TLE 1ST GRADING Flashcards


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1

PROCESS OF ACQUIRING GOOD W/ RIGHT SPECIFICATIONS AND PRICE FROM RIGHT SOURCES

PURCHASING

2

WHAT DOES A GOOD PURCHASING PERSONNEL DO

CHECK WHAT GOES IN AND OUT AND STANDARD PROCEDURES

3

CLASSIFICATION OF FOOD PURCHASE

PERISHABLE

STAPLE

CONTRACT ITEMS

4

FOOD ITEMS W SHORT SHELF LIFE EG: FISH, EGGS, POULTRY, SEAFOOD, VEGGIES

PERISHABLE FOOD

5

FOOD ITEMS THAT CAN BE KEPT AT ROOM TEMP LIKE GROCERIES & CANNED GOODS

STAPLE FOOD

6

BASIC ITEMS PURCHASED AND CONSUMED ON A DAILY BASIS MILK COFFEE NOODLES

CONTRACT ITEMS

7

PURCHASIG GUIDELINES

BUY BY WEIGHT

BY QUANTITY & SIZE

BY BRANDS OR TRADE NAMES

FOOD IN SEASON

8

PURCHASING MEAT

FRESH MEAT IS NOT DISCOLORED AND IS FREE FROM BAD ODOR

9

PURCHASING CHICKEN

PLUMP, FULL-BREASTED, AND COVERED W FLESH

10

PURCHASING SEAFOOD

FRESH SEAFOOD HAVE CLEAR AND BULGING EYES, FLESH IS FIRM AND SCALE INTACT. FREE FROM BAD ODOR

11

PURCHASING FRUITS AND VEGGIES

FRESH AND FREE FROM DIRT AND DISCOLORATION. CHEAPER IN SEASON

12

PERISHABLE VS NON PERISHABLE FOOD ITEMS

LOSE QUALITY IN SHORT TIME

HAVE LONGER SHELF LIFE AND DONT DETERIORATE EASILY

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STAGE WHEN GOODS ARE HANDED TO PURCHASER

RECEIVING

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STAGE WHEN GOODS ARE CLASSIFIED AND LABELED AND PLACED TO RESPECTIVE AREAS

STORING

15

HOW TO PROTECT FOOD FROM CROSS-CON

1. PUT IN DRY AND CLEAN STORAGE

2. KEEP FROM DUST, PESTS, AND BACTERIA

3. ARRANGE AT LEAST 6 INCHES ABOVE FLOOR

16

HAS BECOME A VERY IMPORTANT ASPECT IN FOOD PREPARATION

HYGIENE & SANITATION

17

PRINCIPLES OF SANITATION & SAFETY

1. PHYSICAL EQUIPMENT AND LAYOUT SHOULD ALLOW GOOD SANITARY PRACTICES

2. PROPER HANDLING AND STORAGE

3. GOOD DISTRIBUTION AND SERVICE

4. UTENSILS AND EQUIPMENT MUST BE THOROUGHLY CLEANED

5. FURNITURES SHOULD BE CLEANED REGULARLY

6. RODENTS AND PESTS SHOULD BE ELIMINATED

18

the process of ice, snow, or another frozen substance becoming liquid or soft as a result of warming up.

thawing

19

RECIPED THAT HAVE BEEN TESTED

STANDARDIIZED RECIPES

20

COOKING METHODS ARE CLASSIFIED INTO

MOIST-HEAT

DRY-HEAT

COMBINATION OF MOIST AND DRY-HEAT

21

WATER'S USED AS LIQUID OR STEAM

M.H.

22

EXAMPLES OF MH

BOILING

STEAMING

STEWING

POACHING

BLANCHING

23

1. COOKED IN BOILING WATER

2. USES STEAM TO TRANSFER FOOD THRU CONVECTION

3. SOFTEN TOUGH MEATS AND JOINTS

4. LESS WATER THAN BOILING

5. COOK PARTIALLY AND BRIEFLY IN BOILING WATER

BOILIING

STEAMING

STEWING

POACHING

BLANCHING

24

METHOD NOT REQUIRING WATER

DH

25

EXAMPLES OF DH

GRILLING

ROASTING

BAKING

FRYING - SAUTE, SHALLOW FRY, DEEP FRY

26

FOOD IS COOKED CLOSE TO HEAT SOURCE

2. TURNING MEAT ON OPEN FIRE

3. DONE THRU PRE-HEATED OVEN

4. FOOD IN CONTACT W COOKINGOIL

TYPE OF FRYING MEANING TO JUMP ON SLOW FIRE TO TENDERIZE FOOD

TYPE OF FRYI COMPLETE COOKING IS DONE USING SMALL FAT

TYPE OF FRY ACHIEVE WHEN FOOD IS PLUNGED IN OIL

GRILLING

ROASTING

BAKING

FRYING

SAUTE

SHALLOW FRY

DEEP FRY

27

COMBINATION

M AND DH COOKING METHOD

28

BLANK AND BLANK EXAMPLES OF MDH

STEWING AND BRAISING

29

WHERE MEEAT IS BROWNED QUICKLY COMBO OF STEWING AND ROASTING

BRAISING

30

FRENCH WORD FOR 'EVERYTHING IN PLACE'

MISE-EN-PLACE

31

what must be done to chinawares, flatwares, and glasswares

1. piled up to avoid breakage by tens

2. placed In flatware rack

3. placed in glassware rack

32

dinnerwares examples

platters, soup tureens, tea/coffee pot, sugar bowl and creamer, gravy boat, place plate, dinner plate, soup plate, soup bowl, bread and butter plate, cup and saucer

33

flatwares examples

gravy ladle, soup ladle, pie server, serving fork, serving spoon, dinner spoon, dinner fork, dessert fork, pickle fork, oyster fork, soup spoon, dinner knife, steak knife

34

beverage wares

water pitcher, old fashion glass, high ball, whiskey glass, goblet, champagne, cocktail, sherry, and wine

35

linen ware

table cloth

silence cloth

top cloth or table runners

placemats

napkins

36

liquid to semi-liquid

soups

37

thin liquid from simmering meat

stocks

38

types of thin soups

1. meat veg and seafood been simmered stonrg

2. clarified bouillons increase richness

3. thin soup of v veggies, meats, poultry, or seafood

4. uses broth plus veggies

5. prepared using stock, beef juice, and lemon

1. bouillon

2. consomme

3. broth

4. vegetable soup

5. russian soup

39

thick soups

1. made from veg with rich starch content

2. creamy white sauces from meat

3. thickened w puree and thinned with light cream

4. chuky heavy soups from n ameri

1. purees

2. veloute

3. cream soups

4. chowders

40

cold soups

special, example is gazpacho

41

offer menu for a given no. of ppl for a duration of day

banquet service

42

requires 2 waiters, one to prepare and plate foot and other to serve

french service

43

main course is arranged and decorated in kitchen and placed in front of customer

family service

44

food's served at center of table and guests reach for it themselves

filipino service

45

only high trained waiters attempt to apply service since involves carving and preparing exotic dish

guediron service

46

all food is prepared and portioned in kitchen and arranged on serving platters with attractive garnishing

russian service

47

simplest form of table service

american service

48

food is all setup in counter or table self-service

buffet style

49

meal service etiquette

1. physical projection

2. verbal projection

3. conduct and behavior