Tle Flashcards by Aisaac T

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

Chlorine

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This tool is used to level the dry ingredients when measuring

Spatula

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

Solvent Cleaner

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This kitchen tools are used for serving soup or stew

Soul ladle

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

Concentration

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These tools are used to divide food into portions

Cutting tools

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Used to measure small amount of dry ingredients and liquid ingredients

Measuring spoons

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This knife is used to peel off fruits and vegetables

Pairing knife

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

jullienne

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Chemicals or item used to decrease infectious bacteria or viruses

Sanitizer

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

Measuring tools

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

Acid Cleaners

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

Dredger

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

Sanitizing

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

Abrasive Cleaners

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Is designed for pulping garlic

Garlic press

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To shred, slice, and separate foods used

Grater

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

Colander

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Is used to fillet and remove bones from the meat

Boning knife

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

Wooden spoon

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used to measure 500ml water

Measuring cup for liquid

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

to view liquid ingredients at eye level

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

Production cost

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Why do we need to use holding tools in cooking

To avoid food contamination

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

Chlorine can be used to sanitize the utensils after washing it

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

Washed utensils are used to be dried by a towel

Pasta cooked until just firm. From the Italian "to the tooth."

Al dente

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

Beat

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

Blanch

-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

Blend

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

Dice

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

Dress-

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

Grill-

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

Grind-

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

Marinate

-to cut into tiny pieces, usually with a knife

Mince

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

Sauté or panfry

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

Shred

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

Holding Tools-

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

TWO-TINE FORK:

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

. DREDGER:

used to flip or turn foods.

FLIPPER

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

FUNNEL

used to pulp garlic for cooking.

GARLIC PRESS:

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

. COLANDER

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

HANDY POULTRY AND ROASTING TOOL

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

SEAFOOD SERVING

: used in preparing, serving, and eating food.

SERVING SPOONS

: used for creaming, stirring, and mixing

WOODEN SPOON

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

SERVING TONGS

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

SOUP LADLE

- are those we use to get the accurate measurement as required in the recipe that we follow to make such meals.

Measuring tools

: use to measure dry ingredients.

Measuring Cup for Dry Ingredients

: used to measure liquid ingredients.

Measuring Cup for Liquid Ingredients

used to measure and portion out ingredients.

Portion Scales:

: used to scoop a portion of ingredients.

Scoops and Dippers

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

Measuring Spoon

: used to measure the weight of ingredients.

Household Scale

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

Cutting tools

: used to scrape vegetables.

VEGETABLE PEELER

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

Butcher knives

: used to chop, dice, or minced food.

French knife

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

Roast beef slicer:

: this is used to debone raw meat and fish.

Boning knife

. : use it when preparing salad whether it is vegetables

Fruit and Salad knife

: used in leveling off ingredients when measuring

Spatula

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

Citrus knife

: used to peel fruits a and vegetables

Paring knife

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

KITCHEN SHEARS

: Is a manner cutting of foods into thin slices.

Slicing

: 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.

Batonnet

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

Julienne

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

Dice

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

CHOPPING

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

MINCING

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

PEELING:

Tle Flashcards

(76 cards)