TLE

Question 1

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

Answer 1

cleaning

Question 2

– done using heat, radiation or chemicals

Answer 2

sanitizing

Question 3

types of sanitizing

Answer 3

heat & chemicals

Question 4

types of heat

Answer 4

steam, hot air and hot water

Question 5

types of chemicals

Answer 5

chlorine, iodine and Quaternary ammonium

Question 6

routinely wash tableware, surfaces

Answer 6

detergent

Question 7

use periodically on surfaces where grease has burned on

Answer 7

solvent cleaners

Question 8

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

Answer 8

acid cleaners

Question 9

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

Answer 9

abrasive cleaners

Question 10

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

Answer 10

apple corer

Question 11

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

Answer 11

apple cutter

Question 12

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

Answer 12

baster

Question 13

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

Answer 13

biscuit cutter

Question 14

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

Answer 14

biscuit presser

Question 15

used to create a hard layer of caramelized sugar crème brulee

Answer 15

blow torch

Question 16

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

Answer 16

boil over preventer

Question 17

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

Answer 17

bottle opener

Question 18

round, open-topped container, capable of holding liquid

Answer 18

bowl

Question 19

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

Answer 19

bread knife

Question 20

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

Answer 20

browning tray

Question 21

used to produce decorative butter-shaped

Answer 21

butter curler

Question 22

use to cut cheese

Answer 22

cheese knife

Question 23

used to slice large cuts of beef

Answer 23

chef’s knife

Question 24

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

Answer 24

chinoise

Question 25

used to drain substances cooked in water

Answer 25

colander

Question 26

pierces and removes a cork from a bottle

Answer 26

corkscrew

Question 27

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

Answer 27

cutting board

Question 28

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

Answer 28

egg piercer

Question 29

holds a raw egg and is placed inside a pot

Answer 29

egg poacher

Question 30

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

Answer 30

egg separator

Question 31

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

Answer 31

fillet knife

Question 32

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

Answer 32

fish scaler

Question 33

blends flour with other ingredients and aerated it in the process

Answer 33

flour sifter

Question 34

pipe with a wide, conical mouth and a narrow system

Answer 34

funnel

Question 35

designed for the purpose of pulping garlic

Answer 35

garlic presser

Question 36

used in grating cheese or other foods

Answer 36

cheese grater

Question 37

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

Answer 37

gravy strainer

Question 38

it chops or minces raw herbs

Answer 38

herb chopper

Question 39

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

Answer 39

ladle

Question 40

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

Answer 40

lemon squeezer

Question 41

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

Answer 41

⦁ Measuring cup

Question 42

measure dry or wet ingredients in amounts 0f ¼ tablespoon

Answer 42

measuring spoon

Question 43

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

Answer 43

⦁ Mortar and Pestle

Question 44

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

Answer 44

⦁ Pastry blender

Question 45

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

Answer 45

⦁ Pastry brush

Question 46

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

Answer 46

⦁ Pastry wheel –

Question 47

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

Answer 47

⦁ Rolling pin

Question 48

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

Answer 48

spatula

Question 49

used to open tins or cans

Answer 49

tin opener

Question 50

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

Answer 50

tongs

Question 51

used to blend ingredients smooth or to incorporate

Answer 51

whisk

Question 52

mixing and stirring during cooking or baking

Answer 52

wooden spoon

Question 53

kitchen utensil for obtaining zes t

Answer 53

zester

Question 54

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

Answer 54

appetizer

Question 55

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

Answer 55

canapes

Question 56

canapes toppings

Answer 56

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

Question 57

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

Answer 57

cocktails

Question 58

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

Answer 58

Vegetables Hors D’oavres

Question 59

more popular when served outside the guests attend the grilling

Answer 59

over the coal appetizer

Question 60

it is also another kind of appetizer served hot and cold

Answer 60

soup

Question 61

these are in different shapes and colors and with different fillings

Answer 61

pastry or bread

Question 62

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

Answer 62

chips and dips

Question 63

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

Answer 63

brochettes

Question 64

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

Answer 64

filled pastry shell

Question 65

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

Answer 65

meatballs

Question 66

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

Answer 66

stuffed potato skin

Question 67

dipped in a spicy coating of seasonings and then deep fried

Answer 67

chicken wings

Question 68

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

Answer 68

⦁ Blue cheese and sundried tomato dressing

Question 69

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

Answer 69

veggie pizza

Question 70

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

Answer 70

zesty party snack

Question 71

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

Answer 71

⦁ Pita salad

Question 72

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

Answer 72

⦁ Traditional salsa with baked chips

Question 73

cooking and assembling them just prior to serving

Answer 73

Holding and storage

Question 74

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

Answer 74

table service

Question 75

food is presented all together on one or more tables

Answer 75

buffet service

Question 76

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

Answer 76

butler service