KITCHEN ESSENTIAL (REVIEWER)
問題一覧
1
To chop coarsely
concasser
2
To cut into very thin slices.
emincer
3
Refers to cutting leaves into fine shreds
chiffonade
4
To cut into strips, either with the course blade of a grater or with a chef's knife.
Shred
5
To chop into very fine pieces.
mince
6
To cut into irregularly shaped pieces
chop
7
The diagonal cut of a carrot
rondelle
8
To cut a vegetable into a neat seven-sided oval shape.
turné
9
used for long, cylindrical vegetables. Also called the roll cut.
oblique cut
10
shape cut- 1 1/2 x 1/2 x 1 / 8 in.
lozenge diamond
11
In thin slices, roughly 1/2x1/2 x 1/8 inches (12 mm x 12 mm x 3 mm), round, square, or rectangular.
Paysanne
12
Measures 1/16 in. x 1/16 in. x 1-22 inches
fine julienne
13
Cut into sticks, 1/4 x 1/4 x21/2-3 inches (6 mm x 6 mm x 6- 7.5 cm)
batonnet
14
Cut into small thin strips, about 1/8 x 1/8 × 21/2 inches (3mm * 3mm x 6.5 cm).
Julienne
15
Measures 3/4 in. x 3/4 in. x 3/4 in.
"A large dice is a cube measuring 3/4 ^ prime on a side. First, cut one side of the potato off to provide a flat, stable surface for the next cut.
Carre
16
Measures 1/2 in. x 1/2 in. x 1/2 inches
Parmentier
17
Measures 1/4 in. x 1/4 in. x 1/4 inches
"A small dice is simply a 1/4" cube, made from the beginnings of batonnet
macedoine
18
A cut measuring 1/16 in. x 1/16 in x 1/16 inches
fine brunoise
19
Cut into very small (18 in. /3 mm) dice
brunoise
20
measure 1/2 inch x 1/4 inch x 2 1/2 - 3 inches and also called as matchstick cut; the starting point for the small dice.
allumette
21
Still the most piece of cooking equipment in the kitchen even though many of its functions have been
range tops
22
Either electric coils or gas flames
open burner
23
Burners covered with steel plate
flat top range
24
Burners covered with heavy cast steel.
heavy duty flat top
25
used in same cooking operation as broilers except the heat source is below the grid that holds the foods rather than above it.
grill
26
Sometimes called overhead broiler.
Overhead broiler generates heat from
above and food items are placed on grate beneath the heat source.
Broiler
27
enclosed spaces in which food is heated. Usually by hot air or in some newer kinds of ovens by microwaves or infrared radiation
oven
28
Contain fans that circulate the air and distribute the heat rapidly throughout the interior.
convection oven
29
Ovens simply by heating air in an enclosed space.
conventional oven
30
It also called reel ovens are large chambers containing many shelves or trays on an attachment like a Ferris wheel.
revolving oven
31
Units that consist of individual shelves or decks arranged one above the other.
stack or deck oven
32
Can heat much more quickly and have more uniform and controllable heat than pot on the range.
steam jacketed kettles
33
Has only use to cook foods in hot fat
deep fryer
34
It also known as the tilting braizer or tilting frying pan is a versatile and efficient piece of equipment
tilting skillet
35
emptied by a spigot and drain on the bottom.
non tilt kettles
36
Cook foods under a pressure of 15 pounds per square inch. The door cannot be opened until the pressure returns to zero.
pressure steamers
37
it is use for mixing and pureeing liquids
blender
38
It is an important and versatile tool for many kinds of job mixing and processing jobs both in bakeshop and in the kitchen.
mixer
39
It is used to chop or puree foods including raw or cooked meats and vegetables
food processor
40
A valuable machine because it slices food more evenly and uniformity than can be done by hand.
Food slicer
41
A large deep straight side pot for preparing stocks and simmering large quantities of liquids.
Stock pot
42
A round pot of medium depth. Similar to a stockpot but shallower for easier mixing and stirring.
saucepot
43
Similar to a small shallow light saucepot but with one long handle instead of 2 loop handles.
saucepan
44
lower section similar to a stockpot holds boiling water.
double boiler
45
A tall cylindrical stainless steel containers. Used for storage and for holding foods in a (water bath)
Bain-marie
46
used to general purposes.
chef knife
47
used for boning raw meats and poultry.
boning knife
48
A knife with a large heavy rectangular blade used for chopping or cutting through bones.
cleaver
49
A short knife used for detail work or cutting fruits and vegetables.
