TLE 3RD QUARTER Flashcards
used when preparing cake mixture, salads, creams, and sauces
Mixing bowl
used for separating coarse particles of flour, sugar, baking powder, and powdered ingredients to retain finer textures
Sifter
Used for beating egg whites, egg yolk, creams and mayonnaise
Wire whip
Used for mixing creams, butter and for tossing salads
Wooden spoon
Used to separate solid particles from soup and also for stirring purposds
Slotted spoon
Used for testing the tenderness of meat
Blending fork
used for scraping off mixtures of butter, sugar, and egg from the sides of the mixing bowl
Rubber scraper
used for separating liquids from fine or solid food particles
Strainer
used for handling hot foods
tongs
Used for measuring dry and liquid ingredients
Measuring cups
used for measuring dry and liquid ingredients which require a little amount.
Measuring spoon
used for cooking meat and
fish dishes with gravy and sauce
Sauce pan and pots
used for cooking rice and Other foods
Kettle and rice cooker
used for tenderizing or cooking meat, chicken and other grains or legumes.
pressure cooker
used for preparing sauces which easily get scorched when cooked directly on the stove (chocolate)
Double boiler
used for cooking food by steaming
Steamer
a perforated bowl of varying sizes
colander
a plastic/metal container with a lid that is used for keeping dry products
canister
used for cutting, sectioning and trimming raw meats. (s)
butcher knife
a small hand tool used generally in decorative works, such as making garnishes (d)
Channel knife
is a polysaccharide made up of hundreds or even thousands of glucose molecules joined together.
starch
is long chain-like molecule, sometimes called the linear fraction, and is produced by linking together 500 to 2000 glucose molecules
Amylose
has a highly branched, bushy type structure, very different from a long, string-like molecules of amylose.
Amylopectin
the most common sources of food starch are?
cereals
legumes
roots /tubers
Common Source of manufactured Food starch
1.Corn
2. Potato
3. Tapioca (cassava)
Originally derived from its plant source.
Native or Natural Starch
altered physically or chemically
Modified Starches
may be separated from grains and tubers by a process called well milling.
Purified starch
In the storage areas of plants, notably the seeds and roots, molecules of starch are deposited in tiny, organized units called?
Granules
Amylose and amylopectin molecules are placed together in tightly packed stratified layers formed around a central spot in the granule called the?
Hilum
is any grain that is used for food.
cereal
is a grain product that has retained the specific nutrients of the wholes unprocessed grain and contains natural proportions of bran, germ and endosperm
whole grain cereal
are excellent sources of thiamine, niacin, riboflavin, and iron
enriched cereal
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.
restored cereal
should be cooked ‘Al dente” or “to the tooth.”
Pasta
this problem is usually encountered when using acid or acid ingredients such as lemon or vinegar
thinning of gel
too much liquid
weak gel
due to loss of water from the starch and protein molecutes near the surface of the mixture.
skin formation
this can be avoided
scorching
this is due to ungelatinized starch.
Raw Starch Flavor
list down nutrients that you can get from cereals.
carbohydrates
protein
fat
vitamins
minerals
water
cellulose
give the starch molecule
amylose
amylopectin
