TLE

Question 1

refers to the tools in kitchen which are handheld.

Answer 1

Tools

Question 2

these are the things used in the kitchen, most of them

need electricity to operate. Bigger compared to kitchen tools.

Answer 2

Equipment

Question 3

Grater

What classification is this?

Answer 3

Cutting Tools

And Equipment

Question 4

Thermometer

What classification is this?

Answer 4

Measuring Tools And Equipment

Question 5

Muffin pan

What classification is this?

Answer 5

Baking Tools

And Equipment

Question 6

Kettle

What classification is this?

Answer 6

Cooking Tools

And Equipment

Question 7

Hand mixer

What classification is this?

Answer 7

Mixing
Tools
And Equipment

Question 8

Shears

What classification is this?

Answer 8

Cutting Tools

And Equipment

Question 9

Process of removing dirt, such as food soil, that can be naked eye and can be removed
using cleaning agent.

Answer 9

Cleaning

Question 10

Process of removing microorganisms that remain on the tool or equipment despite
cleaning by heat and chemicals.

Answer 10

Sanitizing

Question 11

What do you think are the factors to consider in choosing and using chemical agents?

Answer 11

✓ Right concentration
✓ Instruction on how to use them
✓ Their Advantages and disadvantages

Question 12

What are the 4 cleaning agents?

Answer 12

DETERGENT, ACID CLEANER, SOLVENT CLEANER, ABRASIVE CLEANER

Question 13

Factors that influence the effectiveness of chemical sanitizers

Answer 13

Concentration, Temperature, Contact Time

Question 14

3 Sanitizing Method using CHEMICALS

Answer 14

1. Chlorine 2. Iodine 3. Quaternary Ammonium

Question 15

It is a chemical sanitizer effective on a wide variety of bacteria but it is corrosive.

Answer 15

Chlorine

Question 16

It is a chemical sanitizer that forms a brown color that indicates strength but it might discolor equipment and surfaces.

Answer 16

Iodine

Question 17

It is a chemical sanitizer that is non-toxic, odorless, and colorless but it is not compatible with some detergent and hard water.

Answer 17

Quaternary

Ammonium

Question 18

Surfaces to be Cleaned in the Kitchen Premises

Answer 18

WALL, FLOOR, SHELVES AND DRAWER, TABLE, SINK

Question 19

the immediate treatment of an injured or ill person by

means of the aids available.

Answer 19

First aid

Question 20

Who introduced appetizers in

early 3rd century B.C?

Answer 20

The

Athenians

Question 21

What is the content of

APERITIFS?

Answer 21

Aperitifs has ALCOHOL Content

Question 22

These are assortment of delicacies, served in small or
bite sized portion, which also includes beverages taken before a meal or main course of a meal. These are served at the beginning of formal dinners
and meals.

Answer 22

Appetizers

Question 23

They call it ANTIPASTO in Italian

Answer 23

Appetizers

Question 24

What is Appetizers in French?

Answer 24

HORS D’OEUVRES

Question 25

``` ✓ Light and refreshing fruit in season ✓ Fresh or preserved, sliced, or diced ✓ Frozen, chilled or thawed ✓ In toothpick, in glass bowls or in fruit cups ``` What type of appetizer is this?

Answer 25

FRUIT APPETIZER

Question 26

``` These are small bite sizes of bread, pastry, crackers, etc. with spread toppings and garnish. ```

Answer 26

Canapes

Question 27

What are the four components of canapes?

Answer 27

Base, Spread, Topping, Garnish

Question 28

INCLUDE: ✓ MEAT ✓ POULTRY ✓ COLD CUTS

Answer 28

MEAT

Question 29

``` INCLUDE: ✓ SHRIMP ✓ SQUIDS ✓ OYSTERS ✓ MUSSELS ```

Answer 29

SEAFOOD

Question 30

``` ✓ Commonly served outdoor wherein grilling food takes place. ✓ Foods are skewered on fine barbecue stick or wrapped in aluminum foil and placed on the grill ```

Answer 30

GRILLED/OVER THE | COAL

Question 31

``` ✓ These come in attractive colors, various shapes, and with different fillings. ✓ Fillings can be peanut butter, jam, butter, jelly, cheese, ham, bacon and egg. ```

Answer 31

BREAD AND PASTRY

Question 32

✓ These include assorted cheese, nuts, chips, fruits and vegetables. ✓ Fruits and vegetables can be pickled, fresh or dried

Answer 32

TASTY TIDBITS

Question 33