Paring knife
50
A used for opening oyster
Oyster knife
51
A used for pantry work cutting & preparing lettuce fruits
utility knife
52
used to curve fruits and vegetables for decorative design.
carving knife
53
a knife with a long thin blade used primary for slicing cooked meat.
slicer
54
used of peel vegetable and fruits.
vegetable peeler
55
A broad stiff piece of metal with a wooden handle on one edge.
bench scraper
56
A wedge shaped offset spatula for filling pie wedges from pan.
pie server
57
broad blade bent to keep hand off hot surfaces
grill spatula
58
loops of stainless steel wire fastened to a handle
wire whip
59
used mostly for stirring saucy food.
wooden spoon
60
used for stirring mixing and serving.
spoon ladle
61
2 pronged fork with a long handle. Used for lifting and turning meats and other items.
chefs fork
62
A cone shaped strainer used for straining stocks soups and sauces and other liquids
china cap
63
china cap with very fine mesh.
fine china cap
64
A sifter is used for aerating blending and removing from dry ingredients such as flour cocoa and leavening agents.
flour sifter
65
they are both long handles tools used to remove foods or impurities from liquids.
Skimmer and spider
66
Responsible for all aspects of food production.
This includes menu planning, purchasing, costing and planning work schedules of his employees
CHEF DE CUISINE
67
Second in command and answers to the executive chef. Takes command of the actual food production and the minute-by-minute supervision of kitchen staff and activities.
SOUS CHEF
68
In-charge in particular areas of production.
CHEF DE PARTIE
69
It is also known as an apprentice or stager works under a chef de partie to learn the station and its responsibilities
Commis
70
Sauce Chef
saucier
71
Fish Cook Prepares fish dishes.
poissoinier
72
Vagetable Cook Prepares vegetable, soups, starched, and eggs. In large kitchen, duties are usually divided among vegetable cook, fry cook, and soup cook.
entremetier
73
The cold-foods chef (pantry man), also known as the pantry chef, is responsible for preparation of cold cuts or foods, salads, and dressings, pâtés, cold hos d' oeuvres and buffet items. The butcher (boucher) is responsible for butchering meats, poultry, and occasionally fish.
garde-manager
74
Pastry Chef Responsible for baked items, pastries, and dessert
patissier
75
prepares breakfast bread and pastries
boulanger
76
prepare candied dessert
confiseur
77
prepares cold desserts such as ice creams, sorbet, and sherbet.
glacier
78
prepares a piece of the art used for centerpiece, decorates a cake and food for display.
decorateur
79
prepares roasted and braised meats and their gravies and other items to order.
Rotisseur
80
Broiler cook Handles broiled items and deep-fried meats and fish.
grillardin
81
Relief cook or swing cook Replaces the other station chefs or he is the reliever.
tournant
82
Soup maker or soup cook Prepares soup.
Potager
83
Prepares fried foods.
friturier
84
Pots and pans washer
marmiton
85
Dishwasher
plongeur
86
Bacteria can neither be helpful nor harmful to human beings.
harmless bacteria
87
The good bacteria are helpful to human
beneficial bacteria
88
This kind of bacteria causes food spoilage and has a manifestation of sourness in smell, somewhat rotten
and on the state of decomposition in general
undesirable bacteria
89
These are the kind of bacteria that are known as the common cause of food-borne disease.
Disease-causing bacteria
90
It cannot be detected by merely looking at the food because it doesn't emit any odors or tastes in food.
