Written Exam

Fruits and Vegetables

Edible plants that give color, flavor, and texture to meals

Eggs

Poultry products from chicken, ducks, and quails

Starch Dishes

Predominantly carbohydrate sources of our diet

Vegetables

Plants or parts of a plant that is used as food; mainly serve as viands to a meal

Roots

Underground parts of plants

Tubes

Short, thickened fleshy parts of an underground stem

Seeds

Parts from which a new plant will grow

Bulbs

Underground buds and are made of very short stems covered with layers

Leaves

Include the onion family like spring onion, leeks, scallion, and a wide variety of ___ like sili leaves, ampalaya, alugbati, etc.

Stems and Shoots

Stalks supporting the leaves, flowers, or fruits

Fruits

These include those cooked as viands like ampalaya, patola, upo, pusong saging, eggplant, kalabasa, kamatis, etc; mainly used as desserts

Flowers

Examples of thesea are bulaklak ng kalabasa, bulaklak ng saging, cauliflower, and katuray or seaban flower

Fresh

Newly harvested produce sold in the market

Frozen

Market form increasingly used by hotel restaurants and institutions

Dried and Dehydrated

Include beans, lentils, potatoes, carrots, spinach, garlic, etc; some of these can be powdered

Gross Examination

Method used to see if the fresh eggs have rough, dull-looking shells

Candling

Testing egg freshness against light

Clicking

Clicking of 2 eggs. Fresh ones have a bell-like tone

Shaking

Testing the egg freshness by shaking

Water Test

Testing the egg freshness using water

Aerating

Process of incorporaring air in a mixture as in scrambling eggs

Thickening

Used as a __ agent in custards, leche flan, and puddings

Garnishing

Used as filling in morcon, embutido, and as a decor or top of pancit palabok

Coating

Used in crunchy fish fillet or chicken breast fillet

Binding

Beaten egg is added to the meat mixture to keep intact when cooked

Coloring

Used in lumpia wrappers

Leavening

As a ___ agent, it produces foams stable enough to be incorporated in the food mixture

Emulsifying

An ___ agent is an ingredient which allows the dispersion of tiny globules of one liquid in another which are immiscible to each other

Glazing

Used as egg-washing for breads to be baked, giving a gold yellow and glossy surface

Enriching

It makes an existing dish richer with protein and other nutrients that an egg contains

Clarifying

Use of egg white in wine

Gelatinization

Effects of moist heat on starch where it hydrates, swells, and thickens as paste

Alimentary Pastes

Refers to a family of macaroni products of varying sizes and shapes

Local Noodles/Noodles

These are made from rice, soft wheat, cassava, and other legumes and root crops

Acid

Delays gelatinization

Cornstarch

Twice the thickening power of wheat flour

Weeping/Syneresis

Separation of liquid from the solidified mass of starch

Gelation

Setting of sol into a solidified mass

Poultry

Refers to a group of domesticated fowls used as food with chicken being the most consumed

Slaughtering and Bleeding Scalding Defeathering Eviscerations

Steps in slaughtering chicken

Live poultry

Buying live fowls

Whole Poultry

Poultry with all parts intact but not alive

Dressed Poultry

Slaughtered bird that has been bled and defeathered

Drawn Poultry

Dressed poultry in which all internal organs are removed and cleaned

Poultry Parts

Parts of the chicken packed, sold, and frozen or fresh

Ready-to-Cook

This can be sold whole, split in halves, quartered without backbone, boned chicken breast, boned half breasts, chicken ham, and tocino

Precooked

Include chicken nuggets, breaded chicken fillet, chicken roll, etc.

Broiler

Also called fryer, this is chicken about 9 to 12 weeks of age

Roaster

Chicken about 3 to 5 months of age

Capon

Male chicken that has been desized surgically and is under 8 months of age

Stewing chicken

Mature female chicken; more than 10 months old

Stag

Male chicken under 10 months old

Rooster

Also known as cock; it is a mature male chicken

Jumbo broiler

Extra large broilers about 4 kilos in weight

Moist-heat Method

Cooking using water or other liwuid as a medium

Dry-heat Method

Method of cooking ideal for young poultry with tender meat