REVIEWER IN TLE 9
____________________________ - foods serve
Nutrition month theme:
“KUMAIN NANG WASTO AT MAGING
AKTIBO… PUSH NATIN ‘TO”
1. ____________________________ - the art of
serving hot appetizer to each individual
of the table depend on the appetizer
2. ____________________________ - appetizer that
are carried on serving plate at standing
level
3. ____________________________ - foods are
presented all together on one or more
tables
4. ____________________________ - a food or
drink served before a meal to stimulate
the appetite
5. ____________________________ - preservation
and freezing technique are very
important
6. ____________________________ - sometimes
called kebabs
7. ____________________________ - a small strip
of chicken, coated in breadcrumbs and
are deep fried
8. ____________________________ - a thin loaf of
French bread
9. ____________________________ - made from
hollowed out potatoes
10. ____________________________ - you can
use this appetizer as a light lunch
11. ____________________________ - another
kind of appetizer served either hot or
cold
12. ____________________________ - these are
different shapes, colors and with
different fillings
13. ____________________________ - another
kind of appetizer which may be in a form
of a fruit vegetable juice mixed with a
little amount of alcoholic beverage or
seafoods
14. ____________________________ - chips,
crackers, or raw vegetables such served
with dips
15. ____________________________ - meat,
chicken and others can be skewered on
a barbeque sticks or wrapped with foil
and placed on grill
16. ____________________________ - usually
small piece of bread toast, or cracker
spread and topped with highly seasoned
food mixture
17. ____________________________ - salty, tart,
or crispy food that used vegetable slices
on base
18.
in small portions before the main part of
a meal
19. ____________________________ - the first
who initiated appetizer
20. ____________________________ - prepared
into bits and pieces to enhance the taste
buds
21. ____________________________ - an
appetizer made of blanched bacon
wrapped around vegetables, sea food,
chicken, liver, meat, or poultry or fruits
22. ____________________________ - made from
ground beef, poultry, veal or pork
23. ____________________________ - dipped in a
spicy coating of seasonings
24. ____________________________ - a five star
vegetarian cold appetizer
25. ____________________________ - all kinds of
preserved fruit can be used
26. ____________________________ - cut thin
slices of bread into rounds then saute a
delicate brown in hot butter, cover with
apricot marmalade
27. ____________________________ - also well
known for their hot and cold enhancers
28. ____________________________ - used for
straining substance such as custards,
soups, and sauces
29. ____________________________ - blends
flour with other ingredients and aerates
it in the process
30. ____________________________ - used for
mixing and stirring during cooking and
baking
31. ____________________________ - a tool
which is used to cut, shape, or mold
pastry
32. ____________________________ - holds raw
egg and is placed inside a pot of boiling
water to poach an egg
33. ____________________________ - used to
create a hand layer of caramelized sugar
in a crème brulee
34. ____________________________ - used to
remove the core and pips from apples
and similar fruits
35. ____________________________ - disc with
raised rim; designed to ensure an even
distribution of temperature
36. ____________________________ - used to
shape or cut and remove dough from a
work surface
Define the following:
37. Spatula -
_____________________________________
38. Trussing needle -
____________________________
39. Zester -
______________________________________
40. Sieve -
_______________________________________
41. Biscuit presser -
_______________________________
42. Apple cutter -
________________________________
43. Utensils -
_____________________________________
44. Gravy strainer -
_______________________________
45. Ladle -
_______________________________________
46. Measuring cup -
____________________________
47. Fish scaler -
__________________________________
48. Tool -
________________________________________
49. Herb chopper -
_______________________________
50. Draining -
____________________________________
51. Buffer curler -
_________________________________