Quiz 3 Spec 2 - CK 11 4A

Used for preparing sauces which easily get scorched when cooked directly on the stove.

• Double Boiler

• Pressure Cooker

• Rice Cooker

• Kettle

A perforated bowl of varying sizes made of stainless steel, aluminum or plastic, used to drain, wash, or cook ingredients from liquid.

• Sifter

• Strainer

• Colander

• Slotted spoon

This kind of cereal is used to make bread, pasta and many other foods. This is another significant source, though this is more commonly used directly in cooking.

• Rice

• Wheat

• Barley

• Corn

Potatoes, cassava (tapioca), sweet potatoes, and arrowroot are significant sources of starch. These are often processed into starches or flours.

• Legumes

• Fruits

• Leaf

• Roots & Tubers

This is a staple food in many cultures, which is commonly consumed for breakfast or a snack.

• Vegetables

• Cereal

• Seafood

• Egg

This cooking method used for dishes like bread,
polvoron, or toasted rice for Filipino kare-kare.
Grains are spread thinly in pans and browned in
ovens or over heat.

• Toasting

• Deep Frying

• Sauteing

• Grilling

It is a highly branched molecule that is responsible for the thickening properties of starch

• Amylose

• Amphibian

• Airplane

• Amylopectin

This is healthier as they offer complex carbs that digest slowly and provide sustained energy.

• Refined Cereals

• Whole Cereals

• Cereals

• Whole-Grain Cereals

This is derived from ingredients like rice, potatoes, pasta and corn. These are also staple foods around the world.

• Egg

• Starch

• Cereal

• Meat

This cooking method helps to preserve nutrients and texture. It also used for cooking kutsinta and compresses rice.

• Boiling

• Simmering

• Steaming

• Double Boiler