tle na parang hindi m alm

28問 • 1年前

mauigaya

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問題一覧

is a liquid base for soups, sauces, and many main course dishes.

Stocks

Are liquid seasonings that enhance and smoothen the flavors of food

sauces

Is an essential and nutritious part of our diet

soup

this is a thin soup consisting mostly of broths, bouillons, consommés, and vegetable soup.

clear

these are highly flavored soups with viscous or jellied liquid and some solids. This includes cream soups, purées chowders, and bisques.

Thick Soup

these can be both clear and thick soups

Special and National Soup

this is originally prepared from veal stock. The term is now applied to the cream sauce. It is made from milk and/or cream with white roux. It is used with vegetable or cream dishes.

Béchamel or Cream Soup

this is a brown sauce made from onion, celery, butter, flour, and brown roux. It is used in many meat and poultry dishes

Espagnole

this is a yellow sauce made from egg yolk, butter, lemon juice, and gastric (a mixture of white wine or vinegar, crushed peppers, shallots, and spices). It is used with fish, vegetables, and eggs. Because of its egg and butter content, it should be cooked at low or moderate temperatures, It should be served only for one meal after which it needs immediate refrigeration because it can be a host for bacteria.

Hollandaise Sauce

this is a red sauce prepared from tomato products, stock, seasoning, and roux. The ideal sauce for many meat, poultry, fish,

Tomato Sauce

refers to a group of domesticated fowls used as food. This includes chicken, turkey, ducks, pigeon. and quails

Poultry

Birds that are hunted and used as food are called

game

when buying live poultry, select those that are alert, healthy, well-feathered, and well-formed

Live Poultry

this is poultry with all its parts intact but not alive.

Whole Poultry

this is a slaughtered bird that has been bled and defeathered

Dressed Poultry

Poultry in which the internal organs have been removed and cleaned.

Drawn Poultry

these are parts of the chicken that are cut and packed then sold frozen or fresh. It includes necks, breasts, legs, thighs, and wings

Poultry Cuts

this is a whole chicken or parts of a chicken that are packed and frozen, usually found in the frozen section of the supermarket

frozen

this is a chicken that can be sold whole, split in halves, quartered without backbone, boned, cut to breast, boned half-breasts, turned chicken ham, or cut

Ready-to-cook

these include breaded chicken nuggets, breaded chicken fillet, chicken roll, chicken kiev, and chicken relleno

Precooked

also called fryer. This is a chicken about 9 to 12 weeks of age, usually has tender meat, flexible bone cartilage, and soft, smooth, pliable skin

Broiler

a chicken about three to five months of age, has tender meat, soft, smooth, pliable skin, and flexible bone cartilag

Roaster

a male chicken that has been surgically desexed (meaning cutting off its reproductive organ) under eight months old, has tender meat, and soft, smooth, pliable skin

Capon

a mature female chicken more than 10 months old, less tender, and has a hard breastbone tip

Stewing Chicken

a male chicken under 10 months old, has tough, dark flesh, a hard breastbone and cartilage, and coarse skin

Stag

also known as a cock. This is a mature male chicken that has tough and dark meat, a hard breastbone tip, and coarse skin

Rooster

This is cooking using water or other liquid as a medium, Recipes sụch as chicken tinola, sinampalukang manok, steamed chicken or pinaupong manok, chicken atritada, chicken fricassee, chicken curry, and chicken pochero are some recipes using the moist-heat method.

Moist-heat Method

This method of cooking is ideal for young poultry with tender meat. Broilers and fryers are ideal for this method of cooking. Capons and roasters are also suitable for this method, though they contain more fat than broilers and fryers. Recipes such as chicken barbecue roast chicken, fried chicken, and charcoal-broiled chicken are sample recipes using the dry-heat method.

Dry-Heat Method

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Ap ulit papasa ako

Ap ulit papasa ako

Science na kailangan ko ipasa hahaha

mauigaya · 18問 · 1年前

Science na kailangan ko ipasa hahaha

18問 • 1年前

mauigaya

music last na hahahaha yes !!!!

mauigaya · 15問 · 1年前

music last na hahahaha yes !!!!

15問 • 1年前

mauigaya

arts andami amp mmtay n lang,,,,

mauigaya · 13問 · 1年前

arts andami amp mmtay n lang,,,,

13問 • 1年前

mauigaya

pe na nyahahahahahaha antok n ako !

mauigaya · 11問 · 1年前

pe na nyahahahahahaha antok n ako !

11問 • 1年前

mauigaya

Health na YES YES yESSS

mauigaya · 21問 · 1年前

Health na YES YES yESSS

ENGLISH 🖕🏼

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gen bio na may 2 at 3 kasi trip k lang

mauigaya · 21問 · 1年前

gen bio na may 2 at 3 kasi trip k lang

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問題一覧

is a liquid base for soups, sauces, and many main course dishes.

Stocks

Are liquid seasonings that enhance and smoothen the flavors of food

sauces

Is an essential and nutritious part of our diet

soup

this is a thin soup consisting mostly of broths, bouillons, consommés, and vegetable soup.

clear

these are highly flavored soups with viscous or jellied liquid and some solids. This includes cream soups, purées chowders, and bisques.

Thick Soup

these can be both clear and thick soups

Special and National Soup

this is originally prepared from veal stock. The term is now applied to the cream sauce. It is made from milk and/or cream with white roux. It is used with vegetable or cream dishes.

Béchamel or Cream Soup

this is a brown sauce made from onion, celery, butter, flour, and brown roux. It is used in many meat and poultry dishes

Espagnole

Hollandaise Sauce

this is a red sauce prepared from tomato products, stock, seasoning, and roux. The ideal sauce for many meat, poultry, fish,

Tomato Sauce

refers to a group of domesticated fowls used as food. This includes chicken, turkey, ducks, pigeon. and quails

Poultry

Birds that are hunted and used as food are called

game

when buying live poultry, select those that are alert, healthy, well-feathered, and well-formed

Live Poultry

this is poultry with all its parts intact but not alive.

Whole Poultry

this is a slaughtered bird that has been bled and defeathered

Dressed Poultry

Poultry in which the internal organs have been removed and cleaned.

Drawn Poultry

these are parts of the chicken that are cut and packed then sold frozen or fresh. It includes necks, breasts, legs, thighs, and wings

Poultry Cuts

this is a whole chicken or parts of a chicken that are packed and frozen, usually found in the frozen section of the supermarket

frozen

this is a chicken that can be sold whole, split in halves, quartered without backbone, boned, cut to breast, boned half-breasts, turned chicken ham, or cut

Ready-to-cook

these include breaded chicken nuggets, breaded chicken fillet, chicken roll, chicken kiev, and chicken relleno

Precooked

also called fryer. This is a chicken about 9 to 12 weeks of age, usually has tender meat, flexible bone cartilage, and soft, smooth, pliable skin

Broiler

a chicken about three to five months of age, has tender meat, soft, smooth, pliable skin, and flexible bone cartilag

Roaster

a male chicken that has been surgically desexed (meaning cutting off its reproductive organ) under eight months old, has tender meat, and soft, smooth, pliable skin

Capon

a mature female chicken more than 10 months old, less tender, and has a hard breastbone tip

Stewing Chicken

a male chicken under 10 months old, has tough, dark flesh, a hard breastbone and cartilage, and coarse skin

Stag

also known as a cock. This is a mature male chicken that has tough and dark meat, a hard breastbone tip, and coarse skin

Rooster

Moist-heat Method

Dry-Heat Method