(FFSS) MEAL MANAGEMENT & INTERNATIONAL COOKERY
In French, Haute cuisine literally means high cooking. It is characterized by:*
meticulous preparation and careful presentation of food, at a high price level, accompanied by rare wines.
Mediterranean cuisine is a combination of foods from cultures adjacent to the Mediterranean sea. The foods typical to this region include:*
fresh vegetables, olives, fresh herbs
French cuisine is thought to be the pinnacle of world cuisines. Great chefs of this cuisine laid emphasis on the quality of ingredients and presentation. The following are some of the components that makes it unique:*
cheese, wine, herbs and spices, sea foods
Because of the longer cold season in this region/country, their cuisine focuses on foods that canbe preserved like pickled cabbage.*
German
These countries made pastries popular all over the world.*
Southeast Asia
An Italian term for foods served before the main meal*
antipasto
Provincial school in Chinese culinary art where dishes are known for sweet sour flavor:*
School of Hanon
It is also called oriental fondue. Japanese in origin which has gained popularity all over the world. Vegetables and noodles are cooked in the broth where slices of beef were cooked quickly.*
shabu-shabu
A French dish made with chopped cooked foods like meat and potatoes, shaped, and rolled in bread crumbs and deep fried.*
croquettes
Orange-flavored pancakes served burning in a liquor*
crepes suzette
What makes Chicken Binakol unique?*
food is cooked with young coconut
What is the difference between Lauot- lauot and Dinengneng?*
Lauot-lauot is cooked with coconut milk
A dish in Western Visayas which is also popular in metro manila. A mixture of ground Toasted pinipig, coconut water, sugar and young coconut wrapped in banana leaves and chilled before serving.*
Baye-baye
What makes Tinola different from Sinuam?*
presence of papaya in Tinola
Sarciado is similar to Fritada except that:*
there are no potatoes and sweet peppers
Pipian is a dish similar to ________________ except that either beef, pork or chicken is used instead of internal organs*
Kari-kari
Difference of Adobo from Adobado.*
liquid is allowed to evaporate and browned in its own oil
Cardillo is similar to sarciado except:*
beaten egg is added a few minutes before removing from flame
A dish made by cooking Tilapia wrapped in pechay in coconut milk with tomatoes, garlic and ginger.*
Sinanglay
Dinengdeng is similar to Pinakbet except that:*
Pinakbet is sautéed
A silence cloth is sometimes called*
Molleton
The size of a standard placemat is usually*
18 x 24
The Bread and Butter Plate is placed*
Left side of the plate above the main course fork
The salt shaker is on what side of the pepper shaker?*
Right
Slow roasting refers to this temperature*
325F
The table shape ideal for 20 people which allows communication freely*
Block Shape
Menudo is a traditional Mexican*
Soup
Which is the most flavorful of the major parts of pork due to the layers of fat in between muscles*
Belly fat
The first person to be served is the*
Guest of honor
The most expensive chinaware is*
Fine China
The other term for slip cloth is*
Napperon
The following are fruits in season in June except;*
Santol
Quality in glasswares is determined by*
All of the Above
A disadvantage of monkey pod (tanguile) is*
Varnish wears off
The size of a soup plate is*
6”
A flatware as expensive as sterling is*
Vermeil
A 90” round table cloth can accommodate*
6-8 persons
The other name for napkins is*
Serviette
Centerpieces are always placed on the center
Depends on the size of the table
A type of table cloth material that is slippery but results to less wrinkles*
Polyester
A table service style where food is served from the side rather than the table; elaborate*
Russian
A table service style that does not provide for second helpings; no finger foods*
Russian
A costly table service requiring a large dining room and highly skilled wait staff*
French
All foods are completely cooked in the kitchen and arranged in elegant platters*
Russian
Also known as butler service*
English
The practical, fast and convenient style used for large groups.*
American
A service without maid*
English
The flatware used for custard, floats which are too tender*
Dessert spoon
In a blue plate service, the meat is filled at the*
Lower part of the plate
Water goblets are filled 2/3 full while wines are filled*
½ full
Dinner napkins are*
24 inches square
Kalan and palayok are examples of*
Stoneware
Show plates are usually*
12 inches in diameter
The coffee cup can hold*
6-7 oz.
Pyrex is an example of this glassware*
Borosilicate
The size of a place card is*
3x4 inch
The height of the centerpiece should be*
Lower than eye level
The correct meal pattern for breakfast is*
Fruit, Protein Dish, Bread and Beverage
Changes in work simplification involves 3 aspects, EXCEPT*
Manager
Dirty dishes are usually cleared from the guest’s ____ side*
Right