pathogens
MACRO
MACRO
Ellaiza Mae Cantillo · 50問 · 2年前MACRO
MACRO
50問 • 2年前MACRO MIDTERM PART 2
MACRO MIDTERM PART 2
Ellaiza Mae Cantillo · 31問 · 2年前MACRO MIDTERM PART 2
MACRO MIDTERM PART 2
31問 • 2年前CONTEMP
CONTEMP
Ellaiza Mae Cantillo · 47問 · 2年前CONTEMP
CONTEMP
47問 • 2年前LESSON 3
LESSON 3
Ellaiza Mae Cantillo · 9問 · 2年前LESSON 3
LESSON 3
9問 • 2年前STS REVIEWER
STS REVIEWER
Ellaiza Mae Cantillo · 62問 · 2年前STS REVIEWER
STS REVIEWER
62問 • 2年前midterm
midterm
Ellaiza Mae Cantillo · 44問 · 1年前midterm
midterm
44問 • 1年前KITCHEN ESSENTIAL (HAND TOOLS AND EQUIPMENT)
KITCHEN ESSENTIAL (HAND TOOLS AND EQUIPMENT)
Ellaiza Mae Cantillo · 65問 · 1年前KITCHEN ESSENTIAL (HAND TOOLS AND EQUIPMENT)
KITCHEN ESSENTIAL (HAND TOOLS AND EQUIPMENT)
65問 • 1年前ENUMERATION
ENUMERATION
Ellaiza Mae Cantillo · 12問 · 1年前ENUMERATION
ENUMERATION
12問 • 1年前問題一覧
1
To chop coarsely
concasser
2
To cut into very thin slices.
emincer
3
Refers to cutting leaves into fine shreds
chiffonade
4
To cut into strips, either with the course blade of a grater or with a chef's knife.
Shred
5
To chop into very fine pieces.
mince
6
To cut into irregularly shaped pieces
chop
7
The diagonal cut of a carrot
rondelle
8
To cut a vegetable into a neat seven-sided oval shape.
turné
9
used for long, cylindrical vegetables. Also called the roll cut.
oblique cut
10
shape cut- 1 1/2 x 1/2 x 1 / 8 in.
lozenge diamond
11
In thin slices, roughly 1/2x1/2 x 1/8 inches (12 mm x 12 mm x 3 mm), round, square, or rectangular.
Paysanne
12
Measures 1/16 in. x 1/16 in. x 1-22 inches
fine julienne
13
Cut into sticks, 1/4 x 1/4 x21/2-3 inches (6 mm x 6 mm x 6- 7.5 cm)
batonnet
14
Cut into small thin strips, about 1/8 x 1/8 × 21/2 inches (3mm * 3mm x 6.5 cm).
Julienne
15
Measures 3/4 in. x 3/4 in. x 3/4 in.
"A large dice is a cube measuring 3/4 ^ prime on a side. First, cut one side of the potato off to provide a flat, stable surface for the next cut.
Carre
16
Measures 1/2 in. x 1/2 in. x 1/2 inches
Parmentier
17
Measures 1/4 in. x 1/4 in. x 1/4 inches
"A small dice is simply a 1/4" cube, made from the beginnings of batonnet
macedoine
18
A cut measuring 1/16 in. x 1/16 in x 1/16 inches
fine brunoise
19
Cut into very small (18 in. /3 mm) dice
brunoise
20
measure 1/2 inch x 1/4 inch x 2 1/2 - 3 inches and also called as matchstick cut; the starting point for the small dice.
allumette
21
Still the most piece of cooking equipment in the kitchen even though many of its functions have been
range tops
22
Either electric coils or gas flames
open burner
23
Burners covered with steel plate
flat top range
24
Burners covered with heavy cast steel.
heavy duty flat top
25
used in same cooking operation as broilers except the heat source is below the grid that holds the foods rather than above it.
grill
26
Sometimes called overhead broiler.
Overhead broiler generates heat from
above and food items are placed on grate beneath the heat source.
Broiler
27
enclosed spaces in which food is heated. Usually by hot air or in some newer kinds of ovens by microwaves or infrared radiation
oven
28
Contain fans that circulate the air and distribute the heat rapidly throughout the interior.
convection oven
29
Ovens simply by heating air in an enclosed space.
conventional oven
30
It also called reel ovens are large chambers containing many shelves or trays on an attachment like a Ferris wheel.
revolving oven
31
Units that consist of individual shelves or decks arranged one above the other.
stack or deck oven
32
Can heat much more quickly and have more uniform and controllable heat than pot on the range.
steam jacketed kettles
33
Has only use to cook foods in hot fat
deep fryer
34
It also known as the tilting braizer or tilting frying pan is a versatile and efficient piece of equipment
tilting skillet
35
emptied by a spigot and drain on the bottom.
non tilt kettles
36
Cook foods under a pressure of 15 pounds per square inch. The door cannot be opened until the pressure returns to zero.
pressure steamers
37
it is use for mixing and pureeing liquids
blender
38
It is an important and versatile tool for many kinds of job mixing and processing jobs both in bakeshop and in the kitchen.
mixer
39
It is used to chop or puree foods including raw or cooked meats and vegetables
food processor
40
A valuable machine because it slices food more evenly and uniformity than can be done by hand.
