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1ST QTR > TLE > Flashcards

TLE Flashcards

1
Q

Fish Processing

A

producing of any substance or article from fish by any method

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2
Q

Can Sealer

A

seals the can lid to the can body in a way that is completely airtight

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3
Q

Pressure Cooker

A

used to process fish in a hermetically sealed container at a highly controlled temperature.

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4
Q

Smokehouse

A

used to add flavor, color and aroma to various meats

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5
Q

Refrigerator

A

slows down the activity of bacteria so that it takes longer for the bacteria to spoil the food

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6
Q

Fish Scaler

A

is made to easily remove the scales attached to the skin of a fish

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7
Q

Triple Beam Balance

A

to measure the mass of an object that is placed on the pan (small mass)

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8
Q

Heavy Duty Scale

A

is a verifiable weighing balance that is intended for flexible use (large objects)

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9
Q

Measuring Cups

A

volume of liquid or bulk solid cooking ingredints

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10
Q

Measuring Spoon

A

amount of ingredient either liquid or dry

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11
Q

Thermometer

A

measures temperature

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12
Q

Salinometer

A

measuring the table salt content

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13
Q

Knives

A

used for cutting, chopping, dicing, slicing, mincing, peeling, separating, and other kitchen tasks

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14
Q

Filleting Knife

A

removes the fish flesh from the bones

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15
Q

Scissors

A

trims the fins, cuts out the gills, cuts through thin bones when fileting, or opens up the belly to remove the guts without slicing open the stomach

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16
Q

Oil Drum

A

keeps salted fish during the process

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17
Q

Earthen Pots

A

stores the salted products

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18
Q

Wooden Shovel or Spade

A

mixes and is used for stirring the mixture of salt and small fish for salting

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19
Q

Baklad

A

dries the fish prior to smoking

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20
Q

Bakol

A

bamboo basket used to transport smoked fish

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21
Q

Bistay

A

bamboo basket for collecting sun dried fish

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22
Q

Dinarayan

A

smoking tray made of wood

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23
Q

Pugon

A

concrete heat source used when pre-cooking fish in a brine

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24
Q

Osmosis

A

process of drawing out moisture content in food to prevent growth of bacteria

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25
Q

Microogranisms

A

small organisms that can only be seen through a microscope

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26
Q

Spoilage

A

Physical or chemical change in food that in food that is poisonous and not fit for consumption

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27
Q

Salinity

A

degree of saltiness of salt dissolved in water

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28
Q

Food Processing Methods

A

Drying
Refrigeration
Canning
Brining
Curing
Marinating
Fermentation
Pickling
Sugar Concentration

29
Q

Fruits that are cooked in high-sugar solutions like jams, jellies, and marmalades

A

sugar concentration

30
Q

Vegetables are cooked in vinegar, sugar, salt, and spices like atchara or cucumber

A

Pickling

31
Q

Dangit or tuyo are processed by ___ method

A

Drying

32
Q

Vegetables like kimchi are processed by ___ method

A

Fermentation

33
Q

Foods are wrapped or soaked in a high concentration of salt and some spices like ham and bacon

A

curing

34
Q

The process of drawing out water from food using salt is ___

A

osmosis

35
Q

A type of container suitable for food in high salt solution

A

plastic

36
Q

a gum-like substance produced by the flesh, skins and pips of most fruits when they are boiled.

A

pectin

37
Q

Process of packing food products into special self-sealed jars

A

Canning

38
Q

Procedures for receiving raw materials

A

Inspect all incoming trucks

Unload the shipment and inspect the condition of the shipment

Take a photo of the damaged product and ensure the truck driver signs the receiving document as evidence

Notify quality control

On a receipt of a PO with the damaged product, the Purchasing manager will instruct QC to save for the supplier’s inspection or for disposal and contact the supplier for a claim

39
Q

True or False: Burnt food in pans can be removed immediately by scrubbing them vigorously

A

False

40
Q

True or False: Wrapping and preserving jars individually prevent breakage

A

True

41
Q

True or False: All foods should be kept in the refrigerator

A

False

42
Q

True or False: To measure liquids in a glass measuring cup, bring the cup to your eye level

A

True

43
Q

True or False: Soak machines in water or in any liquid

A

False

44
Q

True or False: Use the machines even if the cords and plugs are broken

A

False

45
Q

True or False: Always keep machines clean and properly oiled

A

True

46
Q

True or False: Disconnect any electrical appliance before cleaning it

A

True

47
Q

True or False: Do not attempt to reach for the blades of a mixer grinder to clean the residues left

A

True

48
Q

True or False: Do not store motor-driven appliances in warm or hot places

A

True

49
Q

4 Native Salting Materials

A

Bistay
Dinarayan
Baklad
Bakol

50
Q

Machine Temperature

A

checked to avoid overheating

51
Q

Hydraulic Fluid

A

guarantee that the equipment/machine which is operated by water or other liquids moving through pipes under pressure

52
Q

Wear and Surface Condition

A

to make sure no machine parts are deteriorating or defective due to everyday use

53
Q

Crack

A

no broken parts in an equipment or machine which will cause the breakdown of the machine or as a source of leak

54
Q

Leak Detection

A

checked to prevent accidental release of gas, water, oil, etc. from the machine

55
Q

Vibration

A

checked to prevent from moving back and forth or side-to-side oscillation

56
Q

Corrosion

A

checked to minimize wear and tear o parts by washing, drying and lubricating machine parts

57
Q

Electric Insulation

A

checked to guarantee that there are no livewires exposed during the operation of an equipment which may result in short circuits or electrocution and fire.

58
Q

Measurement

A

critical aspect of food processing that ensures consistency, quality, safety and efficiency

59
Q

Key Areas where Measurement is Crucial in Food Processing

A

Ingredient Quantities
Temperature and Cooking Time
PH and Acidity
Nutritional Content
Moisture Content
Thickness and Size
Quality Control
Packaging
Mass and Weight
Safety and Contaminant Detection

60
Q

Importance of Estimation and Basic Calculations in Food Processing

A

Recipe Scaling
Cost Management
Nutritional Labeling
Quality Control
Batch Formulation
Serving Size Formulation
Product Consistency

61
Q

Formulations

A

action of devising or creating something

62
Q

Standardization

A

eliminates the chances of human error

63
Q

Solute

A

substance dissolved in another substance usually in liquid to make a solution

63
Q

Solvent

A

the liquid able to dissolve a solute

64
Q

What is the universal solvent?

A

Water

65
Q

Formulate

A

act of developing a formula or a mixture of ingredients prepared in a certain way and used to produce products

66
Q

Hydrometer

A

a measurement tool in which gives the percentage of sugar in syrup

67
Q

HACCP..?

A

Hazard
Analysis
Critical
Control
Point

68
Q

Principles of HACCP

A

Conduct a hazard analysis
Identify Critical Control Points (CCPs)
Establish critical limits
Establish monitoring procedures
Establish corrective actions
Establish verification procedures
Establish record - keeping procedures

1ST QTR (4 decks)

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