Quiz#3 - 3A

Used for weighing starch-based ingredients precisely, especially in baking or professional cooking.

• Measuring spoon

• Measuring cup

• Liquid measuring cup

• Kitchen scale

Used to remove lumps from starch-thickened sauces and to rinse small grains like quinoa or glutinous rice.

• Fine Mesh Strainer

• Sifter

• Colander

• Strainer

This plays a crucial role in elevating simple cereal and starch dishes into visually appealing and appetizing meals.

• Garnishing

• Plating

• Presentation

• Decorating

This method involves spreading a thin layer of grain in a shallow pan and placing it in a slow oven until browned. This is an older method used for cereals and starchy foods.

• Browning/Toasting

• Boiling

• Simmering

• Steaming

The cereal is first set in the pan that fits into the cooker compartment. While the cereal is at the boiling point, this pan is covered tightly and place in the fireless cooker. The heat that the cereal holds when it is place in the cooker is retained, and this is what cooks it.

• Use Double Boiler

• Cooking Cereal by Boiling

• Cooking Cereals in the Fireless Cooker

• Cooking Cereal by Dry Heat

It is a term that refers to the quality of grain.
However, what constitutes quality depends on the use of
the grain.

• Starch Quality

• Germ Quality

• Grain Quality

• Cereal Quality

The outer layer of the grain. a good source of fiber, omega-3 fatty acids, vitamins and dietary minerals.

• Germ

• Bran

• Endosperm

• Grain

It is the most cereal common produced in the western world and is grown in most temperate region

• Barley

• Wheat

• Corn

• Rice

It is obtained from the roots of a tropical plant called cassave. It is used for garnishing soups, milk puddings and other native delicacies.

• Tapioca

• Cassava

• Sago

• Gulaman

It is a complex carbohydrate found in many foods like grains, root crops and legumes that the body breaks down into sugar for energy. It is also part of food that gives us energy found in food like potatoes, rice and bread.

• Egg

• Cereal

• Starch

• Vegetables