Studied by 10 people
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
Note 
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