FOODS

FOODS
FOOD
is any substance consumed to provide

nutritional support for the body.
It is usually ofplantoranimalorigin, and
contains essentialnutrients, such as
carbohydrates,fats,proteins,vitamins,
orminerals.
The substance is ingested by an organism
and assimilated by the organism's cells in
an effort to produce energy, maintain life,
or stimulate growth.
NUTRITION
is the process by which you take in and

assimilate the right amount of nutrients
to keep you healthy and strong.
MALNUTRITION
is the relative lack, or absolute deficiency,

or excess of one or more essential
nutrients. Malnutrition results when body
does not get the proper kind and the right
amount of nutrients that it needs for
growth and survival.
SYMPTOMS OF MALNUTRITION:
Malnourished children are easily

recognized. They maybe losing weight or
too heavy for their age. They look weak
and tired and do not sleep well.
The most common widespread form of
malnutrition in the country is Protein
Energy Malnutrition.
The most severe forms of PEM are
Kwashiorkor and Marasmus.
Marasmus - is caused by lack of calories or

indicated amount of protein. Children with
marasmus are reduced to skin and bones.
They are like old people with withered,
wrinkled faces.
Kwashiorkor -is caused by severe lack of

protein and may occur even if the children
are getting enough calories from energy
foods. Children afflicted with kwashiorkor
have smaller faces. Their arms and legs are
wrinkled and their muscles are
undeveloped. Their hair get thinner; and in
general, they show stunted growth. They
also have low resistance against infection.
FUNCTIONS AND SOURCES OF

NUTRIENTS:
Nutrient- is an essential substance

found in natural food sources. It
provides energy, builds and repair
tissues and regulates life processes.
SIX MAJOR NUTRIENTS:
Vitamins- are organic substances found in

minute quantities. They regulate body
processes, maintain life and promote
normal growth. Vitamins were discovered
in 1912 by Casimir Funk when he was
searching for an element in rice bran which
could cure beri-beri. According to Funk,
diseases such as scurvy, pellagra, and
rickets are due to lack of vitamins.
CLASSIFICATION OF VITAMINS:
Vitamins are classified as water-soluble and

fat-soluble.
Water-soluble vitamin:
Vitamin B or thiamin regulates appetite

and improves digestion and assimilation.
Vit. B rich foods are enriched rice, cereals,
peanuts, beans, peas, soybeans, legumes
and bread. Animal sources are liver,
kidney, polished rice, and powdered yeast
are very rich sources of vit.B.
Vitamin C ascorbic acid

Bleeding gums mean infection and a
deficiency symptom called pyorrhea. This can
be remedied by drinking 2 glasses of fresh
calamansi juice everyday. Vitamin C helps the
body fight against infection. Prolonged cold,
fever, throat infection, influenza , and all types
of respiratory infection can be prevented by
including in your daily diet fruits and vegetables
which are rich in vitamin C. These include
calamansi, dalanghita, pomelo, guava, papaya,
chico, and tomato. Also, good sources of
vitamin C are vegetables such as ampalaya,
bamboo shoots, malunggay. Green leafy
vegetables have generous amount of vitamin C.
VITAMIN E is a fat-soluble vitamin essential

for normal reproduction and normal growth.
It is associated with the prevention of
cancer. Vitamin E is called the anti-sterility
vitamin. It is also known as tocopherolwhich
refers to eight related substances with
vitamin E. Another role of Vitamin E is the
prevention of hemolysis ( hemolytic anemia )
of red blood cells, low blood levels of
rocopherols, increase urinary excretion of
creatine, and decreased excretion of
creatinine.
Food sources are: wheat oil, corn, cotton seed,
soybeans, nuts, legumes, egg yolk, liver,
butter and milk.
Vitamin D known as the sunshine vitamin.

Actually, the provitamin D, called ergosterol, is
just underneath the skin. Children affected by
vitamin D deficiency have deformed bones on
legs, neck and knees, which is called rickets.
Rickets may also be caused by lack of calcium
and phosphorous. Vitamin D regulates the
utilization of calcium and phosphorous. It is
essential to maintain healthy teeth.
While sunlight is the major source of vitamin D,
one should not be over exposed to the sun.
Excess in vitamin D can be toxic. Vitamin D is
also available in food sources such as cod liver
oil, halibut liver oil, salmon liver oil, egg yolk,
butter, fortified margarine, and irradiated
foods such as milk, and cereals.
VITAMIN K antihemorrhagic factor, functions

primarily to hasten the coagulation of the
blood. Lack of vitamin K may result in
hemorrhagic disease to infants and bleeding
to adults. Excessive intake of vitamin K can
be toxic and can cause vomiting.
Best sources of vitamin K are some selected
food such as liver, dark green leafy
vegetables, wheat bran, and vegetable oils,
soybeans oil and wheat germ oil, tomato,
tubers, seeds, legumes , and egg yolks are
also good sources of vitamin K.
MINERALS it is very important in our body

because they help build our body, it becomes
part of our bones, muscles, organs and body
fluids. They are called regulatory foods
because they help in controlling the body
processes and are responsible for the normal
functioning of the body system.
TWO KINDS OF MINERALS:

Macrominerals: found in large amounts in foods:
Calcium- makes the bones and teeth hard and
strong. Sources of Calcium: milk, cheeseand
other dairy products, fish with fine bones and
leafy vegetables.
Phosphorous like calcium, helps form bones
and teeth. It keeps the muscle and nerves
healthy.
Sources of Phosphorous are: milk, meat, fish,
whole grain products and legumes, peas,
beans and peanuts.
Sodium controls the water balance in the body cells.

However too much sodium may cause high blood pressure.
Food Sources of Sodium are milk, meat, fish, eggs,
table salt, miso, and tomatoes.
Chloride also helps control the water balance in body
cells. It is mainly taken from table salt.
Potassium another mineral which helps control the
water balance in the body cells is potassium. It is found
in milk, meat, bananas, beans, carrots, papayas, and
raisins.
Magnesium helps develop healthy muscles, heart, and
nerves. Its sources are nuts, dried beans, peas, dark
green leafy vegetables, seafoods, whole-grain cereals,
and bread.
Sulphur helps in the development of bones and teeth,
helps in blood clotting, and transforms food into energy.
The sources of sulphur are cabbage, eggs, radish, and
onions.
Trace Minerals: Are found in tiny amounts in your food

they are:
Iron is very important in the production of
hemoglobin in red blood cells. These cells carry
oxygen to all parts of the body. A deficiency in iron
can cause weakness and anemia. The foods rich in
iron are liver, organ meats, egg yolk, fish, green
leafy vegetables, dried fruits, peas, beans, and
whole-grain cereals.
Iodine is responsible for the proper functioning of
the thyroid gland. A deficiency in iodine causes the
enlargement of the thyroid gland, commonly known
as goiter. This can be prevented by eating seafoods,
iodized salt, and vegetables grown near salt water.
Zinc helps to make body wounds heal easily. It also
helps the body cell grow. The sources of zinc are
animal proteins, wheat germ, nuts, and sun flower
seeds.
Manganese keeps the nervous system

