TLE

Question 1

Are plants or parts of plants used as food.

Answer 1

Vegetable

Question 2

These are stalks supporting leaves , flowers, or fruits.

Answer 2

Stems and Shoots

Question 3

These are underground buds that are made of very short stems covered with layers.

Answer 3

Bulbs

Question 4

These are parts from which a new plant will grow

Answer 4

Seeds

Question 5

These are underground parts of plants

Answer 5

Roots

Question 6

These are short, thickened, fleshy parts of an underground stem

Answer 6

Tubers

Question 7

These include those cooked as viands

Answer 7

Fruits

Question 8

These are bulaklak ng kalabasa, bulaklak ng saging, caulifower, puso ng saging, and katuray or sesban flower.

Answer 8

Flowers

Question 9

These include the onion family.

Answer 9

Leaves

Question 10

These are newly harvested produce sold in the market

Answer 10

Fresh Vegetables

Question 11

As there is no grading of vegetables by the government, it is best to buy by brand as these are usually consistent in quality.

Answer 11

Canned vegetables

Question 12

These are now increasingly being used by hotel restaurants and insitutions.

Answer 12

Frozen vegetables

Question 13

Include beans, lentils, potatoes, sweet potatoes, carrots, spanish garlic, and more.

Answer 13

Dried and Dehydrated Vegetables

Question 14

Market Forms of Vegetables

Answer 14

Fresh
Canned
Frozen
Dried

Question 15

Considerations in selecting vegetables

Answer 15

1. Know what purpose
2. Know what type of market form of vegetable to buy or kung ano mas fit para sa lulutuin
3. Select those that are clean, with no blemishes and bruises
4. Select those which are in season
5. Select size most suitable
6. Consider the cost of the vegetables
7. Buy only the quantity required
8. Select the freshest and the best quality for each type

Question 16

Process of mixing a vegetable salad by lifting

Answer 16

Tossing

Question 17

Is a carbohydrate stored as granules in the leucoplasts of plant cells.

Answer 17

Starch

Question 18

Refers to the family of macaroni products of varying sizes and shapes

Answer 18

Alimentary Pastes

Question 19

Are made of rice, soft wheat, soybeans, cassava, and other legumes and root crops.

Answer 19

Noodles

Question 20

Type of noodles

Answer 20

Miki, Sotanghon, Bihon, Pancit Canton, Instant Noodles

Question 21

Are cultivated plants of the grass family that yield starchy seeds or grains.

Answer 21

Cereals

Question 22

Cereal Products

Answer 22

Rice, Corn, Flour,

Question 23

Types of flour

Answer 23

• All-Purpose Flour
• Cake flour
• Bread flour
• Rice flour
• Potato flour
• Cassava flour
• Whole-wheat flour

Question 24

Functions of Starch

Answer 24

• As thickening agent
• As binding agent
• As stabilizing agent
• As gelling agent
• As diluent
• As moisture-retaining agent
• For coating and dusting
• For coloring

Question 25

Proper cooking of starchy products

Answer 25

1. to avoid lumping 2. to avoid starch flavor 3. to avoid scorching 4. to achieve desired consistency and firmness

Question 26

methods of cooking starches and cereals

Answer 26

1) Moist-heat method 2) Dry-heat method

Question 27

This method is dependent on the presence of water

Answer 27

moist-heat method

Question 28

this method makes use of heat alone

Answer 28

dry-heat method

Question 29

Is defined as the effect of heat on starch

Answer 29

Gelatinization

Question 30

It delays gelatinization and results in softer gel.

Answer 30

Acid

Question 31

Is a molecular rearrangement of micelles such as that the linear molecules aggregate into a crystal mass.

Answer 31

Retrogradation

Question 32

Is a separation of the water or liquid from the swollen starchy paste.

Answer 32

Weeping

Question 33

The use of dry-heat method to produce dextrins

Answer 33

Dextrinization