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243 Cards in this Set
- Front
- Back
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Used for scooping flour, Sugar, and other large amounts. |
Scoop |
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Cool-handled measuring container for making coffee. 1 gallon capacity. |
Urn Cup |
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Heavy, Broad blade knife used for heavy chopping and for cutting through bones. |
Cleaver |
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A thin pointed blade about 6 inches long used for removing bones from raw meats and poulty. |
Boning Knife |
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Heavy, broad, and slightly curved blade used for cutting, sectioning and trimming raw meats. |
Butcher knife |
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Used for slicing, dicing, chopping and mincing meats and vegetables. 10 inches long, wide blade at the heel and tapers to a point. |
Chef's knife |
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A short, rigid and broad bladed knife with a slight edge, It is used to open clams and selected varieties of shellfish. |
Clam knife |
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Used for removing the skin of fruits and vegetables, 2-4 inches long with a small, pointed blade. |
Paring knife |
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A short, blunt knife with a dull edge. Used to open oysters. |
Oyster knife |
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Used mostly for pantry work, cutting and preparing salad greens and fruits. |
Salad / Utility knife |
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Knife with a curved, pointed blade. It is used for cutting large pieces of meat in steak. |
Steak knife. |
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Used for cutting bread. |
Bread knife. |
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A zigzag edged knife for decorative cutting of food materials. |
Fluted knife |
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Used to insert under a wedge of cake after cutting to remove from sheet. |
Cake knife |
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Used for sectioning oranges and grapefruit. |
Grapefruit knife. |
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Slices across the largest cooked beef roast. |
Roast beef slicer |
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Used generally for making garnishes. |
Channel knife |
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A cone shaped strainer used to strain soups, stocks, sauces and other liquids. |
China cap |
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Used for pouring gravy over roasts. A utility mixing spoon. |
Solid spoon |
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Large, long handled spoons with holes, Used to remove solid particles from liquids. |
Slotted/ Perforated spoon |
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Long handled perforated slightly cupped disk, Used to remove surface layers of at and scum from simmering stock. |
Skimmer |
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Two prong pork with an insulated handle, Used for handling large pieces of meat. |
Cook's fork (heavy duty) |
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Extra long fork for deep stock pots and for barbecue. |
Cook's pot fork |
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Used to cook food over boiling or simmering water or for the purpose of keeping food warm. |
Double broiler (pots and pans) |
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Large, rectangular pan, deeper than an ordinary baking pan. Used to roast meat and poultry. |
Roasting pan (pots and pans) |
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A large, cylindrical, deep straight sided pot for preparing stocks and simmering large amounts of liquid. |
Stock pot (pots and pans) |
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Tall, cylindrical, stainless steel containers, Used to store and hold food in water bath. Can hold 1-36 quarts. |
Bain-marie pan (pots and pans) |
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A flat, smooth heat surface. Used to cook pancakes, burgers, meats and eggs. |
Griddle (pots and pans) |
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A grilling device with a compartment to hold hot coals and removable grill on top. |
Hibachi (pots and pans) |
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A heavy pan with or without a rack or cover. Used for roasting meats, poulty and fish. |
Roaster (pots and pans) |
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An electric appliance made of glass, stainless steel or plastic vessel. Used for blending, mincering, grating, chopping. |
Blender |
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Used to thaw or heat food |
Microwave oven |
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For food storage. |
Freezer / Refrigerator |
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A thermal equipment that can heat or cook different products simultaneously. |
Combi steamer |
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Used to slice meats and cheeses. |
Slicer |
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An equipment similar to blender. |
Food processor |
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Oven with fans that circulate the air and distribute the heat inside the oven evenly. |
Convection oven |
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With the skills you have learned in school, you can develop the ability to look for opportunities for your choice of business. |
Opportunity seeker |
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He/she takes risks in putting up a small-scale business. |
Risk-taker |
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An entrepreneur maintains good relations with employees and customers all the time. He/she is emotionally stable, considerate, fair, kind and tactful. |
Sociable |
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A successful entrepreneur keeps orderly records. |
Organized |
