問題一覧
1
baguio beans
bitsuelas
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malabar spinach
alibangbang
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ampalaya
bitter gourd
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annatto seeds
asuete
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soy beans
balatong
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bataw
hyacinth beans
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taro
gabi
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kamote
sweet potato
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kamoteng kahoy
cassava
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kangkong
water spinach
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katuray
agati flower
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kasuy
cashew
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kundol
winter melon
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labong
bamboo shoot
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lettuce
letsugas
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vegetables which grow underground on the root of a plant
tubers
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usually grow just below the surface
bulbs
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usually consist of layers or clustered segments
bulbs
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used to the thicken and stabilized food such as salad dressing
egg
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theyre unique ability to flavor, color, emulsify
eggs
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the edible stalk of plants
stem
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is the main part if the vegetables
stems
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is the edible part of plant
vegetable
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grow in pods which are sometimes eating along with
seed
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function of egg
emulsifying binding foaming
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eggs acts as an adhesive binding
binding
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egg whites to be beaten into a form that increases the 6 or 8 times
foaming
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contain lecithin and natiral emulsifying
egg yolks
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classification if vegetables
seeds leaves flowers bulbs stem tubers
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are often combined with other ingredients
egg
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any plant whose part are used as food
vegetable
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yellow-orange
carotene
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yellow
xanthophyll
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used and identify as vegetables
fruits
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tomato
berry
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these fruits develop from a single matured ovary
simple fruits
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red-purple like eggplant
anthocyanin
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red-orange
lycopene
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purple-red/yellow
betalains
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plant pigments
carotenoids chlorophyll flavonoids
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green
chlorophyll b
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cream-white like cauliflower
anthoxanthin
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classification of fruit
simple fruits aggregate fruit multiple fruit
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blue-green
chlorophyll a
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are part of the plant that contains its seeds
fruits
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apple, banana, cherry pear, plum, tomato
simple fruits
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they also secure the yolk to its vitelline membrane
chalazae
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that the moment eggs are laid they start to deteriorate
candling
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sun yellow yolk situated in the center
yolk
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small
50 to 55
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serves to nourish the chick
yolk
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pullets
45 to 50
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press up agaisnt the shell and protect the egg against bacterial invasion
shell membrane
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peewee
40 to 45
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original method if grading eggs
candling
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natural protection of the delicate internal contents
shell
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medium
55 to 60
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made up of calcium carbonate
shell
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large
60 to 65
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jumbo
70 and above
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its made up of largely of water and protein
albumen/ egg white
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is multilayered structurethat protects and gives shape
vitelline membrane (VM)
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is at the top and bottom if the egg anchor
chalazae
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extra large
65 to 70
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ensures that eggs remains intact
aircell
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eggs in the philippines are classified by the
department of trade and industry
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composition of egg
-yolk -albumin (egg white) -shell membranes -air cell -shell
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between the two cell membranes and the larger end of the egg is a pocket of air
aircell
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between the egg white and the shell
shell membrane
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around the yolk is a layer of thick protein
albumen
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are one of versatile of foods to prepare
eggs
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are edible, highly nutritious
eggs
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actually constructed of layers differing in viscosity
egg white
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accounts for almost 3/5 or 58% of an eggs weight
albumen/egg white
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BAFPS
bureau of agriculture fisheries product standards
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1. yolk 2. outer membrane 3. air cell 4. inner membrane 5. shell 6. albumen 7. chalazae 8. germinal disk 9. vitelline membrane
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upo
calabash
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ube
purple yam
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ubas
grape
80
tanglad
lemongrass
81
suha
pomelo
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sitaw
yard long bean
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singkamas
jicama
84
sili
chilli
85
santol
cotton fruit
86
sampalok
tamarind
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saluyot
jute
88
pomegranate
balausta
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pechay
bok choy
90
patola
sponge gourd
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patani
lima bean
92
papaya
pawpaw