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grade 8 - 4th quarter > TLE 8 - 4TH QUARTERLY EXAM > Flashcards

TLE 8 - 4TH QUARTERLY EXAM Flashcards

1
Q

Complex process that involves both verbal and nonverbal communication

A

interpersonal communication

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2
Q

removes the water content of food to effectively inhibit the growth of the microogranisms

A

drying

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3
Q

Applying high concentration of salt that binds with water in food

A

Brining

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4
Q

refers to the arrangement of physical facilities

A

plant layout

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5
Q

used to remove the dust on the floor

A

broom

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6
Q

used for reaching high or distant areas and sweeping floors effectively

A

long handed broom

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7
Q

can dissolve organic matter in sink

A

lye

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8
Q

it outlines the structure of the team or organization responsible for conducting the study and potentially implementing the proposed project or business venture

A

organizational chart

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9
Q

mixture of one or more types of sugar

A

syrup

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10
Q
  • refers to the guidelines, rules, and procedures governing the management and operation of a project or business venture
A

administration policies

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11
Q

refers to the planned allocation of human resources to carry out various tasks related to the production process

A

production schedule

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12
Q

used in making short pastries or products that do not stretch

A

shortening

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13
Q

gives coarse texture to bakery products, makes the product chewy and rehydrated

A

water

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14
Q

fine textured, silky flour milled from soft wheat and normally with low protein content

A

cake flour

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15
Q

refers to the process of evaluating and selecting the optimal site for establishing a manufacturing or production facility

A

plant location

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16
Q

what are the 8 types of communication?

A

personal/intrapersonal communication
interpersonal communication
organizational communication
mass communication
social communication
transformational communication
corporate communication
group communication

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17
Q

designed to remove tough stains, grime and deposits from surfaces

A

scouring cleaners

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18
Q

what are the minor ingredients?

A

dried fruits and nuts
chocolates
salt

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19
Q

Conversation done with one another in groups outside the organization

A

social communication

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20
Q

Exchange of information, feelings and ideas between two or more people

A

interpersonal communication

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21
Q

made of of alkali and bi carbonate of soda

A

baking powder

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22
Q

offer convenience and efficiency in dispensing cleaning solutions or liquids onto surfaces

A

spray bottles

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23
Q

___ yolk helps emulsify the batter

A

egg

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24
Q

described as fine crystals, can be easily dissolved

A

granulated sugar

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25
Q

make the collection and disposal of swept-up particles easier and more efficient

A

dustpan

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26
Q

serves to provide a detailed overview of the product’s design, functionality and technical specifications

A

technical description of the product

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27
Q

Mental process of thinking, analyzing, planning and reflecting

A

personal or intrapersonal communication

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28
Q

designed to clean, buff and polish various types of flooring surfaces

A

floor polisher

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29
Q

exchange of information, ideas and messages within an organization

A

organizational communication

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30
Q

universal cleaning material/solvent

A

water

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31
Q

gives added flavor to baked products

A

butter

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32
Q

the chapter 3 of a feasibility study is also called the ____?

A

technical aspect/study

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33
Q

what are the 9 food processing methods?

A

drying
refrigeration
canning
brining
curing
marinating
fermentation
pickling
sugar concentration

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34
Q

what else should you include in the administration policies? (5)

A

Working Hours
Break time periods
Workplace safety policies
Uniform policy
Punishments and Sanctions

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35
Q

adds pleasant odor to bakery products

A

fruit flavors and spices

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36
Q

Functions of Sugars

A

Acts as a tenderizer
Speeds the growth of yeast
Caramelizes under heat
Delays discoloration

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37
Q

what are the 3 detergents?

A

powder detergent
combinations
dishwashing liquid

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38
Q

dishwashing, surface, floor cleaning

A

sponge

39
Q

Type of communication that is designed to create a positive change in the communicator and the receiver

A

transformational communication

40
Q

refers to how a business or project will be legally structured and owned

A

form of ownership

41
Q

method can be done naturally by exposing food to the sun’s heat

A

drying

42
Q

refers to the human resources necessary to carry out the proposed project or business venture

A

labor requirements

43
Q

A communication within a person’s mind by means of thinking and feeling
“Self-talk”

A

personal or intrapersonal communication

44
Q

liquid substance

A

ammonia

45
Q

increases volume, makes slicing easier, softens crumbs and crust, and improves the firmness

A

fats

46
Q

types of flour?

