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1.buy fruit in season.

they are less expencive and have a better flavor than they are out of season 2.buy fruits that are fresh and bright in color 3.avoid buying more fruits than you can cosume or store properly even when they are cheap 4.good citrus fruits are usually heavy,when the citrus fruits are light.then usually contain little juice.

POWDERED

JUICE.

ARE

QUICKLY

AND

EASILY

PREPARED BY FOLLOWING THE MANIFACTURERS DIRECTIONS ON THE LABEL.


2.

FRUIT JUICEHAS THE BEST FLAVOR WHEN IT IS


SERVED SOON AFTER IT IS SQUEEZED

3.

CEREAL IS THE NAME GIVEN TO THE SEED OF BRAN IS THE OUTER COVERING OF THE GRAIN

CERTAIN GRASSES THAT ARE USED AS FOOD


4.

CONSISTING OF SEVERAL LAYERS OF FIBER OR CELLULOSE.


5.

ENDOSPERM IS THE WHITE STARCHY

CENTERPART OF THE GRAIN WHICH IS ALSO THE LARGEST PORTION AND CONTAINS CHIEFLY STARCH AND PROTEIN

6.

ENDOSPERM IS THE SMALLEST ,BUT

NUTRITIONALLY,THE MOST IMPORTANT PART OF THE GRAIN.


7.

WELL-COOKED CEREAL IS FREE OF LUMPS OR RICE IS OUR MAIN STAPLE TOAST IS MOST OFTEN SERVED FOR BREAD IS AN ALTERNATIVE SOURCE OF

RAW PARTS.
8.

9.

BREAKFAST.
10.

CARBOHYDRATES FOR BREAKFAST WHEN RICE IS NOT AVAILABLE.


11.

MILK IS CONSIDERED AN ALMOST PERFECT

FOOD BECAUSE IT CONTAINS SOME AMOUNT OF ALL THE NUTRIENTS NEEDED BY THE BODY
12.

RAW MILK IS MILK JUST AS IT COMES FROM TOP MILK IS ALLOWED TO STAND , THE

THE COW.
13.

BUTTERFAT RISES, MAKING CREAM AT THE TOP.

14.

SKIM MILK IS MILK FROM WHICH MOST OF THE

CREAM OF BUTTERFAT,HAS BEEN REMOVED .

15

PASTEURIZED MILK. - IS EITHER WHOLE MILK

OR SKIM MILK THAT HAS BEEN HEATED TO KILL ALL HARMFUL BACTERIA AND MAKE IT SAFE FOR USE
18.

HOMOGENIZED MILK IS PATEURIZED MILK. VITAMIN D MILK IS PASTEURIZED MILK

17.

WHICH HAS BEEN ENRICHED WITH VITAMIN D


18.

BUTTER MILKIS THE LIQUID LEFT FROM THE CHOCOLATE MILK ARE MILK DRINKS MADE BY

CREAM AFTER BUTTER IS MADE FROM IT


19.

ADDING COCOA OR CHOCOLATE SYRUP TO WHOLE OR SKIM MILK.


20.

EVAPORATED MILK IS WHOLE MILK THAT HAS

BEEN HEATED BEFORE CANNING TO REMOVE MORE THAN HALF THE WATER CONTENT.
21.

CONDENSED MILK- IS EVAPORATED MILK TO

WHICH ABOUT 50 PERCENT SUGAR HAS BEEN ADDED.


22.

NONFAT DRY-SOLID MILK IS MADE FROM

FRESH MILK BY THE REMOVAL OF THE FAT AND THE WATER.

23.

DRY WHOLE MILK IS WHOLE MILK FROM WHICH EGG ARE GOOD BREAKFAST FOOD BECAUSE LIKE

ONLY THE WATER HAS BEEN REMOVED.


24.

MILK THEY ARE RICH IN PROTEIN ,FAT,MINERALS AND VITAMINS A AND D RIBOFLAVIN AND CONTAIN A FAIR AMOUNT OF THIAMINE .
25.

POACHED EGG IS ONE THAT HAS BEEN DROPPED SCRAMBLED EGG ARE COOKED QUICKLY IN A MEAL SERVICEREFERS TO THE MANNER IN

INTO WATER,MILK OR BROTH


26.

SMALL AMOUNT OF FAT OVER LOW HEAT


27.

WHICH FOOD IS SERVED TO THE DINNER.


28.

TABLE APPOINTMENTS ARE THE UTENSILS


DINNER WARE-INCLUDES THE DISHES OR PLATE

USED FOR DINING.


29.

USED IN DINING WHETHER FOR A COVER OR A SERVING.


30.

CHINAWARE WHEN THE MATERIAL USED TO

MAKE THEM WAS MAINLY BONE CHINA


31.

FLAT WARE INCLUDES THE SPOONS,

FORK,KNIVES USED FOR DINING.

32.

HOLLOWARE INCLUDES BOWLS AND PITCHERS

USED FOR SERVING AND VASES USED FOR DECORATION.

a.HOLLOWARE b.FLATWARE c.CHINA WARE d.DINNER WARE e.MILK f.RICE g.CEREAL h.EGG i. POACHED EGG j.TABLE APPOINTMENTS k.SCRAMBLED EGG l.BRAN m.ENDOSPERM

n.GEM O EMBRYO o.BREAD p.TOAST q.MEAL SERVICE r.FRIED EGG s.NONFAT DRY-SOLID MILK OR DRIED SKIM MILK t.DRIED WHOLE MILK u.EVAPORATED MILK v.CONDENSED MILK w.TOP MILK x.RAW MILK OR WHOLE MILK y.SKIM MILK z.BUTTERMILK 1.PASTEURIZED MILK

2.HOMOGENIZED MILK 3.CHOCOLATE MILK OR CHOCOLED FLAVORED MILK 4.VITAMIN D MILK 5.WELL-COOKED CEREAL 6.POWDERED JUICE 7.FRUIT JUICE TWO KINDS OF TOAST 1.MELBA TOAST 2.FRENCH TOAST
THREE REASON FOR COOKING CEREALS

1.TO IMPROVE FLAVOR 2.TO IMPROVE DIGESTIBILITY 3.TO SOFTEN THE CELLULOSE THUS IMPROVING THE TEXTURE
WHEN BUYING FRESH FRUITS

1.BUY FRUITS IN SEASON THEY ARE LESS EXPENSIVE AND HAVE BETTER FLAVOR THAN THEY ARE OUT OF SEASON 2.BUY FRUITS THAT ARE FRESH AND BRIGHT IN COLOR 3.AVOID BUYING MORE FRUITS THAT YOU CAN COSUME AND STORE PROPERLY EVEN WHEN THEY ARE CHEAP 4.GOOD CITRUS FRUIS ARE USUALLY HEAVY.WHEN THE CITRUS FRUITS ARE LIGHT.THEY USUALLY CONTAINLITTLE JUICE

CORRECT ALL

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