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TLE > 1st Quarter > Flashcards

1st Quarter Flashcards

1
Q

A sharp-edged scoop for cutting
out balls of fruits and
vegetables

A

ball cutter

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2
Q

A tool used to scrape off
the remaining mixture from
the sides of bowls

A

rubber spatula

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3
Q

A small hand tool used in
making garnishes

A

channel knife

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4
Q

A tool used for
manipulating foods like
spreading and leveling of
ingredients

A

spatula

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5
Q

This is used to whip liquids
like cream, meringue,
eggs, and stir light sauces
and butter in pans

A

wire whisk

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6
Q

A tool used to remove zest
or citrus peels from lemon,
oranges, and the like in
thin strips

A

zester

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7
Q

It is an all-purpose knife
that is curved to allow the
cook to rock the knife on
the cutting board for a
more precise cut

A

chef’s knife

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8
Q

It is basically a mini chef’s
knife with a small blade
for peeling fruits and
vegetables, and mincing
small amounts of garlic and onions

A

paring knife

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9
Q

This is used for making
butter curls

A

butter curler

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10
Q

also called a cutting board which is where ingredients are being cut.
It has different colors with different assigned ingredients

A

chopping board

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11
Q

A cutting device like
scissors but purely for
kitchen purposes only.

A

kitchen shears

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12
Q

It is a food preparation
tool used to crush cooked
food specifically potatoes

A

potato masher

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13
Q

This is used to open food
cans and containers

A

can opener

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14
Q

his is also called as
vegetable strainer, and is
used for straining
vegetables, pasta, and
other ingredients in bulk

A

colander

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15
Q

These nested bowls used for storage, working doughs, mixing dry ingredients, mixing salads,
organizing, and more

A

mixing bowl

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16
Q

It is a kitchen tool which is
specifically designed for the
purpose of pulping a garlic

A

garlic press

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17
Q

It is used to grate and
shred vegetables such as
carrots, cabbage, and
cheese

A

grater

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18
Q

These are used to grab and
transfer food items to a
serving platter, deep fryer, or
plate

A

tongs

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19
Q

it is made of hardwood which is used for creaming, stirring, and
mixing

A

wooden spoon

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20
Q

These are used primarily to
measure the volume of
bulk dry ingredients such
as flour and sugar.

A

measuring cups

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21
Q

used to measure a small amount of
ingredients, either liquid or
dry

A

measuring spoon

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22
Q

This is commonly made up
of heat-proof glass and
transparent so that the
liquid can be seen

A

liquid measuring glass

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23
Q

this is used to measure large quantities of ingredients in kilos, commonly in rice, flour, sugar, vegetables, meat, and the likes

A

weighing scale

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24
Q

this is used for keeping
foods cold for service and
preservation

A

chiller

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25
Q

This is an enclosed
compartment used to
cook food using direct
heat in a controlled way

A

oven

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26
Q

equipment used for cooking, melting chocolate, and heating food items

A

microwave oven

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27
Q

This is used to chop, blend,
mix, whip, puree, grate,
and liquify all kinds of food

A

blender

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28
Q

A food or drink served usually
before a meal to stimulate the
appetite, through their attractive
appearance, fragrance, or
appealing flavor

A

appetizer

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29
Q

what are the 9 types of appetizers?

A
  1. hors d’ oeuvres
  2. canapes
  3. cocktails
  4. relishes/crudites
  5. petite salad
  6. chips and dips
  7. fresh fruits and vegetables
  8. soups and consomes
  9. over the coal appetizer
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30
Q

A small portion of seasoned foods,
normally a combination of
canapés, olives, stuffed celery,
pickled radishes, and fish

A

hors d’ oeuvres

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31
Q

These are made out of thin slices
of bread that may be toasted,
sautéed in butter, or dipped in a
well-seasoned mixture of egg,
cheese, fish, or meat then deep-fat
fried in different shapes

A

canapes

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32
Q

what are the parts of a canape?

A
  1. garnish
  2. spread or topping
  3. base
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33
Q

This is another kind of appetizer
which may be in the form of a fruit
vegetable juice mixed with little
alcoholic beverage

A

cocktail

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34
Q

These are pickled items which are
raw, crisp vegetables such as
julienne carrots or celery sticks

A

relishes/crudites

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35
Q

These are small portions and
usually display the characteristics
found in the most salad

A

petite salad

36
Q

These are informal appetizers
served with softened cheese, sour
cream, bean puree, or foods of
similar consistency flavored to
complement crisp, bite-size foods
that are dipped into the product

A

chips and dips

37
Q

these are the simplest appetizer
as they give an attractive
appearance, fragrance, appealing
taste, and delicious flavor

A

fresh fruits and vegetables

38
Q

These comprise liquid food made of
meat and vegetables with stock,
juice, water, and other liquid,
usually served hot

A

soups and consomes

39
Q

It is more popular when served
outside and the guests attend the
grilling. Most meat and vegetables
can be skewered on fine barbecue
sticks or wrapped in aluminum foil
and placed on the grill

A

over the cole appetizer

40
Q

essential for building and repairing tissues in the body, and it also helps to keep protein in appetizers include seafood, chicken, tofu, and legum

A

protein

41
Q

helps regulate digestion and promote feelings of fullness, which can help you to eat less overall. Good sources of fiber in appetizers include fruits, vegetables, whole grains, and nuts

A

fiber

42
Q

These types of fats can increase your risk of heart disease and other health problems. Try to avoid appetizers that are fried or contain a lot of cheese or creamy sauces

