Which is not a mollusk?

Leavening agent for cakes

A biological microorganism that produces air cells or carbon dioxide

These are fish obtained from salt water, mainly the sea.

Which is NOT an example of Crustaceans?

Allows even distribution of ingredients and makes the dough smooth.

Fish with fins and internal skeletons

Which is NOT a crustacean?

Bivalves is a mollusk with a pair of hinged shells. Which of the following is a Bivalves?

Which of the following is an example of Saltwater fish?

Any form of sea life regarded as food for human

Fish with external shells but no internal bone structure.

Which is the first step in preparing fish for cooking?

Plastic fat

Egg, milk, and fat are combined then blended with dry ingredients.

Also called angel cake

Whipped egg white

All dry ingredients together and all liquid ingredients are poured in the dry ingredients

How can you describe a fresh fish?

These are cultivated plants of the grass family yielding starchy seeds or grains

Are aromatic plants whose leaves or seeds are used in cooking.

These are whole fish with the guts removed.

Refers to domesticated breeds of fowls used as food.

Rich muffins with high proportion of fat to sugar and eggs.

Assortment of rich flour mixture

This is made from fat bellies and is cured and smoked.

One can achieve good presentation of food start by choosing _____ quality ingredients.

Baked products made of rich or lean dough.

These are meaty sides of fish cut lengthwise from the ribs and backbone.

Is the art of arranging food in the most aesthetic manner.

This is a green color in fruits and vegetables

These are the orange and yellow color in carrots, squash, and sweet potatoes.

The use of _____ supplement or complement the inherent decorative qualities of the food.

Food presentation is a major ____ point in promoting a food business.

These are variety of confectioneries such as sweets, cakes, preserves.

It is an art and part of the entire process of fine dining.

Stabilizes the foam

All ingredients are mixed in a bowl and kneaded

Prepared food requires only minutes to cook to preserves its ______ flavor.

Fine and white; used for cakes and pastries

Are served at lukewarm temperature or higher.

These are served below room temperature.

These are small and elongated chunks of the same size

and thickness cut from the skin but once separated; each side becomes a

single fillet

All dry ingredients are sifted in a bowl.

The shortening is creamed with the sugar then the egg yolks are added one by one. The whole milk mixture is then folded into the beaten egg

This is a process of removing the big and small bones of fish so that what is left is practically all flesh and skin.

Similar to the Conventional Method, except that the half of the sugar is added gradually to the egg white.

What is this?

What is this?