Organic foods

•These are foods that are grown

without the use of pesticides,
synthetic fertilizers, GMOs or ionizing
radiation.
BIOLOGICAL CONTAMINATION
• A type of contamination happens when bacteria or toxins
contaminate food and is a common cause of food poisoning and food
spoilage.
STORAGE
It is known as a vital element in the successful handling
of ingredients.
RELIGIOUS CRITERIA

•What criteria is considered in food

selection where people eat according
to their religious belief.
PSYCHOLOGICAL & SOCIOLOGICAL
CRITERIA

•What criteria is considered in food

selection where people eat to display
status rather than nourishment.
PARING KNIFE
• It can be used for cutting and peeling fruits, veggies, and trimming
excess fat with precision and ease.
DRY STORAGE
• A type of storage where products do not require
a climate controlled environment.
Natural foods

•A food that has undergone minimal

processing and contains no
preservatives or artificial additives.
CULTURAL CRITERIA

•What criteria is considered in food

selection where people eat according
to their own ethnic influences.
D.
• The following are important in dry storage, EXCEPT
a. Allow for a 2-foot ceiling and 18-inch outside wall clearance to
protect foods from higher temperatures.
b. Store all cleaning and chemical products on shelves below dry
goods.
c. Follow the FIFO inventory management rule.
d. None of the above
PSYCHOLOGICAL & SOCIOLOGICAL
CRITERIA

•What criteria is considered in food

selection where people eat according
to conscience and peer pressure.
COLD STORAGE
• A type of storage where proper temperatures must be
maintained to prevent cross-contamination between
raw and prepared food.
Objective Evaluation

•It is a food evaluation that uses

physical and chemical techniques.
REFRIGERATION
• It refers to the process of subjecting food or drink to
cold in order to chill or preserve it.
SUBJECTIVE/SENSORY EVALUATION

•It is a food evaluation where the

results are variable because it depends
upon the opinion of an individual.
FREEZING
• It refers to a phase transition in which a liquid turns
into a solid when its temperature is lowered below its
freezing point.
Physical
Chemical

•What are the two types of tests in

objective evaluation.
CHEF’S KNIFE/ COOK’S KNIFE
• It is known as the most important item in a knife set.
TDZ/Temperature Danger Zone
• This refers to the range of temperature which
bacteria grow most rapidly and doubling in number in
as little as 20 minutes.
Cuisine

•It is regarded as the unique food to a

particular group, race, religion, nation
or heritage.
40F – 140F
• What is the range of temperatures on the
temperature danger zone.
OBJECTIVE EVALUATION

•It is an evaluation where laboratory

instrument is used instead of human
senses in measuring food
characteristics.
KITCHEN SHEARS
• Refers to a kitchen tool that usually comes with two extremely strong
and sharp blades and used for snipping herbs, cutting veggies or
sectioning chicken.
FOOD PROCESSING
• Refers to the technique or process which converts raw
food items into well-cooked and preserved foods.
NUTRITIONAL CRITERIA

•What criteria is considered in food

selection where people eat according
to their health needs.
171F (165 – 180F)
• What should be the temperature of water to use
in sanitizing tools and equipment?
Nutrition

•It refers to the science that

interprets the interaction of nutrients
and other substances in food.
TASTE
• It is usually the most influential sense or factor in food
selection.
 Fast foods/Convenience foods
•These foods are chosen due to
shortage of time for food preparation
even if they are often more expensive
and less nutritious.
PHYSICAL CONTAMINATION
• A type of contamination when actual objects contaminate foods such
as hair, glass, metal, jewelry, etc.
UTILITY KNIFE
• A knife is treated or known as a mini chef’s knife
Physical Test

•This type of objective food evaluation

measures the observable aspects of
food such as size, shape, weight,
volume, moisture and viscosity.
TOUCH
• This refers to the sense that conveys to us a food’s
texture, consistency, astringency, and temperature.
GMO/Genetically Modified Organisms
foods

•These are foods that are created by

engineers using any genetic combination
needed to produce better results.
LIQUID MEASURING CUP
• A kitchen tool that is generally made of glass or clear plastic to
spot your measurements and will typically be equipped with a
handle and pouring spout.
CLEAVER
• It is usually the bulkiest and weighted knife in the kitchen
BREAD KNIFE
• A knife used for cutting bread, cakes, and sometimes meat, poultry,
and seafood.
SIGHT
• This refers to the sense that receives the first impression of
foods through its shapes, colors, consistency, serving size,
and the presence of any outward defects.
BUDGETARY CRITERIA

•What criteria is considered in food

selection where cost determines the
types of food and brands that are
bought by the consumer?
SENSORY CRITERIA
• This criteria is more important to most consumers than
nutritional considerations in making food choices.
Chemical Test

•This type of objective food evaluation

determines the various nutrient and
non-nutrient substances in food.
SENSORY CRITERIA
• This criteria in food choices primarily based on how
the food looks, smells, tastes, feels, and even sounds.
SUBJECTIVE/SENSORY EVALUATION

•It is an evaluation where the results

determine customer acceptance.
MEASURING CUP
• It comes in a wide variety of materials and are
used for measuring both dry and liquid
ingredients in bigger quantity.
MEASURING SPOONS
• It comes with different sizes that is mainly used
for measuring ingredients in small quantity such
as spices, seasonings, baking powders and the
like.
THERMOMETER
• This kitchen tool helps in determining the
doneness of meats, temperature of oven and for
monitoring tempered liquids.
CLEANING
• It is the process of removing food and other types of soil from a
surface, such as a dish, glass, or cutting board.
CHEMICAL CONTAMINATION
• A contamination occurs when food comes into contact with chemicals
and can lead to chemical food poisoning.
BONING KNIFE
• A knife used for separating meat from bone, making filet fish, and
cutting up meat.
FOOD SAFETY
• refers to handling, preparing and storing food in a way to best reduce
the risk individuals becoming sick from foodborne illnesses.