healthy. It also helps in the properfunctioning
of the heart. The sources of manganese are
whole-grain cereals , bread, seafoods, dark
green leafy vegetables, dried beans, and peas.
Copper and Cobalt help the body utilize
vitamins and other minerals. The sources of
copper and cobalt are organ meats, shellfish,
and dairy products.
PROTEINS is commonly known as the body
builder, tissue repairer, and the growth food.
It is present in every living cell which is vital
part of the nucleus and the protoplasm.
Protein is made up of nitrogen, carbon,
hydrogen and oxygen. Some proteins also
contain sulphur, phosphorous, iron and iodine.
Protein are made up of amino acids which are

classified into essential and non-essential which
important in the building and repair of worn-out
body tissues. They also provide heat and
energy when the supply of carbohydrates and
fats in the body is not enough.
Sources of Proteins: the animal sources of
protein are meat, poultry, fish, eggs, milk and
milk products. Protein is also available in
plantssuch as soybeans and legumes, nuts,
cereal and other cereal products.
CARBOHYDRATES are starches and sugars
which form bulk of the diet and are major
sources of energy. Almost all calorie
requirement to make a balanced diet comes
from carbohydrates.
Other foods that supply carbohydrate are

enriched cereals, fruits, dried legumes,
cakes, biscuits, cookies, pastries, root
crops such as gabi, camote, tubers, corn,
and other products prepared from rice,
corn and flour.
FATS fats refer to food and oils which are

simple lipids. Fats contain carbon,
hydrogen, and oxygen in glycerine linkage
and fatty acids. Fatty acids in fats are in
two forms: saturated and unsaturated
fats.
The three forms of carbohydrates are

monosaccharides or simple sugars,
disaccharides or double sugars and
polysaccharides which form compounds of
many sugar.
Functions of carbohydrates: in the form of
sugar, carbohydrates supply energy to the
body, brain, and the nerve tissues. It is the
protein sparer which means that energy food
is given first priority over body-building food
in case the later is scarce.It regulates fat
metabolism by preventing incomplete
oxidation of fat.It acts as as a broom and
regulates intestinal peristalsis, that promotes
regular bowel movement, thus preventing
constipation.
The functions of fats inside the body can be

summedinto three categories, namely, energygiving function, structural function, and the
regulation of body processes, directly or
indirectly. Fats are most highly concentrated
source of energy because it gives 9 calories
every gram. Fats are also carriers of fat-soluble
vitamins. It is also a dietary lubricant that aids
the lubrication process. It also make the food
palatable. Fat deficiency will result in retarded
growth and eczematous skin. Excessive intake of
fat will lead to obesity. If a person needs 2,200
calories per day, 20% of this or 440 calories must
be supplied by fatty acids. Fats in cooking oil,
meat, milk and milk products, legumes and nuts
coconut and other food items prepared in fat
and oil are good source of our fat requirement.
Most foods consists of water due to

moisture, juices, water and extracts of
fruits, vegetables, chicken, meat and other
food sources. A person should drink eight
glasses of water, excluding fruit juices and
other beverages taken daily. Excessive
intake of water may result to
overhydration or water intoxification with
the amount equivalent to increase in the
intake of salt. Excessive loss of water is
called dehydration, this occurs frequently
to babies who suffer from diarrhea, fever
and dysentery.
WATER is a chemical compound of

hydrogen and oxygen. It is considered a
nutrient and has a special functions in the
body. Without the water, the body will not
be able to assimilate the other nutrients.
About or 75% of the total body weight is
water. Water serves as a vehicle for
carrying foods to the tissues of the entire
body system. It helps in the regulation of
body processes such as digestion and
absorption of food, the circulation of
blood, and excretion of water products.It
keeps the normal temperature of the body
and acts as a lubricant on the joints for
easy movement.
EXAMPLE OF LOW COST BUT

NUTRITIOUS MEAL FOR THE FAMILY:
Example of Low Cost

but Nutritious Meal
for the Family:
Example of Low Cost
but Nutritious Meal
for the Family:
SYSTEMATIC WAY OF MAKING A

FOOD PLAN:
1.
2.
3.
4.
5.
6.
7.
Observe the food choice of the family.

Analyze the food items selected according to the nutrients
they provide.
Tabulate these items, as shown above.
Determine the food needs of each member of each family
member for the day and make necessary adjustment for
one week.
Estimate the total amount of food consumption for a
particular period based on Recommended Dietary Allowance
( RDA ) provided by the Food and Nutrition Research
Institute ( FNRI ).
Convert the equivalent amount of food items into current
market prices.
Sum up the total amount for either weekly or monthly basic
expenses for food and set aside a certain percentage of
your familys income for food allowance.
COMMON TERMS IN FOOD SELECTION,

PREPARATION, AND COOKING:
Albumen A synonym for egg white.

Al dente An Italian expression applied in all western kitchens
to pasta cooked just until enough resistance is left in it to be
felt by the tooth. Fresh pasta can never by cooked al dente as
it is too soft. The expression is also applied to vegetables that
have been cooked crisp by steaming, boiling, or stir-frying.
Aromatics Plant ingredients, such as herbs and spices, used to
enhance the flavor and fragrance of food.
Aspic A clear jelly made from stock or occasionally from fruit
or vegetable juices.
Bake To cook in the oven. The terms baking and roasting are
often used interchangeably, but roasting usually implies cooking
at a higher temperatureat least at the beginningto get the
surface of the foods to brown.
Barbecue A cooking method involving grilling food over a wood
or charcoal fire. Usually some sort of rub, marinade, or sauce is
brushed on the item before or during cooking.

Baste To moisten food during cooking with pan

drippings, sauce, or other liquid. Basting prevents
foods from drying out.
Baster A large kitchen syringe used to baste meats
with their own gravy, another liquid, or melted fat.
Batter A mixture of flour and liquid with the
addition of flour, eggs, and sometimes fat, used to
prepare cakes, muffins, pancakes, crepes, and
quick breads. Also applies to frying batters.
Bavarian A type of custard made by folding
together whipped cream and a flavorful liquid
mixture, usually a crme anglaise flavored with
vanilla, coffee, chocolate, or a fruit puree.

Beat To agitate a mixture with the goal of

making it smooth and introducing as much air
as possible into it.
Bisque A soup based on purees of vegetables
and/or crustaceans. It is classically thickened
with rice and usually finished with cream.
Blanch A method of cooking in which foods
are plunged into boiling water for a few
seconds, removed from the water and
refreshed under cold water, which stops the
cooking process. Used to heighten color and
flavor, to firm flesh and to loosen skins.

Boil To cook in water or other liquid heated until bubbling vigorously.

