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Kitchen Essentials and Basic Food Preparation

Acquire theoretical knowledge and demonstrate practical skills in basic cooking tasks, basic food preparation and presentation of food in a commercial setting.

laboratory

expectations

knowledge

kitchen basics

essentials

food

kitchen baguio

utensils

tools

equipment

hospitality management

catering

fiesta

birthday

foodtrip

3Composition of meat is about 75% of muscle tissue. Shrinkage can be a big problem in cooking meat which result to loss of weight and loss of profit.

  • Protein
  • Water
  • Lean tissue
  • Fat

It refers to the liquid in which meat, bones, fish or vegetables are simmered to extract the flavor. The soluble nutrients and flavoring constitutes gradually and dissolves into the water during the long slow cooking process.

  • Appetizer
  • Stocks
  • Soup
  • Sauce

Salt and pepper is the universal ingredients in cooking.

  • True
  • False

Seasoning is the process of adding herbs, salts or spices to food to enhance the flavour.

  • True
  • False

It refers to a form of dry-heat cooking that uses a hot pan and a small amount of fat to cook the food quickly. Like other dry-heat cooking methods, sautéing browns the food's surface as it cooks and develops complex flavors and aromas.

  • Gratinating
  • Baking
  • Sauteing
  • Grilling and Broiling

Is defined as something related to or connected with cooking or kitchens

  • Catering Services
  • Culinary
  • Baking
  • Food and Beverage

Proper menu planning; choose foods that complement one another. Incorporate the different principles of plate presentation

  • Shapes
  • Textures
  • Balance
  • Color

Avoid overuse of one common texture on the plate. Use different cooking methods to achieve different textures. Combine different textures to create different mouth feels

  • Color
  • Shapes
  • Textures
  • Balance

Refers to a variety of foods that stimulate appetite. Its name is inseparable from the idea of a meal as a sequence of courses. Appetizer should therefore be served as the first course

  • Soup
  • Sauce
  • Stocks
  • Appetizer

Honey is primarily composed of sugar, provides small amounts of several vitamins and minerals, and is rich in health-promoting plant compounds.

  • True
  • False

It is a cooking method that uses dry heat and with a temperature of 150ºC.

  • grilling
  • Roasting
  • Broiling

Is a French culinary phrase which means "putting in place" or "everything in its place.

  • Kitchen Preparation
  • Preparation
  • Mis-en-Scene
  • Mis-en Place

Refers to the edible flesh of animals. Is animal flesh that is eaten as food

  • Red Meat
  • White Meat
  • Meat
  • Poultry

The process of identifying and evaluating potential hazards associated with food in order to determine what must be done

  • Control Point
  • Quality Concern
  • Hazard Analysis
  • Quality Control

In some food establishments a pantry or tee house is maintained to store beverages items like tea, coffee and juices. This area is also used for storing bread and butter during breakfast and snacks or quick meal Simple dishes such as salads, sandwiches, cheese plate, fruit plate, pastries, ice cream are likewise prepared in this section

  • Daily Dry Storeroom
  • Wash up
  • Cold Rooms
  • Still Room/Pantry

Is the last date on which the product should be used. If the date has passed away, throw the food way

  • Sell by
  • Packed on
  • Expiration
  • Best if used by

Ketchup is a liquid condiment of Chinese origin, made of fermented paste of soybeans roasted grain, brine, and Aspergillus oryzae.

  • True
  • False

The Kitchen is responsible for:

  • preparation and submission of required reports
  • setting up and displaying of buffet and food counters
  • dispatching of food to food counters and dining areas
  • production and presentation of quality foods
  • preparation of menus and standard recipes

Store new foods behind older ones. This is called the ________system

  • Last in First Out
  • First out First In
  • First in First Out
  • Mis-en-place

LENGTH OF STORAGE for Baked Goods

  • 2 weeks when refrigerated
  • 3- 5 days in the refrigerator before mold or rot
  • Within one week to avoid molds
  • 3-5 days when refrigerated

It creates visual appeal to the plating process and creates different angles so the eye has a logical pattern to follow.

  • Shapes
  • Balance
  • Color
  • Textures

Dates are sometimes found on canned and frozen foods. As a general rule, frozen foods can be kept 3- 4 months after that date.

