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First monthly exam 2024 > TLE > Flashcards

TLE Flashcards

1
Q

is the process of removing food and other type of soil from a surface

A

cleaning

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2
Q

– done using heat, radiation or chemicals

A

sanitizing

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3
Q

types of sanitizing

A

heat & chemicals

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4
Q

types of heat

A

steam, hot air and hot water

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5
Q

types of chemicals

A

chlorine, iodine and Quaternary ammonium

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6
Q

routinely wash tableware, surfaces

A

detergent

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7
Q

use periodically on surfaces where grease has burned on

A

solvent cleaners

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8
Q

use periodically on mineral deposits and other soil that detergents can be remove

A

acid cleaners

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9
Q

use these cleaners to remove heavy accumulation of soil that are difficult to remove

A

abrasive cleaners

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10
Q

use to remove the core and pips from apples and similar fruits

A

apple corer

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11
Q

used to cut apple and similar fruits while simultaneously removing the core

A

apple cutter

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12
Q

used during cooking to cover meat in its own juices or with sauces

A

baster

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13
Q

made of metal of plastics, with fairly sharp edges to cut through the dough

A

biscuit cutter

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14
Q

consist of a cylinder with a plunger on one end which is used to extrude

A

biscuit presser

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15
Q

used to create a hard layer of caramelized sugar crème brulee

A

blow torch

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16
Q

disc with a raised rim, designed to ensure an even distribution of temperature

A

boil over preventer

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17
Q

a device that enables the removal of metal bottle caps from bottles

A

bottle opener

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18
Q

round, open-topped container, capable of holding liquid

A

bowl

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19
Q

made of metal and long enough to slice across a large loaf of bread

A

bread knife

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20
Q

made of glass or porcelain to absorb heat, which helps color the layer of food in contact

A

browning tray

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21
Q

used to produce decorative butter-shaped

A

butter curler

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22
Q

use to cut cheese

A

cheese knife

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23
Q

used to slice large cuts of beef

A

chef’s knife

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24
Q

use for straining substances such as custard, soups, and sauces

A

chinoise

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25
Q

used to drain substances cooked in water

A

colander

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26
Q

pierces and removes a cork from a bottle

A

corkscrew

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27
Q

– usually smaller and lighter than butcher’s blocs, generally made from wood or plastic

A

cutting board

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28
Q

it piercers the air pocket of an eggshell with a small needle to keep the shell

A

egg piercer

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29
Q

holds a raw egg and is placed inside a pot

A

egg poacher

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30
Q

slotted spoon like utensil used to separate the yolk of an egg from the egg

A

egg separator

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31
Q

long narrow knife with finely serrated blade used to slice fine fillet cuts of fish of other meat

A

fillet knife

32
Q

used to remove the scales from the skin of fish before cooking

A

fish scaler

33
Q

blends flour with other ingredients and aerated it in the process

A

flour sifter

34
Q

pipe with a wide, conical mouth and a narrow system

A

funnel

35
Q

designed for the purpose of pulping garlic

A

garlic presser

36
Q

used in grating cheese or other foods

A

cheese grater

37
Q

small pouring jug that separates meat drippings from melted fat, for making gravy

A

gravy strainer

38
Q

it chops or minces raw herbs

A

herb chopper

39
Q

type of serving spoon used for soup, a stew of other foods

A

ladle

40
Q

juicer also operated by pressing the fruit against a fluted peak to release juice

A

lemon squeezer

41
Q

– comes in an 8-ounce size to measure either dry or liquid ingredients

A

⦁ Measuring cup

42
Q

measure dry or wet ingredients in amounts 0f ¼ tablespoon

A

measuring spoon

43
Q

made from either porcelain or wood. It used to squeeze ingredients forcefully

A

⦁ Mortar and Pestle

44
Q

used to cut pastry ingredients, such as flour and butter, for blending and mixing

A

⦁ Pastry blender

45
Q

used to spread oil, juices, sauce or glaze on food

A

⦁ Pastry brush

46
Q

tool which is used to cut, shape, or mold pastry

A

⦁ Pastry wheel –

47
Q

it’s a long rounded wooden, or marble tool rolled across the dough

A

⦁ Rolling pin

48
Q

hand-held tool that is used for lifting, flipping, or spreading

A

spatula

49
Q

used to open tins or cans

A

tin opener

50
Q

used for gripping or lifting. It is usually used to remove items on hot surface

A

tongs

51
Q

used to blend ingredients smooth or to incorporate

A

whisk

52
Q

mixing and stirring during cooking or baking

A

wooden spoon

53
Q

kitchen utensil for obtaining zes t

A

zester

54
Q

is a food or drink served usually before meal to simulate appetite

A

appetizer

55
Q

usually small pieces of bread, toast, or cracker, and topped with a highly seasoned

A

canapes

56
Q

canapes toppings

A

⦁ Ham canapes
⦁ Cheese canapes
⦁ Chicken canapes
⦁ Fruit canapes
⦁ Apricot canapes

57
Q

another kind of appetizer which may be in the form of a fruit vegetable juice mixed

A

cocktails

58
Q

– salty tart, or crispy food that use vegetable slices base

A

Vegetables Hors D’oavres

59
Q

more popular when served outside the guests attend the grilling

A

over the coal appetizer

60
Q

it is also another kind of appetizer served hot and cold

A

soup

61
Q

these are in different shapes and colors and with different fillings

A

pastry or bread

62
Q

informal appetizers made with softened cheese, sour, cream, bean

A

chips and dips

63
Q

combination of meat, poultry fish, and vegetables served on a small skewer. (sometimes called kebab)

A

brochettes

64
Q

The appetizer uses shells made from puff pastry, called a bouchée

A

filled pastry shell

65
Q

these can be made of ground beef, poultry, veal or pork

A

meatballs

66
Q

hollowed-out potatoes that are filled with combination of ingredients such as cheese, bacon, chives

A

stuffed potato skin

67
Q

dipped in a spicy coating of seasonings and then deep fried

A

chicken wings

68
Q

old appetizer recipe, blue cheese and sun-dried tomatoes are combined

A

⦁ Blue cheese and sundried tomato dressing

69
Q

tasty crunchy vegetarian pizza is made up of cream cheese and a rolling of fresh veggies

A

veggie pizza

70
Q

This is prepared in the microwave, made up of cereal, potato sticks

A

zesty party snack

71
Q

there is the filling of crunchy vegetables as in the pita sandwich

A

⦁ Pita salad

72
Q

made up from vegetables like tomato, onion, peppers and cilantro lime juice

A

⦁ Traditional salsa with baked chips

73
Q

cooking and assembling them just prior to serving

A

Holding and storage

74
Q

the art of serving hot appetizers to each individual at the table depends on the appetizer

A

table service

75
Q

food is presented all together on one or more tables

A

buffet service

76
Q

for hot appetizers to taste their best, they should be served hot

A

butler service

First monthly exam 2024 (8 decks)

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