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QUARTER EXAM > TLE > Flashcards

TLE Flashcards

1
Q

refers to the tools in kitchen which are handheld.

A

Tools

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2
Q

these are the things used in the kitchen, most of them

need electricity to operate. Bigger compared to kitchen tools.

A

Equipment

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3
Q

Grater

What classification is this?

A

Cutting Tools

And Equipment

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4
Q

Thermometer

What classification is this?

A

Measuring Tools And Equipment

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5
Q

Muffin pan

What classification is this?

A

Baking Tools

And Equipment

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6
Q

Kettle

What classification is this?

A

Cooking Tools

And Equipment

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7
Q

Hand mixer

What classification is this?

A

Mixing
Tools
And Equipment

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8
Q

Shears

What classification is this?

A

Cutting Tools

And Equipment

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9
Q

Process of removing dirt, such as food soil, that can be naked eye and can be removed
using cleaning agent.

A

Cleaning

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10
Q

Process of removing microorganisms that remain on the tool or equipment despite
cleaning by heat and chemicals.

A

Sanitizing

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11
Q

What do you think are the factors to consider in choosing and using chemical agents?

A

✓ Right concentration
✓ Instruction on how to use them
✓ Their Advantages and disadvantages

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12
Q

What are the 4 cleaning agents?

A

DETERGENT, ACID CLEANER, SOLVENT CLEANER, ABRASIVE CLEANER

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13
Q

Factors that influence the effectiveness of chemical sanitizers

A

Concentration, Temperature, Contact Time

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14
Q

3 Sanitizing Method using CHEMICALS

A
  1. Chlorine 2. Iodine 3. Quaternary Ammonium
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15
Q

It is a chemical sanitizer effective on a wide variety of bacteria but it is corrosive.

A

Chlorine

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16
Q

It is a chemical sanitizer that forms a brown color that indicates strength but it might discolor equipment and surfaces.

A

Iodine

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17
Q

It is a chemical sanitizer that is non-toxic, odorless, and colorless but it is not compatible with some detergent and hard water.

A

Quaternary

Ammonium

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18
Q

Surfaces to be Cleaned in the Kitchen Premises

A

WALL, FLOOR, SHELVES AND DRAWER, TABLE, SINK

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19
Q

the immediate treatment of an injured or ill person by

means of the aids available.

A

First aid

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20
Q

Who introduced appetizers in

early 3rd century B.C?

A

The

Athenians

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21
Q

What is the content of

APERITIFS?

A

Aperitifs has ALCOHOL Content

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22
Q

These are assortment of delicacies, served in small or
bite sized portion, which also includes beverages taken before a meal or main course of a meal. These are served at the beginning of formal dinners
and meals.

A

Appetizers

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23
Q

They call it ANTIPASTO in Italian

A

Appetizers

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24
Q

What is Appetizers in French?

A

HORS D’OEUVRES

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25
Q 
✓ Light and refreshing
fruit in season
✓ Fresh or preserved,
sliced, or diced
✓ Frozen, chilled or
thawed
✓ In toothpick, in glass
bowls or in fruit cups

What type of appetizer is this?

A

FRUIT APPETIZER

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26
Q 
These are small bite
sizes of bread,
pastry, crackers,
etc. with spread
toppings and
garnish.
A

Canapes

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27
Q

What are the four components of canapes?

A

Base, Spread, Topping, Garnish

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28
Q

INCLUDE:
✓ MEAT
✓ POULTRY
✓ COLD CUTS

A

MEAT

29
Q 
INCLUDE:
✓ SHRIMP
✓ SQUIDS
✓ OYSTERS
✓ MUSSELS
A

SEAFOOD

30
Q 
✓ Commonly served
outdoor wherein
grilling food takes
place.
✓ Foods are skewered
on fine barbecue
stick or wrapped in
aluminum foil and
placed on the grill
A

GRILLED/OVER THE

COAL

31
Q 
✓ These come in
attractive colors,
various shapes,
and with different
fillings.
✓ Fillings can be
peanut butter,
jam, butter, jelly,
cheese, ham,
bacon and egg.
A

BREAD AND PASTRY

32
Q

✓ These include assorted cheese, nuts,
chips, fruits and vegetables.
✓ Fruits and vegetables can be pickled,
fresh or dried

A

TASTY TIDBITS

33
Q 
✓ These composed of
liquid food mate of
meat, vegetables
with stock, water
✓ Ex. Molo soup,
shrimp tamarind
soup, etc.
A

SOUP

34
Q 
✓ Generally served
chilled in liquid
form
✓ They can be
alcoholic or nonalcoholic
beverages.
A

BEVERAGES

35
Q

What are the two types of appetizers?

