TLE(3)

Question 1

Kind of service rendered to provide food service for different occassions ar a remote site

Answer 1

Catering

Question 2

Any person or entity who supplies food and beverages and related service

Answer 2

Carterer

Question 3

Catering that is typically attached to the venue.

Answer 3

On-premises

Question 4

Catering brings cooked food to the site serving many venues

Answer 4

Off-premises

Question 5

Serves food directly from vehicles like cart of truck

Answer 5

Mobile caterers

Question 6

Involves delivery of the food to the customer

Answer 6

Take home orders

Question 7

Combination of food according to the menu choices along with personal service

Answer 7

Door to Door

Question 8

Services required for the events which means caterer will taker of the food presentation that may highlight a special food menu.

Answer 8

Special Events Catering

Question 9

Menu offering for business meetings,training session and other business oppotunities

Answer 9

Business Catering

Question 10

Serivng of food to a large groups of peoples such as airlines,schools,hospitals, and others.

Answer 10

Industrial Catering

Question 11

Location is within commercial

Answer 11

Location of the source areas

Question 12

Wares and sets of equipment of higher quality would mean greater charge

Answer 12

Facilities and equipment

Question 13

Longer time of service means additional charge to the client

Answer 13

Duratin of the Occasion

Question 14

Considers the salary of personnel and and adds to the cost of the catering

Answer 14

Cost Labor

Question 15

Caterers offers sets of menus prepared in the operation

Answer 15

Menu Planning

Question 16

To operate profitable catering business

Answer 16

Pricing For Profit (Materials + Overhead + Labor + Profit = Price)

Question 17

Record keeping is not difficult,but can be time consuming

Answer 17

Business Record Keeping

Question 18

Success in the catering business,one must produce delicious food that is safe and wholesome

Answer 18

Safety and Sanitation

Question 19

A sharp-edge scoop or cup-shaped

Answer 19

Ball Cutter

Question 20

Cone-shaped strainer to strain soups,stocks,sauce and etc

Answer 20

China Cap

Question 21

Fine meshed china cap used when great clarity

Answer 21

Fine China Cap

Question 22

Device with a hand-turned blade

Answer 22

Food Mill

Question 23

A long narrow tool with a thin,flat,blunt metal blade

Answer 23

OFFSET SPATULA

Question 24

Funnel like a cone-shaped cloth or plastic bag

Answer 24

Pastry Bag and Tubes/Tips

Question 25

A round rotating blade,plain or flutted with a handle

Answer 25

Pastry Wheel/Wheel Knife

Question 26

Small implement used to brush surface

Answer 26

Pastry Brush

Question 27

Broad,flexible plastic or rubber scrapper that is rectangular

Answer 27

Rubber Spatula/Scrapper

Question 28

2 to 3 cm wide,flexible-handled blade

Answer 28

Straight Spatula/Palette Knife

Question 29

Very versatile of all the knives

Answer 29

French,chef or cook's knife

Question 30

Used to cut meat,fish,poultry,bread,and vegetables

Answer 30

Slicing Knife

Question 31

Good all-round knife used to cut tender vegetables,chees,and trim fat from meat

Answer 31

Utility Knife

Question 32

The smallest knives

Answer 32

Paring Knife

Question 33

Used only in food preparation and trimming

Answer 33

Kitchen Shears/Scissors

Question 34

Cut or remove the outer skin of fruits and vegetables

Answer 34

Peelers

Question 35

Four-sided metal tool used to grate and shred foods

Answer 35

Shredder/Grater

Question 36

Made from wood or hard plastic(acrylic)

Answer 36

Cutting Boards

Question 37

Used to cook food in water or other liquids over direct heat

Answer 37

Sauce Pans and Pots

Question 38

Cooks more quickly in these utensils than conventional saucepans

Answer 38

Pressure Cooker

Question 39

Made of metal used to turn meat and fish during grilling

Answer 39

Tongs

Question 40

Made of heavy-duty metal to transfer heavy or large chunks of meat

Answer 40

Kitchen Forks

Question 41

Round cups with long handles and used for dipping and pounding

Answer 41

Ladles

Question 42

Perforated bowl in varying sizes

Answer 42

Colander

Question 43

Screen-type mesh supported by a round metal frame to sift dry ingredients

Answer 43

Sieve

Question 44

Perforated Disk ,slightly cupped with long handle

Answer 44

Skimmer

Question 45

Large stainless spoon holding about 2 ounces

Answer 45

Solid,Slotted,And Perforated Spoons

Question 46

Wide pan,measuring up to 30cm in diameter

Answer 46

Casseroles

Question 47

Has straight or curved sides

Answer 47

Shallow Frying Pans

Question 48

Used to fry or cook foods that require deep frying

Answer 48

Deep Frying Pans

Question 49

Chinese pan with deep,round and sloping sides

Answer 49

Woks

Question 50

Tail,cyrindrical,stainless steel containers

Answer 50

Bain Marie or Bain Marie Insert

Question 51

Round,broad,shallow,heavy-duty pot with straight sides

Answer 51

Brazier

Question 52

Very heavy,thick-bottomed frying pan

Answer 52

Cast Iron Skillet

Question 53

Portable bain marie used to keep food warm

Answer 53

Chafing Dish

Question 54

Between one to two canisters of chafing dish fuel, or scanned heat

Answer 54

Rectangular

Question 55

Typically used for desserts or side dishes

Answer 55

Round

Question 56

Provides more elegant option for catering than soup kettles

Answer 56

Soup

Question 57

Two nested handled saucepans

Answer 57

Double Boiler

Question 58

Special metal or earthware pot with lid

Answer 58

Marmite

Question 59

Pans known by their brand names like teflon and silverstone

Answer 59

Non-stick Pans

Question 60

Small,circular,individual oven-proof dish

Answer 60

Ramekin

Question 61

Large rectangular pan,with out without rack or cover

Answer 61

Roasting Pan