Food slicer
41
A large deep straight side pot for preparing stocks and simmering large quantities of liquids.
Stock pot
42
A round pot of medium depth. Similar to a stockpot but shallower for easier mixing and stirring.
saucepot
43
Similar to a small shallow light saucepot but with one long handle instead of 2 loop handles.
saucepan
44
lower section similar to a stockpot holds boiling water.
double boiler
45
A tall cylindrical stainless steel containers. Used for storage and for holding foods in a (water bath)
Bain-marie
46
used to general purposes.
chef knife
47
used for boning raw meats and poultry.
boning knife
48
A knife with a large heavy rectangular blade used for chopping or cutting through bones.
cleaver
49
A short knife used for detail work or cutting fruits and vegetables.
Paring knife
50
A used for opening oyster
Oyster knife
51
A used for pantry work cutting & preparing lettuce fruits
utility knife
52
used to curve fruits and vegetables for decorative design.
carving knife
53
a knife with a long thin blade used primary for slicing cooked meat.
slicer
54
used of peel vegetable and fruits.
vegetable peeler
55
A broad stiff piece of metal with a wooden handle on one edge.
bench scraper
56
A wedge shaped offset spatula for filling pie wedges from pan.
pie server
57
broad blade bent to keep hand off hot surfaces
grill spatula
58
loops of stainless steel wire fastened to a handle
wire whip
59
used mostly for stirring saucy food.
wooden spoon
60
used for stirring mixing and serving.
spoon ladle
61
2 pronged fork with a long handle. Used for lifting and turning meats and other items.
chefs fork
62
A cone shaped strainer used for straining stocks soups and sauces and other liquids
china cap
63
china cap with very fine mesh.
fine china cap
64
A sifter is used for aerating blending and removing from dry ingredients such as flour cocoa and leavening agents.
flour sifter
65
they are both long handles tools used to remove foods or impurities from liquids.
Skimmer and spider
66
Responsible for all aspects of food production.
This includes menu planning, purchasing, costing and planning work schedules of his employees
CHEF DE CUISINE
67
Second in command and answers to the executive chef. Takes command of the actual food production and the minute-by-minute supervision of kitchen staff and activities.
SOUS CHEF
68
In-charge in particular areas of production.
CHEF DE PARTIE
69
It is also known as an apprentice or stager works under a chef de partie to learn the station and its responsibilities
Commis
70
Sauce Chef
saucier
71
Fish Cook Prepares fish dishes.
poissoinier
72
Vagetable Cook Prepares vegetable, soups, starched, and eggs. In large kitchen, duties are usually divided among vegetable cook, fry cook, and soup cook.
entremetier
73
The cold-foods chef (pantry man), also known as the pantry chef, is responsible for preparation of cold cuts or foods, salads, and dressings, pâtés, cold hos d' oeuvres and buffet items. The butcher (boucher) is responsible for butchering meats, poultry, and occasionally fish.
garde-manager
74
Pastry Chef Responsible for baked items, pastries, and dessert
patissier
75
prepares breakfast bread and pastries
boulanger
76
prepare candied dessert
confiseur
77
prepares cold desserts such as ice creams, sorbet, and sherbet.
glacier
78
prepares a piece of the art used for centerpiece, decorates a cake and food for display.
decorateur
79
prepares roasted and braised meats and their gravies and other items to order.
Rotisseur
80
Broiler cook Handles broiled items and deep-fried meats and fish.
grillardin
81
Relief cook or swing cook Replaces the other station chefs or he is the reliever.
tournant
82
Soup maker or soup cook Prepares soup.
Potager
83
Prepares fried foods.
friturier
84
Pots and pans washer
marmiton
85
Dishwasher
plongeur
86
Bacteria can neither be helpful nor harmful to human beings.
harmless bacteria
87
The good bacteria are helpful to human
beneficial bacteria
88
This kind of bacteria causes food spoilage and has a manifestation of sourness in smell, somewhat rotten
and on the state of decomposition in general
undesirable bacteria
89
These are the kind of bacteria that are known as the common cause of food-borne disease.
Disease-causing bacteria
90
It cannot be detected by merely looking at the food because it doesn't emit any odors or tastes in food.
pathogens