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An entrepreneur must be knowledgeable of the ins and outs of the business. |
Knowledgeable |
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Takes specific, measurable, attainable, relevant, time bound. |
Goal oriented |
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Correctly identifies a problem in the business. |
Problem solvers |
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Develops the necessary trust in attaining success in the business. |
Self confidence |
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Has the guts to build even a micro business. |
Courageous |
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Strive for excellence in the food quality being offered. |
Committed |
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Has a positive attitude towards works. |
Optimistic |
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Practices environment management service. |
Concerned for the environment |
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Develop one's imagination in preparing food. |
Creative |
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Keeps an open mind to a new methods of improving one's food products. |
Innovative |
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Devotes time and effort for the business. |
Hardworking |
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Hire enough workers with the right skills, training and attitude. |
Manpower |
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The owner and the workers should have appropriate and adequate training and knowledge. |
Skills |
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Money is a very important factor in any business. |
Capital |
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Doing research for new products and services should be continuous to improve the satisfaction of the customers. |
Technology |
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Before starting your food business, conduct a simple market survey. |
Market |
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The entrepreneur should have a steady supply of raw materials. |
Available supplies |
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The process of removing food or any soil/dirt on food contact surfaces. |
Cleaning |
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It can penetrate and soften dirt quickly. Used to wash table appointments, surfaces, equipments. |
Detergents |
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Other term is degreasers, Used periodically on greasy surfaces. |
Solvent cleaners |
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Used often to remove soil in dishwashers and steam tables. |
Acid cleaners |
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Used to remove heavy accumulation of soil that cannot be removed by detergents. |
Abrasive cleaners |
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Used warm soapy water in washing chopping boards, bowls and knives. |
Washing |
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Use hot water or chemical sanitizers. |
Sanitizing |
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All utensils must be thoroughly dried before reusing. |
Drying. |
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This is a mechanical device used for cleaning dishes and utensils for eating. |
Dishwashers |
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This is an electrical appliance that is used to clean and maintain cleanliness of floors without carpets. |
Floor polishers |
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This is used for ventilation and for eliminating excess fumes in the kitchen. |
Extraction fan |
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Includes goblets, tumblers, wineglasses. |
Glassware (table appointments) |
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Includes napkins, table cloths, tea towels, table runners and placemats. |
Linens (table appointment) |
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Require different handling method when cleaning. |
Dishware (table appointment) |
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Flesh of animals used for food consumption. |
Meat |
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Meat of a cow over one year old. |
Beef |
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Meat of a cow less than one year old. |
Veal |
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Meat of young sheep. |
Lamb |
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Meat of mature sheep. |
Mutton |
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Meat and flesh of hogs. |
Pork |
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First cuts made from the beef carcass. |
Primal cuts of beef |
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Reduced cuts from the primal cuts. |
Sub primal cuts |
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Individual portion taken from the sub primal cuts. |
Fabricated cuts |
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Available in wet markets. No processing treatment. |
Fresh |
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Has undergone chilling and freezing. Available in supermarkets. |
Frozen meat. |
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Has been cooled at 1°C to 2°C within four hours after slaughter. |
Chilled meat |
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Preservatives such as salt, sugar, sodium. |
Cured meat. |
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Processed by adding preservatives before canning. |
Canned meat. |
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Meat from domesticated birds such as chickens, ducks or goose or turkey. |
Poultry |
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Should be healthy, alert and well feathered. |
Live |
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Slaughtered poultry with head, feet, blood, feathers. Most available form in the market. Free from foul odor. |
Dressed poultry |
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Feathers and entrails removed. Chilled or frozen, Available in groceries. |
Drawn |
