Written Exam

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

Poultry products from chicken, ducks, and quails

Predominantly carbohydrate sources of our diet

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

Underground parts of plants

Short, thickened fleshy parts of an underground stem

Parts from which a new plant will grow

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

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

Stalks supporting the leaves, flowers, or fruits

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

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

Newly harvested produce sold in the market

Market form increasingly used by hotel restaurants and institutions

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

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

Testing egg freshness against light

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

Testing the egg freshness by shaking

Testing the egg freshness using water

Process of incorporaring air in a mixture as in scrambling eggs

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

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

Used in crunchy fish fillet or chicken breast fillet

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

Used in lumpia wrappers

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

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

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

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

Use of egg white in wine

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

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

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

Delays gelatinization

Twice the thickening power of wheat flour

Separation of liquid from the solidified mass of starch

Setting of sol into a solidified mass

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

Steps in slaughtering chicken

Buying live fowls

Poultry with all parts intact but not alive

Slaughtered bird that has been bled and defeathered

Dressed poultry in which all internal organs are removed and cleaned

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

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

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

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

Chicken about 3 to 5 months of age

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

Mature female chicken; more than 10 months old

Male chicken under 10 months old

Also known as cock; it is a mature male chicken

Extra large broilers about 4 kilos in weight

Cooking using water or other liwuid as a medium

Method of cooking ideal for young poultry with tender meat