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TLE > second prelim > Flashcards

second prelim Flashcards

1
Q

an item of food consisting of two pieces of bread with meat, cheese, or other fillings between them eaten as a light meal

A

sandiwich

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2
Q

is necessary to proportionate the weight, scoop and slice of food items

A

portion control

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3
Q

one kind of bread and have their fillings on top

A

open faced sandwiches

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4
Q

the fillings in this types of sandwiches are presented between two or more slices of bread

A

closed sandwiches

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5
Q

these type of sandwiches are either grilled or toasted

A

cooked sandwiches

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6
Q

bread toasts in two or three deckers are laid up with its required fillings after the butter is spread on top or between the slkces of bread and warmed on a hot plate

A

toasted sandwiches

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7
Q

bread of two or three deckers either closed or open are laid up on top or between slices

A

grilled sanwiches

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8
Q

5 types of sandwiches

A 
open faced sandwiches
closed sandwiches
cooked sandwiches 
toasted sandwiches 
grilled sandwiches
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9
Q

made up of two sloces of bread that can be toasted with its crust removed or retained

A

plain sandwiches

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10
Q

made of flatbread like tortilla or lavash bread cut lengthwise

A

pinwheel sandwiches

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11
Q

may be frozen ahead of time

A

closed tea sandwiches

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12
Q

basically multitiered sandwiches consisting of bread, spread, meat, cheese…

A

ribbon sandwiches

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13
Q

uses two sandwiches

A

mosaic or checkerboard sandwiches

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14
Q

the loaf is cut into a circle with fillings presented between round slices to look like a cake

A

sandwich cake

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15
Q

the filling is presented between two or three rectangular slices decorated as sandwich cake

A

sandwich loaf

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16
Q

also uses three slices of toasted bread which are interlaid with pieces of chicken or turkey

A

double decker or clubhouse sandwiches

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17
Q

also known as bacon butty or bacon sarnie

A

bacon sandwiches

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18
Q

initially made from beef of german hamburg cows

A

hamburgers

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19
Q

these are made from barbequed meat

A

barbeque sandwiches

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20
Q

sweet frozen food items prepared by putting a layer of vanilla ice cream between two biscuits, cookies or slices of chocolate cake

A

ice cream sandwiches

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21
Q

what are the 12 varieties of sandwiches??

A 
plain sandwich
pinwheel sandwich
closed tea sandwich
ribbon sandwich
mosaic or checkerboard sandwich
sandwich cake
sandwich loaf
hamburger 
bacon sandwich
double decker or clubhouse sandwich
barbeque sandwich
ice cream sandwich
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22
Q

components of sandwiches

A

the bread
spread
filling

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23
Q

must be fresh

A

bread

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24
Q

acts as a waterproof layer and prevents most fillings from making bread soggy

A

spread

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25
Q

good to have soft and crispy textures in a sandwich

A

filling

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26
Q

usually a sweet course or dish or fruit, ice cream, or pastry served at the end of the meal

A

dessert

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27
Q

importance of dessert:

A

balancess out a meal
opportunity to experience different flavors and textures
opportunity to be creative

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28
Q

best and simplest dessert

A

fruits

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29
Q

another excellent dessert that is ready to serve

A

cheese

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30
Q

types of cheese

A

soft
semi hard
hard

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31
Q

easily prepared, economical and vary in many ways

A

gelatins

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32
Q

baked and soft custards vary in so many ways

A

custards

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33
Q

sweet and usually hot disg made with pastry, flour, bread, rice and often fruit

A

puddings

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34
Q

these are not fruit pies, topped with biscuit dough rather than made with poe crust

A

fruit cobblers

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35
Q

desserts made by freezing liquids, semi solids, and sometimes solids

A

frozen desserts

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36
Q

types of frozen desserts

A

ice cream
sherbets and ice
frozone soufflés and frozen mousses

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37
Q

smooth frozen mixture of milk, cream , sugar, flavorings and sometimes eggs

A

ice cream

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38
Q

made from fruit juices, water, and sugar

A

sherbets and ice

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39
Q

chilled mousses and bavarians contain whipped cream, beaten egg whites or both are folded to give lightness and allow the dessert to still be frozen in an ordinary freezer

A

frozen soufflés and frozen mousses

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40
Q

desserts made by mixing and putting ingredients in an oven

A

baked desserts

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41
Q

desserts made using a deep frying process

A

fried desserts

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42
Q

these can be light, flaky bread with an airy texture or unleavened dough with a high fat content

