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85 Cards in this Set
- Front
- Back
oven w fans that circulate the air and distribute the heat inside evenly |
convention oven |
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an equipment similar to blender but has more functions such as grinding pureeing shredding depending on type of attachment |
Food processor |
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used to slice meat and cheese |
slicer |
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a thermal equipment that can heat or cook different products simultaneously |
combi steamer |
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for food storage |
freezer/refrigerator |
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electric appliance made of glass, stainless steel or plastic vessel with rotating steel blade directly attached to an electric motor below |
blender |
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used for blending, emulsifying, liquefying, grinding, mincing,grating, chopping |
blender |
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used to thaw or heat or heat foods |
microwave oven |
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used for roasting meat, fish, poultry |
roaster |
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a heavy pan w or w/o a rack or cover |
roaster |
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grilling device with compartment to hold hot coals and removable grill top |
Hibachi |
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used to cook pancakes, burgers, meats, eggs. requiring less oils |
griddle |
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a flat smooth heat surface |
griddle |
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tall cylindrical stainless steel container used to store and hold food in the water bath. can hold 1-36 quarts |
Bain-Marie Pan |
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a large cylindrical deep straight sided pot used for preparing stocks and simmering large amounts of liquids |
stock pot |
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large rectangular pan deeper than an ordinary baking pan. used to roast meat and poultry |
Roasting Pan |
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used to cook food over boiling or simmering water or for purpose of keeping food warm |
double broiler |
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extra long fork for deep stock pots and for barbeque |
cock's pot fork |
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two prong fork with an insulated handle used for handling large pieces of meat |
Cock's Fork |
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long handled perforated slightly cupped disk used to removed surfaces layers of fats and scum for simmering stock |
skimmer |
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large long handled spoon with holes used to remove solid particles from liquids |
slotted/perforated spoon |
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used for pouring gravy over roasts |
solid spoon |
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utility mixing spoon |
solid spoon |
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cone shaped used to strain soups stocks sauces and other liquid |
china cup |
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used generally for making garnishes |
channel knife |
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slices across the largest cooked beef roast |
Roast Beef Slicer |
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used to insert under a wedge of cake after cutting to remove from sheet |
cake knife |
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zigzag knife for decorative cutting of food materials |
fluted knife |
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used for sectioning oranges and grapefruit |
grapefruit knife |
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used for cutting large pieces of meat as in steak |
steak knife |
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used for cutting bread |
bread knife |
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knife with a curved, pointed blade |
steak knife |
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mostly used for pantry work, cutting and preparing salad greens and fruits |
Salad/utility knife |
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short blunt knife w dull edge |
oyster knife |
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used for removing skin of fruits and vegetables |
pairing knife |
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2-4 inches long with small pointed blade |
pairing knife |
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a short rigud broad bladed knife with slight edge |
clam knife |
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used for heavy cutting and chopping |
large knife |
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used for more delicate work |
small blade |
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10 inches long wide blade at heel and tapers to a point |
chef's knife |
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used for slicing dicing chopping and minsinv meats and vegetables |
chef's knife |
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heavy broad slightly curved blade used for cutting yrimming sectioning raw meats |
butcher knife |
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thin pointed blade abt 6 inches long ised for removing bone from raw meat and poultry |
boning knife |
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heavy broad bladed knife ised for heavy chopping and for cutting through bones |
cleaver |
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cool handled measuring container for making coffee. 1 gallon capacity |
urn cup |
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used for scooping flour, sugar, other large amount |
scoop |
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for large quantities or amount of liquid. 1 pint, gallon, quart |
measuring cup |
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effective to clean and disinfect |
diluted vinegar solution |
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help in removing food residue on the floor |
dish soap |
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one of the best materials for food contact surfaces. makes cleaning faster |
stainless steel |
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heavier dishware |
stoneware |
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lighter dishware |
glass |
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include napkins, table cloths, tea towels, table runners, placemats |
linens |
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include goblets,tumblers,wineglass, ordinary glass |
glassware |
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used for ventilation and for eliminating excess fumes in the kitchen |
extraction fan |
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electrical appliance used to clean and maintain cleanliness of floor without carpets |
floor polishers |
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mechanical device used for cleaning dishes and utensils for eating |
dishwashers |
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chlorine contact time |
50 ppm concentration in water between 75°c and 35°c for 7 secs |
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iodine contact time |
12.5 to 25 ppm in water at least 24°c in 30 secs |
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quaternary ammonium compound contact time |
up to 200 ppm in water for at least 24°c for 30 secs |
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3 steps to effectively clean and sanitize utensils |
washing, sanitizing, drying |
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best drying |
air dry |
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used in third compartment of three compartment sink |
77°c |
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used for high temp dishwasher to sanitize clean dishes |
82°c |
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used for stationary rack single temperature machines |
74°c |
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most common method for sanitizing in restaurants |
hot water |
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process of making something sanitary to make clean hygienic and disinfect |
sanitizing |
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used to clean food contact surfaces |
abrasive cleaners |
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used often to remove heavy accumulation of soil that cannot be removed by detergents. can also be disinfectant |
abrasive cleaners |
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other term is degreasers |
solvent cleaners |
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used often to remove soil in dishwasher and steam tables |
acid cleaners |
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used periodically on greasy surfaces |
solvent cleaners |
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used periodically on other soils that are not removed by detergents |
acid cleaners |
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can penetrate and soften dirt quickly |
detergents |
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used to wash table appointments, surfaces , equipment |
detergents |
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example of detergents |
dishwashing detergents and automatic dishwasher detergents |
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proces of removing food or any soil or dirt on food contact surfaces dishes or containers using correct cleaning material |
cleaning |
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important component of standard operating procedure in food safety program |
cleaning, sanitizing |
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external elements or factors that affect the business negatively |
threats |
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factors or attributes internal to the business venture that work against having successful outcome |
weaknesses |
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external elements or factors that may affect the business venture positively |
opportunities |
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attributes or factors internal to the business venture that contribute to the business sucess |
strength |
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very helpful tool in determining the viability of projects products, services, prospective business venture |
SWOT analysis |
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very important factor in business |
money |
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people w skill and capabilities to see and evaluate opportunities |
entrepreneur |