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2nd quarter > Tle > Flashcards

Tle Flashcards

1
Q

It is a corrosive and irritating chemical sanitizer but effective on a variety of bacteria

A

Chlorine

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2
Q

This tool is used to level the dry ingredients when measuring

A

Spatula

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3
Q

These cleaning agents are used when the grease has burned onto tools and equipment

A

Solvent Cleaner

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4
Q

This kitchen tools are used for serving soup or stew

A

Soul ladle

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5
Q

This refers to the strength of the chemical used in cleaning and sanitizing

A

Concentration

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6
Q

These tools are used to divide food into portions

A

Cutting tools

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7
Q

Used to measure small amount of dry ingredients and liquid ingredients

A

Measuring spoons

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8
Q

This knife is used to peel off fruits and vegetables

A

Pairing knife

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9
Q

it is the best cut for the vegetables for pancit bihon recipe

A

jullienne

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10
Q

Chemicals or item used to decrease infectious bacteria or viruses

A

Sanitizer

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11
Q

These kitchen tools are used to get the accurate measurement of the ingredients

A

Measuring tools

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12
Q

These cleaners are often used to remove scale in ware washing machines and steam tables

A

Acid Cleaners

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13
Q

This is used to shake flour, salt, and pepper on meat, boultry, and fish

A

Dredger

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14
Q

It is a process of reducing the number of harmful organisms to safe level of food contact services

A

Sanitizing

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15
Q

This cleaning agent is the most appropriate to use to remove heavy accumulations of soils

A

Abrasive Cleaners

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16
Q

Is designed for pulping garlic

A

Garlic press

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17
Q

To shred, slice, and separate foods used

A

Grater

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18
Q

The essential tool for various task from cleaning vegetables , straining pasta or tin content is

A

Colander

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19
Q

Is used to fillet and remove bones from the meat

A

Boning knife

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20
Q

is made of hardwood essential for creaming, stirring, and mixing

A

Wooden spoon

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21
Q

used to measure 500ml water

A

Measuring cup for liquid

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22
Q

Why is a glass or plastic measuring cup appropriate to use when measuring liquid ingredients

A

to view liquid ingredients at eye level

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23
Q

Which of the following refers to the cost of actual materials or ingredients

A

Production cost

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24
Q

Why do we need to use holding tools in cooking

A

To avoid food contamination

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25
Q

which statement is true about proper cleaning and sanitizing kitchen tools and equipment

A

Chlorine can be used to sanitize the utensils after washing it

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26
Q

which of the following is not true
1.Hazard analysis helps identify and control danger
2.Washed utensils are used to be dried by a towel
3.Caution must be observed when working with hot old or objects
4.Correct level of temperature must be observed when deep frying

A

Washed utensils are used to be dried by a towel

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27
Q

Pasta cooked until just firm. From the Italian “to the tooth.”

A

Al dente

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28
Q

-stir rapidly to make a mixture smooth, using a whisk, spoon, or mixer.

A

Beat

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29
Q

-to cook briefly in boiling water to seal in flavor and color; usually used for vegetables or fruit, to prepare for freezing,

A

Blanch

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30
Q

-thoroughly combine 2 or more ingredients, either by hand with a whisk or spoon or with a mixer.
Boil to cook in bubbling water that has reached 212 degrees F

A

Blend

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31
Q

to cut food into very small (1/8 to % inch) cubes.

A

Dice

32
Q

to coat foods such as a salad with a sauce. Also, to clean fish, poultry, or game for cooking.

A

Dress-

33
Q

to cook food on a rack under or over direct heat, as on a barbecue or in a broIller.