Few techniques cause as much confusion as boiling, simmering, and
poaching. Boiling is, in fact, often a technique to be avoided. Most
foodsmeat and seafood, for exampleare poached instead (cooked in
liquid held just below the boil so it just shimmers slightly on the
surface), because boiling turns them dry or stringy, and it can cause
the liquid to become murky or greasy.
Some foods, however, are best cooked at a rolling boil. Rice and pasta
cook more quickly and evenly in boiling water. Green vegetables are
often cooked uncovered in a large amount of boiling salted water. The
large quantity of water prevents the vegetables from lowering the
temperature of the water, which would slow their cooking and cause
them to lose their bright color. The salt also helps the vegetables
retain their green color. As soon as the vegetables are done,
immediately drain them in a colander and either plunge them into ice
water or quickly rinse them under cold tap water until completely
cool. This technique of immediately chilling the drained vegetables so
they retain their flavor and color is called refreshing, or sometimes,
shocking.

Bouillabaisse Mediterranean seafood soup.

Bouillon French, for broth. Refers to the liquid
resulting from simmering meats, vegetables, and
aromatics in water until the meats have lost all their
nutritional elements to the water and the broth can jell
upon cooling.
Braise To cook in a small amount of liquid (also called
stewing or pot roasting). In contract to poaching, in
which the food is completely submerged in simmering
liquid, braised dishes use a relatively small amount of
liquid. Usually, the purpose of braising is to concentrate
the foods flavors in the surrounding liquid so that it
can be made into a sauce, or allowed to reduce so that
it coats or is reabsorbed by the foods being braised.

Bread To coat foods to be sauted or deep-fried

with flour or a breadcrumb mixture to create a
crust.
Brine A salt, water, and seasoning solution used
to preserve foods.
Brioche The famous flour, egg, and yeast cake of
northern France, which is now made in one form
or another everywhere.
Brisket A cut of beef from the lower forequarter,
best suited for long-cooking preparations like
braising.
Broil To cook with a direct heat sourceusually a
gas flame or an electric coilabove the food.

Broth Broth and stock are interchangeable terms

and mean a flavorful liquid made by gently
cooking meat, seafood, or vegetables, often with
herbs, in liquid, usually water.
Brown stock An amber liquid produced by
simmering browned bones and meat with
vegetables and aromatics.
Buttercream A mixture of butter, sugar, and eggs
or custard.
Butterfly To cut and open out the edges of meat
or seafood like a book or the wings of a butterfly.
Buttermilk A dairy liquid with a slightly sour taste
similar to yogurt.

Calvados Dry, apple-flavored brandy, which is named

after a town in the Normandy region of France. Substitute
apple cider, brandy, or sweet cooking wine.
Caramelize The flavor of many foods, including
vegetables, meats, and seafood, is often enhanced by a
gentle browning that caramelizes natural sugars and other
compounds and intensifies their flavor. Meats for stews,
for example, are usually browned to caramelize juices
that if not caramelized are much less flavorful. Chopped
vegetables, especially aromatic ones such as carrots and
onions, are often caramelizedsometimes with cubes of
meatin a small amount of fat before liquid is added to
enhance the flavor of soups, stews, and sauces.
Cheesecloth A light, fine mesh gauze used for straining
liquids.

Chop To cut into irregular pieces. Foods can be

chopped from very fine (minced) to coarse.
Chorizo sausage A spicy Spanish sausage containing a
mixture of pork, pepper, and chilies.
Chowder A thick soup that usually contains potatoes.
Cioppino-A fish stew usually made with white wine
and tomatoes.
Coat To cover the back of a spoon with a layer of a
thickened sauce or stirred custard.
Coddled eggs Eggs cooked in simmering water, in their
shells or in ramekins, until set.
Colander A perforated bowl made of metal or plastic
that is used to strain foods.

Compote A dish of fruit cooked in syrup

flavored with spices or liqueur.
Compound butter Whole butter combined
with herbs or other seasonings and used to
sauce grilled or broiled meats or vegetables.
Consomm Broth or stock that has been
clarified by simmering it with beaten egg
whites, which attract and trap the impurities
clouding the broth.
Corned As in corned beef or other meat;
refers to a meat that has been salted and
cured.

Cream To stir a fatusually butterand sugar

together rapidly until the mixture looks white,
aerated, and somewhat like stiffly beaten
whipped cream. Or, that part of milk, containing
32 to 42 percent of butterfat in emulsion, that
rises to its surface after the milk cools to room
temperature and stands for several hours.
Crme anglaise Custard sauce or vanilla sauce.
Crme brulee Custard topped with sugar and
caramelized under the broiler before serving.
Crme fraiche Heavy cream cultured to give it a
thick consistency and a slightly tangy flavor.
Substitute sour cream, if necessary.

Crme patisserie Custard made with eggs,

flour or other starches, milk, sugar, and
flavorings, used to fill and garnish pastries or
as the base for puddings, pies, souffls, and
creams.
Crepe A thin pancake made with egg batter.
Croute, en Enclosed in a bread or pastry
crust.
Cure To treat with an ingredient, usually salt
and/or sugar, originally for the purpose of
preserving foods by protecting them from
bacteria, molds, etc.

Curry A mixture of spices that may include turmeric, coriander, cumin,

cayenne or other chilies, cardamom, cinnamon, clove, fennel, fenugreek,
ginger, or garlic.
Custard A liquid mixture that is combined with whole eggs, egg whites, or
egg yolks, or a combination, and gently baked until set. Examples of
custards are a quiche filling; a crme caramel and a crme brle.
Deep-fry To cook completely submerged in hot oil. Deep-frying at the
proper temperature, foods absorb little oil and are surprisingly light. But if
the oil is too hot, foods will brown too quickly and stay raw in the middle. If
the oil isnt hot enough, the foods will sit in the oil too long and absorb too
much oil. You can judge the oil by how certain foods behave. When the oil is
too cool for frying, foods sink to the bottom and stay there. In somewhat
hotter oil (but still not hot enough) foods sink to the bottom and then slowly
rise to the top. The oil is at the proper temperature when the food doesnt
drop all the way to the bottom when it is added and then bobs back to the
surface within a second or two. When the oil is too hot, foods immediately
float, remaining on the surface, surrounded with bubbles. These are not
necessarily hard and fast rules. French fries, for instance, require oil thats
hot enough to immediately surround the potatoes with bubbles.

Deglaze To add liquid to a pan in which foods have been

sauted or roasted in order to dissolve the caramelized juices
stuck to the bottom of the pan. The purpose of deglazing is to
make a quick sauce or gravy for a roast, steak, chop, or a piece
of seafood fillet or steak. To make a pan-deglazed sauce, first
pour out any fat left in the pan, and make sure that the juices
clinging to the bottom of the pan havent blackened and
burned. Add a few tablespoons of flavorful liquid, such as wine,
broth, or, in a pinch, water, to the pan. Gently scrape the
bottom of the pan with a wooden spoon to loosen the
caramelized juices. You can use such a sauce as is, or you can
turn it into something richer and more elaborate by adding
reduced broth, swirling in a few pieces of butter, adding a little
heavy cream, or thickening it with a vegetable puree, such as
garlic or tomato, and then reducing the sauce to the consistency
like. You can add nuance and flavor to the sauce by adding
chopped herbs or ingredients such as green peppercorns.

