QUIZ#3 CK 2A

These are important for storing dry products, including cereal and starches, keeping them fresh.

• Storage box

• Canister

• Tupperware

• Stockpot

it is a long chain-like molecule, sometimes called the linear fraction, and is produced by linking together 500 to 2,000 glucose molecules.

• Amylose

• Amylopectin

• Amphibian

• Airplane

The embryo of the seed, packed with protein, fats, vitamins, and minerals, and capable of sprouting into a new plant. It contains antioxidants, vitamin E, and oils .

• Bran

• Shell

• Germ

• Endosperm

This is the most common method, used for rice, pasta, and porridge. Food is cooked in water at a high temperature until it becomes soft and ready to eat.

• Steaming

• Heating

• Boiling

• Toasting

Some dishes use two or more methods, like boiling pasta first and then baking it to make baked macaroni. This combines the strengths of different cooking techniques to create more complex dishes.

• Dry-Heat Cooking

• Moist-Heat

• Microwaving

• Combination Cooking

The ability to produce a desired flour yield and quality is a key factor for many cereal products.

• Nutritional Value

• Color

• Milling Quality

• Cooking method

These are edible seed of various grass plants, commonly known as cereals and are staple food worldwide.

• Grains

• Cereal

• Legumes

• Nuts

It is a natural polymer or polysaccharide, meaning that it is long chain comprising one type of molecule.

• Cereal

• Starch

• Vegatable

• Seeds

This is used for testing the tenderness of meat, combining big cuts and particles of meat and vegetables and for blending other ingredients with flour.

• Rubber Scraper

• Butcher Knife

• Blending Fork

• Tongs

This is used for tenderizing or cooking meat, chicken and other grains or legumes, such as monggo and white beans in lesser time

• Double Boiler

• Rice Cooker

• Steamer

• Pressure Cooker