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42 Cards in this Set
- Front
- Back
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Is a process of acquiring goods or products with the right specifications at the right price from reliable resources. |
Purchasing |
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These are food items that have short shelf life after they have been purchased. |
Perishable food |
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These are food items that can be kept at room temperature like groceries and canned goods. |
Staple food |
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These are basic items that are purchased or consumed on a daily basis. |
Contract items |
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Are items that have longer shelf life |
Nonperishable food |
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Is the stage when the goods are handed to the one who purchased it. |
Receiving |
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Is the stage when the goods are classified, segregated, labeled, and placed to their appropriate areas. |
Storing |
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Enumerate, 6 sanitation and safety principles |
1. Physical equipment should allow good sanitary practices 2. Proper handling of food should be ensured. 3. Food should be protected by proper handling and service. 4. Equipments should be sanitized 5. Floors, tables, chairs should be cleaned regularly. 6. Rodents and pests should be eliminated. |
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Are recipes that have been tested. |
Standardized Recipes |
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Enumerate, Standardized specification: |
Name of recipe List of ingredients Procedure for food preparation Time frame for cooking Number of servings or yield |
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2 types of Cooking Methods: |
Moist heat cooking, dry heat cooking |
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Simmering temperature |
70 degrees celsius |
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Boiling temperature |
100 degrees celsius |
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Enumerate, Examples of Moist Heat Cooking Method |
Boiling Steaming Stewing Poaching Blanching |
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It is a method in which food is cooked in boiling water at 100 degrees. |
Boiling |
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It uses moist heat (steam or water vapor) |
Steaming |
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A method used to soften tough meats and joints |
Stewing |
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Anotger version of boiling but less water is used at an even lower temperature |
Poaching |
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To cook partially and briefly in boiling water to inactivate enzymes |
Blanching |
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Enumerate, Examples of Dry Heat Cooking Method |
Grilling/Broiling Roasting Baking Frying |
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Is a cooking method where the food is cooked in glowing heat from gas or hot charcoal |
Grilling |
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Is done by turning large pieces of food, specifically meat before an open fire. |
Roasting |
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Is done through preheated oven |
Baking |
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Is a method where food is brought in contact with hot cooking oil. |
Frying |
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Enumerate, 3 kinds of frying |
Saute Shallow frying Deep frying |
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It means 'to jump' |
Saute |
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Method of frying where complete cooking is done using small amount of fat. |
Shallow frying |
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Is achieved when food is completely immersed in oil and cooked at temperature of 162 degrees to 205 degrees. |
Deep frying |
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It is also called 'fricassee' |
Braising |
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Enumerate, Room Layout Considerations: |
Size of room area Aisle space Service areas Placement of wait stations Number of seats Shapes and size of table Number of guests Type of menu Flow of the guests Emergency exits |
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Is generally used to describe room setups for meal functions. |
Banquet style |
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Enumerate, Things to remember in banquet style |
1. Use round tables 2. Can sit 8 to 10 guests per table 3. Tables are usually 10 feet apart from center to center |
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French word which means 'everything in place' |
Mise-en-place |
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Enumerate, Basic activities that should be considered |
1. Pick up and cleaning of equipments 2. Wiping and polishing service wares 3. Preparing the service station and stocking the sideboard. |
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Enumerate, Service equipments 'dinnerwares': |
1. Platters 2. Soup tureens 3. Coffee pot 4. Creamer 5. Gravy boat |
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Enumerate, Dinnerwares for serving 'flatwares': |
1. Serving spoon 2. Serving fork 3. Pie server 4. Soup ladle 5. Gravy ladle |
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Enumerate, Beverage Wares: |
1. Water Pitcher |
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Enumerate, Dining equipment 'dinnerwares': |
1. Place plate 2. Dinner plate 3. Soup plate 4. Soup bowl 5. Bread and Butter plate 6. Cup and saucer |
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Enumerate, Dinnerwares used for dining 'flatwares' |
1. Dinner spoon 2. Sinner fork 3. Dessert fork 4. Pickle fork 5. Oyster fork 6. Soup spoon 7. Dinner knife 8. Steak knife |
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Enumerate, Beverage wares 'unfooted wares' |
1. Old fashion glass 2. High ball 3. Whiskey glass |
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Enumerate, Footed wares |
1. Goblet 2. Champagne 3. Cocktail 4. Sherry 5. Wine |
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Enumerate, Dining linens |
1. Table cloth 2. Silence cloth 3. Top cloth 4. Placemats 5. Napkins |
