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LESSON 12
  • Trix Soriano

  • 問題数 52 • 1/15/2024

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    問題一覧

  • 1

    is a carbohydrate stored as granules in the LEUCOPLASTS of plant cells.

    Starch

  • 2

    STARCH is obtainable from plant sources, occuring mainly in — and their products

    cereal grains

  • 3

    refers to a FAMILY OF MACARONI PRODUCTS of varying sizes and shapes.

    ALIMENTARY PASTES

  • 4

    NOODLES are made from

    RSSC - LR RICE SOFT WHEAT SOYBEANS CASSAVA other LEGUMES and ROOT CROPS .

  • 5

    - FLAT YELLOWISH NOODLES made from wheat flour, lye, salt, water, and fat.

    MIKI

  • 6

    This is formed into a DOUGH, FLATTENED, AND CUT INTO STRIPS.

    MIKI

  • 7

    - long, thin, round, TRANSLUCENT noodle. It is also called —2

    SOTANGHON nylon or silk noodles.

  • 8

    MUNG BEAN AND CORNSTARCH

    Sotanghon

  • 9

    - noodles made from RICE AND CORN. Rice and corn are soaked, ground, drained, then ground again.

    BIHON

  • 10

    With the addition of cornstarch, it is made into GALAPONG, kneaded, and passed through an EXTRUDING MACHINE to produce long thin strands.

    BIHON

  • 11

    - a mixture of FLOUR, DUCK EGGS, salt, and soda ash.

    PANCIT CANTON

  • 12

    It is kneaded, then CUT AND PRESSED HARD, then boiled, flattened, cut washed, and drained.

    CANTON

  • 13

    The noodles are then FRIED IN DEEP FAT before packaging.

    CANTON

  • 14

    - dried noodles with VARIOUS FLAVOURINGS.

    Instant Noodles

  • 15

    are cultivated plants of the GRASS FAMILY that yield STARCHY SEEDS OR GRAINS.

    Cereals

  • 16

    Common cereal grains are

    rice corn wheat oats rye.

  • 17

    lThe quality of rice depends on the

    VLGSC variety, length of storage grain size shape color cleanliness or absence of dirt or foreign substances.

  • 18

    IN BUYIGN RICE CONSIDER THE FOLLOWING: RICE * Select rice based on the type needed for —.

    cooking

  • 19

    * — is for staple food.

    White rice

  • 20

    Other than white rice, there is —

    red rice and brown rice.

  • 21

    * — is used for making kakanin or native delicacies such as bibingka, palitaw, and puto.

    Glutinous rice or malagkit

  • 22

    Learn how to recognize — from — * Some varieties of rice are —5

    luma from bago. CRIDS C-4 R36 intan dinurado sinandomeng.

  • 23

    These are powdery products made from grinding cereal grains such as wheat, rice, corn, legumes, and root crops.

    FLOUR

  • 24

    TYPES OF FLOUR

    ACBR PCW ALL PURPOSE CAKE FLOUR BREAD FLOUR RICE FLOUR AND GLUTINOUS RICE Potsto flour cassava flour whole-weat flour others

  • 25

    - general-purpose flour, white or creamy color;

    * All-purpose flour

  • 26

    used for breads, cookies, and pastries

    All purpose

  • 27

    fine and white;

    * Cake flour -

  • 28

    used for cakes and pastries

    Cake flour

  • 29

    - COARSER TEXTURE THAN CAKE or all-purpose flour, creamy to light brown color;

    * Bread flour

  • 30

    - COARSER AND CREAMY;

    * Rice flour and glutinous rice (malagkit) flour

  • 31

    especially used for native delicacies

    * Rice flour and glutinous rice (malagkit) flour

  • 32

    PCW Flour

    * Potato flour, cassava flour, and whole-wheat flour

  • 33

    * Others:

    qespg quick-mixing flour self-rising flour enriched flour pastry flour gluten flour

  • 34

    As — for gravies, sauces (lechon sauce adn white sauce), soups (cream soups), and fillings in pies and pastries (buko, apple, or lemon pie)

    thickening agent

  • 35

    As — for processed meats.

    binding agent

  • 36

    * As a — for COOKED DRESSINGS such as salad dressing and chocolate beverages.

    stabilizing agent

  • 37

    As — for puddings, maja blanca, bibingka, sapin-sapin, kutsinta, candies, and bread.

    gelling agent

  • 38

    As a— for baking powder FORMULATION.

    diluent

  • 39

    As a — in pie FILLINGS, cake fillings, and CANDIES.

    moisture-retaining agent

  • 40

    For — in yeast breads, biscuits, and candies.

    coating and dusting

  • 41

    For — in polvoron, sarsa ng lechon, and kare kare.

    coloring

  • 42

    , when toasted, turns into a brown color.

    Starch

  • 43

    * — starch mixture thoroughly, gradually — as stirring continues.

    TO AVOID LUMPING Blend add liquid

  • 44

    The use of a — facilitates the blending of the mixture.

    whisk beater or wire whip

  • 45

    * To achieve a COMPLETE COOKING OF ALL STARCH granules, cook — after reaching maximum gelatinization.

    TO AVOID STARCH FLAVOR five minutes longer

  • 46

    * You need to — and thoroughly — the starch particles.

    TO AVOID SCORCHING control the temperature disperse

  • 47

    * This can be achieved by — accurately, especially the ratio of —

    TO ACHIEVE DESIRED CONSISTENCY AND FIRMNESS measuring ingredients starch to liquid.

  • 48

    METHODS OF COOKING STARCHES AND CEREALS

    MOIST-HEAT DRY HEAT

  • 49

    This method is dependent on the presence of water.

    * MOIST-HEAT METHOD

  • 50

    Starch and cereals require the right portion of water to be — by the starch/cereal to result in — of the finished product.

    absorbed proper gelatinization

  • 51

    This method make use of heat alone, resulting in breaking down of smaller particles called —.

    * DRY-HEAT METHOD dextrins

  • 52

    Example are toasted flour and toasted rice.

    DRY HEAT