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TLE > Cleaning and Appetizers > Flashcards

Cleaning and Appetizers Flashcards

1
Q

Is mostly used and mostly popular because it lightweight, attractive and less expensive

A

Aluminum

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2
Q

Is the most popular material used for tool and equipment but is more expensive

A

Stainless Steel

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3
Q

Is used for salad making and dessert but not practical for top or surface cooking

A

Glass

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4
Q

Is durable but must be kept oiled to avoid rusting

A

Cast iron

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5
Q

Is a special kind of coating applied inside aluminum or steel pots or pans

A

Teflon

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6
Q

Is used to open food containers easier and more comfortable grip

A

Can opener

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7
Q

Also called a vegetable strainer

A

Colander

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8
Q

Are wooden or plastic where meat, fruits, and vegetables are cut

A

Cutting board

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9
Q

Are used to full jars, made of various sized of steel, aluminum, plastic

A

Funnel

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10
Q

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

A

Garlic press

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11
Q

Is used to grate, shred and slice separate foods such as carrots and cheese

A

Grater

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12
Q

They are practical for opening food packages, cutting tape, or sting or simply removing labels of tags from items

A

Kitchen shears

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13
Q

Is used for mashing cooked potatoes or soft cooked vegetables

A

Potato masher

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14
Q

Used for beating a small amount of eggs or batter

A

Rotary egg beater

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15
Q

A rubber or silicone tool used to blend or scrape the food from the bowl.

A

Scraper

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16
Q

Utensils consisting of small, shallow bowl on a handle used in preparing, serving or eating food

A

Serving spoons

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17
Q

Enable you to grab easily and transfer larger food items, poultry, or meat portions to a serving platter

A

Serving tongs

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18
Q

Are used to measure the heat intensity

A

Temperature scales

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19
Q

Is used for blending, mixing, whipping eggs or batter, and for blending gravies, sauces, and soups

A

Wire whisk

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20
Q

Are used for creaming, stirring, and mixing.

A

Wooden spoons

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21
Q

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

A

Measuring cup

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22
Q

Are used to weigh large quantity of ingredients

A

Household scales

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23
Q

Are used to measure serving soft foods such as fillings, ice cream, and mashed potatoes

A

Scoops or dippers

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24
Q

Is used to chop, dice, or mince food

A

French knife

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25
Q

Is used to prepare vegetables and fruits

A

Fruit and salad knife

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26
Q

Has a two-sided blade and serrated edge.

A

Citrus knife

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27
Q

Is used to core, peel, and section fruits and vegetables

A

Paring knife

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28
Q

Is used to scrape vegetables, such as carrots and potatoes, and to peel fruits

A

Vegetables peeler

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29
Q

Are necessary in preventing bacterial infections from foods

A

Refrigerator/freezers

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30
Q

A chamber or compartment used for cooking, baking, heating or drying

A

Oven

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31
Q

Used for cooking or heating food

A

Microwave oven

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32
Q

Are used to chop, blend, mix, whip, puree, grate, and liquify all kinds of foods

A

Blenders

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33
Q

Is the process of removing food and other types of soil from a surface

A

Cleaning

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34
Q

Are cleaning agents, solvents, or any substance used to wash table wares, surfaces and equipment. Example: soap, soap powders, cleaners, acids, volatile solvents and abrasives

A

Detergents

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35
Q

Commonly referred to as degreasers used on surfaces where grease has burned on

A

Solvent Cleaners

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36
Q

Used periodically in removing mineral deposits and other soils that detergents cannot eliminate such as scale in washing machines and steam tables

A

Acid cleaners

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37
Q

Are generally used to remove heavy accumulations of soil that are difficult to remove with detergents, solvents, and acids

A

Abrasives

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38
Q

Step in washing dishes

A
  1. Prepare. Wear gloves, remove jewelry, wear aprons
  2. Scrape. Remove large pieces of food
  3. Stack the dishes in proper order
  4. Fill the sink with water and add the proper amount of detergent
  5. Wash the lightest soiled item first
  6. Wash plates, bowls and serving dished
  7. Wash pots and pans last
  8. Lay your dishes out on a rack to air-dry
  9. There should be no visible matter or greasy feel
  10. Rinse out brushed, sponge and allow to dry
  11. Wipe down the sink and your tools
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39
Q

How to store cutting boards

A

Vertically or in a upright positions

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40
Q

Is done using heat, radiation, or chemical

A

Sanitizing

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41
Q

It involves the use of hot water or steam

A

Thermal sanitizing

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42
Q

Who introduced appetizers?

A

Athenians

43
Q

When was appetizers introduced?

A

Early third century B.C

44
Q

How did the romans call appetizers?

A

Apperitifs

45
Q

How was the appetizers/apperitifs classified by the romans?

A

Liquid appetizers

46
Q

When was the term “appetizers” first used by the Americans and England?

A

1860s

47
Q

What does “Mise’ en Place” mean?

