TLE FINALS

• This is a process of buying the right amount of food at the right time

  Purchasing
• This is a food classification that includes meat poultry, milk eggs, and many raw fruits

  Perishable food
• This is a food classification that includes sugar, dried, bean spices, and can goods

  Non-perishable food
• This is a kind of menu that is suitable for small and medium sized function 


  Table d hote
• This is a type of menu card for outdoor event

  Fan
• A food classification that includes flour and grain products

  Semi perishable food
• A type of menu card that gives guests something to thumb through while they wait for the guest to arrive

  Mini booklet
• This is a method where heat is conducted by hot air, hot metal radiation, or hot pot

  Dry heat method
• This is a series of activities that start from washing, peeling, and cutting of good quality foods for cooking

  Meal preparation
• It is a guideline to not cross contaminate to prevent food borne illness

  Separate
• Placemat or tablecloth can be used for special occasions
• This is an essential guidelines where the consumer purchases only the needed ingredients

  Bye the right quantity
• It is a type of dry heat method that uses a convection heating in an enclosed area where heat is then applied

  Baking
• A type of dry method where high heat is applied directly above or below the food such as barbecue

  Grilling
• A type of dry heat method where food is directly under heat

  Broiling
• A dry heat method where direct heat is applied to the food

  Grilling
• It is a printed list of food item offered in a restaurant

  Menu card
• A method where food is cooked in frying pan with little amount of oil or fat

  Shallow frying
• Moist heat method conduct heat to the food product by water or water-based liquid
• A dry heat method where only a small amount of oil in a pan is used

  Sauteing
• A dry heat method where me cutlets fish or chicken pieces are marinated with spices and tenderized before they are cooked

  Barbequing
• It is a method of cooking in a boiling water for only a short amount of time

  Parboiling 
• Jeremy Cook vegetables but instead of bringing it any boiling point of water temperature he just only quick dip the vegetables in a boiling water

  Blanching
• A type of storloom where foods that were purchased last weekend can be stored

  Refrigerator room
• It is a type essential guidelines considered in purchasing activity where they find a low price of goods and has a good quality

  Buy the right price
• It is a kind of menu determined usually by the host of the function or event

  Set
• It's a kind of menu that dish is cooked to order and priced individually

  Ala carte
• A tall and skinny card measures roughly 4 inches by 9.25 inches
• It is an item in a table setting that should be placed on the left side of the plate

  Knife
• A table setting where items should be placed an inch from the edge of the table

  Plate, flatware, napkin
• What is the proper setting of dinner fork in table setting

  At the left of plate
• Cups, bowls, and plates are example of what type of tableware

  Glassware
• This is a style of restaurant service characterized by having various server with different level of expertise

  Classical French
• Good food is the principle for successful dining operation
• It's a type of principle of successful dining operation that wants to ensure that the health regulations are being followed

  Adequate facilities
• A dry heat method usually associated with roasting

  Basting
• A style of restaurant service where guests serve themselves

  Family style
• This compromise is the front area of a restaurant

  Dining room
• It is an item in table setting that should be placed to the top right of the spoon

  Cup or mug
• Steaming is a process where food is cooked above boiling water