Kitchen: MIDTERM Flashcards
1
Q
is a system created by Georges-Auguste Escoffier, influenced by his French army experience.
A
kitchen brigade
2
Q
It was designed to organize the kitchen staff into a hierarchy to reduce duplication and improve communication.
A
kitchen brigade
3
Q
WHAT HIERARCHY POSITION?
Head of the kitchen; manages planning, purchasing, costing, and supervises staff.
A
Chef de Cuisine
4
Q
WHAT HIERARCHY POSITION?
Second-in-command; supervises station chefs; acts as expediter during service.
A
Sous Chef
5
Q
WHAT HIERARCHY POSITION?
Station chef responsible for a specific section and method of cooking.
A
Chef de Partie
6
Q
WHAT HIERARCHY POSITION?
Assistant station chef; handles food prep and leads when chef de partie is absent.
A
Demi-Chef
7
Q
WHAT HIERARCHY POSITION?
Junior cook; works under chef de partie or demi-chef.
A
Commis
8
Q
WHAT HIERARCHY POSITION?
In training; assists in cleaning, prep, and basic kitchen tasks.
A
Apprentice
9
Q
WHAT STATION?
Sauté cook; prepares sauces.
A
Saucier
10
Q
WHAT STATION?
Fish cook; prepares fish and seafood dishes.
A
Poissonier
11
Q
WHAT STATION?
Fry cook; handles deep-fried items.
A
Friturier
12
Q
WHAT STATION?
Grilled and broiled foods
A
Grillardin
13
Q
WHAT STATION?
Roasts, braised items, and stuffings.
A
Rotisseur
14
Q
WHAT STATION?
Stocks and soups.
A
Potager
15
Q
WHAT STATION?
Handles Vegetable dishes.
A
Legumier
16
Q
WHAT STATION?
Combines potager and legumier duties.
A
Entremetier
17
Q
WHAT STATION?
Handles Cold dishes: salads, pates, carvings.
A
Garde Manger
18
Q
WHAT STATION?
Butcher; handles meat and poultry.
A
Boucher
19
Q
WHAT STATION?
Handles Pork products: pâté, sausages, hams.
A
Charcutier
20
Q
WHAT STATION?
Pastry chef.
A
Patissier
21
Q
WHAT STATION? UNDER PATISSIER:
Handles Candies and petits fours.
A
Confiseur
22
Q
WHAT STATION? UNDER PATISSIER:
Handles Ice cream, frozen desserts.
A
Glacier
23
Q
WHAT STATION? UNDER PATISSIER:
Handles Cake decorator
A
Decorateur
24
Q
WHAT STATION? UNDER PATISSIER:
Baker; breads and rolls.
A
Boulanger
25
Manages the entire kitchen; creates menu, oversees staff, and handles supplies.
Executive Chef
26
Head chef; may report to executive chef or directly to the owner.
Chef de Cuisine
27
Second in command; supervises food preparation and presentation.
Sous Chef
28
Modern version of chef de partie; in charge of kitchen sections.
Area Chefs
29
Work under area chefs; perform specific cooking tasks.
Line Cooks
30
Takes orders from servers and coordinates kitchen operations; ensures prompt and accurate service.
Expeditor (Aboyeur)
31
She designed the first chef’s uniform in 1822.
Marie-Antoine Carême
32
He standardized and popularized the chef's uniform by Marie-Antoine Carême in 1878.
Auguste Escoffier
33
WHAT UNIFORM ELEMENT?
Tall white hat; pleats represent skills (e.g., 100 ways to cook eggs); keeps hair out and identifies the chef.
Chef’s Hat (Toque Blanche)
34
WHAT UNIFORM ELEMENT?
Symbolizes cleanliness and authority; deflects heat.
White Double-Breasted Coat
35
WHAT UNIFORM ELEMENT?
Black or white houndstooth; hides stains; elastic or drawstring for comfort.
Pants
36
WHAT UNIFORM ELEMENT?
Worn around the waist to protect from spills; ends below the knee for mobility.
Apron
37
WHAT UNIFORM ELEMENT?
Absorbs sweat; can be untied to wipe face or neck.
Neckerchief
38
WHAT UNIFORM ELEMENT?
Sturdy and anti-slip; open shoes or canvas not recommended due to burn risk
Shoes
39
is the protection of the consumer’s health and wellbeing by keeping food safe from anything that can cause harm.
