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2nd Semi-Quarterly > tle > Flashcards

tle Flashcards

1
Q
  • act of buying
  • process of acquiring goods or products
A

Purchasing

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2
Q
  • period of between the delivery and storing is the most crucial part in food service
A

Storing

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3
Q
  • lose their quality in a short span of time
A

Persihable food

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4
Q

perishable are stored in ?

A
  • stored in ref or freezer
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5
Q
  • must know what goes in and out of the food service establishment
A

Good purchasing personnel

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6
Q

purchasing involves a lot of ? with the least amount of money, time and energy

A

decision making

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7
Q
  • have longer short life
A

Nonperishable food

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8
Q

non perishable food are stored on ? and ? and at room temp

A

shelves
containers

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9
Q
  • goods are handed
  • its purpose is to ensure that the food supplies delivered match establishged uantity ad quality specifications
A

Receiving

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10
Q

receiving - main job of the person in charge of receiving the goods is to verify the ?, ?, and ?

A

quantity, quality and price

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11
Q

storing - goods are classified, ?, ?, and ? to their areas

A

segregated,labeled and placed

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12
Q

Classification of Food Purchase

A

perishable food
staple food
contract items

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13
Q
  • can be kept at room temperature like groceries and canned goods
A

Staple food

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14
Q
  • have short life
  • liable to spoil or decay
  • meat, poultry, seafood, fruits, vegetables, butter and egg
A

Persihable Food

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15
Q
  • basic items or consumed on daily basis
  • coffee, milk, bread, cooking oil, noodles, bread
A

Contract items

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16
Q
  • purchased daily because of their extremely perishable nature
A

Baked goods

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17
Q

Basic Rules in Purchasing Food Supplies

A
  1. Buy by weight
  2. Buy by quantity and size
  3. Buy by brands or trade names
  4. Buy by food in season
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18
Q
  • very important aspect in food prep
A

Hygiene, Sanitation and Safety

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19
Q
  • have been tested
  • it has: name of the recipe, list of ingredients, procedure, time frame, number of servings
A

Standaradized recipes

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20
Q
  • do not thaw at room temp, the surface temp will go above 4C, resulting in bacterial growth
A

Thawing

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21
Q
  • it is necessary before the prep
A

Refrigeration

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22
Q
  • it is necessary before the prep
A

Refrigeration

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23
Q
  • danger zone
A

4C to 60C

24
Q
  • preparing food in small amounts
A

batch cooking

25
Q
  • the water as liquid or as steam is used as medium for heat transfer
A

Moist heat cooking

26
Q

moist heat cooking ranges from ?(simmering) to ?(boiling)

A

70C
100C

27
Q

Examples of Moist heat cooking

A

boiling
steaming
stewing
poaching
blanching

28
Q
  • another version of boiling but less water is uesd at an even lower temp
  • used for delicate food like egg
A

Poaching

29
Q
  • uses moist heat (Water vapor or steam)
  • the heat is transferred to the food through ?
A

Steaming

convection

30
Q
  • cooked in boiling water at 100C or simmering stock
  • ideal for weight watchers and those on medical diet
A

Boiling

31
Q
  • resultant liquid that can be used as a substitute stock
A

pot liqiour

32
Q

? - immersed in boiling water

A

green vegies

33
Q
  • cold water
A

root vegies

34
Q
  • done by sealing the food
A

indirect steaming

35
Q
  • allowing the food to have direct contact to steam
A

drect steaming

36
Q
  • allowing the food to have direct contact to steam
A

drect steaming

37
Q
  • used to soften tough meats and joints
A

Stewing

38
Q

stewinf - ? hours, but may extend into 6 hours

A

3-4

39
Q

applied into cheap cuts of meat
-tenderizes food otherwise considered inedible

A

stewing

40
Q
  • variation of boiling
  • it means to cook partially and briefly in boiling water
  • uses as prelimanary method
  • applied to vegetable salads that cant be served raw
A

Blanching

41
Q
  • do not require water to cook food
A

Dry Heat Cooking

42
Q

Examples of Dry heat cooking

A

grilling or broiling
roasting
baking
frying

43
Q
  • food is cooked in glowing heat
  • food is close to source of heat
A

Grilling or Broiling

44
Q

in ?, the heat source is above the food, while ?, the heat source is below the food

A

broiling
grilling

45
Q
  • done through pre heated oven
A

Baking

46
Q
  • dine by turning large pieces food, specifically meat before an open fire
A

Roasting

47
Q
  • can be used for oven roasting
A

Rotisserie

48
Q
  • oven temp
A

101C - 163C or 225F -325F

49
Q
  • food is brought in contactwith hot cooking oil
A

Frying

50
Q

Methods of frying

A

saute
shallow frying
deep frying

51
Q
  • where complete cooking is done using small amount of fat
  • used for pre cooked food
  • used for crepes or pancakes
A

Shallow frying

52
Q
  • means to jump
  • done on very slow fire
A

Sauté

53
Q
  • achieved when food is immersed in oil and cooked at temp 162C - 205C
  • cooking is done at accelerated pace and the food is evenly browned
A

Deep frying

54
Q
  • example of food combination
  • method where meat is browned quickly in fat
  • combination of roasting and stewing
A

Braising

55
Q

braising is also called ? - term used when cooking pultry, beef, veal cuts

A

fricassee

56
Q
  • also brasing and the term applied when cooking large pieces of meat.
A

Pan roasting

2nd Semi-Quarterly (5 decks)

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