A

HOT and COLD

36
Q

What is the difference of the two types of appetizers?

A

TEMPERATURE

37
Q

provide energy to the body

A

Carbohydrates

38
Q

provide energy for living organisms, insulate body organs, and
transport fat-soluble vitamins through the blood

A

Fats

39
Q

It helps repair and build your body’s tissues, allows metabolic reactions to take place and
coordinates bodily functions

A

Protein

40
Q

Such as Vitamin A,B,C,D,E and K

A

Vitamins

41
Q

such as iron, potassium and zinc

A

Minerals

42
Q

are considered essential nutrients— they perform hundreds of roles in
the body. They help shore up bones, heal wounds, and bolster your immune system. They also convert
food into energy, and repair cellular damage.

A

Vitamins and minerals

43
Q

Where will the importance of knowing different

nutrients lead us?

A

Good Nutrition

44
Q

A cooking method using water, liquid, or steam to transfer heat to food.

A

MOIST-HEAT METHOD

45
Q

A cooking method that involves the circulation of hot air or direct contact to fat to transfer heat.

A

DRY-HEAT METHOD

46
Q

A dry-heat cooking method to cook food in fat.

A

FRYING

47
Q

What are the three variations of frying?

A

Deep-frying, shallow frying, stir-frying

48
Q

cook food using small amount of oil in pan; this is usually done in garlic and
onion as preliminary cooking in a particular dish.

A

SAUTÉING

49
Q

to cook
food in an oven
with dry, hot air

A

Baking

50
Q

Outdoor cooking for charred, caramelized food

A

Grilling

51
Q

Indoor cooking for charred, caramelized food

A

Broiling

52
Q

to cook food using a temperature lower than

simmering. It is used to cook very delicate food such as egg and fish.

A

POACHING

53
Q

to cook food in vapor produced by a boiling liquid

A

STEAMING

54
Q

Briefly cook in boiling liquid and then immerse in
cold water to stop further heating. This is usually done with fruits
and vegetables.

A

BLANCHING

55
Q

This is the process of offering the appetizer to guests in a stylish and pleasing manner.

A

Plate Presentation/ Plating

56
Q

the 4 Fundamentals of Plating

A
  1. Balance
  2. Portion size
  3. Arrangement of the plate
  4. Garnishing
57
Q

Two or more colors on a plate are usually more interesting than one. Garnish is also important.

A

Color

58
Q

Plan for a variety of shapes and forms. Cutting vegetables into different shapes gives you great flexibility.

A

Shape

59
Q

Use this to enhance your dish. A mix creates an exciting variety of mouthfeel too.

A

Texture

60
Q

Creating a tall plate can go a long way towards enhancing visual appeal.

A

Height

61
Q

A platter is a large flat plate which has

different kinds of the food, especially cheese and fruit.

A

Food Platter

62
Q

additional food items on the food to make it more appealing. This can stimulate the appetite.

A

Garnishing

63
Q

It enhances the flavor of the
dish by providing a balance and
contrast to taste.

A

food accompaniments

64
Q

What are some materials used in storing appetizers?

A

Chiller, Refrigerator, Food Container

65
Q

A word to keep food cold or cool

A

refrigerate

66
Q

the process of preserving food by means of refrigeration.

A

cold storage

67
Q

to reduce the temperature of the food

A

chilling

68
Q

Arrange the following steps in preparing a project plan

Objective, Procedure, Ingredients, Title of the Project, Tools and Equipment

A

Title of the Project, Objectives, Tools and Equipment, Ingredients, Procedure

QUARTER EXAM (10 decks)

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