  • Packed on
  • Expiration
  • Sell by
  • Best if used by

It is a process of confirming that the products are suitable quality and have met the food safety requirements.

  • Acceptance
  • Inventory
  • Inspection

Makes use of chicken, veal or fish but more often chicken is the usual ingredient Butter, chicken stock and flour

  • Veloute Sauce
  • Tomato Sauce
  • Bechamel Sauce
  • Espagnole Sauce

It is done by adding chemical preserving agent, seal proofing and by pasteurizing the can.

  • Pickling-herring
  • Pasteurizing
  • Canning

The last day on which the product should be sold. The food can be used within 2 to 3 days longer is it is refrigerated.

  • Best if used by
  • Expiration
  • Sell by
  • Packed on

Meat Inspectors usually check the shoulder bones. If there is no bad smell, the meat is considered good. Then the meat is labelled with inspection stamp which means that the meat is inspected and has passed quality standards as set forth by the?

  • Halal Foods
  • Department of Agriculture
  • FDA
  • BFAD

Result from accidental infusion of foreign objects into foods such as glass, pieces of metal or plastic, fingernails, staples from the cartoons and metal shaving from cans.

  • Physical Hazard
  • Biological Hazard
  • Chemical Hazard
  • Kitchen Preparation

The HACCP system was first developed by the _________ Company for the National Aeronautics and Space Administration to insure the food served to the astronauts was absolutely safe.

  • DFA
  • Pillsbury
  • Commissary
  • Pilsburny

It is modified rose, pink juices are less and cooked at 145°F (63°C).

  • Medium
  • Medium Rare
  • Well done

It is defined as the physical action of taking possessions of delivered foods.

  • Receiving
  • Acceptance
  • Inspection

Are liquid that usually containing lemon or vinegar and wine, seasoning, spices and oil

  • Blanching
  • Marinating
  • Simmering
  • Roasting

To cook food using a small amount of liquid, usually after preliminary browning The food is covered to prevent evaporation and to enable the food to retain its own juice as well as the flavor of the ingredients. Is a long and slow method of cooking

  • Steaming
  • Blanching
  • Simmering
  • Stewing

Also known as ______ pronounced “hash- up” is a food safety self-inspection system. The System combines technical information with step by step procedures to evaluate and monitor the flow of food throughout a food establishment from receiving to service.

  • Quality Control
  • HACCP
  • Quality Concern
  • Quality Measures

The following are types of contaminants except:

  • Chemical
  • Bacterial
  • Physical
  • Cooking Method

It consists one or more muscles which is made up of muscle fibers.

  • Fat
  • Lean Tissue
  • Connective Tissue

LENGTH OF STORAGE for Bread, Cakes and Cookies or anything made from a batter with yeast or wheat

  • 3-5 days when refrigerated
  • 3- 5 days in the refrigerator before mold or rot
  • Within one week to avoid molds
  • 3- 4 weeks when refrigerated

The process of identifying and evaluating potential hazards associated with food.

  • Hazard Analysis
  • Critical Control Point
  • Control Point

It is a dry heat cooking that uses a hot pan and a small amount of fat.

  • Braising
  • Grilling
  • Sautéing

In traditional French cuisine, it is a loaf of forcemeat or aspic, similar to a pâté, that is cooked in a covered pottery mold in a bain-marie.

  • Terrine
  • Beluga
  • Canape

A male cattle castrated prior to maturity and principally raised for beef.

  • Calves
  • Cows
  • Steers

A set range (minimum and maximum) limit a CCP must meet in order to prevent, eliminate, or reduce the hazard to an acceptable limit.

  • Critical Control Point
  • Control Point
  • Hazard Analysis
  • Critical Limit

This is usually consists of shrimps, lobster, crabmeat, shellfish, fruits as well as fruit and vegetables juices.

  • HORS D’ OEUVRES
  • APPETIZER SALAD
  • Cocktail
  • GRISON PLATTER

Surfaces that touch potentially hazardous foods like sinks, chopping boards, etc. must be washed, sanitized at least every ____ hours or every after use

  • Five
  • Two
  • Three
  • Four

This is the area where meat, chicken and seafood items are portioned in accordance with standard sizes and weights that are indicated in standard recipes.