A

saturated and trans fat

43
Q

It is important for normal vision and
growth and development. also helps the heart, lungs, and other
organs work properly

A

vitamin A

44
Q

A group of eight essential nutrients
that play roles in many organs and
bodily systems. They help create
energy from food, produce blood
cells, and maintain healthy skin,
among other functions

A

Vitamin B

45
Q

what are 3 types of vitamin B

A

b1 Thiamine
b2 Riboflavin
b3 Niacin

46
Q

A vital nutrient for health. It helps
form and maintain bones, cartilage,
skin, and blood vessels. As an
antioxidant, it also supports the
immune system

A

vitamin C

47
Q

A fat-soluble vitamin that has long
been known to help the body absorb
and retain calcium and phosphorus;
both are critical for building bone

A

vitamin D

48
Q

what are 2 ways to serve appetizer?

A
  1. hot appetizer
  2. cold appetizer
49
Q

are dishes that are
served hot or warm, usually cooked
or baked, and are meant to be eaten
as a starter before the main course

A

hot appetizer

50
Q

are dishes that are served cold or at
room temperature, and are usually
not cooked or baked.

A

cold appetizer

51
Q

what are 3 factors to consider when serving an appetizer

A
  1. balance
  2. portion size
  3. arrangement on plate
52
Q

an easy and quick way to dice veggies. Saves time chopping and makes clean-up easy. Comes with multiple size options and inserts.

A

veggie chopper

53
Q

a must-have for making salads. This one is good quality and easy to use. This removes any moisture from your lettuce leaves, which means they won’t get soggy and will cling to your salad dressing better.

A

salad spinner

54
Q

finely slice fruit or vegetables with this handy mandolin. Use it to thinly slice the apples on your salad, make a sliced cucumber salad

A

mandolin

55
Q

this is useful for so many salads. It’s the easiest way to squeeze a lemon. This one is sturdy enough to last and gets all the juice out

A

lemon squeezer

56
Q

another tool that’s a daily must-have. Rather than chopping, mincing, or grating garlic

A

garlic press

57
Q

the ideal storage container for salad dressings. Makes it simple to store leftover dressing or prep some to keep in your fridge at all times.

A

small mason jars

58
Q

functional and practical for daily use in preparing salad.

A

large serving bowl

59
Q

this type of salad must stimulate the appetite of the customer.

A

appetizer salad

60
Q

this type of salad must balance and harmonize with the rest of the meal, like any other side dish.

A

accompaniment salad

61
Q

this type of salad is served if the customer doesn’t want heavy meals

A

main course salad

62
Q

The purpose of this salad is to cleanse the plate after a rich dinner and to refresh the appetite and provide pleasant break before dessert.

A

palate-cleansing salad

63
Q

this type of salad is usually sweet and may contain items such as fruits, sweetened gelatin, nut, and cream.

A

dessert salad

64
Q

what are the guidelines in preparing a salad?

A

Height
Identifiable ingredients
Simple
Arrangement
Balance of Color
Cut Neatly

H-I-S-A-B-C

65
Q

what are the factors when preparing a salad?

A
  1. color
  2. flavor
  3. texture
  4. shape
66
Q

what are the 3 types of salad dressing?

A
  1. vinaigrette
  2. emulsified dressing
  3. mayonnaise
67
Q

what are the 2 so-called stabilizers?

A
  1. egg yolk
  2. mustard
68
Q

what are the types of services in presenting salad?

A
  1. formal
  2. casual
  3. modern
  4. sit up or sit down
69
Q

Served in restaurant as a side
dish to the main meal

A

formal

70
Q

Served as part of the buffet

A

casual

71
Q

Served in a café as a meal that
will stand alone.

A

modern

72
Q

Some salads are not being
served in wraps, types of
sandwich

A

sit up or sit down

73
Q

are plants or parts of plants like leaves, fruits, tubers, roots, bulbs, stems, shoots, and flowers used in a dish either raw or cooked.

A

vegetables

74
Q

what are the 3 standard knife rules?

A
  1. the knife must be sharp
  2. use proper chopping boards
  3. clean the knife separately
75
Q

what are the 3 basic knives?

A
  1. paring knife
  2. kitchen knife/chef’s knife
  3. serrated knife/bread knife
76
Q

green chopping boards are for what?

A

green vegetables

77
Q

red chopping boards are for what?

A

red fruits and meat

78
Q

white chopping boards are for what?

A

all-around

79
Q

For specific garnishes and sautés, 5his is the ultimate knife cut because it’s as microscopic as you can get. Usually, it’s best to mince garlic or any sort of aromatic root vegetable.

A

mincing

80
Q

if you’ve ever seen vegetables that resemble matchsticks, which fall in the delicate French cuts category.

A

julienne

81
Q

instead of cutting your veggies into julienne cut, this cut generates a much thicker, squared-rectangular shape. The exact batonnet measurementare ¼-inch by ¼-inch by 2-2 ½ inches.

A

batonnet

82
Q

In French, this translates to “tiny cubes” and stems from the classic julienne cut. You can think of it as the smallest type of cube cut.

A

brunoise

83
Q

As a professional chef, mastering this is critical because it’s one of the most widely used knife techniques.

A

dice

84
Q

Anytime you come across produce shaped like a coin, chances are this cut has been used. Noted as one of the easiest cuts in the repertoire of knife cuts.

A

rondelle

85
Q

This knife technique is used to cut aromatic herbs and certain types of leafy greens into dainty little ribbons

A

chiffonade

TLE (2 decks)

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