Food Safety
40
In the Philippines, this is supported by Republic Act 10611 or the?
Food Safety Act of 2013.
41
"An act to strengthen the food safety regulatory system in the country to protect consumer's health and facilitate market access to local foods ad food products, and for other purposes"
(R.A) 10611-Food safety act of 2013
42
are vital in the food service industry. It is not just about cleanliness but includes all practices that protect food from contamination, harmful bacteria, poisons, and foreign bodies.
Food Safety and Sanitation
43
is anyone whose work involves food—whether as an employee, owner, or someone working in food preparation, storage, or sale.
food handler
44
They can compromise food safety if proper practices are not followed.
Food Handler
45
are responsible for producing safe food. Improper handling increases the risk of contamination, which may cause illness or death.
Food handlers
46
results from biological or chemical substances entering the body through contaminated food or water. It is commonly known as "Food Poisoning"
Food borne illness
47
is keeping the body and clothing clean for overall health.
Personal hygiene
48
You do this before handling or serving food, and after tasks such as touching raw food, using the toilet, coughing, sneezing, or handling garbage.
Hand Washing
49
TRUE OR FALSE?
Scrubbing hands take at least 30 seconds.
FALSE - Scrubbing should be 20 seconds
50
TRUE OR FALSE?
Gloves do not guarantee food safety.
TRUE- that's why it's essential to change gloves often before doing new task to avoid contamination
51
This must be given every time there is a new staff, anew piece of equipment, or a new supply introduced because this is an ongoing process
Training
52
This done to help staff remember tasks, use checklists at the beginning and end of the day. Communicating information visually and verbally helps reinforce food safety routines.
Self-Monitoring and Feedback
53
This hazards include microorganism. Bacteria, viruses, parasites, molds and algae are some of the food borne microbes found in animal and the environment.
Biological Hazards
54
This hazard include objects that can be seen by our naked eye. These hazards can lead to different injuries.
Physical hazards
55
are hazards that are made from any fluid o stable compound that can be harmful to health. Such as pesticides, sanitizers or any other chemical used in maintaining operation in the kitchen
Chemical Hazards
56
Maintaining a ______________can help reduce the spread of bacteria and viruses that can cause food bone illnesses
clean work environment
57
It is a process of removing food and other types of oil in the surface, such as a dish, glass and etc. it is achieved using cleaning agents to remove visible dirt and rinsing off with clean water
Cleaning
58
are substance capable of destroying microorganisms, including bacteria that cause food poisoning. They can reduce surface contamination by putting bacteria to a safe level when appropriately used.
Sanitizers
59
This type of sanitizing uses 75°C water for 2+ minutes.
Hot water
60
This type of sanitizing include QACs, chlorine agents, and iodine-based compounds. Some do not require rinsing.
Chemical sanitizers
61
Dry Storage should be kept at what temp?
10–15°C, maintained it cool and dry
62
How many cm allowance does a dry storage should have?
15 cm
63
How to maintain your Refrigerator Storage
1.) Monitor temperature daily
2.) Clean regularly
3.) Keep the door closed
64
Store dairy products at what celcius?
2–4°C
65
What should be keep away when storing dairy products?
Vegetable
66
Produce should be store at what celcius?
2–4°C
67
What vegetables can be stored for a week?
Hardy vegetables
68
TRUE OR FALSE?
leafy vegetables and soft fruits should be bought daily.
TRUE- because they have higher perishability
69
To keep meat, poultry and produce fresh store at what celcius?
4 C or cooler
70
Carcass meats should be stored in a walk-in refrigerator with a temperature of?
1 C to 3 C
71
Individual meat cuts, such as ground meat, steak, stewing meat and others, should be kept in a plastic or stainless steel trays and stored at what celcius?
2 C to 4 C
72
Fresh poultry should be stored in what celcius?
4 C
73
What is the temperature danger zone?
5°C to 60°C.
74
Cool foods from 60 C to 21 C within_______ and food from 21 C to 5 C within _______
(1) 2 hours
(2) 4 hours
75
The dept liquid foods when cooling should be no more than ____ inches deep. While thicker food should no more than ___ inches.