Degrease To remove the fat that forms on the tops of

simmering broths, sauces, jus, and braising liquids.
There are a couple of reliable methods for degreasing
broth. The first, which requires a little practice, is to
use a ladle or spoon to skim around the edges of the
simmering broth to catch and remove just the surface
fat. An easier method is to chill the broth overnight in
the refrigerator and then remove the fat that has
congealed on the surface. You can also use a
degreasing cup that is specially made for this task. You
simply pour the juices into the cup and then pour
them out, leaving the fat behind.
Demi-glace A mixture of equal parts of brown stock
and brown sauce that has been reduced by half.

Dice To cut into cubes (unlike chopping, which cuts foods

into irregular pieces).
Dredge To coat a food with flour, any finely crumbled
ingredient, or, in pastry, with fine sugar.
Dumpling A small lump of soft leavened and seasoned egg,
milk, and flour dough, shaped with two spoons or piped out
of a pastry bag fitted with a nozzle. Usually it is poached in
simmering water, but can be steamed over a stew.
Egg wash A mixture of egg or egg white, oil, and water
brushed over floured items, which are then deep-fried or
pan-fried in clarified butter or oil.
Emulsion An emulsion is a smooth mixture of two liquids,
such as oil and water that normally do not mix. Mayonnaise,
beurre blank, hollandaise, cream sauces, vinaigrettes, and
bchamel sauce are examples of emulsions.

Essence A concentrated flavoring extracted from an item.

Fettuccine -inch-wide ribbon noodles.
Fish sauce Clear, amber-tinted liquid that is drained from
salted, fermented fish.A very important flavoring in Thai
cuisine.
Flan A liquid or semi liquid mixture, held together with
whole eggs, egg whites, or egg yolks, that is gently baked
in a mold or pastry shell. Quiches, crme caramel, and
crme brulee are examples of sweet flans. Any puree, or
pureed soup, can be converted to a flan with the addition
of egg. One whole egg, 2 egg whites, or 2 egg yolks will
bind cup of liquid.
Fold To incorporate an egg-white foam into an egg yolk
foam or a flour batter without deflating it so that it retains
its full leavening power.

Forcemeat A mixture of chopped or

ground meat and other ingredients used for
pates, sausages, and other preparations.
Fricassee A fricassee is almost always a
stew in which the meat, usually poultry, is
cut up, lightly cooked in butter, and then
simmered in liquid until done.
Frittata A flat Italian baked or sometimes
also half-fried/half-baked omelet.
Fritter Any food coated with a batter or
crumbs and deep-fried.

Fry To cook in a hot fat.

Ganache A mixture of grated or finely
chopped chocolate, black or white, and
scalded heavy cream, whisked on medium
speed until completely cool.
Garnish To add an interesting and completely
edible item to a plate to make it look more
attractive; or any such edible item.
Gnoise A sponge cake made with whole
eggs, used for layer cakes and other desserts.
Gherkin A small pickled cucumber.

Giblets The neck, heart, gizzard, and liver of poultry.

Glaze To give food a shiny surface by brushing it with
sauce, aspic, icing, or another appariel.For meat, to
coat with sauce and then brown in an oven.
Gravy A gravy is an American-style jus that has been
thickened with a roux. This roux can be made using
butter and flour or by cooking flour into some of the
fat skimmed off the jus. Cornstarch mixed with a little
water can also be whisked into the jus and the jus
brought to a simmer to get the cornstarch to thicken.
Once the gravy is thickened, other ingredients, such
as herbs or chopped giblets, can be added to it to give
it extra flavor. Vegetable purees can also be used to
thicken a natural jus and turn it into a flourless gravy.

Grill To cook above the heat source (traditionally over

wood coals) in the open air.
Grind To pass meats or nuts through a grinder or a food
processor to reduce to small pieces.
Hollandaise One of the Grand or Mother sauces. It is made
with a vinegar reduction, egg yolks, and melted butter
flavored with lemon juice.
Jambalaya A Cajun and Creole composition of rice, smoke
sausage, cubed ham, aromatics, and any meat that
interests the cook.
Jardiniere French for a main course made mostly of new
spring vegetables, like lettuce, peas, green beans, carrots,
turnips, and flavored with bacon or salt pork. It may also
contain baby artichokes and young celery and fennel
hearts, or cauliflower.

Lard To insert strips of fatback into a piece of

meat to be braised, using a special cutter with a
hollow blade called a lardoir. Also, to wrap a
tenderloin of beef in a thin sheet of fatback
before roasting it.
Lasagne Wide strips of thin pasta.
Lemongrass A tall, lemon-scented grass, used in
Thai cooking.
Liqueur A spirit flavored with fruit, spices, nuts,
herbs, and / or seeds and usually sweetened.
Low-fat Milk Partially defatted milk containing 1
to 2 percent fat.

Marinade A mixture of ingredients used to

flavor and moisten foods. May be liquid of dry.
Liquid marinades are usually acidic based and
dry marinades are usually salt based.
Marinate To combine foodsusually meat or
seafood, and occasionally vegetableswith
aromatic ingredients in order to flavor the food.
Melt To liquefy a fat or a gel by heating it.
Meringue Egg whites beaten until they are stiff,
with added sugar or sugar syrup, used as a
topping or shaped and baked until stiff.
Mince To chop very fine.

Miso A thick paste made from fermented and

processed soy beans. Red miso is a combination of
barley and soy beans and yellow miso is a
combination of rice and soy beans.
Mix To combine ingredients by hand or with a
mixer with the goal of blending them well and
uniformly together.
Mousse A general term that can describe any
mixture lightened with something airy, usually
beaten egg whites or whipped cream.
Mozzarella Italian cheese made of pasta filata, a
cheese paste that pulls into strings when cooked to
approximately 96 to 98 degrees F.

Noodles Pasta made with flour or a mixture of

flour and semolina, whole eggs, or egg whites.
Nori sheets Dried seaweed pressed into square
sheets. Used for nori rolls, soups and Japanese
cuisine.
Omelet Beaten eggs that are cooked in butter,
then rolled or folded into an oval. They may be
filled with any variety of ingredients before
folding.
Paella A Spanish dish of rice cooked with onion,
tomato, garlic, saffron, vegetables, and various
meats, including chicken, chorizo, and/or shellfish.

Panfry Most cooks use the terms panfry and

saut interchangeably, but strictly speaking,
there is a difference. Although both terms
refer to cooking in a small amount of hot oil,
butter, or other fat, sauting means to toss
foods over high heat, while pan-frying
describes cooking pieces of meat, seafood,
or large pieces of vegetables in a hot pan,
turning with tongs, a spatula, or a fork only
once or twice.
Parboil To cook partially in boiling water.

Parchment paper Heat-resistant paper used in

baking to line pans. It does not need to be
buttered or greased, and it keeps rich cookies
from losing their shape and from sticking to the
pan.
Paring knife A short knife used for paring and
trimming fruits and vegetables. Its blade is usually
2 to 4 inches long.
Pasta The Italian generic name for all forms of
alimentary pastes made from a mixture of flour,
semolina, and whole eggs or egg whites, but no
water, as opposed to macaroni, which contains
water and no eggs.

