Tle Reviewer

First In, First Out (FIFO)

A rotation method where older foods are used first; label with dates and place older items in front to ensure they’re used before newer ones.

Airtight container

A sealed container that keeps air, moisture, and contaminants out, helping pasta stay fresh.

Dry pasta

Have a long storage life when properly packaged..

Mildew

Mold growth caused by moisture; improper storage of pasta can lead to mildew.

2 years

USDA recommendation that dried pasta be stored for no more than ___ _____ for best quality.

Tall

A ____ container used to store long shapes like spaghetti upright.

Cool, dry place

Storage location that is not hot or moist, protecting pasta from environmental damage.

6 months

Dried egg noodles can be stored for up to ___ ______.

2 to 3

Fresh and Homemade pasta can be refrigerated _ to _days or frozen _ to _months; drying and airtight storage are also options.

Floured towel

If not cooking immediately, lay on a lightly _______ _____ on a baking sheet, dust with flour, and freeze.

Thawing

Frozen pasta can be added directly to boiling water and cooked longer than unfrozen pasta. No _______ required

Moisture

Pour cooked noodles into a colander and drain as much ________ as possible to avoid sogginess.

Oil

Toss cooked pasta with about 1 teaspoon of salad ___ to prevent sticking and ensure even coating.

4 to 5 days

Cooked pasta can be stored in a tight-sealed container, unsauced, for about _to_days.

6 to 7 days

Refrigerate sauce separately from pasta. sauce can be stored about _ to _ days.

Plating

The act of arranging the meal on the individual plate immediately before it is served.

Garnishing

Enhancing the appearance by adding decorative touches.

Rinsing

_______ pasta with cold water is not recommended when pasta will be served immediately, as it cools and removes surface starch.

Sticking

If pasta will be held for later service, toss with a small amount of oil to prevent ________.

Cooled

If pasta is used cold in a salad, it should be ______ before incorporation into the recipe.

China cap

A conical strainer used to hold portions during reheating in simmering water.

Create a Framework

Start with drawings and sketches to visualize the plate arrangement before plating.

Keep it simple

Focus on one ingredient and use space to simplify the presentation.

Balance the Dish

Ensure the plate has the right amount of ingredients and is proportionate so the plate complements the dish.

Get The Right Portion Size

Ensure that there is the right amount of Ingredients, and that the plate complements the dish – not too big or small.

Highlight The Key Ingredient

The primary ingredient should be the focal point, with equal attention given to garnishes, sauces, and the plate.

Al dente

Pasta cooked to be firm to the bite; cooking is stopped when it is still firm, not soft.

Firmness

To check if pasta is done, break a strand and taste for the desired ________.

Overcooked

Pasta that is soft and pasty; texture is lost and it may break apart when mixed with sauce. Soft and pasty; may break apart in sauce.

Undercooked

Texture is tough and chewy

Shape and size

Different pasta shapes and ingredients require different cooking times. Cooking time varies by _____, ____, flour type, and moisture

Tossing

Italian practice of coating hot pasta with sauce the moment it drains so the sauce sticks.

Wagon wheels and Rigatoni

Holds chunkier sauces well like _____ ______ and ________ because the sauce clings to the surface.

Angel hair and vermicelli

_____ ____ and __________ pair best with light, thin sauces.

Fettuccine

Thicker pasta like _________ work well with heavier sauces.

Acini di pepe

Very small pasta shapes (alphabet shapes, _____ __ ____) are good for soups.

Flavored pasta

Pasta with added vegetable ingredients for color and flavor; available in dried and fresh forms.

Longer

Larger fuller shapes take ______ to cook.

2 to 2.5

Pasta generally doubles or triples in weight and increases _ to __ times in volume.

15 minutes

Cooking time for lasagna

10 minutes

Cooking time for Ziti, Linguine, Rigatoni.

8 to 10

Cooking time for Spaghetti

12 minutes

Cooking time for Fettuccine

11 minutes

Cooking time for Now ties, Wagon wheels

8 minutes

Cooking time for Rotini

6 minutes

Cooking time for Elbow macaroni, Noodles

Pasta

Italian-type food usually made from unleavened dough of wheat flour mixed with water or eggs, formed into sheets or shapes, and cooked by boiling or baking.

Noodles

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

Alimentary pastes

A general term referring to foods (pasta) made from dough-like mixtures that are used to provide nutrition.

Macaroni

A variety of pasta formed in narrow tubes.

Penne

Pasta shaped as short tubes with diagonal ends.

Ziti

Pasta shaped as medium tubes with straight-cut ends.

Rigatoni

Large ridged tubes of pasta.

