TLE FIRST MONTHLY EXAM Flashcards
used to remove heavy accumulations of soil that are difficult to remove with detergents
Abrasive cleaners
substance used for smoothing or polishing
abrasive
often used to remove scale in ware , washing machine and steam tables
acid cleaner
chopping, slicing, mincing and performing most food cutting task does not require a high degree precision
chefs knife
halogen element that is isolated as heavy greenish-yellow diatomic gas of pungent odor and is used especially as bleach, oxidizing agent and disinfectant in water
chlorine
process if removing food and other types of soil from a surface
cleaning
heavy, rectangular blade designed to cut through meat and bone
cleaver
type of sieve, used in cooking for separating liquids and solids.
colander
make unfit for use by the introduction of unwholesome or undesirable elements.
contaminated
art or practice of preparing food.
cooking
The utensils used in cooking.
cookware
refers to any hand implement used in preparing and serving food. It is more usually known as silverware or flatware.
cutlery
should be stored vertically to avoid moisture collection.
cutting board
used for frying, searing, and browning foods
frying pan
cooking device consisting of a broad flat surface that can be heated using a variety of means, and used in both residential and commercial applications for a variety of cooling operations.
griddle
thin mortar for filling joints between tiles, masonry, and others.
grout
effective, non-selective sanitization method for food-contact surfaces.
hot water
used in cutting objects
knife
type of spoon used for soup, stew, or other liquids.
ladle
used primarily to measure the volume of liquid or powder -form cooking ingredients such as water, mill, juice, flour, and sugar.
measuring cup
cooling appliance for the storage and preservation of perishable food.
refrigerator
removes most of the suspended soil, bacteria, and cleaning compounds from the equivalent and utensils.
rinsing
occur when certain specific chemical concentrations, temperature and time requirements, and water conditions and satisfied.
sanitation
chemical agent used for cleansing and sanitizing surfaces and equipment.
sanitizer
refers to the process of removing potentially harmful microorganisms from a surface or an object.
sanitizing
used for sautéing that has a large surface area, like a fry pan, but with vertical sides to prevent food from escaping during cooking.
sauté pan
used for simmering or boiling
sauce pan
used occasionally on surfaces where grease has burned on
solvent cleaner
large pot with sides at least as tall as their diameter
stock pot
most common method of sanitization used in restaurants
steam
cup
c
tablespoon
t or tbsp
teaspoon
t or tsp
gram
g
kiloggram
kg
pounds
lbs
pint
pt
quarts
qts
gallon
gal
drops
dr
hour
hr
minute
min
peck
pk
dash
dash
ounce
oz
square
sq
1 tablespoon
3 teaspoon
2 tablespoon
1/8 cup
4 tablespoon
1/4 cup
5 1/3 tablespoon
a/3 cup
3/4 plus 2 tablespoon
7/8 cup
16 tablespoon
1 cup
2 cups
1 pint
4 cups
1 quart
16 ounces
1 pound
60 drops
1 teaspoon
2.2 lbs
1 kilo
4 quarts
1 gal
1 pound
463.59 grams
1 ounce
28.35 grams
1 kilogram
0.35 grams
1 medium orange
1/4 to 1/2 cup (slice)
1 medium apple
1 cup slice
1 small can of evaporated milk
3/4 cup
1 big can of evaporated milk
2 cups
1 lb brown sugar
2 1/4 cups (packed)
1 lb confectioner sugar
3 1/2 cups
1 lb nuts
4 1/2 cups
1 lb dried nuts
2 cups
5 whole egg
1 cup
12 eggtokls
1 cup
8 eggwhites
1 cup
1 lemon
1/4 c. juice
1 boulion cube
1 tablespoon = beef extract
1 cup sour milk
1 cup milk plus 2 table spoon vinegar or lemon juice
1 lb butter
2 cups
1 bar butter
1 cup
1 bushel (bu)
4 pecks
1 peck(PK)
8 quarts
1 gallon
4 quarts
1 quart
2 pints
964.4 milimeters
1 teaspoon
4.9 milimeters
1 tablespoon
1/2 fluid ounces
14.8 milimeters
15 ounces raisins
3 cups
1 pound dates
2 1/2 = 3 cups
1/2 pint whip cream
2 cups whipped cream
MENSURATION AND CALCULATION
YOU MULTIPLY COST OF PRODUCT AND MARK UP THEN YOU GET PROFIT TAPOS PROFIT PLUS COST OF PRODUCT EQUALS SELLING PRICE
the three primary kitchen work stations are?
