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first monthly exam G8 > TLE FIRST MONTHLY EXAM > Flashcards

TLE FIRST MONTHLY EXAM Flashcards

1
Q

used to remove heavy accumulations of soil that are difficult to remove with detergents

A

Abrasive cleaners

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2
Q

substance used for smoothing or polishing

A

abrasive

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3
Q

often used to remove scale in ware , washing machine and steam tables

A

acid cleaner

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4
Q

chopping, slicing, mincing and performing most food cutting task does not require a high degree precision

A

chefs knife

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5
Q

halogen element that is isolated as heavy greenish-yellow diatomic gas of pungent odor and is used especially as bleach, oxidizing agent and disinfectant in water

A

chlorine

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6
Q

process if removing food and other types of soil from a surface

A

cleaning

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7
Q

heavy, rectangular blade designed to cut through meat and bone

A

cleaver

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8
Q

type of sieve, used in cooking for separating liquids and solids.

A

colander

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9
Q

make unfit for use by the introduction of unwholesome or undesirable elements.

A

contaminated

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10
Q

art or practice of preparing food.

A

cooking

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11
Q

The utensils used in cooking.

A

cookware

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12
Q

refers to any hand implement used in preparing and serving food. It is more usually known as silverware or flatware.

A

cutlery

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13
Q

should be stored vertically to avoid moisture collection.

A

cutting board

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14
Q

used for frying, searing, and browning foods

A

frying pan

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15
Q

cooking device consisting of a broad flat surface that can be heated using a variety of means, and used in both residential and commercial applications for a variety of cooling operations.

A

griddle

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16
Q

thin mortar for filling joints between tiles, masonry, and others.

A

grout

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17
Q

effective, non-selective sanitization method for food-contact surfaces.

A

hot water

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18
Q

used in cutting objects

A

knife

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19
Q

type of spoon used for soup, stew, or other liquids.

A

ladle

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20
Q

used primarily to measure the volume of liquid or powder -form cooking ingredients such as water, mill, juice, flour, and sugar.

A

measuring cup

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21
Q

cooling appliance for the storage and preservation of perishable food.

A

refrigerator

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22
Q

removes most of the suspended soil, bacteria, and cleaning compounds from the equivalent and utensils.

A

rinsing

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23
Q

occur when certain specific chemical concentrations, temperature and time requirements, and water conditions and satisfied.

A

sanitation

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24
Q

chemical agent used for cleansing and sanitizing surfaces and equipment.

A

sanitizer

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25
Q

refers to the process of removing potentially harmful microorganisms from a surface or an object.

A

sanitizing

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26
Q

used for sautéing that has a large surface area, like a fry pan, but with vertical sides to prevent food from escaping during cooking.

A

sauté pan

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27
Q

used for simmering or boiling

A

sauce pan

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28
Q

used occasionally on surfaces where grease has burned on

A

solvent cleaner

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29
Q

large pot with sides at least as tall as their diameter

A

stock pot

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30
Q

most common method of sanitization used in restaurants

A

steam

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31
Q

cup

A

c

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32
Q

tablespoon

A

t or tbsp

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33
Q

teaspoon

A

t or tsp

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34
Q

gram

A

g

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35
Q

kiloggram

A

kg

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36
Q

pounds

A

lbs

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37
Q

pint

A

pt

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38
Q

quarts

A

qts

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39
Q

gallon

A

gal

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40
Q

drops

A

dr

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41
Q

hour

A

hr

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42
Q

minute

A

min

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43
Q

peck

A

pk

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44
Q

dash

A

dash

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45
Q

ounce

A

oz

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46
Q

square

A

sq

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47
Q

1 tablespoon

A

3 teaspoon

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48
Q

2 tablespoon

A

1/8 cup

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49
Q

4 tablespoon

A

1/4 cup

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50
Q

5 1/3 tablespoon

A

a/3 cup

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51
Q

3/4 plus 2 tablespoon

A

7/8 cup

52
Q

16 tablespoon

A

1 cup

53
Q

2 cups

A

1 pint

54
Q

4 cups

A

1 quart

55
Q

16 ounces

A

1 pound

56
Q

60 drops

A

1 teaspoon

57
Q

2.2 lbs

A

1 kilo

58
Q

4 quarts

A

1 gal

59
Q

1 pound

A

463.59 grams

60
Q

1 ounce

A

28.35 grams

61
Q

1 kilogram

A

0.35 grams

62
Q

1 medium orange

A

1/4 to 1/2 cup (slice)

63
Q

1 medium apple

A

1 cup slice

64
Q

1 small can of evaporated milk

A

3/4 cup

65
Q

1 big can of evaporated milk

A

2 cups

66
Q

1 lb brown sugar

A

2 1/4 cups (packed)

67
Q

1 lb confectioner sugar

A

3 1/2 cups

68
Q

1 lb nuts

A

4 1/2 cups

69
Q

1 lb dried nuts

A

2 cups

70
Q

5 whole egg

A

1 cup

71
Q

12 eggtokls

A

1 cup

72
Q

8 eggwhites

A

1 cup

73
Q

1 lemon

A

1/4 c. juice

74
Q

1 boulion cube

A

1 tablespoon = beef extract

75
Q

1 cup sour milk

A

1 cup milk plus 2 table spoon vinegar or lemon juice

76
Q

1 lb butter

A

2 cups

77
Q

1 bar butter

A

1 cup

78
Q

1 bushel (bu)

