TLE(5)

Question 1

Food Flow Chart

Answer 1

Purchase-Storing-Serving-Holding-Preparation

Question 2

One of the most important activities in home and in any food

Answer 2

Purchasing

Question 3

4 objective of an effective purchasing program

Answer 3

1. Buy products best suited for the menu
   2.Buy th proper quantity items
   3.Pay for the proper quantity Items
   4.Deal with only reputable and dependable suppliers

Question 4

Needs and stocks to avoid storage cost

Answer 4

Buy the right quantity

Question 5

Monitor through food specification

Answer 5

Buy the right quality

Question 6

Can provide your needs with good prices

Answer 6

Buy at the right price

Question 7

Start from washing,peeling,and cutting

Answer 7

Meal Preparatiom

Question 8

Start from washing,peeling,and cutting

Answer 8

Meal Preparation

Question 9

Composite of several criteria

Answer 9

Food Quality

Question 10

Considered good to eat if it is nutritious,palatable

Answer 10

Food

Question 11

Wash hands and surfaces often

Answer 11

Clean

Question 12

Do not cross-contaminate

Answer 12

Separate

Question 13

Cook to proper temprature

Answer 13

Cook

Question 14

Refrigirate promptly

Answer 14

Chill

Question 15

a.Purchase refrigirated or frozen items
b.Never choose meat or poultry
c.Do not buy food past “sell-by”,”Use-by”

Answer 15

Purchasing

Question 16

Includes meat,poultry,fish,milk,eggs,and many raw fruits and vegetables

Answer 16

Perishable Foods

Question 17

Properly stored and handled,may remain unspoiled

Answer 17

Semi-perishable Food

Question 18

Food such as sugar,dried beans,spices,and canned goods

Answer 18

Staple or Non-perishable foods

Question 19

Food preferences and nutritional requirements

Answer 19

Customer To Be Served

Question 20

Number of People served

Answer 20

korek

Question 21

Child Customer To Be Considered

Answer 21

Opo

Question 22

Know food cost,mark up,and budget allowances

Answer 22

Food Budget

Question 23

Equipments for storage preparation,service, and kitchen lay out

Answer 23

Physical Facilities and Layout

Question 24

Occasion and style of service

Answer 24

lez g

Question 25

Foods in season,weather,special events,and holiday

Answer 25

Market Condition

Question 26

Flavor,shape,color,temperature,garnishing,texture,consistency,and nutritional factors

Answer 26

Menu Combination

Question 27

Outline of food to be served for each meal

Answer 27

Menu Pattern

Question 28

Suitable for small to medium sized function

Answer 28

Table d’hote

Question 29

Pre-determined usually by the host of the function or event

Answer 29

Set

Question 30

Means “from the card”. Including entree,main,and dessert .

Answer 30

Ala Carte

Question 31

Consist of two to three courses chosen by the host of the event

Answer 31

Function

Question 32

Popular option in establishment such as hotels,pubs,and clubs

Answer 32

Buffet

Question 33

Suitable for establishments where regular customer are served

Answer 33

Cyclic

Question 34

Examples of Cyclic

Answer 34

7-28 days (Hospital,prison,boarding school,nursing homes)

Question 35

Most common type of menu that remains unchanged for a long period of time

Answer 35

Static

Question 36

Offers several courses(Usually with choices) for one fixed price

Answer 36

Prix-fixe

Question 37

Translate to ‘Of the day”, as in ‘SOup du jour”

Answer 37

Du Jour

Question 38

Printed list of food items offered in restaurant

Answer 38

Menu Card

Question 39

Measures roughly 4inches by 9.25inches

Answer 39

Tall and skinny

Question 40

Thumb through while they await for the bride and groom. Also called an invitation journal

Answer 40

Mini booklet

Question 41

Twist on the ordinary,have your menu printed on a fan. Measures roughly 11.25inches by 7.25inches

Answer 41

Fan

Question 42

Standard shape swuare menu cards. Measures roughly 5.25inches by 5.25inches

Answer 42

Square