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2nd Quarter > TLE > Flashcards

TLE Flashcards

1
Q

Art of culvitating soil and growing crops

A

Agriculture

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2
Q

_ of people works in the agricultural sector

A

24.5%

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3
Q

Uses salt to remove water from food to prevent bactera

A

Salting

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4
Q

Process of removing water

A

Osmosis

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5
Q

Rubbing food with salt

A

Dry salting / Corning

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6
Q

Putting food in brine solution , less salty than dry salting

A

Wet salting / brining

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7
Q

Combination of water and salt

A

Brine

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8
Q

Traditional way of egg salting , to increase dehydration of eggs

A

Paste coating

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9
Q

Injecting curing mixture to improve flavor & color with salt , sugar , or nitrite

A

Curing

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10
Q

Injecting curing mixture to speed up penetration and add mass

A

Pumping pickle

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11
Q

2 types of injecting

A

a. Stitch pumping
b. Artery pumping

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12
Q

Putting meat in curing mixture that consists of salt , curing agents , and seasoning dissolved in chilled water

A

Cover pickle

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13
Q

2 ways of curing by cover pickle

A

a. Tumbling
b. Vat curing

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14
Q

Type of curing that massages food

A

Tumbling

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15
Q

Type of curing where u put food in a vat containing pickle solution

A

Vat curing

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16
Q

Myofibrillar protein that holds meat together

A

Myosin

17
Q

Rubbing dry curing mixture into meat

A

Dry curing

18
Q

Combination of dry curing & pumping pickle to reduce spoilage

A

Combination curing

19
Q

63-104 degrees celsius , stable without refrigerator and adds flavor

A

Hot smoking

20
Q

20-37 degrees celsius , 90% moisture stays and adds flavor

A

Cold smoking

21
Q

Soaking eggs in brine

A

Salted egg

22
Q

Big producers of salted egg

A

Pandi , Bulacan , and Victoria , Laguna

23
Q

Top egg producer

A

Central Luzon , CALABARZON

24
Q

Fermented fish / shrimp

A

Bagoong

25
Q

Padas / rabbitfish

A

Bagoong padas

26
Q

Filipino dishes

A
  1. Daing
  2. Tuyo
  3. Longganisa
  4. Tocino
  5. Tinapa

2nd Quarter (13 decks)

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