TLE Flashcards
refers to the tools in kitchen which are handheld.
Tools
these are the things used in the kitchen, most of them
need electricity to operate. Bigger compared to kitchen tools.
Equipment
Grater
What classification is this?
Cutting Tools
And Equipment
Thermometer
What classification is this?
Measuring Tools And Equipment
Muffin pan
What classification is this?
Baking Tools
And Equipment
Kettle
What classification is this?
Cooking Tools
And Equipment
Hand mixer
What classification is this?
Mixing
Tools
And Equipment
Shears
What classification is this?
Cutting Tools
And Equipment
Process of removing dirt, such as food soil, that can be naked eye and can be removed
using cleaning agent.
Cleaning
Process of removing microorganisms that remain on the tool or equipment despite
cleaning by heat and chemicals.
Sanitizing
What do you think are the factors to consider in choosing and using chemical agents?
✓ Right concentration
✓ Instruction on how to use them
✓ Their Advantages and disadvantages
What are the 4 cleaning agents?
DETERGENT, ACID CLEANER, SOLVENT CLEANER, ABRASIVE CLEANER
Factors that influence the effectiveness of chemical sanitizers
Concentration, Temperature, Contact Time
3 Sanitizing Method using CHEMICALS
- Chlorine 2. Iodine 3. Quaternary Ammonium
It is a chemical sanitizer effective on a wide variety of bacteria but it is corrosive.
Chlorine
It is a chemical sanitizer that forms a brown color that indicates strength but it might discolor equipment and surfaces.
Iodine
It is a chemical sanitizer that is non-toxic, odorless, and colorless but it is not compatible with some detergent and hard water.
Quaternary
Ammonium
Surfaces to be Cleaned in the Kitchen Premises
WALL, FLOOR, SHELVES AND DRAWER, TABLE, SINK
the immediate treatment of an injured or ill person by
means of the aids available.
First aid
Who introduced appetizers in
early 3rd century B.C?
The
Athenians
What is the content of
APERITIFS?
Aperitifs has ALCOHOL Content
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.
Appetizers
They call it ANTIPASTO in Italian
Appetizers
What is Appetizers in French?
HORS D’OEUVRES
✓ 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?
FRUIT APPETIZER
These are small bite sizes of bread, pastry, crackers, etc. with spread toppings and garnish.
Canapes
What are the four components of canapes?
Base, Spread, Topping, Garnish
INCLUDE:
✓ MEAT
✓ POULTRY
✓ COLD CUTS
MEAT
INCLUDE: ✓ SHRIMP ✓ SQUIDS ✓ OYSTERS ✓ MUSSELS
SEAFOOD
✓ 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
GRILLED/OVER THE
COAL
✓ These come in attractive colors, various shapes, and with different fillings. ✓ Fillings can be peanut butter, jam, butter, jelly, cheese, ham, bacon and egg.
BREAD AND PASTRY
✓ These include assorted cheese, nuts,
chips, fruits and vegetables.
✓ Fruits and vegetables can be pickled,
fresh or dried
TASTY TIDBITS
✓ These composed of liquid food mate of meat, vegetables with stock, water ✓ Ex. Molo soup, shrimp tamarind soup, etc.
SOUP
✓ Generally served chilled in liquid form ✓ They can be alcoholic or nonalcoholic beverages.
BEVERAGES
What are the two types of appetizers?
HOT and COLD
What is the difference of the two types of appetizers?
TEMPERATURE
provide energy to the body
Carbohydrates
provide energy for living organisms, insulate body organs, and
transport fat-soluble vitamins through the blood
Fats
It helps repair and build your body’s tissues, allows metabolic reactions to take place and
coordinates bodily functions
Protein
Such as Vitamin A,B,C,D,E and K
Vitamins
such as iron, potassium and zinc
Minerals
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.
Vitamins and minerals
Where will the importance of knowing different
nutrients lead us?
Good Nutrition
A cooking method using water, liquid, or steam to transfer heat to food.
MOIST-HEAT METHOD
A cooking method that involves the circulation of hot air or direct contact to fat to transfer heat.
DRY-HEAT METHOD
A dry-heat cooking method to cook food in fat.
FRYING
What are the three variations of frying?
Deep-frying, shallow frying, stir-frying
cook food using small amount of oil in pan; this is usually done in garlic and
onion as preliminary cooking in a particular dish.
SAUTÉING
to cook
food in an oven
with dry, hot air
Baking
Outdoor cooking for charred, caramelized food
Grilling
Indoor cooking for charred, caramelized food
Broiling
to cook food using a temperature lower than
simmering. It is used to cook very delicate food such as egg and fish.
POACHING
to cook food in vapor produced by a boiling liquid
STEAMING
Briefly cook in boiling liquid and then immerse in
cold water to stop further heating. This is usually done with fruits
and vegetables.
BLANCHING
This is the process of offering the appetizer to guests in a stylish and pleasing manner.
Plate Presentation/ Plating
the 4 Fundamentals of Plating
- Balance
- Portion size
- Arrangement of the plate
- Garnishing
Two or more colors on a plate are usually more interesting than one. Garnish is also important.
Color
Plan for a variety of shapes and forms. Cutting vegetables into different shapes gives you great flexibility.
Shape
Use this to enhance your dish. A mix creates an exciting variety of mouthfeel too.
Texture
Creating a tall plate can go a long way towards enhancing visual appeal.
Height
A platter is a large flat plate which has
different kinds of the food, especially cheese and fruit.
Food Platter
additional food items on the food to make it more appealing. This can stimulate the appetite.
Garnishing
It enhances the flavor of the
dish by providing a balance and
contrast to taste.
food accompaniments
What are some materials used in storing appetizers?
Chiller, Refrigerator, Food Container
A word to keep food cold or cool
refrigerate
the process of preserving food by means of refrigeration.
cold storage
to reduce the temperature of the food
chilling
Arrange the following steps in preparing a project plan
Objective, Procedure, Ingredients, Title of the Project, Tools and Equipment
Title of the Project, Objectives, Tools and Equipment, Ingredients, Procedure
