TLE Flashcards
These are tools or devices or vessel that are used in the kitchen likes mixing bowls, food tongs, strainers, basting spoons, etc.
Utensils
These ate tools or devices commonly used for measuring such as measuring cups and spoons
Intruments
These are technical devices needed for a particular activity or purpose such as salinometer, refractometer, etc
Apparatus
These are machines and systems used to handle; prepare, cook, store, and pack food and food products like freezer, gas store, smokehouse, etc
Equipment
A traditional method of preserving food by using salt as a natural preservative.
Salting
Commonly used for preserving meat, such as bacon, ham, and sausages. It involves applying a mixture of salt and other curing agents to the meat and allowing it to undergo a curing process
Curing
A traditional method of food preservation that involves exposing food to smoke from burning wood or other plant materials
Smoking
Refers to the techniques and processes used to prevent food spoilage and maintain its quality, flavor and nutritional value for an extended period of time
Food preservation
The study of past event, particularly in human societies
History
These are the most important items in the kitchen
Knives
A 2-4 inches long knife use to cut fruits and vegetables
Paring knife
A smaller knife with a 5-7 inches blade used to separate meat from the bone
Boning knife
An all purpose knife with a 6-8 inches long blade used for cutting and carving fruits, vegetables, and poultry
Utility
A heavy and large rectangular knife used for cutting bones
Cleaver
A round or pointed tip knife with a long and thin blade used primarily for slicing cooked meat; its blade maybe flexible or soft
Slicer
A knife with rigid blade curves is 25 degrees at the tip used for fabricating meat
Butcher’s knife
It is long spender, round or flat made do steel used to sharpen knives
Sharpening knife
A deep round dish with a handle for heating or cooking food
Casserole
( Type of casserole )
A large, round and deep pot used for preparing stocks and liquids
Stockpot
( Type of casserole)
A round, deep, heavy-dutt pot used for browning, braising, and stewing meats
Brazier
A bowl with tiny holes in various sizes that is made of stainless, aluminum, or plastic used to drain, washed or cooked ingredients form the liquid
Colander
Cups of different sizes made of stainless, aluminum or plastic ate used to measure dry ingredients like flour, sugar
Dry measuring cups
A deep-bowled long-handled spoon used for dipping liquids such as sauce, stock and soups
Ladle
A kitchen instrument used to determine the temperature that can be carried in the pocket for quick temperature readings
Thermometer
A gauze-like, woven cotton cloth used for making and wrapping homemade cheese, poultry or fish and straining stocks and sauces
Cheese cloth
A food preparation utensil use for mashing and sieving soft foods
Food mill
A kitchen utensil used for mixing dry ingredients, especially for baking. It helps combine dry ingredients evenly before they are mixed with other ingredients
Flour sifter
An appliance that heats fat or oil by immersing food for frying
Deep fat fryer
A deep bowl used for mixing ingredients together which either be made of stainless steel, ceramic glass or plastic
Mixing bowl
This kitchen tools is very useful in food processing as it provides ideal storage for fruits, veggies; and others that ate mounted in the wall like a basket
Wire basket
This kitchen utensil is used for lifting, flipping or spreading
Spatula
These are generally preferred for food processing dur to its versatility. They can also be safely used without scratching the bottom of the pan
Wooden spoons
It is a kitchen tool consisting of a slotted metal blade attached to a handle that is used to remove or peel off the outer skin od a certain fruits and vegetables
Peeler
These tools are essential in food processing as their primary function is to create uniform slices of different types of food such as meat, veggies and etc
Food slicer
This kitchen utensil is a type of cookware made up of inserts or layers with perforations in the bottom that is assembled together and it uses steam to cooked food
Steamer
This kitchen device is used to sift dry ingredients or to strain liquids such as flour or powdered sugar
Strainer
These kitchen utensil are used to hold the food or be used to flip foods over during preparation and cooking so that it is easy and safe for food preserver to avoid getting burnt
Food tongs
These kitchen utensil that are used for varied purposes, like stirring, serving and transferring food
Basting spoon
This food processing tool is a transparent cups with lines, called marker lines to indicate the amount of liquid it contains
Liquid measuring cups
This food processing equipment is also called, chest freezer, a stand alone freezer unit for preserving food, in contrast to sa freezer, a refrigerator
Freezer
To keep food cold
Refrigerator
Use natural gas to provide heat. A cooker which uses natural gas, propane, butane, liquefied petroleum gas or other gas as a-fuel sources
Gas stove
Range cooker fuels
Gas range
A kitchen appliance for finr chopping and mixing of raw or cooked meat, fish, vegetables or similar food
Meat grinder
It is a tool for separating juice from fruits, herbs, leafy greens and other types of vegetables from its pulp in a a process called juicing
Juicer
This equipment is used to measure large quantity of ingredients
Weighing scale
It is a kitchen appliance, sometimes called liquidizer which is used for mixing, pureeing etc r emulsifying food and other substances
Blender
It is used for fast and accurate determination of total dissolved liquids
Refractometer
It is a device designed to measure that salinity, or dissolved salt content of a solution
Salinometer
It is also known as, a sugar thermometer, is a cooking thermometer used to measure the temperature and therefore the stage for f a cooking sugar solution.
Candy thermometer
This is used to determine the jelly point
Jelly thermometer
Arranging a classification according to color, size, or texture
Sorting
A technique for determining the quality of the product
Grading
Refers to the basic ingredients or components that are used to create food products
Raw materials
A homogenous mixture of substances with variable composition
Solution
The substance presnt in the major proportions
Solvent
The substance present in the minor proportions
Solute
The process of a solute dissolving in a solute
Dissolution
Defined as the amount of solute present in a given quantity of solvent
Concentration
Free from dirt and bacteria
Sanitary
To preserve as by smoking or salting
Cure
A preparation of disinfectant
Disinfectant
Make impure by mixture
Contaminate
Refers to the amount of salt dissolve in the water
Salinity
Refers to the solution combination in f water and salt
Brine
( Curing ingredients)
It cause the partial dehydration of the tissue through osmosis
Salt
( Curing ingredients)
It enhances by caramelize at a lower temperature and tends to darken the meat in cooking
Sugar
To preserve the meat product
Nitrates
It also one of the curing ingredients that mag help to preserve the food because if thr antiseptic value and have a acetic acid
Vinegar
It usually consists of aromatic vegetables substances use for seasoning
Spices
It is an additive that any help to bind the meat particles together and hold the mixture during process such as dried skim milk, cereal flour, starch and flour
Binders
Fillers it is a binder which contains water soluble proteins and just serve as fillers for added weight like cereal
Fillers
It is a binder which contains water soluble proteins which aids in the emulsifiers of ingredients like dried whey
Emulsifiers
This hasten color production due to either chemical reaction of with nitrates by producing more nitric oxide or by reducing mletmyoglobin to myoglobin
Ascorbic acid