(1) 3
(2) 2
76
Food that are previously prepared must be reheated for at least 73.9 C for 15 seconds within what hours? and held above 60 C until served
2 hours
77
TRUE OR FALSE?
Reheating foods should be done in the steam table.
FALSE - because steam tables are designed to keep food warm, not to reheat it properly.
78
It is a physical process that result in the transition of substance- from solid to liquid.
Thawing
79
It is undoubtedly the easiest method for defrosting frozen food
Refrigerator thawing
80
This approach is much faster than refrigerator thawing. However, it requires a lot of attention. Under 21.1°C water, change water every 30 minutes
Cold thawing
81
This is the speediest method of defrosting food with the use of safe containers
Microwave thawing
82
COOKING TEMPERATURES of
Beef, Pork, Lamb is at?
62°C + rest 3 min
83
Cooking temperature of Ground meat is at?
71.1°C
84
Cooking temperature of Poultry is at?
75°C
85
Cooking temperature of Fish is at?
63°C
86
Cooking temperature of Ham (uncooked) is at?
62.8°C + rest
87
Cooking temperature of Ham (precooked) is at?
Reheat to 60°C (if USDA-inspected), otherwise 73.9°C
88
The food flow start with _________ which includes Checking quality, quantity, and price; match supplies to purchase specification and order.
Receiving
89
Instrument used for weighing.
Scale
90
Industrial weighing scale for large/heavy objects.
Platform Scale
91
Small platform scale, placed on counter, weighs boxes.
Counter Scale
92
Weigh cuts of meat and light dry products.
Portion Scale
93
Check temperature of frozen (18°C or below) and fresh (5°C or below) foods.
Thermometers –
94
Small cart with wheels for moving heavy loads.
Dollies
95
Supplies brought here after receiving.
Storage
96
Rule for food rotation.
First In First Out
97
This Maintain freshness, keep food at right temperature (18°C or lower).
Freezers
98
Enclosed walk-in storage space.
Walk-in Freezer or Refrigerator
99
This type of refrigerator is Accessible at arm’s length, with sliding shelves.
Reach-in Freezer or Refrigerator
100
A STORAGE THAT REQUIRES A TEMPERATURE OF 18 C OR LOWER. IT HELPS PROLONGING THE SHELF LIFE OF FOOD
FREEZER
101
Low profile refrigerator or freezer.
Lowboy
102
Flexible, adjustable display system.
Shelving Unit
103
For small quantities; use clean foil or plastic film with tight lid.
Storage Container
104
THIS WERE RAW FOODS ARE BEING PROCESSED AND PREPARED FROM COOKING. IT INCLUDES CUTTING, SLICING MIXING, CHOPPING, GRINDING, ETC.
Preparation
105
Usually used in food production made of stainless steel; easy to clean and sanitize.
Work Table
106
ALSO CALLED A SLICING MACHINE. IT IS A TOOL COMMONLY SEEN IN DELICATESSENS AND IS USED TO SLICE CHEESES, SAUSAGE, MEATS, AND OTHER DELI PRODUCTS
Slicer
107
A MACHINE THAT CUTS MEAT INTO FINE CHOPS BY FORCING IT THROUGH TINY HOLES
MEAT GRINDER
108
HAS A REMOVABLE STAINLESS STEEL BOWL THAT HELPS AUTOMATE THE REPETITIVE TASK USING A DOUGH HOOK, A PADDLE, AND A WHIP ATTACHMATE USED TO KNEAD, STIR, WHISK OR BEAT.
BENCH MIXER
109
AN ELECTRIC APPLIANCE WITH INTEGRATE ABLE BLADES WITHIN A CLOSED CONTAINER IN WHICH FOOD IS INSERTED FOR SLICING, SHREDDING, MINCING, CHOPPING, PUREEING, ROTHER PROCESSES AT HIGH SPEED
FOOD PROCESSOR
110
A KITCHEN APPLIANCE USED TO MIX, PUREE OR EMULSIFY FOOD AND OTHER SUBSTANCE SOME CAM ALSO CRUSH ICE
BLENDER
111
A TOOL USED TO EXTRACT JUICE FROM VEGETABLES AND FRUITS
COMMERCIAL JUICER
112
A DEVICE USED IN A PROFESSIONAL KITCHEN TO OPEN CAMS OF FOOD
TABLE MOUNTED CAN OPENER
113