  • cold kitchen
  • butchering section
  • pantry
  • hot kitchen

The last where you can intervene to prevent eliminate or reduce the growth of microorganism before food is served

  • Quality Control
  • Critical Control Point
  • Control Point
  • Hazard Analysis

It is a food safety self inspection system.

  • CCP
  • SOP
  • HACCP

Worcestershire is a liquid condiment made from fish or krill that have been coated in salt and fermented for up to two years.

  • True
  • False

Is a term now used interchangeably with cream sauce though it is originally prepared from veal stock. It is derived from milk or cream with addition of white roux this sauce is used with all types of vegetables and creamed dishes including soups, fish poultry, and dairy and macaroni products.

  • Bechamel Sauce
  • Veloute Sauce
  • Espagnole Sauce
  • Tomato Sauce

Is a reactive process and aims to identify and rectify the defects in finished products. It can be achieved by identifying and eliminating sources of quality problems to ensure customer’s requirements are continually met. It involves the inspection aspect of quality management and is typically the responsibility of a specific team tasked with testing products for defects.

  • Kitchen Preparation
  • Quality Measures
  • Quality Concern
  • Quality Control

What is the standard weight of 1 serving?

  • 80grams-100grams
  • 100grams-200grams
  • 100grams-150 grams

Potentially Hazardous foods that have been cooked and refrigerated must be rapidly reheated at ______ F (74 C) using ovens, microwaves, high heat steam pressures etc.

  • 205
  • 175
  • 185
  • 165

It is a basic brown sauce, and is one of Auguste Escoffier's five mother sauces of classic French cooking. It has a strong taste, and is rarely used directly on food.

  • Espagnole
  • Veloute
  • Béchamel

It is a long, thin, solid, cylindrical pasta. It is a staple food of traditional Italian cuisine made of milled wheat and water and sometimes enriched with vitamins and minerals.

  • Linguine
  • Spaghetti
  • Fettuccine

It is a smooth, creamy, highly seasoned soup of French origin, classically based on a strained broth of crustaceans. It can be made from lobster, langoustine, crab, shrimp, or crayfish. Alongside chowder, bisque is one of the most popular seafood soups.

  • Clear soup
  • Stocks
  • Bisque

It is a type of pasta popular in Roman and Tuscan cuisine. It is descended from the extremely thin capelli d'angelo of the Renaissance but is a flat, thick pasta traditionally made of egg and flour.

  • Ravioli
  • Fettuccine
  • Angel Hair Pasta

It is a process that determined the suitability of the delivered goods.

  • Acceptance
  • Receiving
  • Inspection

A food safety system designed to keep food safe through its flow in an establishment

  • Quality Measures
  • HACCP
  • Quality Concern
  • Quality Control

Adds to the eye appeal of a dish. When pairing items on a plate, consider their colors, vibrant contrasting colors make food look appetizing, foods with similar colors should be avoided

  • Shapes
  • Textures
  • Color
  • Balance

It is a type of food typically made from an unleavened dough of wheat flour mixed with water or eggs, and formed into sheets or other shapes, then cooked by boiling or baking.

  • Salad
  • Pasta
  • Canapes

It refers to variety of foods that stimulate appetite.

  • Appetizer
  • Soup
  • Salad

Edible food items used to enhance another food items. Should be of contrasting color and shapes. Can be added on plates or platters to improve the color

  • Color
  • Shapes
  • Garnish
  • Balance

Is the date by which the manufacturer guarantees the freshness and quality of the food. It is not dangerous to use it but the food may not have top quality or top nutritional value after the date.

  • Best if used by
  • Sell by
  • Packed on
  • Expiration

Growth of Bacteria and other pathogens due to inadequate refrigeration or storage and holding hot foods below

  • 129 F
  • 100 F
  • 104 F
  • 140 F

Is most often the highest, biggest, or most colorful item on the plate. Plates designed with a definite focal point create a satisfying sense of order

  • Balance
  • Color
  • Focal Point
  • Garnish

Tahini is made of three ingredients: hulled sesame seeds, oil and salt.

  • True
  • False

During food preparation, hand contact with the food should be kept to a minimum by using

  • serving utensils
  • gloves
  • tongs
  • ladles

LENGTH OF STORAGE for Ground meats, fresh poultry and raw fish

  • Must be consumed within 3 to 5 days after purchase
  • Consume within one or 2 days after purchase
  • Good Only for one week after opening
  • Two to Three Months

It is a primarily liquid food, generally served warm or hot, that is made by combining ingredients of meat or vegetables with stock, milk, or water. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth.

