L3

Question 1

is the process of getting the right product at the right time and place, and the amount of goods at the right price and source.

Answer 1

Purchasing

Question 2

WHOLESALE AND RETAIL CUTS OF PORK:

Answer 2

Tender cuts
Less tender cuts

Question 3

WHOLESALE AND RETAIL CUTS OF BEEF:

Answer 3

Hind quarter
Forequarter

Question 3

Refers to birds that have been domesticated for meat and eggs.

Answer 3

POULTRY

Question 4

Meats of animals with fine textured muscles and with good marbling are more tender than those with coarse fibers and little marbling.

Answer 4

Tenderness

Question 4

refers to thickness and distribution of fat inside and outside the carcass and in the flesh itself (marbling)

Answer 4

Finish

Question 4

GUIDELINES IN BUYING MEATS

Answer 4

Tenderness
Finish
Color
Grain of the muscle

Question 5

witish in color; changes into gelatin when cooked; more edible

Answer 5

Collagen

Question 6

yellowish in color; tough even after cooking

Answer 6

Elastin

Question 6

drumsticks, thighs, wings, neck, back, ribcage

Answer 6

Dark meat

Question 6

MARKET FORMS OF POULTRY

Answer 6

live
whole poultry
dressed
drawn
ready to cook
poultry parts

Question 6

gizzard, heart, liver

Answer 6

Variety meats

Question 6

Hunted birds similar to the form of live poultry but are not alive
Dressed

Answer 6

Whole Poultry

Question 7

Slaughtered poultry; defeathered, but head, feet and viscera are intact

Answer 7

Dressed

Question 7

defeathered & visceral organs removed

Answer 7

Drawn

Question 8

Defeathered, head feet and viscera removed

Answer 8

Ready-to-cook

Question 9

Checking Egg Quality

Answer 9

Gross Examination
Candling
Clicking eggs together
Shaking the eggs
water test
breaking

Question 10

Eggs are held before a light source to show the position of the yolk, size of air cell and blood spots.

Answer 10

Candling

Question 11

Good eggs have a bell-like tone. Cracked eggs have a flat tone.

Answer 11

Clicking eggs together

Question 13

refers to finfish i.e. vertebra or skeleton

Answer 13

fish

Question 14

has hard shell on the outside of the soft tissue e.g. mollusks & crustaceans

Answer 14

shellfish

Question 15

hard carapace

Answer 15

Crustaceans

Question 16

have hard shells (ex. Oysters and tahong)

Answer 16

Mollusks

Question 17

market forms of fish

Answer 17

live drawn or dressed whole or round fillets steaks daing portion or sticks flakes deboned

Question 18

The viscera and gills are removed

Answer 18

Drawn or Dressed

Question 19

Marketed just as it came from catch

Answer 19

Whole or round

Question 19

Cut across the whole fish body, commonly half to a whole inch thick

Answer 19

Steaks

Question 20

MARKET FORMS OF SHELLFISH

Answer 20

Live Shucked Head-on shrimps & prawns Headless shrimps or prawns Imitation crabmeat Processed fish and shellfish Canned and bottled products

Question 21

Must have firm shells, intact heads, and smell seaweedy, or are odorless.

Answer 21

Fresh shrimps

Question 22

must have plenty of ink.

Answer 22

Fresh squids

Question 23

heavy for their size and are odorless or have a seaweedly smell.

Answer 23

Good quality fresh crabs

Question 24

(green when fresh) has a harder shell and is preferably bought alive.

Answer 24

Alimango

Question 25

(spotted blue when fresh) has a softer shell and does not have to be live when bought.

Answer 25

Alimasag

Question 26

dark blue when alive and turn dull red when boiled. Male lobsters have brighter colors and larger crawls. Females (hens) have broader tails and more tender flesh.

Answer 26

Lobsters

Question 27

are the fleshy, juicy products of plants that are seed containing. When ripe they are edible w/out cooking.

Answer 27

Fruits

Question 28

are plants or parts of plants such as roots, tubers, bulbs, stems, shoots, leaves, fruits & flowers used as raw or cooked.

Answer 28

Vegetables

Question 29

RICE Quality depends on the following:

Answer 29

Variety Length of storage Grain size Shape and color Cleanliness and absence of dirt or foreign substances

Question 30

is capable of rising up to double the quantity.

Answer 30

Luma (old)

Question 31

most common form of table sugar             Ex. dextrose and table sugar

Answer 31

Crystalline (or granulated sugar)

Question 31

specially screened, uniformly fine–grained sugar for rapid solution

Answer 31

Superfine Sugar 

Question 32

partially purified product of crystals varying from very light to very dark brown

Answer 32

Brown Sugar 

Question 32

prepared by pressing wet sugar crystals into a loaf form, hardened and then cut into cubes or tablets

Answer 32

Lump Sugar

Question 32

coarsely granulated for decorative purposes

Answer 32

Sanding Sugar

Question 32

unrefined product separated from molasses; crystals are dark, coarse and sticky because they contain some molasses

Answer 32

Raw Brown Sugar (or moscovado sugar)

Question 33

machine–ground from granulated sucrose; small quantities of cornstarch are added to prevent caking

Answer 33

Powdered (or confectioner’s sugar)

Question 34

a crude form of sugar; sugar cane extract is evaporated into a brown syrup concentrate and molded in polished, small–halved coconut shells

Answer 34

Panutsa 

Question 34

The types of breads:

Answer 34

Sliced loaf bread Soft buns Pan de sal

Question 35

sucrose crystal which is one step short of the complete refining process

Answer 35

Washed Sugar

Question 36

pungent or aromatic natural products of vegetable origin. Different parts of the plant are used.

Answer 36

SPICES

Question 37

used as flavoring: Example: Bayleaf

Answer 37

HERBS

Question 38

Principles of Purchasing

Answer 38

Right Quality Right Quantity Right Time Right Source Right Price

Question 39

Materials should be suitable for their intended purpose

Answer 39

Right Quality

Question 40

Purchase the correct quantity of materials.

Answer 40

Right Quantity

Question 41

Timing of purchases is important.

Answer 41

Right Time

Question 42

Choose reliable suppliers

Answer 42

Right Source

Question 43

Consider cost-effectiveness.

Answer 43

Right Price