Pesto From the Italian pestare, a verb that

means to pound or crush. Pesto is traditionally
made of crushed fresh basil leaves pounded
with garlic, Pecorino, either pine nuts for
walnuts, and olive oil.
Poach To cook completely submerged in
barely simmering liquid.
Puree To work or strain foods until they are
completely smooth.
Quick bread Bread made with chemical
leaveners, which work more quickly than yeast.

Reduce or Reduction The technique of

cooking liquids down so that some of the
water they contain evaporates. Reduction is
used to concentrate the flavor of a broth or
sauce and, at times, to help thicken the
sauce by concentrating ingredients such as
natural gelatin.
Refresh To rinse just-boiled vegetables
under very cold water to stop their cooking.

Roast The purpose of roasting is to create a golden

brown crust on whatever it is we are roasting and, at
the same time, make sure the meat, fish, or vegetable
properly cooks in the center. When roasting, no liquid
such as broth, wine, or water comes in contact with
the foodonly hot air, or, if the roast is being basted,
hot fat. Roasting is both simple and complexsimple
because theres very little to do except slide the food
into the oven; complex because if the temperature
isnt right, the food may never brown or cook
properly..
Sake Japanese fermented rice wine. Used in cooking
to tenderize and add flavor.Store in a cool, dark place
and use soon after opening. Substitute dry white wine.

Scallions Immature onions (also called green onions)

with a milk and slightly sweet flavor. Both the white
bulb and the green tops can be used in cooking. The
green tops also make an attractive garnish.
Sear To brown the surface of pieces of meats and or
fish by submitting them to intense initial heat.
Sea salt Salt produced by evaporating sea water. It is
available refined, or unrefined, crystallized, or ground..
Shallot A member of the onion family, looking rather
like large cloves of garlic. Shallots are used to infuse
savory dishes with a mild, delicate onion flavor.
Refrigerate for not more than 1 week to maintain
maximum flavor.

Salsa Tomato sauce or other type of sauce

flavored with a fairly wide variety of
ingredients.
Sashimi tuna Finest quality tuna cut in an
Asian or Japanese style. It is very tender and
used raw in Japanese cuisine.
Saut To cook over high heat in a small
amount of fat in a saut pan or skillet.
Scald To heat milk just below the boiling
point. Or, to immerse a vegetable or fruit in
boiling water in order to remove its skin easily.

Shred To cut into fine strips. Shredding is

similar to cutting into chiffonade but less
precise.
Shitake mushroom A meaty, Oriental variety
of mushroom with an almost steak-like
flavor, used in pasta sauces and salads for
depth. Choose fresh shitakes that are plump
and unblemished, and avoid broken or
shriveled caps.
Simmer To maintain the temperature of a
liquid just below boiling.

Skim To lift and discard any unwanted foam or

fat from the surface of a stock, broth, sauce, or
soup.
Sommelier The wine steward or waiter.
Sorbet A frozen dessert made with fruit juice
or another flavoring, a sweetener (usually
sugar), and beaten egg whites, which prevent
the formation of large ice crystals.
Spring-form pan A cake pan with a detachable
bottom and a clamp on its side that can be
released to easily unmold the cake. You make
Tiramisu link in one of these.

Steam To cook in steam by suspending foods over

(not in) boiling water, in a covered pot or steamer.
Stew A cooking method nearly identical to
braising but generally involving smaller pieces of
meat, and hence a shorter cooking time. Also, the
dish prepared by using this method of preparation.
Stir-fry Chinese technique of cooking think slivers
of meat, shellfish, and vegetables in hot oil.
Stocklink A rich meat, fish, or vegetable broth. It
is used as a base for soups, sauces, and other
preparations.

Table salt Refined, granulated rock salt.

Tamarind paste A product from the ripe
bean pods of the tamarind tree. It can be
purchased as pulp or in the more convenient
form of tamarind concentrate ready to use.
Tart A pie that has only a bottom crust.
Tempura A Japanese method of cooking
vegetables and shellfish. They are coated
with a light cornstarch batter and deepfried.

Vinaigrette The classic French salad dressing

made of one part vinegar and three parts oil.
Mustard and cream can be added if desired.
Wasabi A spice that comes from a knobby
green root of the Japanese plant wasbia
japonica. A traditional condiment served with
Japanese sushi and sashimi. It has the same
warming or stinging nasal sensation as
horseradish.
Whip To beat a preparation with the goal of
introducing air into it. Or, the balloon wire
whisk often used to do so.

White chocolate Cocoabutter flavored with

sugar and milk solids.
for pale or white sauces and stocks.
White sauce Traditional white sauces are
divided into two types: those based on
bchamel sauce and those based on velout
sauce. A basic bchamel sauce is made by
adding hot milk to a white roux, and a basic
veloute sauce is made by adding hot broth to a
white roux.
White stock A light-colored stock made with
bones that have not been browned.

Wok A round-bottomed pan, usually made

of rolled steel, used for virtually all Chinese
cooking methods.
Yogurt Milk cultured with bacteria to give it
a slightly thick consistency and sour flavor.
Zest The thin, brightly colored outer part of
the rind of citrus fruits. The oils make it
ideal for use as a flavoring. Remove the zest
with a grater, citrus zester, or vegetable
peeler. Be careful to remove only the colored
layer, not the bitter-white pith beneath it.
BASIC PRINCIPLES OF COOKERY
Cooking involves the application of heat to

foodstuffs. The basic object of cooking is to
tenderize (or in the case of flour goods
such as cake, to stabilize) food so that it
will be easier to digest. There are two
other reasons for cooking food. One is
related to taste and the physical aspects of
eating and nourishment of the body; the
other concerns social values related to the
preparation and sharing of meals. These
are the foundations on which the attitude
of the professional cook is built.
Cookery, then, is not only concerned with

tenderizing food but also with:
The creation of flavours through browning
and combining different foods
The concentration of flavours by reduction
through boiling or simmering
The absorption of flavours through long
cooking or slow shallow-frying (sweating)
What marks out the professional cook is

the ability to make food combinations into
attractive, nourishing and appropriate
meals for people, whether in hospitals,
offices, motels or restaurants. Concern for
cooking does not finish with the work at
the stove, fryer or steamer, but continues
to the point where the meal is consumed. A
cook must always be conscious of the
expectations and needs of the patient,
guest or customer.
The skill involved in cookery is not only

concerned with recipes, but also with the ability
to control the amount and intensity of heat
applied to a wide range of foodstuffs. The
teaching of professional cookery should
emphasize this skill. If the principles and
methods of cookery can be mastered, any recipe
can be prepared to an acceptable standard.
Here are some more of the basic principles to
think about when it comes to cooking food, and
how it can affect the finished outcome of the
meal that ends up on your plate.
By way of example, part of the cure for a patient in

hospital is appropriate and well-prepared meals.
Medicine is helpful, but people are considered only
to be well when they do not need medicine and are
eating a full diet. In a restaurant, a customer may
be celebrating an important occasion or hoping to
impress a guest with the meal you have cooked. In
hostels and institutions the meals represent home
and the security that goes with it. In a cafeteria,
the plating of the meal and the recognition of the
customer in the queue is just as important as the
hours of work which have gone on beforehand.
THE FACTORS THAT AFFECT THE AMOUNT