  • Soup
  • Bouillon
  • Gravy

LENGTH OF STORAGE for Eggs

  • 3- 4 weeks when refrigerated
  • Consume within one or 2 days after purchase
  • Good Only for one week after opening
  • Must be consumed within 3 to 5 days after purchase

LENGTH OF STORAGE for Berries

  • 3-5 days when refrigerated
  • 3- 5 days in the refrigerator before mold or rot
  • Must be consumed within 3 to 5 days after purchase
  • 3- 4 weeks when refrigerated

Sriracha is a sauce made of garlic, salt, olive oil, and often egg, and found in the cuisines of the northwest Mediterranean, from Andalusia to Calabria.

  • True
  • False

It means to cook in a liquid, usually with a small amount that is hot but not bubbling. Is a type of moist-heat cooking technique that involves cooking by submerging food in a liquid, such as water, milk, stock or wine.

  • Sauteing
  • Grilling and Broiling
  • Poaching
  • Gratinating

is the part of the kitchen that handles the preparation of all hot items like stocks, soup, sauces and main dishes

  • Pastry Shop
  • Hot Kitchen
  • Cold Kitchen
  • Stewarding Section

Considered the basic foundation of quality classical cooking and is a liquid dressing for meat, poultry, fish and other culinary preparations, designed to add appearance, flavor and texture to the food.

  • Salad
  • Appetizer
  • Soup
  • Sauce

Is a cooking process wherein a food, usually a vegetable or fruit, is scalded in boiling water, removed after a brief, timed interval, and finally plunged into iced water or placed under cold running water to halt the cooking process?

  • Boiling and Simmering
  • Steaming
  • Blanching
  • Deep Fat Frying

It is a combination of high fat such as butter, cheese, cream or eggs.

  • Gratinating
  • Au Gratin
  • Scorching

Is the process of cooking food by dry heat. Fine hot sweets, pudding, pastries, bread, rolls, cakes and other related items are baked in the oven with hot air as the heat transfer medium.

  • Sauteing
  • Gratinating
  • Baking
  • Grilling and Broiling

It comes from the Persian word, which means “egg carrier.” It is the roe from wild sturgeon raised in the Caspian Sea and the Black Sea and has historically been called “black gold”.

  • Caviar
  • Salighe-ye khoobi daari
  • Nushidan

The main portion of the dish should be the focal point (usually the protein). Vegetables and starches can be used as a socle for elevation of the protein item. Molded starches or vegetables can add height. Plates with too little height lack dramatic presentation and seem flat, while overly tall food may look comical

  • Height
  • Shapes
  • Color
  • Balance

It is a moist-heat cooking technique that involves submerging food in a liquid.

  • Poaching
  • Stewing
  • Braising

Is prepared from tomato products, white stocks seasoning and roux. It is used with various meats, poultry, fish, vegetables and macaroni dishes. It is also used for producing other products with a tomato character

  • Espagnole Sauce
  • Bechamel Sauce
  • Veloute Sauce
  • Tomato Sauce

It is an American salad dressing and condiment based on mayonnaise that can include olive oil, lemon juice, orange juice, paprika, Worcestershire sauce, mustard, vinegar, cream, chili sauce, tomato purée, and ketchup or Tabasco sauce.

  • Lasagne
  • Pickled Relish
  • Thousand Island Dressing

Danger Zone should be avoided at all the times especially for perishable foods. Dangerous temperature for foods, between ______ F and 140°F. This range of temperature is dangerous because it's below the temperature at which heat destroys bacteria

  • 129 F
  • 40 F
  • 104 F
  • 10 F

It is a cold soup made of raw, blended vegetables. It originated in the southern regions of the Iberian peninsula and spread into other areas. Gazpacho is widely eaten in Spain and Portugal, particularly during hot summers, since it is refreshing and cool.

  • Gazpacho
  • Chowder
  • Cream Soup

It is a sauce made of garlic, salt, olive oil, and often egg, and found in the cuisines of the northwest Mediterranean, from Andalusia to Calabria. The names mean "garlic and oil" in Catalan, Provençal and Italian.