A

Set in place

48
Q

Sharp edged scoop for cutting out balls or fruits and vegetables

A

Ball cutter

49
Q

Used to scrape off contents of bowls

A

Rubber spatulas

50
Q

Small hand tools in making garnishes

A

Channel knife

51
Q

Used for manipulating foods like spreading

A

Spatula

52
Q

Used for mixing thinner liquids

A

Wire whisk

53
Q

Used to remove zest or citrus peels in thin strips

A

Zester

54
Q

Used for making butter curls

A

Butter curler

55
Q

For keeping cold foods chilled for serving

A

Chilled

56
Q

Are in the form of a fruit or vegetable juice mixed with little alcoholic beverage or seafood like shrimps, crabs or lobsters served with highly seasoned sauce

A

Cocktails

57
Q

Is a small portion of highly seasoned foods

A

Hors D’Oeuvres

58
Q

Are made out of thin slices of bread in different shapes, bite sized open faced sandwiches

A

Canape

59
Q

The three parts of a canape

A

Base, Spread, Garnish

60
Q

A larger canape

A

Zakuskis

61
Q

Who was zakuskis named after?

A

Chef Zakuski

62
Q

Are generally placed before the guest in a slightly, deep, boat shape dish

A

Relishes/ Crudités

63
Q

What is the cut used for cutting relishes?

A

Julienne

64
Q

Are small portions and usually display the characteristics found is most salads

A

Petite salad

65
Q

Are popular accompaniments to potato chips, crackers, and raw vegetables.

A

Chips and dips

66
Q

Are the simplest appetizers

A

Fresh fruits and vegetables

67
Q

Are varieties of appetizers wherein the only requirement is that you keep everything small enough to be picked up by the fingers and eaten with very little mess

A

Anything, smaller

68
Q

Hold the spread and garnish

A

Base

69
Q

Placed on top of the base so the garnish sticks to it without falling off

A

Spread

70
Q

Any food item or combination of items placed on top of the spread which usually gives color, design, and texture or flavor accent to the canapé

A

Garnish

71
Q

Italian appetizer

A

Antipasto

72
Q

Salami, prosciutto, bologna, boiled ham

A

Cured meats

73
Q

Canned tuna items like sardines and anchovies

A

Seafood items

74
Q

provolone, mozzarella

A

Cheese

75
Q

Slice of Italian bread that is toasted, rubbed with brushed garlic, and drizzled with olive oil, served with toppings like canapés

A

Bruschetta

76
Q

A small food item intended to be eaten with wine or other drinks usually in bars

A

Tapas

77
Q

Salted roe, or eggs of the sturgeon

A

Caviar

78
Q

Is a tiny appetizer or hors d’oeuvres offered to the guest seated at their tables either before or after they have ordered from the menu

A

Amuse Bouche

79
Q

Is often served preceding a meal

A

Hors d’oeuvres

80
Q

Are served between the fish and soup course, they are often served instead of a hot entree

A

Hot hors d’oeuvres

81
Q

Should stimulate the appetite, therefore should always be served at the first course in the menu

A

Cold hors d’oeuvres

82
Q

May consist of shrimps, smoked beef, poached egg. Spanish sardines and lettuce can be served at the side

A

Plate of hors d’oeuvres

83
Q

May consist of two kinds of cold meat, such as ham, smoked beef, peppered ham

A

Grisson Platter

84
Q

A well-presented platter with a limited choice of simple or more expensive food . The basic rule is “small quantity, but big in quality”

A

Hors d’oeuvres platter

85
Q

Can be served in special portioned platters with dishes or even from a serving cart

A

Assorted hors d’oeuvres

86
Q

A classical form of presentation

A

Rich Hors d’oeuvres

87
Q

Is the process of offering the appetizer to a guest in a stylish and pleasing matter

A

Plate presentation

88
Q

The requirements in plate presentation

A

Skill, style, creativity

89
Q

Fundamental of plating

A

Balance, portion size, arrangement on the plan

90
Q

Things to consider in balance

A

Color, Shapes, Texture, Flavors

91
Q

Not strictly visual consideration, but important in plating in menu planning

A

Texture

92
Q

One of the factors to consider when balancing colors, shapes, and texture on the plate

A

Flavors

93
Q

This is important for presentation as well as for costing

A

Portion size

94
Q

This may be an uncut portion of the main food item, such as a pate or a cold roast, decorated and displayed as a whole.

A

Centerpiece or Grosse piece

95
Q

Should be arrange artistically

A

The slices or serving portions

96
Q

Should be artistically done in proportion to the cut slices

A

The garnish

97
Q

First step in designing the platter

A

Plan ahead

98
Q

Second step in designing the platter

A

Get movement into your design

99
Q

Steps in designing the platter

A
  1. Plan ahead
  2. Get movement into your design
  3. Give the design a focal point
  4. Keep items in proportion
  5. Make the garnish count
  6. Don’t drown every plate in sauce or gravy
  7. Keep it simple
  8. Let the guest see the best side of everthing
100
Q

Tools and equipment

A
  1. Chiller
  2. Refrigerator
  3. Container for salad and appetizer
101
Q

To keep food cold and appetizers

A

Refrigerate

102
Q

The process of preserving food by means of refrigeration

A

Cold storage

103
Q

To refrigerate to reduce the temperature of food

A

Chilling

TLE (1 decks)

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