AND INTENSITY OF HEAT APPLIED TO FOOD
ARE AS FOLLOWS.
1.The softness or hardness of the food.
2.Whether it is of animal or vegetable origin.
3.The size of the pieces being cooked.
4.The combination of ingredients and whether they are dried, fresh or frozen.
5.The type of heat to be applied.
6.The quality and type of saucepans and utensils. This knowledge can be gained
only by using various utensils on different commercial cooking appliances. Good
cooking cannot be achieved on thin-bottomed, uneven pans, and these must be
avoided at all cost.
Too much heat will result in overcooking, dryness, shrinkage, burning and
disintegration (the food falls apart and the texture is mushy). Too little heat
may result in poor flavour development, flat or watery taste, softness, poor
colour and loss of nutritional value. Think of these points when you are
cooking.
TABLE SETTING:
Refers to the proper placement and artistic

arrangement of table wares on the dining
table.
Table settingorplace settingrefers to the
way to set a table withtablewaresuch
aseating utensilsand dishes for serving
and eating. The arrangement for a single
diner is called a place setting. The practice
of dictating the precise arrangement of
tableware has varied across cultures and
historical periods.
COVER
refers to the space occupied by a person at

the dining table.
TYPES OF TABLE SERVICE:
There are several types of table service;

some of them are: French, Russian,
English, Blue plate, Family, Buffet, and
compromise. I believe that compromise is a
combination of English and Russian.
1. FRENCH SERVICE is a formal type of

service originated for European nobility
and presently enjoyed by a few who can
afford the time and expenses of meals
served in this manner.

2. RUSSIAN SERVICE the principal technique
of Russian Service is that every food item
is bought into the dining room, not on a
plate as American Service, but on a silver
platter which is then served by the waiter
to the guests plates which has been
previously placed before the guest.

3. AMERICAN SERVICE is less formal than
French Russian or English and is most
prevalent style in the restaurant. Food is
dished up on plates in the kitchen and
placed before the customers who may want
coffee served with their meals. Only one
waiter serves the meal.

4. FAMILY COMPROMISE is somewhat a
compromise between Russian and English
style that foods are served directly from
the kitchen to individual dishes. It is best
used when the group at the table is not
more than eight.

5. BLUE PLATE SERVICE - is designed to
serve a small number of people. Food is
arranged on dinner plates in the kitchen and
placed on the table as diners arc seated.
Salads and desserts are often set on...
6. TRAY SERVICE this service is popular
because of the increase interests in eating
meals outside and growing appreciation of
eating meals while watching television. It is
also used in serving meals for the sick and
serving breakfast in bed.

8. FILIPINO SERVICE table service used by
Filipinos without the employment of waiter
or waitress. All courses are placed on the
table with serving spoon for each course,
and they are the one serving themselves.
9. CAFETERIA SERVICE food are prepared
and displayed usually at the counter, the
customers choose from the food display,
placed the foods on their tray and carry
them to the dining table.

9. SELF-SERVICE service is usually offered
in cafeteria and food service establishments
that used buffet or smorgasbord, vending
machines and drive- thru restaurants.
APPLYING BASIC SKILLS IN

BAKING
It doesn't take having a special gift or a

magic touch to work wonders in the
kitchen. The secret is practice, practice,
practice! Some people seem to be able to
toss things together and achieve wonderful
results. This is a skill they achieved by
many years of cooking and baking.
Remember - Skill and confidence come
with practice.
BASIC RULES OF BAKING
(1) Read your recipe carefully before

starting:Be sure you have all the ingredients
called for and that you understand the recipe
clearly. (What is a Recipe?How to Follow a
Recipe. Why Some Recipes Dont Work.What is
Mise en Place?)
(2) Cultivate the do-it-right attitude and

habit.Remember: If it is worth doing, it is
worth doing right!Baking demands accuracy and
care. Unlike other kinds of cooking, such as
soups or stews, you cannot improvise or
substitute ingredients.
(3)Never carry on another activity while

you are mixing a recipe. Distractions, no
matter how small, lead to mistakes. Let the
telephone ring!
(4) Use good tools and utensils:Assemble
all the bowls, pans, and utensils you will
need on your counter or work table before
starting. Use standard measuring cups and
spoons (see below).
(5) Use Correct Pan Sizes:Use the type of pan

specified in the recipe. Recipes are carefully
calculated as to yield and changing the pan size also
alters the baking temperature and time. Larger, more
shallow pans need increased heat; smaller, deeper
pans need decreased heat. The size of a baking pan or
dish is measured across the top of the container from
the inside edge to inside edge. The depth also is
measured on the inside of the pan or dish from the
bottom to the top of the rim.
Prepare the pan carefully according to the recipe.
Place pans as near the center of the oven as possible.
Do not place pans directly over another and do not
crowd the oven (this makes for uneven baking).
(6) Use top-quality ingredients and assemble the

ingredients before starting:You can't expect a first-rate
product using second-rate ingredients. Be sure your
ingredients are fresh and of the finest quality. If your
recipe says the ingredient must be room temperature,
be sure it is room temperature before proceeding.
(7) Measure the quantities correctly:This is a baking

must! One common cause of cooking failures is
inaccurate measurement of ingredients. You can use the
best ingredients in the world, but if you do not measure
correctly, the recipe will not come out properly. Also
always use level measurements (all measurements in a
recipe are level).
(8) Mix Carefully:Each type of baking has difference

methods of performing the mixing. Follow the recipe
carefully.
(9) Use correct oven temperatures:Never increase

a cooking temperature because you are in a hurry.
Make sure the racks are placed properly before
heating the oven. If the recipe calls for a preheated
oven, preheat it! Preheat at least 15 minutes before
baking. Don't open the oven door prematurely. A
draft may cause your baked product to fall. You can
ruin a cake with a slow start in a cool oven because
the cake can rise too quickly and then fall when the
oven heat takes a spurt upward.
MEASURING LIQUIDS:
Use a glass measuring cup. The glass

permits you to see the level of the liquid
being measured. The cup for liquids should
have additional space above the one-cup
line, so that a full cup can be accurately
measured without spilling. Check the
measurement at eye level.
MEASURING DRY INGREDIENTS:
Use standard individual cups. Lightly spoon