A

4 pecks

79
Q

1 peck(PK)

A

8 quarts

80
Q

1 gallon

A

4 quarts

81
Q

1 quart

A

2 pints

82
Q

964.4 milimeters

A
83
Q

1 teaspoon

A

4.9 milimeters

84
Q

1 tablespoon

A

1/2 fluid ounces

85
Q

14.8 milimeters

A
86
Q

15 ounces raisins

A

3 cups

87
Q

1 pound dates

A

2 1/2 = 3 cups

88
Q

1/2 pint whip cream

A

2 cups whipped cream

89
Q

MENSURATION AND CALCULATION

A

YOU MULTIPLY COST OF PRODUCT AND MARK UP THEN YOU GET PROFIT TAPOS PROFIT PLUS COST OF PRODUCT EQUALS SELLING PRICE

90
Q

the three primary kitchen work stations are?

A

food storage station, cooking stations and the clean up station

91
Q

this kitchen is popular in large and small homes alike.
perfect for families who use their kitchens a great deal
provides plenty of counter space
efficient work triangle
can convert one cabinet leg into a breakfast bar

A

U - shaped kitchen

92
Q

this kitchen shape is one of the most flexible and most popular, providing a compact triangle.
very flexible layout design
Major appliances can be placed in a variety of areas
work areas are close to each other

A

L - shaped kitchen

93
Q

popular in homes today and are most often seen in L shaped kitchen

A

island option

94
Q

Built very much like the U-shaped with the addition of an elongated partial wall, the shaped kitchen offers a great deal of space

A

G - shaped kitchen

95
Q

This style kitchen makes the most out of a smaller space

A

Corridor/Gallery kitchen

96
Q

Designed for homes or apartments, the single wall kitchen offers a very open and airy feel

A

single wall/pull man

97
Q

This is a native pudding recipe made from carabaos milk instead of the usual coconut milk

A

tibok-tibok

98
Q

This is a native delicacy pudding made by Cebuanos. This is made from young corn kernels, buko meat and milk

A

cebuano corn pudding

99
Q

This is a glutinous rice delicacy cooked with coconut milk. This is similar to suman, wrapped in banana leaves and steamed

A

budbud pilipit

100
Q

combination of mashed ube or purple yam

A

maja de ube

101
Q

delicious native dessert of fresh green pinipig cooked in coconut cream and mixed with cubed gabi or taro root, sweet potatoes, jackfruit and saba bananas

A

ginataasng pinipig

102
Q

This is a rich tasting puto loaded with milk, corn and buko. This is perfect for any occasion

A

milk puto recipe

103
Q

This is a native dessert from central visayas. Composed of mashed sweet potato formed into balls and stuffed with grated casava inside

A

butse butse

104
Q

Visayan delicacy. This is a sweetened Shredded gabi tuber with coconut shells and wrapped banana leaves

A

binagol or binangol

105
Q

real version of maja blance made out of cornstarch with addition of milk to make it tastier and creamier

A

maja de blanca

106
Q

This is a steamed puto made from ordinary rice

A

putong bigas

107
Q

bibingka made from grated cassava, coconut milk, eggs and sugar

A

bibingka cassava

108
Q

all time favorite kakanin on native delicacies

A

puto with cheese

109
Q

rice cake made out of rice flour, coconut milk and eggs

A

bibingka galapong

110
Q

rice cake made out of glutinouse rice, coconut milk, brown sugar and others

A

bibingkang malagkit

111
Q

cake made out of rice flour, coconut milk and grated young corn

A

corn maja

112
Q

native gruel made out of glutinous rice, cocoa, milk and sugar

A

champurado

113
Q

steamed cake made out of all-purpose flour, sugar, water and brown sugar

A

brown sugar kutsinta

114
Q

native dessert made out of glutinous rice, coconut milk, shredded coconut and rice flour

A

espasol

115
Q

dessert made of mashed purple yam and condensed milk

A

ube halaya

116
Q

This is a powdery dessert made out of flour powdered milk, cream, coffee and chocolate

A

mocha-choco polvoron

117
Q

native steamed cake made out of brownie mix eggs and cheese

A

puto binan special

118
Q

sweet think gruel made of glutinous rice toasted mongo beans and coconut milk

A

ginataang munggo

119
Q

nutty candy made out of pili nuts, sugar, butter and egg yolks

A

masapan de pili

120
Q

unripe cooked bananas (saba varierty), young coconut meat and brown sugar

A

nilupak

121
Q

famous native delicacy made from ground glutinous rice, sugar and shredded coconut

A

Palitaw

122
Q

native candy made from condensed milk, ground nuts and corn syrup

A

pastilas de mani or pili

123
Q

this is a powdery dessert made out of flour powdered milk, sugar and butter

A

polvoron

124
Q

made up of fried saba bananas coated with butter, eggs and milk

A

maruyang saba

125
Q

classic filipino dessert made from grated casasva or manioc, a wiidy shrub where the starch that is used to make tapioca are derived

A

cassava cake

126
Q

steamed cake made out of rice flour, sugar and water

A

simple kutsinta

first monthly exam G8 (8 decks)

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