A

bread flour
all-purpose flour
cake flour

47
Q

Communication is a ___ - way process

A

two

48
Q

Method by which goods or services are produced or delivered

A

manufacturing of production process

49
Q

refers to the specific competencies, expertise and proficiencies that individuals must possess

A

skills required

50
Q

used when whipping eggs

A

cream of tartar

51
Q

transporting cleaning supplies, used for rinsing cleaning cloths, mops or other items, tool storage

A

pail/bucket

52
Q

refers to the assessment of how waste generated by a proposed project or operation will be managed

A

waste disposal

53
Q

a business owned and operated by a single individual

A

sole proprietorship

54
Q

the chapter 4 of a feasibility study is also called the ____?

A

organizational study

55
Q

efficiently remove dust, first, pet hair and debris

A

vacuum cleaner

56
Q

what are the 4 earth-friendly cleaners?

A

borax
ammonia
lye
muriatic acid

57
Q

what are the liquid ingredients?

A

milk products
fruit flavors and spices
water

58
Q

white powder substance

A

borax

59
Q

Oxidation of carbohydrates to generate a range of products

A

fermentation

60
Q

makes the product crumbly moistened

A

vegetable oils

61
Q

very fine and smooth type of sugar . Smoothest texture for icings

A

confectioners icing

62
Q

a business owned by two or more individuals or entities

A

partnership

63
Q

Uses vinegar to preserve food

A

pickling

64
Q

wax type solutions

A

rubbing compound

65
Q

two elements needed in communication

A

sender and receiver

66
Q

sweeping floors, scrubbing surfaces

A

hand brush

67
Q

used to rinse off cleaning tools like brushes, scrubbers or smaller cleaning implements

A

dipper

68
Q

types of leavening agents

A

yeast
baking powder
cream of tartar

69
Q

types of fats

A

shortening
butter
vegetable oils

70
Q

to produce carbon dioxide that expands the dough

A

yeast

71
Q

what are the dry ingredients?

A

Flour
Sugar
Leavening Agents
Fats
Egg

72
Q

Addition to meats of some combination of salt, sugar, nitrite and/or nitrate for the purposes of preservation

A

curing

73
Q

for cleaning floors, especially in larger areas

A

long handed mop

74
Q

used for outdoor sweeping

A

stick broom

75
Q

integral part of making sweets

A

sugar

76
Q

causes the expansion of batters and dough

A

leavening agents

77
Q

what are the 3 abrasives?

A

baking soda
scouring cleaners
rubbing compound

78
Q

Is the process of exchanging information, ideas and messages within an organization and with the outside world

A

corporate communication

79
Q

make the task of cleaning windows and glass surfaces much more efficient

A

window squeegee

80
Q

deodorizer

A

baking soda

81
Q

for washing and scrubbing

A

toilet bowl brush

82
Q

remove dust, dirt, and other particles without causing scratches or damage

A

dusting cloths

83
Q

3 examples of drying methods

A
  • conventional dryer
  • vacuum dryer
  • freeze drying
84
Q

helps remove stains in tiled floor

A

muriatic acid

85
Q

made from soft wheat and hard wheat

A

all-purpose flour

86
Q

Process of imparting and exchanging information through mass media to large population segments

A

mass communication

87
Q

If we lower the storage temperature of perishable foods, we will be able to significantly reduce the reproduction speed of vast majority of microorganisms

A

refrigeration

88
Q

Done in face-to-face meetings and discussions on issues that affect the working lives of employees

A

group communication

89
Q

process of placing foods in jars or cans and heating properly to a specified temperature

A

canning

90
Q

Act of exchanging information between two or more

A

communication

91
Q

refers to the tangible assets required for a business venture or project to operate

A

machinery and equipment

92
Q

Will help meat preserve minimally, and it will not last much longer than fresh meet

A

marinating

93
Q

higher gluten content that is best in making yeast breads

A

bread flour

grade 8 - 4th quarter (7 decks)

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