BASIC FOODS
1. Barley – Essential grain for brewing and
ethanol production.
2. 210 C – Temperature of which water lost
from sugar molecules yielding fructosan and
glucosan.
3. Cleaver – use for chopping bones.
4. Retrogradation – Starches that have
undergone this process can be dried to
convert them back to their orginal size and
shape.
5. Syneresis – Breakage of bond between
starch components and water.
6. Sotanghon – noodles made from mung
bean and starch.
7. Oxidative rancidity – Result from more
compex lipid oxidation process.
8. Hydrolytic Rancidity – Formation of FFA and
soap and is caused either by the reaction of
lipid and water.
9. Sublimation – Process involved when
solid turns into gas.
10. Gel – Liquid dispersed in solid continuous
phase.
11. Winterization – Process that transform long
chain fatty acid into shorter ones.
12. Dextrinization – Browning of stach
13. Rigor Mortis – Development of the stiff and
rigid condition in the muscle.
14. CRUSTACEAN – GREEN pigment
(Ovoverdine), ORANGE pigment
(Astaxanthin).
15. Synthetic drink – Either carbonated or
non-carbonated drink.
16. Shortening – A fat that tenderizes, or
shortens, the mixture of baked products by
implending gluten development, making
them softer and easier to chew.
17. Marbling – Fat penetrates between the
muscle fiber bundles of the meat.
18. Carcass – slaughtered animal.
19. Panutsa – Crude from of sugar.
20. Chalazae – The yolk is suspended in the
albumen by two chords.
21. Rice Starch – 100% pure carbohydrate
obtained from the endosperm of the rice
grain.
22. Flour – Powered product made from milling
or grinding cereals and grains, rootcrops,
legumes and other starch foods.
23. Whole Wheat Flour – Also called graham
flour, this contains the components of
whole kernels in its original properties.
24. Leavening Agent – Substance incorporated
in a batter or dough that will generate gas
during preparation and subsequent heating
causing the product to rise.
25. Maltose – Sugar that is highly fermented by
yeast and bacteria.
26. Sorbitol – Used for bulking agent in
powdered foods.
27. Binlid – a broken rice kernel
28. Hominy – A corn with the hull and germ
removed.
29. Jasponica – Classification of rice that
adapted to subtropical and temperate
temperature.
COOKING TECHNIQUES AND FOOD SCIENCE
1. Heat Transfer in Foods – The flow of heat
Mechanism of Heat Transfer
2. Conduction – is the transfer of thermal
energy from one molecule in an adjacent
molecule w/o relative position of the
molecules.
3. Convection – heat transfer is restricted to
liquids and gases where molecules are free
to move about resulting in mixing of the hot
molecules and cold molecule.
 4. Natural or Free Convection - the movement
of molecule is solely due to density
differences.
5. Force Convection – an external force
Market Forms of Coffee
introduced to force more movement as
when using a fan or blower in convection
oven.
BEVERAGES – defined as any liquid that is
swallowed to quench thirst for nourishment or
enjoyment.
WATER AS BEVERAGE
1. Aerated Beverage - Water is charged with
carbonic gas. It can also be flavored.
2. Artesian Water – Water drawn from a
confined aquifer. (TAP WATER)
3. Bottled Water – Has become essential for
Filipinos.
4. Carbonated Water – contains carbon
dioxide gas. Carbonated soft drinks, sodas,
and seltzers
5. Distilled Water – Water purified by
distillation.
6. Flavored Water – Relative new innovation.
Introducing this variant was just one way of
adding more excitement to the bottled
water industry.
7. Fortified Water – Bottled water with some
vitamins or minerals added
8. Hard Water – Has high amount for calcium,
magnesium salts, sulfates and bicarbonates.
9. Mineral Water – water obtained from one
or more springs which originate from
underground water
10. Purified Water – Water from any produced
by distillation, deionization, reverse osmosis
etc.
11. Soft Water – has minimal amount of
magnesium salts and more of sodium salts
12. Sparkling Water – Water with carbonation
added during bottling process.
13. Tonic water – Also called Indian water this is
carbonated water to which some quinine is
dissolved.
1. Roasted whole coffee – Various kinds of
roast as outlined above are available but
generally in the Philippines the medium
roast is most common.
2. Ground Coffee – Roasted Coffee is ground
into course, medium or fine grind then
packed as above for whole coffee.
3. Soluble instant coffee – is very popular
because of the convenience it offers.
4. Three in One – Soluble coffee with sugar
and cream in a packet is pushing
convenience still futher.
5. Decaffeinated Coffee – Decaffeinated coffee
beans do not yet grow on trees, but will
soon be.
6. Canned coffee – Read to drink is sold in an
aluminum can similar to canned soft drinks
or beer.
