Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

School SHITS(Gr.10) > TLE(5) > Flashcards

TLE(5) Flashcards

1
Q

Food Flow Chart

A

Purchase-Storing-Serving-Holding-Preparation

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

One of the most important activities in home and in any food

A

Purchasing

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

4 objective of an effective purchasing program

A
  1. Buy products best suited for the menu
    2.Buy th proper quantity items
    3.Pay for the proper quantity Items
    4.Deal with only reputable and dependable suppliers
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Needs and stocks to avoid storage cost

A

Buy the right quantity

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Monitor through food specification

A

Buy the right quality

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Can provide your needs with good prices

A

Buy at the right price

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Start from washing,peeling,and cutting

A

Meal Preparatiom

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Start from washing,peeling,and cutting

A

Meal Preparation

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Composite of several criteria

A

Food Quality

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Considered good to eat if it is nutritious,palatable

A

Food

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Wash hands and surfaces often

A

Clean

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Do not cross-contaminate

A

Separate

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Cook to proper temprature

A

Cook

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Refrigirate promptly

A

Chill

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

a.Purchase refrigirated or frozen items
b.Never choose meat or poultry
c.Do not buy food past “sell-by”,”Use-by”

A

Purchasing

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Includes meat,poultry,fish,milk,eggs,and many raw fruits and vegetables

A

Perishable Foods

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

Properly stored and handled,may remain unspoiled

A

Semi-perishable Food

18
Q

Food such as sugar,dried beans,spices,and canned goods

A

Staple or Non-perishable foods

19
Q

Food preferences and nutritional requirements

A

Customer To Be Served

20
Q

Number of People served

A

korek

21
Q

Child Customer To Be Considered

A

Opo

22
Q

Know food cost,mark up,and budget allowances

A

Food Budget

23
Q

Equipments for storage preparation,service, and kitchen lay out

A

Physical Facilities and Layout

24
Q

Occasion and style of service

A

lez g

25
Q

Foods in season,weather,special events,and holiday

A

Market Condition

26
Q

Flavor,shape,color,temperature,garnishing,texture,consistency,and nutritional factors

A

Menu Combination

27
Q

Outline of food to be served for each meal

A

Menu Pattern

28
Q

Suitable for small to medium sized function

A

Table d’hote

29
Q

Pre-determined usually by the host of the function or event

A

Set

30
Q

Means “from the card”. Including entree,main,and dessert .

A

Ala Carte

31
Q

Consist of two to three courses chosen by the host of the event

A

Function

32
Q

Popular option in establishment such as hotels,pubs,and clubs

A

Buffet

33
Q

Suitable for establishments where regular customer are served

A

Cyclic

34
Q

Examples of Cyclic

A

7-28 days (Hospital,prison,boarding school,nursing homes)

35
Q

Most common type of menu that remains unchanged for a long period of time

A

Static

36
Q

Offers several courses(Usually with choices) for one fixed price

A

Prix-fixe

37
Q

Translate to ‘Of the day”, as in ‘SOup du jour”

A

Du Jour

38
Q

Printed list of food items offered in restaurant

A

Menu Card

39
Q

Measures roughly 4inches by 9.25inches

A

Tall and skinny

40
Q

Thumb through while they await for the bride and groom. Also called an invitation journal

A

Mini booklet

41
Q

Twist on the ordinary,have your menu printed on a fan. Measures roughly 11.25inches by 7.25inches

A

Fan

42
Q

Standard shape swuare menu cards. Measures roughly 5.25inches by 5.25inches

A

Square

School SHITS(Gr.10) (23 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions