G10 TLE Q2

Mise en Place

Mise en Place

The systematic organizing and collecting of all needed tools and ingredients before the cooking process

Cereals

The cultivated plants of the grass family that provide edible starchy grains or seeds

Rice

Considered the staple food of more than half of the Philippine population

Polished rice

white rice; less nutritive value

Brown rice

unpolished rice; more nutrients

Enriched rice

rice with added vitamins and minerals such as titanium, niacin, and iron

CorN

Staple food in Mexico, Central America, southern regions in the USA and part of Africa

Maize

corn in Europe & Great Britain

Lagkitan

waxy corn; white

Corn grits

ground coarsely from whole kernels; more coarsely ground than corn meal

Corn meal

results from grinding white or yellow corn; small than corn grits

Corn flour

finely pulverized grit similar to wheat flour; main ingredient for Mexican tortilla

Cornstarch

refined starch whose form is like powder

Corn/breakfast cereal and snack foods

made from corn grits that are precooked, dried then puffed, toasted, flaked or shredded with a desired flavoring

Corn flakes

popular breakfast food

Microwave popcorn

convenience product

Hominy

Corn with the hull and germ parts removed

Binatog

lye hominy

Wheat

Used in breadmaking worldwide

Bread flour

milled from hard wheat; great amounts of gluten

All-purpose flour

milled from blends of soft and hard wheat flour containing 10–12% protein; used for general purposes

Cake flour

Comes from soft wheat containing 9% protein; suitable for cakes and cookies

Bulgur

Wheat product with a nutty flavor and chewy texture; Substitute for rice

Durum

Hard wheat product with a high gluten content; Used for the production of commercial parts

Sorghum or Millet

Smaller grains that rice kernels which originated from Africa; Substitute for rice and corn

Barley

Used for the production of malt and the formation of animal feeds

Rye

Hard cereal grass resistant to cold weather, pests, and diseases; Used for making flour, whisky, and feeds for livestock

Oats

Grow well in poor soil and dull rainy climate; higher protein and fat content; Used as breakfast cereal

Bran

Multi-layered outer covering of the kernel

Germ or embryo

Small part found at the lower end of the grain; 3% kernel

Endosperm

Starch granules; 85% kernel

Starch

The reserved carbohydrates found in plants usually appearing as a fine and white powder

Kamoteng kahoy

cassava

Kamote

sweet potato

Patatas

potato

Gabi

taro

Tuge

goa yam

Ubi

purple yam

Paayap

cowpeas

Patani

lima beans

Munggo

mung beans

Utaw

soybeans

Fresh bihon

Thin noodles made from rice and corn or just rice

First-class bihon

Made from well-polished white rice

Miki

Flat yellowish noodles; Made from wheat flour, lye, salt, water, and fat mixed

Miswa

Made from cassava and wheat flour; Thread-like white or hairy noodles

Pancit canton

Egg noodles made from flour, duck eggs, salt and soda, made into a dough in kneading machine

Sotanghon

Long, thin, round translucent noodles; Silk noodles

White bihon

Made from rice and corn or rice

Dry heat

Toasting bread, making biscocho, toasting rice for kare-kare, and preparing polvoron and broiled corn, changes starch to dextrinization

Dextrinization

effect of dry heat on starch resulting in changes in color and flavor, reduced thickening power, and higher solubility

Moist heat

Used for thickening soups, sauces, and gelatinization of puddings

Gelatinization

process of heating starch with water; can absorb moisture, expand, then become firm but not touch

Starch

used to thicken soups, sauces, gravies, and pie fillings

Thickening

occurs when the starch gelatinizes

Red Sauce

Commonly used for Pancit Luglog/Palabok

Food Presentation

The proper arrangement or overall styling of food placed on the plate

High perishable foods

Foods that spoil very easily (meat, chicken, and fish requires cold storage)

Low perishability foods

Foods that are not easily spoiled (starch and cereals)

Syneresis

“Weeping”

FIFO

First in, First Out

Vegetables

Essential sources of vitamins and minerals that are important

Thawing in the refrigerator

Takes the longest time; Slow, safe thawing

Thawing in cold water

Requires less time but more attention (water is less than 21°C)

Thawing in microwave oven

Microwave vegetables & set process on defrost at 30 percent

Boiling

Cooking in boiling water

Braising

Method of cooking in slow fire

Steaming

Cooking by hot steam or tightly covered steamer

Pressure Cooking

Cooking with the use of pressure cooker

Sauteing

Cooking on top of the stove using small amount of fat or butter

Baking

Cooking in dry heat

Frying

Dry heat cooking using oil

French frying

Cooking vegetables in hot fat deep enough to cover the vegetables

Broil

Quick cooking by direct heat