``` ✓ These composed of liquid food mate of meat, vegetables with stock, water ✓ Ex. Molo soup, shrimp tamarind soup, etc. ```

Answer 33

SOUP

Question 34

``` ✓ Generally served chilled in liquid form ✓ They can be alcoholic or nonalcoholic beverages. ```

Answer 34

BEVERAGES

Question 35

What are the two types of appetizers?

Answer 35

HOT and COLD

Question 36

What is the difference of the two types of appetizers?

Answer 36

TEMPERATURE

Question 37

provide energy to the body

Answer 37

Carbohydrates

Question 38

provide energy for living organisms, insulate body organs, and transport fat-soluble vitamins through the blood

Answer 38

Fats

Question 39

It helps repair and build your body's tissues, allows metabolic reactions to take place and coordinates bodily functions

Answer 39

Protein

Question 40

Such as Vitamin A,B,C,D,E and K

Answer 40

Vitamins

Question 41

such as iron, potassium and zinc

Answer 41

Minerals

Question 42

are considered essential nutrients— they perform hundreds of roles in the body. They help shore up bones, heal wounds, and bolster your immune system. They also convert food into energy, and repair cellular damage.

Answer 42

Vitamins and minerals

Question 43

Where will the importance of knowing different | nutrients lead us?

Answer 43

Good Nutrition

Question 44

A cooking method using water, liquid, or steam to transfer heat to food.

Answer 44

MOIST-HEAT METHOD

Question 45

A cooking method that involves the circulation of hot air or direct contact to fat to transfer heat.

Answer 45

DRY-HEAT METHOD

Question 46

A dry-heat cooking method to cook food in fat.

Answer 46

FRYING

Question 47

What are the three variations of frying?

Answer 47

Deep-frying, shallow frying, stir-frying

Question 48

cook food using small amount of oil in pan; this is usually done in garlic and onion as preliminary cooking in a particular dish.

Answer 48

SAUTÉING

Question 49

to cook food in an oven with dry, hot air

Answer 49

Baking

Question 50

Outdoor cooking for charred, caramelized food

Answer 50

Grilling

Question 51

Indoor cooking for charred, caramelized food

Answer 51

Broiling

Question 52

to cook food using a temperature lower than | simmering. It is used to cook very delicate food such as egg and fish.

Answer 52

POACHING

Question 53

to cook food in vapor produced by a boiling liquid

Answer 53

STEAMING

Question 54

Briefly cook in boiling liquid and then immerse in cold water to stop further heating. This is usually done with fruits and vegetables.

Answer 54

BLANCHING

Question 55

This is the process of offering the appetizer to guests in a stylish and pleasing manner.

Answer 55

Plate Presentation/ Plating

Question 56

the 4 Fundamentals of Plating

Answer 56

1. Balance 2. Portion size 3. Arrangement of the plate 4. Garnishing

Question 57

Two or more colors on a plate are usually more interesting than one. Garnish is also important.

Answer 57

Color

Question 58

Plan for a variety of shapes and forms. Cutting vegetables into different shapes gives you great flexibility.

Answer 58

Shape

Question 59

Use this to enhance your dish. A mix creates an exciting variety of mouthfeel too.

Answer 59

Texture

Question 60

Creating a tall plate can go a long way towards enhancing visual appeal.

Answer 60

Height

Question 61

A platter is a large flat plate which has | different kinds of the food, especially cheese and fruit.

Answer 61

Food Platter

Question 62

additional food items on the food to make it more appealing. This can stimulate the appetite.

Answer 62

Garnishing

Question 63

It enhances the flavor of the dish by providing a balance and contrast to taste.

Answer 63

food accompaniments

Question 64

What are some materials used in storing appetizers?

Answer 64

Chiller, Refrigerator, Food Container

Question 65

A word to keep food cold or cool

Answer 65

refrigerate

Question 66

the process of preserving food by means of refrigeration.

Answer 66

cold storage

Question 67

to reduce the temperature of the food

Answer 67

chilling

Question 68

Arrange the following steps in preparing a project plan Objective, Procedure, Ingredients, Title of the Project, Tools and Equipment

Answer 68

Title of the Project, Objectives, Tools and Equipment, Ingredients, Procedure