Spaghetti

Long, thin strings of pasta.

Linguine

Means 'little tongues'; flat long pasta noodles.

Fettuccine

Means 'little ribbons'; flat, thick pasta noodles.

Lasagna

Wide, flat sheets of pasta used in layered dishes.

Pancit Canton

A mixture of flour, duck eggs, salt, and soda. Noodles are then fried in deep fat before packaging.

Bihon

A very thin rice noodle made from rice flour, corn, and water.

Sotanghon

Long, thin, translucent noodles made from mung bean and cornstarch. Also called nylon or string noodles.

Misua

Very thin salted noodles made from wheat flour.

Miki

Flat yellowish noodles made from wheat flour, eggs, salt, water, and fat.

Thickening

Starch acts as a _________ agent for gravies, sauces, soups, and fillings in pies and pastries; examples include lechon sauce, white sauce, buko pie, apple pie, and lemon pie.

Binding

Starch acts as a _______ agent for processed meats such as embutido, luncheon meat, fish croquettes, okoy, and tempura.

Stabilizing

Starch acts as a ____________ agent for cooked dressings such as salad dressing and chocolate beverages.

Gelling

Starch acts as a _______ agent for puddings such as maja blanca, bibingka, sapin-sapin, and kutsinta.

Moisture retaining

Starch acts as a ________-_________ agent in pie fillings and cake fillings.

Coating and Ducting

Used for _______ and ______ in yeast breads, biscuits, espasol, and candies.

Starch

A carbohydrate and natural component of most plants, stored mainly in seeds, roots, and tubers (found in fruits, vegetables, and grains).

Seeds, roots, tubers

Part of a plant that stores the most starch

Cereal

A grass cultivated for the edible components of its grain (examples include wheat, corn, barley, oats).

Root crops

Underground parts of plants that store starch, including potato, sweet potato, and taro.

Legumes

Seeds, pods, or other edible parts of a leguminous plant used as food (e.g., munggo, lima beans, soy beans).

Native or Natural Starch

Starches as originally derived from their plant source.

Modified Starch

Starches that have been altered physically or chemically.

Purified Starch

Starch separated from grains and tubers by a process called wet milling.

Wet milling

A process to separate starch from grains and tubers.

Wooden Spoon

A wooden spoon used for mixing creams and butter, and for tossing salads.

Slotted Spoon

A spoon with holes used to separate solid particles from liquids in soups and for stirring.

Fork

An utensil used to test the tenderness of meat, mix large cuts with vegetables, and blend ingredients with flour.

Strainer

A tool used to separate liquids from solids in foods, such as extracting coconut cream or tamarind extract.

Tong

A utensil used for handling hot foods.

Pressure Cooker

A vessel used for tenderizing or cooking meat, poultry, and other grains or legumes (e.g., mongo and white beans) in less time.

Double Boiler

A two-part cooking vessel used to prepare sauces that may scorch if cooked directly on the stove.

Steamer

A device used for cooking food by steaming.

Canister

A plastic or metal container with a lid used for keeping dry products.

Set the Table Properly

Arranging the dining setup and utensils correctly, especially when hosting guests, so knives and forks are in the right places.

Choose Your Plates Wisely

Selecting plates that let each food item stand out while keeping portions visually balanced—plates should be large enough for visibility but not so large that portions look tiny.

Read the Clock

Using a clock-face system to position food on the plate: carbohydrates at 11 o’clock, vegetables at 2 o’clock, and protein at 6 o’clock from the diner’s perspective.

Play with Height

Incorporating varying heights on the plate to add visual interest, while avoiding excessive height that confuses guests.

Be Odd

Arranging elements in odd numbers for a more appealing, natural-looking presentation rather than even numbers.

Play with Colors and Textures

Mixing contrasting colors and textures on the plate to create depth and variety in the dish.

Garnish Appropriately

Garnishes should be edible and enhance the flavor or overall appeal of the main dish, not just decorate.

Sunny side up

A fried egg cooked on one side until the white is set and the yolk remains soft and yellow; not flipped.

Basted

Do not flip. Add a few drops of water to the pan and cover to steam-cook the top; a thin film of coagulated white covers the yolk, which should remain liquid.

Over easy

Fry and flip over. Cook just until the white is set, but the yolk is still liquid.

Over medium

Fry and flip over. Cook until the yolk is partially set.

Over hard

Fry and flip over. Cook until the yolk is completely set.

Shiny, uniformly set, tender

Egg white should be _____, ______ ___, and ___.

Brown, blistered, crisp at edges

Not ______, _______ or ______ at ______