Trimester Exam #01 Flashcards Preview

TLE > Trimester Exam #01 > Flashcards

Flashcards in Trimester Exam #01 Deck (53):
1

Define desserts.

Desserts are the sweet course eaten at the end of a meal. Dessert foods often contain relatively high amounts of sugar and fats and, as a result, higher calorie counts per gram than other foods.

2

Enumerate the things to be considered in serving dessert meals.

1. The type and size of serving must be appropriate to the guests to be served.
2. The choice between light or heavy dessert must be considered.
3. The dessert must be appropriate to the occasion and meal service.
4. Sweets should not be served in between meals.
5. Serve desserts with water or any drink as sugar needs to be diluted.

3

Define trifle.

Trifle is a cold dessert made of layers of sponge cake, fruit, and custard, and usually covered with whipped cream.

4

Define moulded creams.

Moulded creams are a cream-based mixture set with gelatin or vegetarian jelly.

5

Define meringue shells and nests.

Meringue is an item of sweet food made from a mixture of well-beaten egg whites and sugar, baked until crisp and typically used as a topping for desserts, especially pies.

6

Define flans and cream caramel.

Flan is a dessert with sweet custard made with eggs and milk and often served with a caramel sauce.

7

Define tarts.

Tart is a baked dish consisting of a filling over a pastry base with an open top not covered with pastry.

8

Define jellies.

Jelly is a late variation of sweet confectionary and is a clear, bright mixture made from fruit juice (no fruit pieces), sugar and pectin or acid that forms a gel.

9

Define ice creams.

Ice cream is a soft frozen food made with sweetened and flavored milk fat.

10

Define sherbet.

Sherbet is a frozen dessert made with fruit juice, sugar and water with a small amount of dairy, egg white or gelatin.

11

Define sorbet.

Sorbet is often confused with water ice and often taken to be the same as (American) sherbet. Sorbet, is a frozen dessert made from sweetened water with flavoring.

12

Define cakes.

Cake is basically a modification of recipes for breads with common qualities with pastries, meringues, custard and pies.

13

Define pastries.

Pastries are a base dough of flour, water and shortening, usually filled with cream, jam or fruit filling.

14

Define pancakes and crepes.

Pancakes are a flat cake that is prepared with eggs, milk and butter and cooking won a griddle or frying pan. Crepes are essentially a thinner variation of pancakes.

15

Enumerate details of handling and storing desserts.

1. Wash thoroughly utensils and containers before using. Sterilize containers.
2. Store in air tight containers at cool temperature.
3. Consume within 3 days unless otherwise specified. For desserts with fresh fruits, consume within 2 days.

16

Enumerate the components of plating desserts.

1. The main item is the main focal point of the dessert presentation. 
2. Sauce is very important for dry items like pies and cakes but a sauce can be added to any dessert.
3. A crunch component is an added component that adds a crunch to the dessert.  This is especially important to soft desserts like custard and ice cream. 
4. Common garnishes include fresh mint leaves, powdered sugar, chocolate piping, fruit, chocolate and sugar work, and sorbet. 

17

Enumerate the qualities to be considered in plating desserts.

- Flavor
- Texture
- Balance and Unity
- Color
- Shape

18

Enumerate tips on plating desserts.

- Be creative with color.
- Combine textures.
- Compose your plate as you would a painting.
- Contrast temperatures.
- Have a focal point.
- Let it be dramatic.
- Garnish with care.
- Be consistent.

19

Define appetizers.

Appetizers, also called starters, are refreshing simple food or drinks offer to the meal to guests as the first course.

20

Define canapés.

Canapés are small open-faced sandwiches. They are pieces of bread, cracker or puff pastry topped with seasoned, savory spreads. It can be held by the fingers and eaten in one bite.

21

Define cocktails.

Cocktails are alcoholic and non-alcoholic drinks with mixed flavoring ingredients served in small glasses.

22

Define vegetable hors d'ouvres.

Vegetable hors d’ouvres are small bits of marinated fish, hard cooked eggs, pickles, sardines, sausages and fruits with vegetable slices, such as eggplant and cucumber slices, as base.

23

Define relishes.

Relishes are selected vegetable served chilled. These vegetables may be celery, radish, olives, pickles and vegetable sticks. They are usually served in deep boat-shaped dish over crushed ice to retain freshness of vegetables. They are served with dips, accompanied by chips and crackers.

24

Define fruit appetizers.

Fruit appetizer are fruits sliced, diced or scooped that are fresh and preserved. They are chilled and may be served with cream or syrup.

25

Define grilled appetizers.

Grilled appetizers are usually served outdoors and the guests do the grilling for themselves, including marshmallow, hotdogs, sausages and other cold cuts.

26

Define tasty tidbits.

Tasty tidbits include assorted nuts, chips, pickles and fresh or dried fruits and vegetables.

27

Enumerate serving tips for appetizers.

Presentations should be aesthetically pleasing.
Consider the placement of appetizers on buffet table. It is best to place appetizers on food riser to be easily seen.
Place appetizer, like cheese, needed to be cut by guest on stable surface.
Consider traffic flow and silverware to be used in the arrangement.
Keep several reserved appetizers. Full platters appears appealing to guests.
Know when to serve appetizers
Some appetizers are best served on trays.
Clear room around appetizers.
Serve drinks along appetizers

28

Enumerate the components of a sandwich.