food storage station, cooking stations and the clean up station
this kitchen is popular in large and small homes alike.
perfect for families who use their kitchens a great deal
provides plenty of counter space
efficient work triangle
can convert one cabinet leg into a breakfast bar
U - shaped kitchen
this kitchen shape is one of the most flexible and most popular, providing a compact triangle.
very flexible layout design
Major appliances can be placed in a variety of areas
work areas are close to each other
L - shaped kitchen
popular in homes today and are most often seen in L shaped kitchen
island option
Built very much like the U-shaped with the addition of an elongated partial wall, the shaped kitchen offers a great deal of space
G - shaped kitchen
This style kitchen makes the most out of a smaller space
Corridor/Gallery kitchen
Designed for homes or apartments, the single wall kitchen offers a very open and airy feel
single wall/pull man
This is a native pudding recipe made from carabaos milk instead of the usual coconut milk
tibok-tibok
This is a native delicacy pudding made by Cebuanos. This is made from young corn kernels, buko meat and milk
cebuano corn pudding
This is a glutinous rice delicacy cooked with coconut milk. This is similar to suman, wrapped in banana leaves and steamed
budbud pilipit
combination of mashed ube or purple yam
maja de ube
delicious native dessert of fresh green pinipig cooked in coconut cream and mixed with cubed gabi or taro root, sweet potatoes, jackfruit and saba bananas
ginataasng pinipig
This is a rich tasting puto loaded with milk, corn and buko. This is perfect for any occasion
milk puto recipe
This is a native dessert from central visayas. Composed of mashed sweet potato formed into balls and stuffed with grated casava inside
butse butse
Visayan delicacy. This is a sweetened Shredded gabi tuber with coconut shells and wrapped banana leaves
binagol or binangol
real version of maja blance made out of cornstarch with addition of milk to make it tastier and creamier
maja de blanca
This is a steamed puto made from ordinary rice
putong bigas
bibingka made from grated cassava, coconut milk, eggs and sugar
bibingka cassava
all time favorite kakanin on native delicacies
puto with cheese
rice cake made out of rice flour, coconut milk and eggs
bibingka galapong
rice cake made out of glutinouse rice, coconut milk, brown sugar and others
bibingkang malagkit
cake made out of rice flour, coconut milk and grated young corn
corn maja
native gruel made out of glutinous rice, cocoa, milk and sugar
champurado
steamed cake made out of all-purpose flour, sugar, water and brown sugar
brown sugar kutsinta
native dessert made out of glutinous rice, coconut milk, shredded coconut and rice flour
espasol
dessert made of mashed purple yam and condensed milk
ube halaya
This is a powdery dessert made out of flour powdered milk, cream, coffee and chocolate
mocha-choco polvoron
native steamed cake made out of brownie mix eggs and cheese
puto binan special
sweet think gruel made of glutinous rice toasted mongo beans and coconut milk
ginataang munggo
nutty candy made out of pili nuts, sugar, butter and egg yolks
masapan de pili
unripe cooked bananas (saba varierty), young coconut meat and brown sugar
nilupak
famous native delicacy made from ground glutinous rice, sugar and shredded coconut
Palitaw
native candy made from condensed milk, ground nuts and corn syrup
pastilas de mani or pili
this is a powdery dessert made out of flour powdered milk, sugar and butter
polvoron
made up of fried saba bananas coated with butter, eggs and milk
maruyang saba
classic filipino dessert made from grated casasva or manioc, a wiidy shrub where the starch that is used to make tapioca are derived
cassava cake
steamed cake made out of rice flour, sugar and water
simple kutsinta
