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TLE 4 > tle > Flashcards

tle Flashcards

1
Q

most versatile knife, 6-14 in

A

French Knife

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2
Q

Longer than paring knife but shorter than chef’s knife

A

Utility knife

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3
Q

all rounder, straight and serrated blade

A

Utility knife

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4
Q

Utility knife is also called a

A

sandwich knife

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5
Q

long thin blades with either a round or pointed tip

A

Slicing knife

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6
Q

small, short bladed knife used for intricate cutting

A

Paring knife

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7
Q

butcher knife to remove flesh from meat and fish bones

A

Boning knife

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8
Q

knife used for cutting through large portion of meat

A

Scimitar or Cimeter knife

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9
Q

knife used for accurate cutting of steaks

A

Steak knives

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10
Q

knife used for cutting through bones

A

Cleaver

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11
Q

70% of meat’s muscle tissue

A

Water

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12
Q

20% of muscle tissue

A

Protein

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13
Q

5% of muscle tissue

A

Fat

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14
Q

Fat contributes to: (3)

A

Juiciness, Tenderness, and Flavor

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15
Q

fat that is deposited within the muscle tissue

A

Marbling

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16
Q

fats that protect the meat from drying out

A

Surface fats

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17
Q

process of adding surface fats

A

Barding

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18
Q

seperates muscle fibers

A

Marbling

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19
Q

fat is the main source of ____ in meat

A

flavor

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20
Q

what do you call it when meats are browned by cooking

A

Maillard reaction

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21
Q

this determines the texture or grain of the meat

A

Muscle Fiber

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22
Q

it is composed of long thin muscle fibers

A

Lean meat

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23
Q

small fibers are called

A

Fine grained

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24
Q

large fibers are called

A

Course texterured

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25
Q

network of proteins that bind the muscle fibers together

A

Connective tissue

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26
Q

white connective tissue that breaks down by long, slow cooking with liquid

A

Collagen

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27
Q

Elastin is also called

A

Silver skin

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28
Q

yellow connective tissue that is not broken down by cooking

A

Elastin

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29
Q

body of a dead animal that is soon to be cut up

A

Whole carcass

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30
Q

half a body of an animal that is soon to be cut up

A

Half Carcass

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31
Q

first piece of meat to be seperated from the carcass of an animal

A

Primal Cuts

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32
Q

portions of large cuts of meat to menu specifications

A

Fabricated cutsu

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33
Q

pork cut: upper part of the shoulder, widest part

A

Kasim or Shoulder

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34
Q

pork cut: high percentage of fat and little lean meat

A

Belly or Liempo

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35
Q

pork cut: from the ribcage of a pig

A

Pork ribs

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36
Q

pork cut: cuts of the pigs back

A

Loin or Lomo

37
Q

most tender cut of pork

A

Tenderloin

38
Q

pork cut: part of hind leg, very large

A

Ham or Pigue

39
Q

pork cut: Pork knuckle, joint that attaches a pig foot to its leg

A

Hock or Pata

40
Q

not considered as primal cut but few usable parts can be obtained from it

A

Head

41
Q

savory that is usually acidic sauce in which meat, fish or a vegetable is soaked

A

Marinade`

42
Q

3 basic components of a marinade

A

Acid, Oil, Herb/Spice`

43
Q

this marinade component breaks down meat and tenderizes it

A

Acid

44
Q

this marinade component protects and preserves the food

A

Oil

45
Q

this marinade component adds unique flavor and zest

A

Herb or Spice

46
Q

type of marinade that is sweet and fruity; Hawaiian Teriyaki Flavor

A

Pineapple marinade

47
Q

asian style marinade for pork chops

A

Pork chop marinade

48
Q

marinade that has a jerk flavor deep into the meat

A

Jamaican Jerk marinade

49
Q

marinade that uses pork rub for seasoning with vinegar and water

A

Pork rib marinade

50
Q

marinade that contains ingredients like peanut oil and soy sauce

A

Pork chop and Tenderloin Marinade

51
Q

marinade that contains brown sugar, oil, mustard, worcestershire sauce and bourbon

