TLE periodical

purchasing
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Terms in this set (29)
purchasing
is a process of acquiring goods or products with the right specifications at the right price from reliable sources
purchasing
it involves providing an invoice or purchase order and quantifying each item by weighing and measuring
perishable food
these are food items that have sort shelf life after they have been purchased
staple food
food items that can be kept at room temperature like groceries and canned goods
contract items
basic items that are purchased or consumed on a daily basis
perishable food
this type of food should be placed immediately in a frozen storage
nonperishable food
are items that have longer shelf life
receiving
is the stage when the goods are handed to the one who purchased it
storing
is the stage when the goods are classified , segregated, labeled, and placed to their appropriate areas
staple
food items which are used constantly in food preparation
standardized recipeare recipes that have been testedboilingis a method in which food is cooked in boiling water at 100 degrees celsius or simmering stocksteaminguses moist heat (steam or vapor). this heat is transferred to the food through convectionindirect steamingis done by sealing the food with cloth, banana leaves, or aluminum foil and placing it in perforated container above a water boiler that generates steamdirect steamingis done by allowing the food to have direct contact with the steamstewingis a method that is used to soften tough meats and jointspoachingis another version of boiling but less water is used at an even lower temperatureblanchingto cook partially and briefly in boiling water to inactivate the enzymes, expel intercellular gases, and reduces microbial load.grilling/broilingcooking method where the food is cooked in glowing heat from gas, electric grill bars, or hot charcoalbroilingHeat source is above the foodroastingis done by turning large pieces of food, specifically meat before an open firebakingis done through a pre-heated ovenfryingis a method where food is brought in contact with hot oilSauté-means to jump -done on very slow fire to tenderize food items and partially cook themShallow fryingmethod of frying where complete cooking is done using small amount of fatedeep fryingis achieved when food is completely immersed in oil and cooked at temperatures of 162 degrees to 205 degreesbraising-combination of roasting and stewing -method where meat is browned quickly in fat and then cooked slowly in a covered pan, with little liquid.fricasseea term used when cooking poultry, beef, or veal cuts.pan-roastingis also braising and is the term applied when cooking large pieces of meat