問題一覧
1
dalanghita
mandarun orange
2
tanglad
lemongrass
3
cream-white like cauliflower
anthoxanthin
4
extra large
65 to 70
5
peewee
40 to 45
6
usually consist of layers or clustered segments
bulbs
7
the edible stalk of plants
stem
8
eggs in the philippines are classified by the
department of trade and industry
9
lettuce
letsugas
10
is a fruit in which there is one flower but many ovaries
aggregate fruit
11
blue-green
chlorophyll a
12
aggregate fruit
strawberry loganberry boysenberry tayberry
13
langka
jackfruit
14
pandan
screw pine
15
patola
sponge gourd
16
large
60 to 65
17
apple
pome
18
are one of versatile of foods to prepare
eggs
19
kasuy
cashew
20
small
50 to 55
21
press up agaisnt the shell and protect the egg against bacterial invasion
shell membrane
22
katuray
agati flower
23
between the two cell membranes and the larger end of the egg is a pocket of air
aircell
24
serves to nourish the chick
yolk
25
aratiles
jamaican apple
26
is the edible part of plant
vegetable
27
that the moment eggs are laid they start to deteriorate
candling
28
function of egg
emulsifying binding foaming
29
kundol
winter melon
30
is the main part if the vegetables
stems
31
atis
sugar apple
32
ensures that eggs remains intact
aircell
33
ubas
grape
34
these fruits develop from a single matured ovary
simple fruits
35
mango
drupe
36
mongo
mung bean
37
green
chlorophyll b
38
theyre unique ability to flavor, color, emulsify
eggs
39
jumbo
70 and above
40
actually constructed of layers differing in viscosity
egg white
41
red-orange
lycopene
42
soy beans
balatong
43
annatto seeds
asuete
44
composition of egg
-yolk -albumin (egg white) -shell membranes -air cell -shell
45
classification if vegetables
seeds leaves flowers bulbs stem tubers
46
singkamas
jicama
47
makopa
malay apple
48
kamote
sweet potato
49
used and identify as vegetables
fruits
50
are part of the plant that contains its seeds
fruits
51
guyabano
soursop
52
orange
hesperidium
53
duhat
java plum
54
accounts for almost 3/5 or 58% of an eggs weight
albumen/egg white
55
kamias
balimbi
56
made up of calcium carbonate
shell
57
yellow
xanthophyll
58
suha
pomelo
59
malabar spinach
alibangbang
60
buko
coconut
61
vegetables which grow underground on the root of a plant
tubers
62
labong
bamboo shoot
63
egg whites to be beaten into a form that increases the 6 or 8 times
foaming
64
malungay
moringa
65
patani
lima bean
66
red-purple like eggplant
anthocyanin
67
also called collective fruits are fruiting bodies formed from a cluster of flowers
multiple fruits
68
cucumber
pepo
69
ampalaya
bitter gourd
70
usually grow just below the surface
bulbs
71
classification of fruit
simple fruits aggregate fruit multiple fruit
72
pomegranate
balausta
73
baguio beans
bitsuelas
74
bataw
hyacinth beans
75
kahel
orange
76
sun yellow yolk situated in the center
yolk
77
tomato
berry
78
dayap
lime
79
are often combined with other ingredients
egg
80
pechay
bok choy
81
medium
55 to 60
82
original method if grading eggs
candling
83
sitaw
yard long bean
84
apple, banana, cherry pear, plum, tomato
simple fruits
85
is at the top and bottom if the egg anchor
chalazae
86
chico
spodilla
87
kamoteng kahoy
cassava
88
sampalok
tamarind
89
dalandan
native lemon
90
is multilayered structurethat protects and gives shape
vitelline membrane (VM)
91
they also secure the yolk to its vitelline membrane
chalazae
92
plant pigments
carotenoids chlorophyll flavonoids
93
ube
purple yam
94
kangkong
water spinach