  • Thousand Island
  • Rhubarb
  • Aioli

Food that is prepared au gratin has a topping of crumbs such as bread crumbs or crushed crackers, cornflakes or potato chips. It is combined with high fat product such as butter, cheese, cream or eggs.

  • Gratinating
  • Sauteing
  • Baking
  • Grilling and Broiling

It should complement each other. Avoid overuse of one common seasoning in several components on the plate. Balance of flavors is essential (sweet, sour, salty, bitter)

  • Flavor
  • Color
  • Shapes
  • Balance

Vinegar can cause low potassium levels and lower bone density due to high amounts of tyramine.

  • True
  • False

It is a French term literally means "outside the work"; that is, "not part of the ordinary set of courses in a meal".

  • Hors d' oeuvres
  • Une recette
  • Feu doux

Give the components of Clock Method in plating presentation

  • Starch, Vegetables and Desserts
  • Starch, vegetables and Main Dish
  • Carbohydrates, Fruits and Main Dish

Fryer in either gas or electric should not be more than _____full of oil, otherwise it might overflow when the food is put into it.

  • 3/4
  • 2/3
  • 1/2
  • 1 Tin Can

Produce may be more difficult to inspect because they rarely come with expiry dates. These foods should be checked for ripeness, freshness, and other signs of quality.

  • Fruits and Vegetables
  • Perishable Items
  • Dry Goods
  • Fruits

This is the slow cooking of food simmering in the smallest quality of water, stock or sauce in a pan with a tight fitting lid

  • Stewing
  • Grilling and Broiling
  • Gratinating
  • Sauteing

Do not accept seafood that is suspected being thawed and refrozen or temperature abuse. Store Fresh Temperature between

  • 32 F (0 C) - (39 F) or 4 C
  • 3-5 days when refrigerated
  • 2 weeks when refrigerated
  • 3-5 days in the refrigerator before mold or rot

One food item should be considered the main component of the plate, usually the protein. The starch and vegetables should be smaller than the protein. With healthier guidelines, proteins are becoming smaller and the starch and vegetables are becoming larger

  • Proportion
  • Garnish
  • Color
  • Balance

Arranging of food on plates and platters, or assembling a buffet requires practice and creativity. Presentation must never be placed above flavor and proper cooking of a dish

  • Food Plating
  • Color
  • Food Presentation
  • Balance

What is Organalephic Evaluation?

  • Sweetness, Sourness, Freshness
  • Odor, Size, Temperature
  • Odor, Sight, Touch

Is cooking in low temperature, with syrup cooking stock which is reduced to a glaze. Is a coating of a glossy, often sweet, sometimes savory, substance applied to food typically by dipping, dripping, or with a brush. Egg whites and basic icings are both used as glazes.

  • Simmering
  • Glazing
  • Stewing
  • Blanching

It is a process of cooking food through frying with shortening at the thermostat of 200ºC.

  • Deep Fat frying
  • Poaching
  • Blanching

What is the required attire of food handlers inside the kitchen?

  • Chef Jacket, hairnet, toque, black slacks, apron, hand towels and leather shoes
  • Tshirt, maong pants, rubber shoes, and apron
  • Black Slacks, Leather Shoes, Apron, Tshirt, Towel and hairnet

LENGTH OF STORAGE for Milk, Cream, Cottage Cheese and Cream Cheese

  • Two to Three Months
  • Consume within one or 2 days after purchase
  • Good Only for one week after opening
  • Must be consumed within 3 to 5 days after purchase

Is the process of preparing food by applying heat, selecting measuring and combining of ingredients in an ordered procedure for producing safe and edible food.

  • Cooking
  • Gratinating
  • Sauteing
  • Grilling and Broiling

This the process of confirming that the products are of suitable quality and have met the food safety requirements. This step also includes the storage of these products in the kitchen.

  • Inspection
  • Acceptance
  • Segregation
  • Receiving

LENGTH OF STORAGE for Refrigerated Steaks and Roasts

  • Must be consumed within 3 to 5 days after purchase
  • Two to Three Months
  • Consume within one or 2 days after purchase
  • Good Only for one week after opening

"putting in place" or "everything in its place."