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Chicken parts such as wings, breast, thighs or drumsticks. |
Ready-to-cook |
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MAJOR PARTS OF THE CHICKEN? |
• WHITE MEAT • DARK MEAT • ENTRAILS |
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May or may not be covered with scales. |
Fish |
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May or may not be covered with scales. |
Fish |
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A kind of shellfish with a soft structure. |
Mollusk |
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A kind of shellfish with segments and crust like shells. |
Crustacean |
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Fish that are still breathing during purchase. |
Live fish |
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The form of fish that just comes from water but no longer alive. |
Whole or round fish. |
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Whole fish with the entrails removed. |
Drawn fish |
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Scaled, entrails removed, head, tails, and fins removed. |
Dressed fish |
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Scaled, entrails removed, head, tails, and fins removed. |
Dressed fish |
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The two meaty sides of fish cut lengthwise away from the backbone and ribs. |
Fillets. |
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The meat is cut from one side. |
Single fillet |
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Two single fillets are held by uncut flesh and skin. |
Butterfly skin |
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Boneless fish. Cut lengthwise or crosswise from fillets or sticks. |
Sticks fish. |
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Cross section slices of larger sizes of dressed fish. |
Steaks |
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Best form to buy because of their freshness. |
Live shellfish |
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The form in which they were caught but no longer live. |
Whole shellfish |
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Removed from the shell. |
Shucked |
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Shellfsh with the head removed. |
Headless |
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Shellfish cooked with its shell. |
Cooked shellfish |
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Frozen or canned shellfish. |
Cooked meat |
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Usually cured and smoked. |
Bacon |
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Common form of bacon, Very fatty, comes from the pork belly. |
Streaky bacon |
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Comes from the loin in the middle of the back of the pig. Very lean cut of bacon. |
Back bacon |
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Side bacon that is not sliced. Made from the belly side cuts and fatback. |
Slab bacon |
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Cured and smoked cheeks of pork. |
Jowl Bacon |
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Usually made from ground meat wrapped with intestine casing. |
Sausage. |
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A similar product made of cooked and minced meat. |
Pate |
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A processed pork preserved by curing, salting or smoking. |
Ham |
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Traditionally made only from the hind legs of hogs. |
Ham. |
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What do you call to the cooked pork leg? |
Gammon |
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Cured sausage, fermented and air dried meat. |
Salami |
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Popular among Southern European peasants because it can be stored at room temperature for 30 to 40 days. |
Salami |
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Used as beverage as well as an ingredient for many food preparations. |
Milk |
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Whole milk from which 50 to 60% water has been removed. |
Evaporated milk |
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Contains 9% butterfat. |
Evaporated full cream milk |
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Made from imported diced skim milk and butterfat mixed with water. |
Recombined |
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Remade milk from powdered milk which is whole or skimmed. |
Reconstituted milk |
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Made from skim milk powder. |
Filled evaporated milk |
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Made from skim milk powder. |
Filled evaporated milk |
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A reconstituted evaporated milk to which 40% sugar. |
Sweetened condensed milk |
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Milk whose water is almost completely removed by spraying whole or skim milk. |
Dried milk |
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The composition has not been changed from the time it was taken from the animal. |
Whole milk |
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Fresh whole milk without any heat treatment. |
Raw milk |
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Fresh whole milk that has been heated at 60°C for 30 minutes. |
Pasteurized milk |
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Canned whole milk that has been heated higher than 100°C for a few seconds. |
Sterilized milk |
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Milk with sweetened and flavoring agent added. |
Flavored milk |
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Milk to which bacteria has been added to produce lactic acid from lactose. |
Cultured milk |
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Milk made from a mixture of ingredients like soybeans. |
Artificial milk. |
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The product that remains after fat has been removed from milk or cream. |
Buttermilk |
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Has undergone processing but still contains all milk constituents. |