A

pastries

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43
Q

are desserts that do not fit inyo any category lkke cheesecakes

A

miscellaneous desserts

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44
Q

individual measuring cups for dry ingredients

A

measuring cups and spoons

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45
Q

come in different sizes use to mix ingredients

A

mixing bowl

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46
Q

used to ooen food tins

A

cans, bottles and carton opener

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47
Q

where fruits and vegetabkes can be cut

A

wooden or plastic cutting board

48
Q

keep foods warm without overcooking

A

double boiler

49
Q

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

A

funnels

50
Q

used to grate, shred, slice and separate foods

A

grater

51
Q

often referred to as cook’s or chef’s knife

A

kitchen knives

52
Q

used to prepare salad greens, vegetables and fruits

A

fruit and salad knife

53
Q

used to level off ingredients

A

spatula

54
Q

two sided serrated edge blade to section citrus fruits

A

citrus knife

55
Q

a short concave with hollow ground used to core, peel and section fruits

A

paring knife

56
Q

used to open food packages

A

kitchen shears

57
Q

a rubber or silicone tool used to blend or scrape

A

scraper

58
Q

can be solid, slotted or perforated and made of stainless steel

A

spoons

59
Q

used to measure heat

A

temperature scale

60
Q

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

A

vegetable peeler

61
Q

made of looped steel piano wires twisted together

A

whisks for blending and mixing

62
Q

made of hard wood used fo creaming, stirring anf mixing

A

wooden spoon

63
Q

made of aluminum or non stick materials

A

baking molds and pans

64
Q

made of metal and available in a wide variety of shapes

A

cookie cutters

65
Q

formerly made of plastic or waxed fabric

A

pastry bag/ sac à poche

66
Q

different kinds of baking sheets are used for cooking

A

baking sheets

67
Q

comes in plastic, aluminum, and stainless steel with feet to hold it

A

colander

68
Q

used for portion control and ease of shapinh or dropping bakery items

A

dishers/scoopers

69
Q

used for portion control to move liquids

A

ladle

70
Q

come in wet and dry measures

A

measuring cups

71
Q

come in a variety of sizes held together on a ring to measure small amounts of ingredients

A

measuring spoons

72
Q

used to move tarts

A

pancake turners

73
Q

come in a variety of eidths and sized that are useful for washing down the sides of pans, brushing flour away

A

pastry brush

74
Q

are more complicated tools

A

equipments

75
Q

may be used to sprinkle over fruit

A

sugar

76
Q

types of sugar

A

granulated
caster
confectioner’s
brown

77
Q

used to set many cold molded desserts

A

gelatin

78
Q

may be mixed with flavorings

A

egg yolks

79
Q

these should be A grade quality

A

egg whites

80
Q

perfect ripe fruit provides the basis for many desserts

A

fruits

81
Q

this ingredient is often used as decoration

A

whip cream

82
Q

simple mixture of flour and water

A

batters

83
Q

are available whole ground, roadted or caramelized

A

nuts

84
Q

may be melted to easily blend into fillings

A

chocolates

85
Q

five characteristics shoule be comsidered when plating desserts

A 
flavor
texture 
temperature
color
shape
86
Q

principles in presenting desserts

A

avoid monotony
contrasts are as important as harmony
food that comes from the same place
fresh and ripe rules everytime

87
Q

act of using a small air pump to spray food coloring

A

airbrushing

88
Q

an ingredient used to give cakes a subtle almond flavoring

A

almond paste

89
Q

a popular decoration on or in cakes using various animal markings

A

animal print

90
Q

a pattern made on cakes in a crosshatch pattern

A

basketweave

91
Q

edible and non edible accessories like jewels, diamonds, and glitter

A

bling

92
Q

smooth and creamy decorator icing commonly referred to as frosting

A

buttercream

93
Q

a filling commonly used in cakes in different flavors and can also be mixed with nuts and fruit

A

buttercream based fillings

94
Q

a cardboard piece available in various shapes

A

cake board

95
Q

referring to the different flavors available as the inside of cakes or cupcakes

A

cake interior

96
Q

a dessert treat made of cake crumbs and frosting

A

cake pops

97
Q

a small cake that can be placed atop a cupcake rower

A

cake topper

98
Q

also known as gum paste figures

A

cake topper figure

99
Q

an italian pastry filled with creamy sweetened ricotta cheese

A

cannoli

100
Q

mixture of beaten eggs and milkd cooked into a cream pudding like form commonly used in cake

A

custard

101
Q

cake decorations made by dripping ganache

A

drip cakes or drizzle cakes

102
Q

mixture of beaten eggs and water or milk

A

eggwash

103
Q

refer to a flavoring added between layers of cakes

A

fillings

104
Q

non edible deocrative wire

A

floral wire

105
Q

type of icing made of corn syrup

A

fondant

106
Q

a type of chocolate with a consistency between milk and fudge

A

ganache

107
Q

a colorless and tasteless protein

A

gelatin

108
Q

often used for sculpted figurines

A

gum paste

109
Q

a baked dessert made from egg whites

A

meringue

110
Q

an edible decoration for desserts, cakes and pastries

A

pearls

111
Q

decorative technique used by cake designers

A

piping

112
Q

mixture of meringue powder, powdered sugar and water

A

royal icing

113
Q

handcrafted decoration created from sugar syrup

A

sugar flowers

114
Q

sweet, doughly substance made from glucose and sugar

A

sugar paste

115
Q

pattern used in cane decoration

A

swiss dots

116
Q

made from sugar and heavy cream whipped to desired

A

whipped cream

117
Q

flavoring that cone from the outer rinds of citrus fruits

A

zest

TLE (9 decks)

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