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    Jesabelle Orejas San Juan
    11 views2 pages
    The document defines terms related to cooking including parts of an egg, kitchen equipment like colanders and wire whisks, and cooking terms like al dente and viscosity. It also explains topics such as the importance of the refrigerator and kitchen equipment, using the oven, cleaning surfaces, cooking pasta, and Italian pasta cooking practices. Finally, it enumerates procedures like hand washing dishes and cooking cereals, and identifies concepts such as means to the tooth and syneresis.

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    The document defines terms related to cooking including parts of an egg, kitchen equipment like colanders and wire whisks, and cooking terms like al dente and viscosity. It also explains topics such as the importance of the refrigerator and kitchen equipment, using the oven, cleaning surfaces, cooking pasta, and Italian pasta cooking practices. Finally, it enumerates procedures like hand washing dishes and cooking cereals, and identifies concepts such as means to the tooth and syneresis.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    11 views2 pages

    Quiz

    Uploaded by

    Jesabelle Orejas San Juan
    The document defines terms related to cooking including parts of an egg, kitchen equipment like colanders and wire whisks, and cooking terms like al dente and viscosity. It also explains topics such as the importance of the refrigerator and kitchen equipment, using the oven, cleaning surfaces, cooking pasta, and Italian pasta cooking practices. Finally, it enumerates procedures like hand washing dishes and cooking cereals, and identifies concepts such as means to the tooth and syneresis.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 2

    DEFINE

    1. EGG
    2. CHALAZA
    3. COLANDERS
    4. WIRE WHISK
    5. DEXTRIN
    6. AL DENTE
    7. HEATING RATE
    8. VISCOSITY
    9. SYNERESIS

    EXPLAIN
    USE OF REFRIGERATOR

    IMPORTANCE OF KITCHEN EQUIPMENT

    USE OF OVEN

    IMPORTANCE OF CLEANING AND SANITIZING KITCHEN SURFACES

    BASIC PRINCIPLE IN PREPARING PASTA

    ITALIAN PRACTICE OF COOKING PASTA

    ENUMERATE
    PROCEDURE OF MANUAL HAND WASHING
    PROCEDURE IN MECHANICAL DISHWASHING
    FACTORS AFFECTING STARCH PASTE VISCOSITY & STARCH GEL STRENGHT
    COMMON PROBLEMS IN STARCH COOKERY
    PRINCIPLES IN COOKING CEREALS
    PARTS OF EGG

    IDENTIFY
    MEANS TO THE TOOTH
    THE FASTER STARCH – WATER DISPERSION IS HEATED; THE THICKER IT WILL BE AT THE IDENTICAL
    ENDPOINT TEMPERATURE
    YELLOW TO YELLOW ORANGE PORTION OF EGG
    USE TO SEPARATE COARSE PARTICLES OF FLOUR, SUGAR AND OTHER POWDERED INGREDIENTS
    IT IS SPRINKLED OVER THE PASTA TO PREVENT IT FROM STICKING TOGETHER
    THE MOST IMPORTANT METHOD IN STORING FOOD

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