Spices condimets and herbs

Question 1

are ingredients which hough added in very small amounts give a dish distinctive flavor characteristics

Answer 1

Food Seasonings

Question 2

Pungent or aromatic natural products of vegetable origin.

Answer 2

Spices

Question 3

Plants whose stem above the ground does not become woody

Answer 3

Herbs

Question 4

Fine, rock, may becombined with other seasoning

Answer 4

Salt

Question 5

Mandating salt to be fortified with iodine

Answer 5

RA 8172 (Asin Law)

Question 6

Done by incorporating potassium iodide to salt

Answer 6

Iodization

Question 7

Example of Iodization salt

Answer 7

celery salt
garlic salt

Question 8

combination of different spices and herbs

Answer 8

condiments

Question 9

Example of condiments

Answer 9

banana catsup
tomato catsup
lechon sauce
worcestershire sauce
tabasco

Question 10

Examples of Dips

Answer 10

bagoong
patis/fish sauce
toyo/ soy sauce
vinegar
tomato puree/paste

Question 11

aromatic oils

Answer 11

flavoring extract

Question 12

bark

Answer 12

cassia and cinnamon

Question 13

example of flavoring extract

Answer 13

vanilla
almond extract
lemon extract

Question 14

buds and flowers

Answer 14

capers, doves and saffron

Question 15

leaves

Answer 15

basil,bayleaf,chervil, chives, fennel, lemon grass, marjoram, mint, oregano, screwpine (pandan), parsley, rosemary, sage, savory, tarragon, thyme

Question 16

seeds

Answer 16

allspice, anise,caraway,cardamom,chili pepper, coriander, cumin, dill, fennel, mace,mustard,nutmeg,
pepper and sesame

Question 17

roots and tubers

Answer 17

ginger and turmeric, garlic and onion

Question 18

is derived from french words condire, which means to pickle, and condere which means to build or store up. It is flavorful and savory preparation added to food to enhance flavor or appetite such as relish, sauce, mixture of spices and so on.

Answer 18

condiment

Question 19

salty condiments

Answer 19

bagoong
fish paste
heko
patis
soy sauce and variants

Question 20

is prepared from salted soybeans and wheat flour

Answer 20

soy sauce or toyo

Question 21

several kinds of fermented/brewd soy sauce

Answer 21

worcestershire sauce
oyster sauce
hoisin sauce

Question 22

sour condiments

Answer 22

vinegar
achara
mustard
chili sauces

Question 23

philippine specialty vinegars

Answer 23

sukang paombong
sukang iloko
sukang tuba

Question 24

specialty sauces

Answer 24

lechon sauce
barbeque sauce
steak sauce
kare-kare sauce mix
marinade mixes
gravy mixes

Question 25

are usually sweet or sourish sweet, flavored or not. It could be chocolate syrup, it could be caramel syrup or a fruit syrup that can go well w/fruit or cake dessert

Answer 25

dessert sauces

Question 26

are defined as substances added to food for specific functions such as coloring, flavoring, modification of texture, improving shelf life and preventing microbial growth

Answer 26

food additives

Question 27

are volatile aromatic substances

Answer 27

flavors

Question 28

flavoring materials derived from natural sources

Answer 28

natural flavors

Question 29

the flavor components of the natural sources are carefully studied with advance technologies

Answer 29

Nature-identical flavoring

Question 30

formulated based on the major flavor constituent only, so that it lacks the subtlety and delicate balance of the natural flavor

Answer 30

artificial flavor

Question 31

in the form of liquid, water-soluble flavors, luquid oil soluble flavors, emulsion and spray dried flavors

Answer 31

forms of flavoring extract

Question 32

is the first flavor poentiator discovered by a Japanese researcher in 1908

Answer 32

monosodium glutamate (MSG)

Question 33

As a flavor potentiator was also discovered by a Japanese. It enhance the flavor of soups, sauces and gravies. It also gives body and smoothness to foods

Answer 33

Nucleotides

Question 34

popularly known as vetsine, used for meats, seafood and vegetables

Answer 34

monosodium glutamate (MSG)

Question 35

used for soups, sauces and gravies

Answer 35

Hydrolyzed vegetable protein

Question 36

are derived from natural food sources such as ube for purple coloring in ube cake, carrots as coloring material for pasta, egg yolk to impart the yellow color in some pancit

Answer 36

natural colorants

Question 37

are available as fat-soluble dyes and water soluble lakes

Answer 37

synthetic food color

Question 38

comes in the form of powders, granules and pastes

Answer 38

Dye

Question 39

produce color in dispersion and can be used for oil-based foods

Answer 39

Lakes

Question 40

banned color additives

Answer 40

grana, rhodamine, sudan red eyes, violet No. 1

Question 41

coloring used in salted egg

Answer 41

grana

Question 42

used to color tocino

Answer 42

rhodamine

Question 43

used for waxes and other funiture polish but not for food

Answer 43

sudan red eyes (I II III IV)

Question 44

Used fo marking meats that had been inspected (carcinogenic)

Answer 44

violet No. 1