A

Grill-

34
Q

to reduce food to tiny particles using a grinder or a food processed

A

Grind-

35
Q

-to soak in a flavored liquid; usually refers to meat, poultry,

A

Marinate

36
Q

-to cut into tiny pieces, usually with a knife

A

Mince

37
Q

-to cook food in a small amount of fat over relatively high heat

A

Sauté or panfry

38
Q

To cut food into narrow strips wish a knife o a grater

A

Shred

39
Q

are mainly used to hold Ingredients and foods to avoid food contamination

A

Holding Tools-

40
Q

used to hold meats while slicing, and to turn solid pieces of meat while browning or cooking.

A

TWO-TINE FORK:

41
Q

used to shake flour, salt and pepper on meat, poultry and fish.

A

. DREDGER:

42
Q

used to flip or turn foods.

A

FLIPPER

43
Q

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

A

FUNNEL

44
Q

used to pulp garlic for cooking.

A

GARLIC PRESS:

45
Q

: used to drain water from vegetables while washing and draining pasta or tin contents.

A

. COLANDER

46
Q

. : used to lift a hot roasted food from the roaster to serving platter.

A

HANDY POULTRY AND ROASTING TOOL

47
Q

: make the task of cleaning seafood and removing the shell much easier.

A

SEAFOOD SERVING

48
Q

: used in preparing, serving, and eating food.

A

SERVING SPOONS

49
Q

: used for creaming, stirring, and mixing

A

WOODEN SPOON

50
Q

: used to grab and transfer larger food items, poultry or meat portions to a serving platter.

A

SERVING TONGS

51
Q

: used for serving soup or stew, as well as for gravy, dessert, sauces, or other foods.

A

SOUP LADLE

52
Q
  • are those we use to get the accurate measurement as required in the recipe that we follow to make such meals.
A

Measuring tools

53
Q

: use to measure dry ingredients.

A

Measuring Cup for Dry Ingredients

54
Q

: used to measure liquid ingredients.

A

Measuring Cup for Liquid Ingredients

55
Q

used to measure and portion out ingredients.

A

Portion Scales:

56
Q

: used to scoop a portion of ingredients.

A

Scoops and Dippers

57
Q

: used to measure small quantities of ingredients either dry or liquid.

A

Measuring Spoon

58
Q

: used to measure the weight of ingredients.

A

Household Scale

59
Q
  • are those tools used to cut, dice, and slice fruits, vegetables, and other foods that are needed to be divided into portions.
A

Cutting tools

60
Q

: used to scrape vegetables.

A

VEGETABLE PEELER

61
Q

: these is normally used to section raw meat, poultry and fish

A

Butcher knives

62
Q

: used to chop, dice, or minced food.

A

French knife

63
Q

used to slice roast meat, ham and thick solid cuts type of meats

A

Roast beef slicer:

64
Q

: this is used to debone raw meat and fish.

A

Boning knife

65
Q

. : use it when preparing salad whether it is vegetables

A

Fruit and Salad knife

66
Q

: used in leveling off ingredients when measuring

A

Spatula

67
Q

: used to section citrus fruits such as oranges and lemons.

A

Citrus knife

68
Q

: used to peel fruits a and vegetables

A

Paring knife

69
Q

: used for opening food packages, cutting tape or string of foods. Tend to be use also for removing labels or item tags.

A

KITCHEN SHEARS

70
Q

: Is a manner cutting of foods into thin slices.

A

Slicing

71
Q

: expressed as bah-tow-NAY is cutting of vegetables into a rectangular shape or square on the top. The vegetable will be cut into 6 cm (2.5 inches) long pieces.

A

Batonnet

72
Q

. : is a cut normally used when cutting vegetables into thin pieces or slices like when we prepare ingredients in Pansit bihon for such occasions.

A

Julienne

73
Q

. : this can be in the form of large dice % inch x ½ inch

A

Dice

74
Q

. : a technique where vegetables are cut with no specific shape required.

A

CHOPPING

75
Q

: a technique where we finely divide the ingredients into fine pieces.

A

MINCING

76
Q

is a technique wherein we remove the rind or skin of a fruit or vegetable with the help of a peeler.

A

PEELING:

2nd quarter (3 decks)

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