dry ingredients into correct cup size, heat
up, and level off with edge of spatula by
cutting across the top. Use measuring spoons
in this way too.
Flour need not be sifted before measuring
unless recipe specifies it. Sifting flour onto a
sheet of wax paper instead of into a bowl
cuts down on dishwashing.
Measure brown sugar by packing it firmly
into a measuring cup or into a measuring
spoon.
Fahrenheit
(F)
Celsius
(C)
Gas Number Oven Terms
225
250
275
300
325
350
375
400
425
450
475
500
550
110
130
140
150
165
177
190
200
220
230
245
260
290
1/4
1/2
1
2
3
4
5
6
7
8
9
10
10
F
F
F
F
F
F
F
F
F
F
F
F
F
C
C
C
C
C
C
C
C
C
C
C
C
C
Very Cool
Very Slow
Very Slow
Slow
Slow
Moderate
Moderate
Moderately Hot
Hot
Hot
Hot
Extremely Hot
Broiling
If the oven is not maintaining the set

temperature, the oven thermostat will have to
be adjusted by a service center representative
authorized by the manufacturer. However, if,
after testing the oven temperature at several
settings (325, 350, 375, and 400F), it is
consistently high or low by the same amount
(say, 25F), this can be factored into the
temperature setting. For example, if you know
that your oven runs "hot" by 25F and you need
to bake something at 350F, set the oven for
325F. Always check the oven thermometer to
verify the temperature.
It is a good idea to check your oven

temperature with a freestanding oven
thermometer. An oven thermometer is very
handy (and inexpensive) to find out what
temperature your oven really is cooking at.
An oven thermometer can be left in the
oven to verify that the oven is heating to
the desired temperatures.
BUTTERCREAM ICING
Ingredients:
1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter or margarine
softened
1 teaspoon clear vanilla extract
Easy-Add clear vanilla extractAdd to
shopping list clear vanilla extract
4 cups sifted confectioners' sugar
(approximately 1 lb.)
2 tablespoons milk
Makes:
About 3 cups of icing.
INSTRUCTIONS:
step 1
In large bowl, cream shortening and butter with electric mixer. Add vanilla.
Gradually add sugar, one cup at a time, beating well on medium speed.
Scrape sides and bottom of bowl often. When all sugar has been mixed in,
icing will appear dry. Add milk and beat at medium speed until light and
fluffy. Keep bowl covered with a damp cloth until ready to use.
step 2
For best results, keep icing bowl in refrigerator when not in use.
Refrigerated in an airtight container, this icing can be stored 2 weeks.
Rewhip before using.
step 3
For thin (spreading) consistency icing,add 2 tablespoons light corn syrup,
water or milk.
step 4
For Pure White Icing (stiff consistency),omit butter; substitute an
additional 1/2 cup shortening for butter and add 1/2 teaspoon No-Color
Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin
for icing cakes.
CAKE DECORATING
is considered an art among people all over the
country and all over the world. That is why we hold
so many different contests and baking show
competitions in the United States. Cake decorating
is one of the sugar arts that uses icing or frosting
and other edible decorative elements to make
otherwise plain cakes more visually interesting.
Alternatively, cakes can be molded and sculpted to
resemble three-dimensional persons, places and
things.
In many areas of the world, decorated cakes are
often a focal point of a special celebration (such as
a birthday, graduation, bridal shower, wedding, or
anniversary), or are given as gifts.
HISTORY
During the 1840s, the advent of temperaturecontrolledovens and the production ofbaking
soda andbaking powdermade baking cakes
much easier.
Even though baking from scratch decreased
during the latter part of the 20th century in the
United States, decorated cakes have remained
an important part of celebrations such as
weddings, anniversaries, birthdays, showers and
other special occasions. Recently, cakes
decorated with fondant have become extremely
popular and resulted in several reality based TV
shows across the country.
CAKE DECORATING AS AN ART
Fondantallows the baker to express

creativity in baking. Fondant exists in
many different colors, and its initial form is
soft and easy to handle. In this form, cake
decorators are able to mold fondant into
many different artistic expressions. Many
of these art expressions are also taught in
professional cake decorating class.
Cake - A sweet baked food made of flour,

liquid, eggs, and other ingredients, such as
raising agents and flavorings
Icing - the formation of frost or ice on a
surface
- a flavored sugar topping used to coat and
decorate cakes.
SIMPLE CAKE DECORATION:

Procedure in Icing Cakes:
1. Place the cake on doily covered with a sheet of wax
paper. Cut the crisp edges that extend from the sides. Cut
some parts at the top to level this.
2. Brush away the cake crumbs from the top of the layer and
working area. A lazy Susan turntable is the best to use
when applying icing or frosting on cake.
3. Apply icing sufficiently, starting on the center top of the
cake about inch thick, using a long spatula.
4. Spread the icing with even pressure.
5. Use the excess icing on the sides to coat this thinly.
Spread evenly additional icing about inch thick on the
table.
6. Decorate the top of the cake, using a simple design made
up of nut, bits of chocolate or peaches.
Any substance consumed to

provide nutritional support for the
body is
a. Protein
b. nutrient
c. foods
d. minerals
The process of taking the right amount

of nutrients to keep our body healthy
and strong.
a. Nutrition
b. undernourish
c. overnourish
d. malnourish
It is the relatively lack or excess of

one or more essential nutrients.
a. Obesity
b. Undernourish
c. malnutrition
d. overnourish
An illness caused by lack of

calories or indicated amount of
protein
a. Nutrient
b. goiter
c. marasmus
d. kwashiorkor
An essential substance found in

natural food sources is
a. Protein
b. vitamins
c. minerals
d. nutrient
It is caused by severe lack of protein

and may occur even the child are
getting enough calories from energy
foods
a. Marasmus
b. anemia
c. kwashiorkor
d. goiter
These are organic substances

found in minute quantities
a. Minerals
b. calcium
c. protein
d. vitamins
It helps our body fight against

infection which is in the form of
ascorbic acid
a. Vitamin B
b. Vitamin A
c. Vitamin E
d. Vitamin C
Known as sunshine vitamin

a. Vitamin A
b. Vitamin B
c. Vitamin D
d. Vitamin C
Deficiency caused by lack of calcium

characterized by deformed bones on
legs, neck and knees
a. Rickets
b. kwashiorkor
c. marasmus
d. anemia
Anti - hemorragic vitamin is

a. Vitamin E
b. Vitamin C
c. Vitamin K
d. Vitamin B
It makes our bones and teeth hard

and strong
a. Phosphorous
b. minerals
c. potassium
d. calcium
It controls the water balance in the

body cells
a. Potassium
b. calcium
c. phosphorous
d. sodium
It helps develop healthy muscles,

heart, and nerves.
a. Magnesium
b. potasium
c. iodine
d. sulphur
It is responsible for the proper

functioning of the thyroid gland
a. Calcium
b. minerals
c. vitamins
d. iodine
It helps the wound heal easily

a. zinc
b. vitamins
c. minerals
d. Iron
Is commonly known as the body

builder, tissue repairer and the
growth food
a. nutrients
b. protein
c. vitamins
d. carbohydrates
Are starches and sugars which is

the major source of our energy
a. minerals
b. carbohydrates
c. protein
d. nutrients
Is a chemical compound of
hydrogen and oxygen that helps
the digestion and absorption of
foods.
a. vitamins
b. minerals
c. water
d. crabohydrates
A guide that ensures a wellbalanced menu