Certified milk |
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It comes from the turkish word Yoghurt. |
Yogurt |
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A fermented milk product from cow's milk, soy milk and nut milk. |
Yogurt |
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Commonly used to make yogurt worldwide. |
Cow's milk |
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Produced from a culture of Lactobacillus delbrueckii subspecies bulgaricus and Streptococcus thermophilus bacteria. 🤦♀ |
Dairy Yogurt |
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A dairy product resulting from the coagulation of the milk casein with acids. |
Cheese |
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8 CLASSIFICATIONS OF CHEESE |
• length of aging • texture • method of preparation • fat content • animal milk • country where produced / originated • moisture content • production method and ingredients. |
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Contains the highest moisture content which is 55% to 80%. |
Soft cheese |
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Contains moderate moisture. |
Semi soft cheese |
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Produced in some areas of the Philippines. |
Kesong puti |
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Contains the least moisture content of about 13% to 34%. |
Hard cheese |
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Has a sharper flavor than processed cheese. Produced from milk ripened with an acid. |
Natural cheese |
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Has a milder flavor than natural cheese. |
Processed cheese |
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The staple food of majority of Filipinos. |
Rice |
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Unpolished rice, High in nutrients and fiber. |
Brown rice |
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Rice with a high nutritional value because of added vitamins. |
Enriched rice |
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Rice in which the bean and germ are removed. |
Polished rice |
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High in amylopectin which accounts for the stickiness. |
Short grain rice |
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High in amylose, Retains its shape well. |
Long grain rice |
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Traditional a staple food of Italian cuisine. |
Pasta |
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Made from unleavened dough of a durum wheat flour. |
Pasta |
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Most popular of all pasta forms. |
Spaghetti |
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Very fine noodles, Good for soup or butter sauces. |
Angel Hair / Capelli d' Angelo |
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Thin, slightly flattened pasta like a tounge. Served with oil, butter and thin sauce. |
Linguine |
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Thin version of spaghetti, Good with light and spicy sauces. |
Spaghettini |
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Thick, hollow pasta tube. Good for vegetables and cheese sauces. |
Bucatini |
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Long, coil shaped pasta. Can be used in baked pasta dishes. |
Fusilli Lunghi |
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Good for medium, heavy and rich sauces. |
Fettuccine |
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Slightly wider than fettuccine. Partner of Bolognese sauces. |
Tagliatelle |
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Refers to a variety of tubular pastas. |
Maccheroni/ Macaroni |
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Resembles a pen because of its quill like shape. |
Penne. |
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Ridged shells in different sizes. |
Conchiglie |
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Looks like a short springs. |
Fusilli Corti |
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Long pasta sheets which are prepared by layering them with a meat. |
Lasagne |
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Also known as agnolotti. Usually filled with meat. |
Ravioli |
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Cylindrical pasta tubes that can be stuffed with different filling. |
Cannelloni |
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Made from eggs, flour, salt used as accompanument for cream sauces. |
Plain pasta |
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Made by the addition of chopped cooked spinach to the eggs. |
Spinach |
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Red pasta is the result of adding tomato puree. |
Tomato pasta |
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Powdery product from grains or root crops |
Flour |
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Otherwise called general purpose flour, Used mostly for all cooking purposes. |
All purpose flour |
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White flour added with nutrients. |
Enriched flour |
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Soft wheat flour with low gluten content. |
Cake flour |
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Also called strong flour or hand flour. Has a granular texture and off white color. |
Bread flour |
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Used in making bread because of its high gluten content. |
Whole wheat flour |
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Has the same color as bread flour. Used in preparing pastries |
Pastry flour |
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Flour with high protein content. Used to bake hard crust breads and pizza dough |
High gluten flour |
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Processed by moistening and redipping the flour. |
Quick mixing flour |
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Flour with added bran flakes. |
Bran flour |
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Sweet carbohydrate taken from sugar cane or sugar beets. |
Sugar |