KINDS OF TEA – Tea plant (Camellia sinensis)
grows up to 15-20 meters tall, leaves ranging
from smooth to shiny to fuzzy and white haired.
1. White Tea – is the rarest of all teas.
Specialty of Fuijan province in China.
2. Green Tea – Makes up to approximately ten
percent of the world`s total tea production
3. Oolong Tea – Is often refered to as the
“champagne of tea” considered to be the
finest and most expensive.
4. Black Tea – The Chinese call it “red tea” due
to its characteristic reddish-brown color.
Black tea is most common type of tea
worldwide.
5. Iced Tea - The discovery of Iced tea is
traced back to 1904 during the sweltering
 days of the St. Louis Expo (AKSIDENTENG
NALAGYAN NG YELO ANG TEA)
6. Instant Tea – is made by brewing tea and
evaporating the water just as instant coffee
is made.
7. Canned or Bottled Tea – Ready to Drink tea
canned and bottled tea.
Chocolate Drink – is prominent mention in Noli
Me Tangere as a beverage favored as Spanish
Friars. Cocoa tree is called cacahuaquchtl.
Forms of Cocoa
1. Cocoa-powdered Chocolate – from which
50 percent of the fat or cocoa butter has
been extracted.
2. Bitter Chocolate – Solid or Plastic mass
obtained by grinding the cocoa nibs and
contain 50% cocoa butter
3. Breakfast Cocoa – Contain not less than
20% cocoa fat (Cocoa Butter).
4. Sweet Cocoa - Mixed with sugar to which
proportion is 40% cocoa and 60% sugar.
5. Sweet Milk Cocoa – ground cocoa with
sugar and 12% whole milk solids is added.
6. Instant Cocoa – Combination of Cocoa,
chocolate, powdered skim milk and sugar.
7. Dutch Cocoa – processed by treating the
cocoa beans with akali to improve its
solubility as a powder.
Fruit Juice, Nectar and Fruit Drinks
Fruit Juice – is legally defined as the juicy
extract from fruits. Ex. Pineapple juice, orange
juice. When water is added the product
becomes FRUIT DRINK. The term NECTAR may
be used when sugar is added. A CONCENTRATE
is a product made whn water is removed from a
fruit juice
ALCOHOLIC BEVERAGES
Four Groups of alcoholic beverages
1. Fermented Beverages
● Brew – Beer, Cider and Perry
● Wines
2. Distilled Beverages
● Brandy
● Rum
● Tequila and Mezcal
● Vodka
● Whisky
3. Compounded Spirits
● Gin
● Liqueur/Cordial
RICE, CORN AND OTHER PRODUCTS
Cereals – are cultivated plants of the grass family (
Gramineae) that yields edible starchy pods or
grains
Rice – is classified in the genus Oryza and species
sativa. It is a staple crop that feed more people
than any single plant species on Earth. There are 3
subspecies for rice cultivated: Japonica comes from
Japan and in other temperate and semi-temperate
regions. Javanica is cultivated in Indonesia, in the
Philippines and Madagascar. Indica is the most
abundant subspecies and is raised in the rest
growing countries. Rice is also classied as
waxy/glutinous/mlagakit or non-waxy.
Rice Milling – goal is to remove the hulls, bran and
germ with minimum breakage of endosperm.
Rice Fortification – Enrichment of rice with
thiamin, niacin and Iron.
CORN
Maize – also known as corn, is the most common
name for a cereal grass widely grown for food and
livestock fodder.
CORN VARIETIES
1. Dent – Also known as field corn with both
hard and soft starch. (ZEA MAY INDENTATA)
2. Flint – Variety of corn having hard. Horny,
rounded or short or flat kernels. (ZEA MAYS
INDURATA
3. Waxy – corn is a corn variety with grains
that have a waxy appearance when cut.
4. Sweet – or green corn is eaten fresh,
canned or frozen. It’s a type of corn that is
grown for table use or as a vegetable.
5. Popcorn – which has small ears and small
pointed or rounded kernels with very hard
corneous endosperm ( ZEA MAYS EVERTA)
6. Indian – has white, red, purple, brown or
multicolored kernels, corn from India (ZEA
MAYS)
7. Flour – also called as soft corn or squaw is a
blue corn has kernels shaped like those of
flint corn.
6. Mesa Flour – This is the raw materials for
making tortilla and other Mexican products
made with corn flour.
WHEAT – originated form middle east and was
produced repeated hybridization of triticum spp
with aegillops spp until eventually the bread
wheat was developed.
OATS – most important cultivated species from
northern European origin and gained
acceptance as main cereals in Scotland, Russia
some parts of Germany. Oat are among the
most nutritious of cereals
RYE -

MARKET FORMS OF CORN

1. Fresh corn – fresh harvested corn is solid

with husk on, this is cooked corn on cob.
2. Corn Grits – are coarsely ground from
whole kernel from which bran and the germ
had been removed.
3. Corn Meal – prepared by grinding white or
yellow corn into fine granules smaller than
grits but not as fine as corn flour.
4. Corn Flour – May be directed milled from
corn grains into very fine granules.
5. Corn Starch – is recovered from wet milling
of corn.