A

Bourbon marinade

52
Q

mustard marinade that tenderizes and adds flavor

A

Mustard-vinegar marinade

53
Q

method of cooking meat where heat is transferred without moisture

A

Dry Heat

54
Q

cooking method that uses hot air to surround the food

A

Roasting

55
Q

cooking method that may be covered or open

A

Baking`

56
Q

cooking method using an oven with overhead heat

A

Broiling

57
Q

cooking method of placing on the grill

A

grilling

58
Q

cooking method uses a very hot pan and small amount of fat

A

Sauteing

59
Q

cooking method when used on ground, or thin slices of meat

A

Pan frying

60
Q

cooking method where submerging into fat

A

Deep frying

61
Q

cooking technique when heat is used with moisture

A

Moist heat method

62
Q

gentler way to soften meat without boiling

A

Simmering

63
Q

hottest moist-cooking method 212f

A

Boiling

64
Q

employs hot steam

A

Steaming

65
Q

cooking technique where u use dry and moist heat method

A

Combination method

66
Q

moist-heat cooking partially covered with liquid and simmered slowly , uses large pieces of meat which are strained and finished in an oven

A

Braising

67
Q

moist-heat method where small uniform meat are cooked and served in resulting gravy

A

Stewing

68
Q

5 basic principles of platter presentation

A
  1. Presentation must have 3 elements
  2. The food should be easy to handle and serve
  3. Simple arrangement are easier to serve
  4. Attractive platter are made of metals, mirrors, china, plastic or woods
  5. It must look appropriate and attractive not only by itself
69
Q

uncut portion of the main food item

A

Centerpiece

70
Q

serving portion of main food item

A

Slices

71
Q

arranged artistically in proportion to cut sizes

A

Garnish

72
Q

Five elements of Plating

A
  1. Create a Framework
  2. Keep it Simple
  3. Balance the Dish
    4.Get the right portion size
  4. Highlight the key ingredient
73
Q

Guidelines in Safe food handling

A
  1. Avoid using your clothing in wiping your hand, use paper towel
  2. Prepare foods not longer than necessary serving time
  3. Wash and sanitize all utensils and tableware before using
  4. Clean hands are essential for working in the kitchen
  5. Wear proper PPE for safety and sanitation
74
Q

most common method of preserving meat, reduction of water

A

Drying

75
Q

method of preserving meat that creates distinctive color and flavor

A

Smoking

76
Q

method of preserving meat that contains salt, sugar, potassium, ascorbic acid, phosphate blend, and spices

A

Curing

77
Q

method of preserving meat that is stored at 2 to 10 degrees Celsius to retart mold and bacterial growth in a limited time period

A

Refrigerating

78
Q

storing at 10C and below, deactivates enzymes and bacteria

A

Freezing

79
Q

packed in a sealed cans or jars at 100C and above 5-7kg pressure

A

Canning

80
Q

removal of moisture by transforming moisture content to ice and gas

A

Freeze drying

81
Q

Food storage chart of Canned products

A

21, 12 months

82
Q

Food storage chart of Frozen Products

A

18-29, 6-12m orig package

83
Q

Food storage chart of Fresh pork

A

18-29, 3-6m, orig package

84
Q

Food storage chart of Sausage

A

18-29, 1-3m, orig package

85
Q

Food storage chart of cold cuts

A

3-4, 3-5 days

86
Q

Food storage chart of cured bacon

A

3-4, 1-4w tightly wrapped

87
Q

Food storage chart of Ham

A

3-4, 1-6w tightly wrapped

88
Q

Food storage chart of Ham canned

A

3-4, 6wk unopened

89
Q

Food storage chart of Dried beef

A

3-4, 6wk tightly wrapped

TLE 4 (1 decks)

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