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Fruits and Vegetables

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Lessons 1 and 2 only

56 Terms

1

Fruits and Vegetables

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

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2

Eggs

Poultry products from chicken, ducks, and quails

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3

Starch Dishes

Predominantly carbohydrate sources of our diet

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4

Vegetables

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

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5

Roots

Underground parts of plants

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6

Tubes

Short, thickened fleshy parts of an underground stem

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7

Seeds

Parts from which a new plant will grow

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8

Bulbs

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

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9

Leaves

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

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10

Stems and Shoots

Stalks supporting the leaves, flowers, or fruits

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11

Fruits

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

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12

Flowers

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

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13

Fresh

Newly harvested produce sold in the market

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14

Frozen

Market form increasingly used by hotel restaurants and institutions

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15

Dried and Dehydrated

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

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16

Gross Examination

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

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17

Candling

Testing egg freshness against light

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18

Clicking

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

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19

Shaking

Testing the egg freshness by shaking

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20

Water Test

Testing the egg freshness using water

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21

Aerating

Process of incorporaring air in a mixture as in scrambling eggs

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22

Thickening

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

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23

Garnishing

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

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24

Coating

Used in crunchy fish fillet or chicken breast fillet

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25

Binding

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

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26

Coloring

Used in lumpia wrappers

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27

Leavening

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

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28

Emulsifying

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

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29

Glazing

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

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30

Enriching

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

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31

Clarifying

Use of egg white in wine

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32

Gelatinization

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

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33

Alimentary Pastes

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

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34

Local Noodles/Noodles

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

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35

Acid

Delays gelatinization

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36

Cornstarch

Twice the thickening power of wheat flour

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37

Weeping/Syneresis

Separation of liquid from the solidified mass of starch

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38

Gelation

Setting of sol into a solidified mass

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39

Poultry

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

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40

Slaughtering and Bleeding Scalding Defeathering Eviscerations

Steps in slaughtering chicken

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41

Live poultry

Buying live fowls

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42

Whole Poultry

Poultry with all parts intact but not alive

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43

Dressed Poultry

Slaughtered bird that has been bled and defeathered

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44

Drawn Poultry

Dressed poultry in which all internal organs are removed and cleaned

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45

Poultry Parts

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

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46

Ready-to-Cook

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

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47

Precooked

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

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48

Broiler

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

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49

Roaster

Chicken about 3 to 5 months of age

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50

Capon

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

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51

Stewing chicken

Mature female chicken; more than 10 months old

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52

Stag

Male chicken under 10 months old

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53

Rooster

Also known as cock; it is a mature male chicken

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54

Jumbo broiler

Extra large broilers about 4 kilos in weight

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55

Moist-heat Method

Cooking using water or other liwuid as a medium

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56

Dry-heat Method

Method of cooking ideal for young poultry with tender meat

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