to cook in small amount of oil or shortening

to cook in liquid at boiling point

to cook in a steam with or without pressure

to brown or cook in small amount of fat or oil

to thoroughly mix two or more ingredients until smooth and uniform

to allow food to stand in mixture of spices and liquid to tenderize and add flavor

to secure poultry or other meat with skewers; to hold shape while cooking

to beat rapidly to incorporate air as in egg whites

to dip or plunge food into boiling water for a few minutes

1 ounce chocolate (Which is correct)

1 egg white (Which is correct)

are usually the mainstay in everyday meals

chicken, duck, goose, and turkey (Classification)

Mature birds are best cooked in dry heat; for young birds moist heat.

fleshy and white part of the chicken

the heart, liver, and gizzard

beef, pork, and lamb (Classification)

Tough meats should be cooked using moist heat or with liquid at low temperature.

Meat should be cooked thoroughly since it contains high levels of parasites.

Good quality fish and seafood should not be fresh and free from objectionable odor.

Fat fish like tanigue is usually desirable for baking and broiling.

Fish should be cooked in a most possible time to prevent moisture loss and retain its flavor.

Steaming is the most simple and ideal method in cooking fish and seafood.

are frequently recommended in any kind of diet.

Vegetables should be washed just before they are cooked.

Use a small sharp knife in chopping vegetables.

root vegetables should be placed in a hot, moist place.

is taking food at one time, for example, breakfast, lunch, supper, and brunch.

is a list of prepared dishes available to the family or customers. Menu planning is one of the functions required before cooking quality meals.

a package meal with a set price (value meal or budge meal)

offered for parties or special occasions. It may consist of four to eight courses.

is an outline of food to be included in each meal. The traditional menu pattern in each meal.

is a meal eaten between 10:00 a.m. and 11:00 a.m. It is a combination of breakfast and lunch and usually happens on a holiday or on weekends, when people get up later in the morning.

Knowledge of who the customers are helps to determine portion sizes or servings.

it refers to combining prepared menu items to complete an entire meal.

it refers to the transporting of prepared foods from production to place of service.

it involves assembling, preparing, and distributing or selling food to the customer.

it involves fitting, boxing, and manufacturing

In this method, the prepared food is portioned and assembled for individual meals at a designated area adjacent to the main kitchen.

With this method, the bulk of quantities of prepared food is sent hot and cold toward kitchens located in a galley or a facility.

pastillas de juli, suman cassava, masapan de biko, suman moron

pilipit, bulcarillo (puti), espanol

tupig, bucayo (variety, puto, peanut brittle, bicho-bicho (malagkit), unday-unday (malagkit with buko)

tibok-tibok, mocha, espasol, turones

ube halaya, suman, espasol, uraro, broas

suman sa ibos, biko, puto, barquillos, butterscotch

waxy, glutinous rice

it is made from either regular rice (bigas) or waxy, glutinous rice (malagkit) that is soaked for several hours then ground.

it is manipulated and mixed by hand. It yields products like palitao and bicho-bicho.

it is a mixture of rice flour and liquid that can be poured. It is either thick or thin. It yields products like bibingka, puto, kutsinta, and maria blanca.

mix 4 cups liquid to 2 cups rice

mix 3 cups liquid to 8 cups rice

Listing all expenses and income or profit enables the entrepreneur to know if the business is picking up and progressing

Accurate and correct costing of the recipe is a must in any kind of food business

it is a powdery substance produced by finely grinding grain through a process called milling.

it has the highest amount of protein, thus, has high gluten content, so it is used for breads.

it is made from a combination of bread and cake flour sources and has medium gluten strength

it has a distinctive flavor many people like and it contains no gluten.

Use the "newest" flour first. Remember that it is "first in, first out."

Shortening it is another word for fat used in baking.

it is responsible for the attractive golden brown color of the baked products

it is used for cakes and cookies. Sometimes this sugar is called "baker's special."

it is frequently called confectioner's sugar because it is used in making frostings and icings

is a substance used in baking to make a product rise so it it becomes light and proportion to its size

it works as a leavener because it expands when heated.

is a single-celled plant that feeds on starch and sugar

it has definite functions in baking. It gives finer, more velvety grain. It adds flavor.

The most common type of egg is the chicken egg.

it is essential in producing a satisfactory yeast product. It gives a finer texture to bread and removes the flatness or lack of flavor in it.

for beating egg whites and for stirring sauces

for shaping doughs and pastries

it is working with two ingredients very gently to retain air in the mix

it is made of the basic ingredients for bread: flour, yeast, salt, a little sugar and shortening.

All yeast doughs must be risen 3 times before baking to allow time for the yeast to work.

are breads prepared for a short time and leavened by using baking powder or baking soda

are irregular and unevenly shaped cookies

are made from dough that has been rolled out with special cutter to form shapes