TLE 3RD QUARTER

Question 1

used when preparing cake mixture, salads, creams, and sauces

Answer 1

Mixing bowl

Question 2

used for separating coarse particles of flour, sugar, baking powder, and powdered ingredients to retain finer textures

Answer 2

Sifter

Question 3

Used for beating egg whites, egg yolk, creams and mayonnaise

Answer 3

Wire whip

Question 4

Used for mixing creams, butter and for tossing salads

Answer 4

Wooden spoon

Question 5

Used to separate solid particles from soup and also for stirring purposds

Answer 5

Slotted spoon

Question 6

Used for testing the tenderness of meat

Answer 6

Blending fork

Question 7

used for scraping off mixtures of butter, sugar, and egg from the sides of the mixing bowl

Answer 7

Rubber scraper

Question 8

used for separating liquids from fine or solid food particles

Answer 8

Strainer

Question 9

used for handling hot foods

Answer 9

tongs

Question 10

Used for measuring dry and liquid ingredients

Answer 10

Measuring cups

Question 11

used for measuring dry and liquid ingredients which require a little amount.

Answer 11

Measuring spoon

Question 12

used for cooking meat and
fish dishes with gravy and sauce

Answer 12

Sauce pan and pots

Question 13

used for cooking rice and Other foods

Answer 13

Kettle and rice cooker

Question 14

used for tenderizing or cooking meat, chicken and other grains or legumes.

Answer 14

pressure cooker

Question 15

used for preparing sauces which easily get scorched when cooked directly on the stove (chocolate)

Answer 15

Double boiler

Question 16

used for cooking food by steaming

Answer 16

Steamer

Question 17

a perforated bowl of varying sizes

Answer 17

colander

Question 18

a plastic/metal container with a lid that is used for keeping dry products

Answer 18

canister

Question 19

used for cutting, sectioning and trimming raw meats. (s)

Answer 19

butcher knife

Question 20

a small hand tool used generally in decorative works, such as making garnishes (d)

Answer 20

Channel knife

Question 21

is a polysaccharide made up of hundreds or even thousands of glucose molecules joined together.

Answer 21

starch

Question 22

is long chain-like molecule, sometimes called the linear fraction, and is produced by linking together 500 to 2000 glucose molecules

Answer 22

Amylose

Question 23

has a highly branched, bushy type structure, very different from a long, string-like molecules of amylose.

Answer 23

Amylopectin

Question 24

the most common sources of food starch are?

Answer 24

cereals
legumes
roots /tubers

Question 25

Common Source of manufactured Food starch

Answer 25

1.Corn
2. Potato
3. Tapioca (cassava)

Question 26

Originally derived from its plant source.

Answer 26

Native or Natural Starch

Question 27

altered physically or chemically

Answer 27

Modified Starches

Question 28

may be separated from grains and tubers by a process called well milling.

Answer 28

Purified starch

Question 29

In the storage areas of plants, notably the seeds and roots, molecules of starch are deposited in tiny, organized units called?

Answer 29

Granules

Question 30

Amylose and amylopectin molecules are placed together in tightly packed stratified layers formed around a central spot in the granule called the?

Answer 30

Hilum

Question 31

is any grain that is used for food.

Answer 31

cereal

Question 32

is a grain product that has retained the specific nutrients of the wholes unprocessed grain and contains natural proportions of bran, germ and endosperm

Answer 32

whole grain cereal

Question 33

are excellent sources of thiamine, niacin, riboflavin, and iron

Answer 33

enriched cereal

Question 34

one made from either the entire grain or portions of one or more grains to which there have been added sufficient amounts of thiamine, niacin, and iron to attain the accepted whole grain levels of these three nutrients found in the Original grain from which the cereal is prepared.

Answer 34

restored cereal

Question 35

should be cooked ‘Al dente” or “to the tooth.”

Answer 35

Pasta

Question 36

this problem is usually encountered when using acid or acid ingredients such as lemon or vinegar

Answer 36

thinning of gel

Question 37

too much liquid

Answer 37

weak gel

Question 38

due to loss of water from the starch and protein molecutes near the surface of the mixture.

Answer 38

skin formation

Question 39

this can be avoided

Answer 39

scorching

Question 40

this is due to ungelatinized starch.

Answer 40

Raw Starch Flavor

Question 41

list down nutrients that you can get from cereals.

Answer 41

carbohydrates
protein
fat
vitamins
minerals
water
cellulose

Question 42

give the starch molecule

Answer 42

amylose
amylopectin