1.

These are usually starchy pods or

grains.
2. These are the most important group of
food crops in the world named after the
Roman goddess of harvest.
3. Three most cultivated cereals in the
world.
4. It exists in nature as the
component of cereals and tubers.
5. It is the second most
organic substance on earth.

main

abundant

6. It is found in all forms of leafy green

plants, located in the roots, fruits and
grains.
7. It is the source of up to 80% of
calories worldwide.
8. Used when preparing cake mixture,
salads, creams, and sauces
9. Used for separating coarse particles of
flour,
sugar, baking powder, and
powdered ingredients to retain finer
textures.
10. Used for beating egg whites, egg
yolk, creams and mayonnaise
11. Used for mixing creams, butter,
and for tossing salads
12. Used to separate solid particles
from soup; also for stirring purposes,
such as making egg white fine in texture
for bird`s nest soup and mock nido soup.
13. Used for testing the tenderness of
meat, combining big cuts and particles of
meat and vegetables, and for blending
other ingredients with flour.
14. Used for scraping off mixture of
butter, sugar, and egg from sides of the
mixing bowl.
15. Used for separating liquids from
fine or solid food particles, such as coco
cream from coconut and tamarind
extract.

16.

Used for handling hot foods

17. Used for measuring dry liquid and

liquid ingredients.
18. Used for measuring dry and liquid
ingredients which require a little amount.
19. Used for cooking meat and fish
dishes with gravy and sauce
20. Used for cooking rice and other
foods.
21. Used for tenderizing or cooking
meat, chicken, and other grains or
legumes, such as mongo and white
beans in lesser time.
22. Used for preparing sauces which
easily get scorched when cooked directly
on the stove.
23.

Used for cooking food by steaming

24. A perforated bowl of varying sizes

made of stainless steel, aluminum or
plastic, used to drain, wash, or cook
ingredients from liquid.
25.
A plastic or metal container with a
lid that is used for keeping dry products.
26. Used for cutting, sectioning, and
trimming raw meats such as making
garnishes.
27.

Starch Properties and Reactions:

28. The sum of changes that occur in

the first stages of heating starch
granules in a moist environment which
includes swelling of granules as water is
absorbed and disruption of the organized
granule structure.
29. The resistance to flow, increase in
thickness or consistency.
30.

Changes in Gelatinization of Starch:

31. Different Sweteteners

Starch Gel Preparation:

Added

to

32. It is the process in which starch

molecules, particularly the amylose

traction, re associate or bond together

in an ordered structure after disruption
by gelatinization; ultimately a crystalline
order appears.
33. Oozing of liquid from gel when cut
and allowed to stand (e.g. jelly or baked
custard). The oozing of liquid from a rigid
gel; sometimes called weeping.
34.
gel.

The oozing of liquid from a rigid

35.
gel:

This reactions occurs in all kinds of

36.

It is the process of forming dextrin.

37. This
are
partially
hydrolyzed
starches that are prepare by dry roasting.
38. It is achieved by toasting flour for
polvoron, rice flour for kare kare sauce,
and bread slices for breakfast.
39. Starches
undergo
___________
during cooking or processing and during
storage of food where a chemical
reaction in which a molecular linkage is
broken and a molecule of water is
utilized.
40. Factors Affecting Starch
Viscosity and Starch Gel Strength
41.

Paste

The process of forming dextrins

42. A pale powder obtained

starch, used mainly as an adhesive

from

43. Functions of Starch an Application

in Filipino Dishes
44. Common
Cookery

Problems

in

Starch

45. This
problem
is
usually
encountered when using acid ingredients
such as lemon or vinegar.
46. It results if there is too much liquid
in relation to the starch.
47. It is due to loss of water from the
starch and protein molecules near the

surface of the mixture. To reduce this

problem, cover of the starch gel with a
waterproof cover.
48. This
can
be
avoided
by
temperature control and constant stirring
so the starch granules do not settle at
the bottom of the cooking pan.
49.

This is due to ungelatinized starch.

50. It should be cooked al dente, or to

the tooth.
51. It is to loss the pasta with the
sauce the minute it is drained, the sauce
immediately coats all surfaces of the
pasta, and the cheeses, melts in the heat
of the boiling hot noodles.
52. It is an Italian phrase that means
to the tooth.
53.

Suggestions for Holding Pasta

54. Guidelines
handling of food
55.

on

Proper

and

safe