1. The bread in a sandwich provides casing to the food enclosed. Good quality provides variety, texture, flavor, nutrition and appeal to sandwiches. Different variety of bread can be used given that they provide harmony to the sandwich meal.

2. Spreads are used in sandwiches to protect the bread from soaking up moisture from fillings. They also add flavor to the sandwich.

3. Filling is considered to be the heart of the sandwich. The filling can be a wide variety, including bacon, hamburger patty, sausages, ham, cheese, tuna, salmon, salads, eggs and vegetables.

29

Define simple hot sandwiches.

Simple hot sandwiches include hot fillings like meat place in between bread rolls. Hot sandwiches can be open-faced, grilled or deep-fried.

30

Define open-faced sandwiches.

Open-faced sandwiches are prepared with butter or mayonnaise spread over the bread then topped with hot meat as filling. Cheese, sauce or gravy is topped on the sandwich.

31

Define grilled sandwiches.

Grilled sandwiches are butter inside and browned inside an oven.

32

Define deep-fried sandwiches.

Deep-fried sandwiches are made by dipping them in beaten egg and bread crumbs to be deep-fried.

33

Define simple cold sandwiches.

Simple cold sandwiches range from sliced food including salami, ham, onions, tomato and peppers.

34

Define multi-decker sandwiches.

Multi-decker sandwiches are made with more than two slices of bread and several ingredients.

35

Define tea sandwiches.

Tea sandwiches are small fancy sandwiches with light, delicate ingredient and bread crust are trimmed off.

36

Enumerate tips on preparing sandwiches.

1. The spread matters and make sure that the spread goes to the edges of bread to ensure that moisture is enclosed.
2. Choose a great bread. You can choose a bread that taste great on its own or a bread that needs good toppings. 3. 3. Compliment the bread with good fillings and toppings. You may also consider toasting the bread.
4. Keep your sandwiches fresh by preparing them the night before, wrapping them in cling wraps and refrigerating them.
4. Skip soggy ingredients including lettuce and tomatoes. Use ingredients that taste similar but doesn’t have all that moisture such as avocados and shredded cabbage.
5. Keep your sandwiches simples by ensuring that the sandwich layers can fit in the mouth in one bite.
6. Starting adding the proteins first then add the few ingredients to make the sandwich a balance food.

37

Define appetizer salad.

Appetizer salads are light course served foremost consisting of light, tossed greens and dressing.

38

Define accompaniment salad.

Accompaniment salads are a very light accessory to main course or entrée.

39

Define main course salad.

Main course salads are heavy in nature which may include potatoes and chickens.

40

Define dessert salad.

Dessert salads includes fruits salads and fruit gelatins whose sweetness balances craving for preceding dishes.

41

Define fruit salad.

Fruit salads include a variety of fruits that are mixed together, usually served with whipped cream, condensed milk and cottage cheese.

42

Define vegetable salad.

Vegetable salads includes variation of different vegetables such as potatoes and tossed greens.

43

Define high-protein salad.

High-protein salads combines vegetables with meat cuts like chicken breast, salmon and tuna chunks with appropriate dressing.

44

Define tossed salad.

Tossed salads are made by tossing greens, usually along with cucumber and tomatoes.

45

Define composed salad.

Composed salads are salad meals where the components of a salad are meticulously arranged in an aesthetically pleasing manner. The components of a salad includes the body, the garnish and the dressing.

46

Define farinaceous salad.

Farinaceous salads are salad meals where potatoes, pasta or grains are included.

47

Enumerate tips on preparing salads.

1. Choose fresh ingredients. Crispiness of the vegetables are a desirable characteristic of a salad.
2. Wash vegetables well before preparing salads. Cut vegetable appropriately.
3. Experiments with different combination to contrast colors, texture and flavor.
4. Choose the right dressing and only use in small amounts, not liberally.
5. Toss vegetables lightly and arrange salads attractively.

48

Define white stock.

White stock is very pale in color and is lightly flavored. The finest white stocks are extracted from veal but pork and chicken bones may be used too.

49

Define brown stock.

Brown stock is made from beef bones. Cooking of brown stock takes four to six hours of simmering to extract the flavor. A good brown stock has deep reddish brown color.

50

Define chicken stock.

Chicken stock is pale yellow in color because of the chicken fat. This is usually seen when cooking free range or native chicken. It has a rich chicken flavor.

51

Define fish stock.

Fish stock has a rich fish flavor and is very pale. This stock is highly seasoned. Fresh fish should be used for fish stocks. Fines fish stocks come from tails, heads, and backbones of fish. White wine can be mixed with this as well.

52

Enumerate principles in cooking stocks.

Use cold water.
Cook the stock slowly. Simmer, do not boil to avoid blending of fat and impurities.
Skim the stock and remove scum,
Cool stock as quickly as possible. Refrigerate immediately.

53

Enumerate the details in storing stocks.

1. Drain stock through cheese cloth or through a fine mesh strainer into a pot.
2. Cool immediately. Stock will cook faster if the pot is submerged in water.
3. Stir occasionally.
4. Place covered pot in refrigerator. Remove fat when the stock is to be used.
5. The stock can be stored 2 to 3 days in the refrigerator and 7 to 10 days in the freezer.