
Q

Used for mixing ingredients

A

Mixing bowl

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16
Q

Used to fill jars made of various sizes of stainless steel, aluminum or of plastic

A

Funnels

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17
Q

Rubber or silicone tool to blend or scrape the room from the bowl

A

Scraper

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18
Q

Solid, slotted, or perforated. Made of stainless steel or plastic.

A

Spoons

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19
Q

Used to scrape vegetables such as carrots and potatoes and to peel fruits

A

Vegetable peeler

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20
Q

For blending, mixing. Used for whipping eggs or butter, and for blending gravies, sauces, and soups.

A

Whisks

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21
Q

Grate, shred, slice and seperate food such as carrots, cabbage, and cheese

A

Graters

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22
Q

Temperature must be kept below boiling, such as for eggs, sauces, puddings, and to kepp food warm without overcooking.

A

Double boiler

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23
Q

Used to measure heat intensity

A

Temperature scale

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24
Q

They are practical for opening food packages, cutting tape or string to package foods or simply to remove labels or tags from items.

A

Kitchen shears

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25
Q

The beaters are made of looped steel piano wires which are twisted together to form the handle.

A

Whisks

26
Q

Continue to be kitchen essentials because of their usefulness, used for creaming, stirring, and mixing

A

Wooden spoons

27
Q

Often referred to as cook’s or chef’s knife, used for peeling and slicing fruits and vegetables.

A

Kitchen knives

28
Q

One cannot bake without bakeware.

A

Baking pan

29
Q

Used to level off ingredients when measuring and to spread frosting.

A

Spatula

30
Q

Used to prepare salad greens, vegetables and fruits.

A

Fruit and salad knife

31
Q

Used to section citrus fruits. The blade has a two-side, serrated edge.

A

Citrus knife

32
Q

More complicated tools

A

Equipment

33
Q

Used to core, peel, and section fruits and vegetables. Blades are Short, concave with hollow ground.

A

Paring knife

34
Q

Necessary in preventing bacteriat infections from foods.

A

Refrigerator/ Feezers

35
Q

Used for mixing, creaming, beating and whipping ingredients. The ultimate mixer for anyone who bakes is, of course, a stand Mixer.

A

Mixers

36
Q

Kitchen appliance used for cooking food.

A

Range

37
Q

used to chop, blend, mix, whip, puree grate, and liquefy all kinds of foods. A blender is a very useful appliance..

A

Blenders

38
Q

Process of cleaning and sanitizing cooking vlentils, dishes and cultery and other food-soiled items.

A

Dishwashing

39
Q

Order in washing the dishes

A

Glassware
Flatware
Tableware
Serving dishes
Cooking utensils

40
Q

Procedures in washing dishes

A

Prep-scrape off food
Fill-get some clean, soapy water
Wash-scrub them under the water
Rinse-wash off all suds and residue
Dry-air dry or towel dry
Sanitize - heat and chemical

41
Q

What are the tips and tricks in dishwashing

A

Conserve water
Conserve soap
Order matters
Water temperature

42
Q

Is a French term which means “set in place” that is you have everything ready to cost and in its Mace you should be able to identify and prepare all the needed toos and equipment as well as all the ingredients to make the preparation and cooking easily

A

Mise’En Place

43
Q

are variety of appetizers wherein the only requirement is that you keep everything small enough to be picked up with the fingers and faten with little mess

A

Finger foods

44
Q

Appetizers were originally introduced by the athenians as a?

A

Buffet

45
Q

For a time, appetizers would be served between the main course and dessert as a refresher,

A

20th century

46
Q

came about by the romans and where classified as a liquid appetizer that typically comained alcohol

A

Aperitifs

47
Q

The word itself “appetizer” started being used in the Americas and England in the

A

1860’s

48
Q

Holds the spread and garnish crackers and toasts are firmer and give a pleasing textore and crispness to the canape.

A

Base

49
Q

are made out of thin slices of bread in different shapes. The bread may be loarted, sautéed in butter or dipped in well-seasoned mixture of eag, cheere, fish or meat then deep-fat fried.

A

Canapés

50
Q

placed on top of the base so the garnish sticks to it without falling off.

A

Spread

51
Q

made from softened with flavorings

A

Flavored butter

52
Q

made from finely chopped meat or fish that are spreactable Seasons should be checked. carerully to make the spread more stimulating to the appetite..

A

Meat or fish salad spreads

53
Q

made from flavored butters, except cream cheese it substituted for the botter. Mixture of cream and butter can be ored.

A

Flavored Cream Cheese

54
Q

Are usually juices of orange, pineapple, grapefruit or tomatoes served with cold salad dressings.

A

Cocktails

55
Q

these are known as crudités (croo de taur). Cro in French means ‘raw’.

A

Raw vegetable with dips

56
Q

Small portions of highly seasoned foods. It is served on individual plate When guests are seated. Sometimes this is simply placed on a platter and parred around.

A

Hors D’ oeuvres

57
Q

are popular accompaniments to potato chips, crackers, and raw vegetables. Proper consistency in the preparation is important for many dip.

A

Chips and Dips

58
Q

are small portions of salads and usually display the characteristics found in most salads.

A

Petite Salads

59
Q

are pickled item which are raw, crisp vegetables such as julienne carrots or celer ysticks. Relishes are generally placed before the guest in a slightly, deep, boat shape dish

A

Relishes

60
Q

includes variety of items like Cocumber pickler, olives, watermelon pickles, pickled peppers, spiced beets, and other preserved fruits and vegetables

A

Pickled items

61
Q

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.

A

Garnish

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