問題一覧
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is a carbohydrate stored as granules in the LEUCOPLASTS of plant cells.
Starch
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STARCH is obtainable from plant sources, occuring mainly in — and their products
cereal grains
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refers to a FAMILY OF MACARONI PRODUCTS of varying sizes and shapes.
ALIMENTARY PASTES
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NOODLES are made from
RSSC - LR RICE SOFT WHEAT SOYBEANS CASSAVA other LEGUMES and ROOT CROPS .
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- FLAT YELLOWISH NOODLES made from wheat flour, lye, salt, water, and fat.
MIKI
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This is formed into a DOUGH, FLATTENED, AND CUT INTO STRIPS.
MIKI
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- long, thin, round, TRANSLUCENT noodle. It is also called —2
SOTANGHON nylon or silk noodles.
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MUNG BEAN AND CORNSTARCH
Sotanghon
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- noodles made from RICE AND CORN. Rice and corn are soaked, ground, drained, then ground again.
BIHON
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With the addition of cornstarch, it is made into GALAPONG, kneaded, and passed through an EXTRUDING MACHINE to produce long thin strands.
BIHON
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- a mixture of FLOUR, DUCK EGGS, salt, and soda ash.
PANCIT CANTON
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It is kneaded, then CUT AND PRESSED HARD, then boiled, flattened, cut washed, and drained.
CANTON
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The noodles are then FRIED IN DEEP FAT before packaging.
CANTON
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- dried noodles with VARIOUS FLAVOURINGS.
Instant Noodles
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are cultivated plants of the GRASS FAMILY that yield STARCHY SEEDS OR GRAINS.
Cereals
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Common cereal grains are
rice corn wheat oats rye.
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lThe quality of rice depends on the
VLGSC variety, length of storage grain size shape color cleanliness or absence of dirt or foreign substances.
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IN BUYIGN RICE CONSIDER THE FOLLOWING: RICE * Select rice based on the type needed for —.
cooking
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* — is for staple food.
White rice
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Other than white rice, there is —
red rice and brown rice.
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* — is used for making kakanin or native delicacies such as bibingka, palitaw, and puto.
Glutinous rice or malagkit
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Learn how to recognize — from — * Some varieties of rice are —5
luma from bago. CRIDS C-4 R36 intan dinurado sinandomeng.
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These are powdery products made from grinding cereal grains such as wheat, rice, corn, legumes, and root crops.
FLOUR
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TYPES OF FLOUR
ACBR PCW ALL PURPOSE CAKE FLOUR BREAD FLOUR RICE FLOUR AND GLUTINOUS RICE Potsto flour cassava flour whole-weat flour others
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- general-purpose flour, white or creamy color;
* All-purpose flour
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used for breads, cookies, and pastries
All purpose
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fine and white;
* Cake flour -
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used for cakes and pastries
Cake flour
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- COARSER TEXTURE THAN CAKE or all-purpose flour, creamy to light brown color;
* Bread flour
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- COARSER AND CREAMY;
* Rice flour and glutinous rice (malagkit) flour
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especially used for native delicacies
* Rice flour and glutinous rice (malagkit) flour
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PCW Flour
* Potato flour, cassava flour, and whole-wheat flour
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* Others:
qespg quick-mixing flour self-rising flour enriched flour pastry flour gluten flour
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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
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As — for processed meats.
binding agent
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* As a — for COOKED DRESSINGS such as salad dressing and chocolate beverages.
stabilizing agent
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As — for puddings, maja blanca, bibingka, sapin-sapin, kutsinta, candies, and bread.
gelling agent
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As a— for baking powder FORMULATION.
diluent
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As a — in pie FILLINGS, cake fillings, and CANDIES.
moisture-retaining agent
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For — in yeast breads, biscuits, and candies.
coating and dusting
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For — in polvoron, sarsa ng lechon, and kare kare.
coloring
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, when toasted, turns into a brown color.
Starch
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* — starch mixture thoroughly, gradually — as stirring continues.
TO AVOID LUMPING Blend add liquid
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The use of a — facilitates the blending of the mixture.
whisk beater or wire whip
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* To achieve a COMPLETE COOKING OF ALL STARCH granules, cook — after reaching maximum gelatinization.
TO AVOID STARCH FLAVOR five minutes longer
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* You need to — and thoroughly — the starch particles.
TO AVOID SCORCHING control the temperature disperse
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* This can be achieved by — accurately, especially the ratio of —
TO ACHIEVE DESIRED CONSISTENCY AND FIRMNESS measuring ingredients starch to liquid.
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METHODS OF COOKING STARCHES AND CEREALS
MOIST-HEAT DRY HEAT
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This method is dependent on the presence of water.
* MOIST-HEAT METHOD
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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
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This method make use of heat alone, resulting in breaking down of smaller particles called —.
* DRY-HEAT METHOD dextrins
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Example are toasted flour and toasted rice.
DRY HEAT