  • Food Portioning
  • Mis en place
  • Mis en scene
  • Food Preparation

Is a cooking method that uses dry heat where hot air envelops the food, cooking it evenly on all sides with temperatures of at least 150 °C (~300 °F) from an open flame, oven, or other heat source and can enhance flavor through caramelization and Maillard browning on the surface of the food.

  • Blanching
  • Roasting
  • Stewing
  • Simmering

This step can be defined as the physical action of taking possession of delivered foods in order to inspect the products according to the kitchen’s requirements.

  • Inspection
  • Acceptance
  • Segregation
  • Receiving

Hoisin sauce is a thick, fragrant sauce commonly used in Cantonese cuisine as a glaze for meat, an addition to stir fry, or as dipping sauce.

  • True
  • False

Maybe produced by pathogens found in food. It may naturally in plants or animals.

  • Chemical Hazard
  • Physical Hazard
  • Kitchen Preparation
  • Biological Hazard

It is a sauce traditionally made from a white roux and milk. It may also be referred to as white sauce. French, Italian and Greek sauce recipes include salt and nutmeg as a seasoning base. It is one of the "mother sauces" of French cuisine.

  • Hollandaise
  • Bechamel
  • Espagnole

True or False- Danger Zone should be avoided at all the times especially for perishable foods. Dangerous temperature for foods, between 40°F and 140°F. This range of temperature is dangerous because it's below the temperature at which heat destroys bacteria.

  • True
  • False

It is the first steps in the food safety systems.

  • Inspection
  • Acceptance
  • Receiving

Oyster sauce is a condiment made from vegetable oil that has been infused with chili peppers.

  • True
  • False

It is a method of meat preservation that stop the growth of bacteria by using 25 grams of salt per kilo of meat.

  • Drying
  • Marinade
  • Salting

Any steps in food’s flow where physical, chemical or biological hazard can be controlled.

  • Control Point
  • Quality Concern
  • Quality Control
  • Hazard Analysis

The last step where you verify or double check that the CCP CL you selected are appropriate.

  • Monitoring
  • Verification
  • Critical Control Point
  • Critical Limit

Food Handlers are advised to wear strong shoes, with _________as this will help to insulate them from electric shock

  • Clogged Shoes
  • Booths
  • Black Leather
  • Rubber Shoes

Is defined as the process that determines the suitability of the delivered goods.

  • Acceptance
  • Inspection
  • Segregation
  • Receiving

The process of analyzing whether your critical limit are being met.

  • Critical Control Point
  • Critical Limit
  • Monitoring
  • Hazard Analysis

Can come from a variety of substances normally found in the establishment including pesticides, toxic metals and cleaning products.

  • Kitchen Preparation
  • Chemical Hazard
  • Biological Hazard
  • Physical Hazard

Is made from brown stock and brown roux and is used extensively in the preparation of all types of meat and poultry dishes. Is a classic brown sauce, typically made from brown stock, mirepoix, and tomatoes, and thickened with roux.

  • Tomato Sauce
  • Espagnole Sauce
  • Bechamel Sauce
  • Veloute Sauce

True or False- Survival of pathogens or the continued presence of toxins, because of inadequate cooking or heating or inadequate sanitizing of equipment and surfaces.

  • True
  • False

Are generally transported in cartons, bags or cases. If a carton is damaged, check the contents carefully.

  • Receiving
  • Inspection
  • Wet Goods
  • Dry Goods

Soak green vegetables in lukewarm chlorinated water, rinse in____________ water

  • Hot
  • Warm
  • Cold
  • Running

Is not a basic sauce but it is considered a leading sauce because many of drawn butter sauces are prepared in the same manner as basic sauces. Egg yolk, lemon juice, salt and pepper, butter

  • Hollandaise Sauce
  • Tomato Sauce
  • Espagnole Sauce
  • Bechamel Sauce

LENGTH OF STORAGE for Cooked or Uncooked Vegetables

  • 3-5 days when refrigerated
  • Consume within one or 2 days after purchase
  • Must be consumed within 3 to 5 days after purchase
  • 3- 4 weeks when refrigerated

LENGTH OF STORAGE for Tightly wrapped hard cheeses

  • Good Only for one week after opening
  • Consume within one or 2 days after purchase
  • Must be consumed within 3 to 5 days after purchase
  • Two to Three Months
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