ACTIVITY SHEET Flashcards
What do you call the process of forming dextrins?
Dextrinization
Not a common source of starch
Tapioca
Not a common problems in starch cookery
Viscosity
Which among the principles in Cooking cereals should not be observed
What kind of pasta has not been allowed to dry, takes only 1 to 11/2 minutes to cook after the water has returned to a boil
Italian phrase that means —to the tooth.
Not a Guidelines on proper and safe handling of food is a task of a Food handlers
Handling food even if you are sick
Techniques in preparing pasta before plating is not advisable.
It should ideally be used on the same day as manufactured. Thus us not always possible, but if it is used within the next two days it will give adequate results.
Which pasta does not have to be thawed before it is cooked. Just place the frozen pasta into boiling water and reheat it.
The process of checking the position of the yolk, size of air cell and blood spots
The oldest method of telling whether an egg has gone bad.
Sniff test
Inspecting the eggs, it must be clean with few to no deformities and free from fecal matter
A tool that will allow you to examine the air cell, the egg white (called albumen) and the yolk
Egg candler
Classifying egg according to weight and size.
The process of removing harmful bacteria using heat to extend shelf life
Removing water content through drying and processing
Mixing together two or more liquids that not usually mix such as oil and water by adding an additive. Such as hollandaise sauce.
Mixing and blending eggs with incorporating air to form a foam. Seen on cake icing and meringue
Egg as an additive, the coagulation of eggs help binds ingredients together as it cooks. Mostly seen on beef patties, cakes, and pastries.
