COOKERY NCII

1. SALT AND BAKING SODA – two common ingredients used to put out a
top range grease fire
2. LIQUID/STEAM used in moist cooking method
3. ALA CARTE – list of items on a menu which are priced and separately
4. MISE EN PLACE – means putting in place
5. LEMON JUICE, CLARIFIED BUTTER AND EGG YOLK – main ingredient
in making hollandaise sauce
6. BREAST PART – part of poultry described as white meat
7. WALDORF SALAD – kind of salad composed of apples, walnuts, celery
and has mayonnaise based dressing
8. CANAPÉ – small decorative , bite sized open faced sandwich
9. 1:1 - fat-flour ratio in the preparation of a roux
10. By SMELL, TOUCH , APPEARANCE – ways to determine the freshness of
meat
11. CLUB HOUSE /CONTEMPORARY SANDWICH – kind of sandwich
that has at least 3 slices of bread
12. BAKING – cooking method in cooking shirred egg
13. CREAM CHEESE – type of cheese used in baking cheese cake
14. VINEGAR – ingredient used to facilitate the coagulation of egg in
making poached egg
15. 41 DEGREES F OR BELOW – right temperature in thawing food
16. VINAIGRETTE- basic oil-vinegar combination generally used to
dress greens and other cold vegetable, meat or fish dishes
17. FREEZING/STORING IN PAPER BAG /COOL DRY PLACE - how to
prolong shell life of bread
18. PHYSICAL /BIOLOGICAL, CHEMICAL HAZARDS – conditions that
contribute to multiple increase of bacteria
19. FOOD TO FOOD/EQUIPMENT OR UTENSILS TO FOOD/PEOPLE
TO FOOD – three types of food contamination
20. SORTING / FIRST IN- FIRST OUT – first step in implementing
FIFO rule
21. MORE ACCURATE – why is it more important to weigh ingredients
instead of measuring them by volume ?
22. ROYAL ICING – made by creaming fat and confectioners sugar
together
23. CREPE – a light paper thin batter used for savory dessert dishes
24. PARCHMENT PAPER – what material is used to make a cake tight
into a roll
25. DRY HEAT /MOIST HEAT – kinds of cooking method
 KINDS OF SANDWICH

COLD SANDWICH

1. Simple sandwich-2 slices of bread

2. Multi decker sandwich – more that 2 slices of bread
3. Open faced sandwich- single slice of bread with toppings
4. Tea sandwich – small , fancy sandwich
5. Wraps

HOT SANDWICH

1. Simple hot
2. Open faced hot sandwich
3. Grilled sandwich ( toasted sandwich/ buttered on the outside and
grilled
4. Deep fried sandwich- dipped in an egg and bread crumbs then fried

COOKING METHOD

MOIST COOKING METHOD DRY HEAT COOKING METHOD

1. Boiling 1. Sautéing
2. Steaming 2. Pan frying
3. Poaching 3. Roasting/baking
4. Simmering 4. Grilling
5. Broiling
6. Deep fat frying

KINDS OF VEGETABLE CUTTING CORE COMPETENCIES OF

1. Brunoise (fine dice)
2. Chiffonade ( Shreading)
3. Julienne ( match sticks)
4. Macedoine ( large dice)
5. Slicing
6. Mincing
7. Roll cutting
8. Parallel cutting
COOKERY
1. Clean and maintain kitchen
premises
2. Prepare stocks, sauces and
soup
3. Prepare appetizer
4. Prepare salads and dressing
5. Prepare sandwiches
6. Prepare meat dishes
7. Prepare vegetable dishes
8. Prepare egg dishes
9. Prepare starch dishes
10. Prepare poultry and game
dishes
11. Prepare seafood dishes
12. Prepare desserts
13. Package prepared food