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School SHITS(Gr.10) > TLE(3) > Flashcards

TLE(3) Flashcards

1
Q

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

A

Catering

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2
Q

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

A

Carterer

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3
Q

Catering that is typically attached to the venue.

A

On-premises

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4
Q

Catering brings cooked food to the site serving many venues

A

Off-premises

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5
Q

Serves food directly from vehicles like cart of truck

A

Mobile caterers

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6
Q

Involves delivery of the food to the customer

A

Take home orders

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7
Q

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

A

Door to Door

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8
Q

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

A

Special Events Catering

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9
Q

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

A

Business Catering

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10
Q

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

A

Industrial Catering

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11
Q

Location is within commercial

A

Location of the source areas

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12
Q

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

A

Facilities and equipment

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13
Q

Longer time of service means additional charge to the client

A

Duratin of the Occasion

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14
Q

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

A

Cost Labor

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15
Q

Caterers offers sets of menus prepared in the operation

A

Menu Planning

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16
Q

To operate profitable catering business

A

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

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17
Q

Record keeping is not difficult,but can be time consuming

A

Business Record Keeping

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18
Q

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

A

Safety and Sanitation

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19
Q

A sharp-edge scoop or cup-shaped

A

Ball Cutter

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20
Q

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

A

China Cap

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21
Q

Fine meshed china cap used when great clarity

A

Fine China Cap

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22
Q

Device with a hand-turned blade

A

Food Mill

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23
Q

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

A

OFFSET SPATULA

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24
Q

Funnel like a cone-shaped cloth or plastic bag

A

Pastry Bag and Tubes/Tips

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25
Q

A round rotating blade,plain or flutted with a handle

A

Pastry Wheel/Wheel Knife

26
Q

Small implement used to brush surface

A

Pastry Brush

27
Q

Broad,flexible plastic or rubber scrapper that is rectangular

A

Rubber Spatula/Scrapper

28
Q

2 to 3 cm wide,flexible-handled blade

A

Straight Spatula/Palette Knife

29
Q

Very versatile of all the knives

A

French,chef or cook’s knife

30
Q

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

A

Slicing Knife

31
Q

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

A

Utility Knife

32
Q

The smallest knives

A

Paring Knife

33
Q

Used only in food preparation and trimming

A

Kitchen Shears/Scissors

34
Q

Cut or remove the outer skin of fruits and vegetables

A

Peelers

35
Q

Four-sided metal tool used to grate and shred foods

A

Shredder/Grater

36
Q

Made from wood or hard plastic(acrylic)

A

Cutting Boards

37
Q

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

A

Sauce Pans and Pots

38
Q

Cooks more quickly in these utensils than conventional saucepans

A

Pressure Cooker

39
Q

Made of metal used to turn meat and fish during grilling

A

Tongs

40
Q

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

A

Kitchen Forks

41
Q

Round cups with long handles and used for dipping and pounding

A

Ladles

42
Q

Perforated bowl in varying sizes

A

Colander

43
Q

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

A

Sieve

44
Q

Perforated Disk ,slightly cupped with long handle

A

Skimmer

45
Q

Large stainless spoon holding about 2 ounces

A

Solid,Slotted,And Perforated Spoons

46
Q

Wide pan,measuring up to 30cm in diameter

A

Casseroles

47
Q

Has straight or curved sides

A

Shallow Frying Pans

48
Q

Used to fry or cook foods that require deep frying

A

Deep Frying Pans

49
Q

Chinese pan with deep,round and sloping sides

A

Woks

50
Q

Tail,cyrindrical,stainless steel containers

A

Bain Marie or Bain Marie Insert

51
Q

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

A

Brazier

52
Q

Very heavy,thick-bottomed frying pan

A

Cast Iron Skillet

53
Q

Portable bain marie used to keep food warm

A

Chafing Dish

54
Q

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

A

Rectangular

55
Q

Typically used for desserts or side dishes

A

Round

56
Q

Provides more elegant option for catering than soup kettles

A

Soup

57
Q

Two nested handled saucepans

A

Double Boiler

58
Q

Special metal or earthware pot with lid

A

Marmite

59
Q

Pans known by their brand names like teflon and silverstone

A

Non-stick Pans

60
Q

Small,circular,individual oven-proof dish

A

Ramekin

61
Q

Large rectangular pan,with out without rack or cover

A

Roasting Pan

School SHITS(Gr.10) (23 decks)

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