a. cycle menu
b. menu card
c. menu format
d. menu pattern
Planning a menu in advance is

a. menu list
b. menu planning
c. menu board
d. recipe
A distinctive design of any food

establishment is
a. tarpaulin
b. advertisement
c. menu card
d. logo
A set menu forming a complete

forming a complete meal with a set
price
a. a-la carte
b. cover
c. table de hote
d. cycle menu
It is the art of serving food

involving varied styles and
techniques
a. food cost
b. food service
c. marketing
d. cooking
The formula in preparing foods is

a. ingredients
b. meal
c. menu
d. recipe
An essential equipment for baking

a. range
b. oven
c. stove
d. charcoal
Method of cooking meat that is

submerge in oil
a. blanching
b. broiling
c. frying
d. roasting
For a more tender and flavorful

product, the best cooking
temperature for
a. Meat and poultry is
b. low
c. moderate
d. very high
The first consideration in the

sanitary preparation of food is
a. budget
b. facilities
c. quality
d. personal hygiene
A very reliable indication that a

canned food is already spoiled
a. can dented at the side
b. date expiration is missing
c. label is missing
d. top & bottom part of the can is
bulging
A list of food items designed to

appeal to the guest and stimulate
sales
a. menu board
b. menu card
c. menu pattern
d. recipe
A document required by the law

from all food handlers
a. birth certificate
b. training certificate
c. sanitary certificate
d. health certificate
Cooking meat in a little amount of

fat is called
a. baking
b. boiling
c. braising
d. stewing
The process of shredding foods

against a rough surface is
a. grating
b. paring
c. peeling
d. slicing
Produce refers to food items such

as
a. bread and cereals
b. fats and oils
c. fresh foods and vegetables
d. milk and butter
Most tender cut of meat is

a. chunk
b. round cut
c. tenderloin
d. sirloin
Cereals and legumes are stored in

a
a. cold shelf
b. crisper
c. dry shelf
d. freezer
Cooking meat in a little amount of

liquid is..
a. baking
b. blending
c. braising
d. roasting
Cooking food over large charcoal is

a. boiling
b. steaming
c. broiling
d. sauting
Decorations appropriate to use in

creative table setting at day time
a. candles
b. flowers
c. fruits
d. driftwood
The proper way of serving foods to

the guest is done
a. at the right side
b. at the left side
c. at the center
d. left and right side
The process of mixing alcohols and

non-alcohol is called
a. bartending
b. cooking
c. marketing
d. table setting
Fruit extract with additional

alcoholic beverages
a. cocktail
b. fruit drinks
c. liquor
d. wine
Giving definite amount of food for

definite profit
a. balancing
b. estimating
c. portion control
d. pricing
It is a baked batter with variety of

ingredients
a. cookies
b. pie
c. tart
d. cake
It is made basically from a mixture

that contains a high percentage of
shortening
a. batter type cake
b. chiffon cake
c. foam type cake
d. conventional cake
To test the doneness of cake, what

you should do?
a. prick using fork
b. prick using barbeque stick
c. flute
d. prick using a knife
A baking tool used to level dry

ingredients when measuring
a. rubber scraper
b. measuring cup
c. spatula
d. spoon
The ultimate function of cream of

tartar on meringue is
a. stabilizer
b. neutralize sugar
c. improves flavor
d. control taste of sweetness
Shortening acts as..

a. lubricant
b. solvent
c. controls dough consistency
d. improves flavor
The process of increasing gradually

a. acceleration
b. evaluation
c. formulation
d. quantification
The best example of a food selfservice unit is

a. buffet
b. coffee shop
c. restaurant
d. school cafeteria
The implements used for dining

a. linen
b. table appointments
c. a-la carte
d. serving spoon/fork
A starched cloth folded nicely to

make the dining more festive
a. linen
b. table napkin
c. placemat
d. table cloth
It refers to logical arrangements of

foods and table appointments
a. a-la carte
b. table de hote
c. festive
d. table setting

FOODS

Hochgeladen von

Dokumentinformationen

Originalbeschreibung:

Originaltitel

Copyright

Verfügbare Formate

Dieses Dokument teilen

Dokument teilen oder einbetten

Freigabeoptionen

Stufen Sie dieses Dokument als nützlich ein?

Sind diese Inhalte unangemessen?

Copyright:

Verfügbare Formate

FOODS

Hochgeladen von

Copyright:

Verfügbare Formate

FOODS

is any substance consumed to provide

is the process by which you take in and

is the relative lack, or absolute deficiency,

Malnourished children are easily

Marasmus - is caused by lack of calories or

Kwashiorkor -is caused by severe lack of

FUNCTIONS AND SOURCES OF

Nutrient- is an essential substance

SIX MAJOR NUTRIENTS:

Vitamins- are organic substances found in

Vitamins are classified as water-soluble and

Vitamin B or thiamin regulates appetite

Vitamin C ascorbic acid

VITAMIN E is a fat-soluble vitamin essential

Vitamin D known as the sunshine vitamin.

VITAMIN K antihemorrhagic factor, functions

MINERALS it is very important in our body

TWO KINDS OF MINERALS:

Sodium controls the water balance in the body cells.

Trace Minerals: Are found in tiny amounts in your food

Manganese keeps the nervous system

Protein are made up of amino acids which are

Other foods that supply carbohydrate are

FATS fats refer to food and oils which are

The three forms of carbohydrates are

The functions of fats inside the body can be

Most foods consists of water due to

WATER is a chemical compound of

EXAMPLE OF LOW COST BUT

Example of Low Cost

SYSTEMATIC WAY OF MAKING A

Observe the food choice of the family.

COMMON TERMS IN FOOD SELECTION,

Albumen A synonym for egg white.

COMMON TERMS IN FOOD SELECTION,

Baste To moisten food during cooking with pan

COMMON TERMS IN FOOD SELECTION,

Beat To agitate a mixture with the goal of

COMMON TERMS IN FOOD SELECTION,

Boil To cook in water or other liquid heated until bubbling vigorously.

COMMON TERMS IN FOOD SELECTION,

Bouillabaisse Mediterranean seafood soup.

COMMON TERMS IN FOOD SELECTION,

Bread To coat foods to be sauted or deep-fried

COMMON TERMS IN FOOD SELECTION,

Broth Broth and stock are interchangeable terms

COMMON TERMS IN FOOD SELECTION,

Calvados Dry, apple-flavored brandy, which is named

COMMON TERMS IN FOOD SELECTION,

Chop To cut into irregular pieces. Foods can be

COMMON TERMS IN FOOD SELECTION,

Compote A dish of fruit cooked in syrup

COMMON TERMS IN FOOD SELECTION,

Cream To stir a fatusually butterand sugar

COMMON TERMS IN FOOD SELECTION,

Crme patisserie Custard made with eggs,

COMMON TERMS IN FOOD SELECTION,

Curry A mixture of spices that may include turmeric, coriander, cumin,

COMMON TERMS IN FOOD SELECTION,

Deglaze To add liquid to a pan in which foods have been

COMMON TERMS IN FOOD SELECTION,