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Refined or white sugar with fine grains. |
Granulated sugar. |
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Brown color due to molasses. |
Brown sugar |
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Dark, coarse and sticky crystals due to molasses. |
Muscovado / Raw brown sugar |
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Prepared at early stages of sugar processing. |
Panocha |
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Powdered sugar, Finest and whitest sugar. |
Confectioner's sugar |
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Food item that can add flavor to food. |
Condiments. |
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Dark, salty liquid made from fermented soy beans. |
Soy sauce |
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A thin, dark fermented seasoning sauce used to flavir certain dishes. |
Worcestershire sauce |
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Derived from the fermentation of starchy and sugary foods. |
Vinegar |
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Made from banana puree. |
Banana ketchup |
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A clear, salry sauce made from fermented fish |
Fish sauce/patis. |
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Salted fermented fish or shrimp. |
Bagoong |
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Taken from the seeds and barks of plants. Used to season and flavor food |
Spices. |
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Derived from the leaves of aromatic plants. |
Herbs |
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Most versatile among the spices. Gives a mild pungent flavor to different kinds of dishes. |
Garlic |
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Added to oriental soups, dishes and gingerbread. |
Garlic |
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Used as vegetable and spice. |
Onion |
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Scent is similar to the scent and flavor of a combination of cinnamon nutmeg and cloves. |
Allspice |
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Has a livorice like flavor, Used as flavoring for soups. |
Aniseed |
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Gives a piney and mildly pungent flavor ideal for quantity cooking. |
Bay leaf. |
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A sweet and aromatic herb with hints of mints, clove and a good combination of tomatoes. |
Basil |
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Imparts pungent flavor to food. Used also season stews and meat dishes. |
Black peppercorn |
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Has a mild onion flavor to which is good for salads. |
Chives |
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Often used in baking, stews, and table sauces. |
Nutmeg |
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Comes from the bark of the cinnamon plant. |
Cinnamon |
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Comes from the bark of the cinnamon plant. |
Cinnamon |
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Pungent and sweet, Used to flavor hams, soups and pickled fruits. |
Cloves |
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Has warm, fragrant odor, mildly sweet and slightly pungent taste. |
Coriander seed |
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Has a pungent flavor and a hint of balsam. |
Marjoram |
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Spicy sweet herb with a menthol flavor. |
Mint |
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Has strong, pungent odor and flavor. Good for tomato sauces, beef, veal, pork. |
Oregano |
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Has a delicate flavor and a hint of clove. Improves the flavor of clam chowder. |
Thyme |
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Has a distinct pungent odor. |
Turmeric |
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Has a distinct pungent odor. |
Turmeric |
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Has a distinct pungent odor. |
Turmeric |
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Mildy pungent and sweet, Used as an ingredient for salads. |
Paprika |
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Used to flavor stews, lambs, poultry. |
Rosemary |
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Considered as the most expensive spice in the world. |
Saffron |
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Generally refer to liquid seasoning for a main dish. |
Sauces |
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Broth or liquid derived from meat or bones by boiling and adding aromatic vegetable. |
Stocks |
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A mixture of soft butter and equal amount of flour kneaded to form into tiny balls. |
Beurre meuniere |
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A mixture of soft butter and an equal amount of flour. |
Roux |
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Lightly cooked to maintain that white color. Used for the white stock. |
White roux |
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Made from reduced wine marinade and peppercorn |
Sauce poivrade |
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A compound butter with lemon juice and chopped parsley as flavoring. |
Maitre d'hotel |
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Makes foods more appetizing to look at. |
Garnishes |
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A drink containing ethanol or alcohol. |
Alcoholic beverage |
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Fermented beverage from grapes. |
Wine |
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Wine in which a distilled beverage. |
Fortified. |
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Beverage fermented from grain mash. |
Beer |
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Alcoholic beverages produced by concentrating ethanol from fermented grains. |
Spirits. |
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Also known as virgin drinks or softdrinks 🤦😂. |
Non alcoholic beverages |
