This cooking method utilizes a liquid as the medium for heat transfer. This cooking method is usually performed with lower heat and over longer periods of time.

The following cooking methods are examples of dry heat cooking EXCEPT ONE. What is it?

The following cooking methods are examples of moist heat cooking EXCEPT ONE. What is it?

This is a cooking method where the food is cooked in glowing heat from gas, electric grill bars, or hot charcoal. The food is close to the source of heat which is above the food.

This cooking method uses heat that is transferred through the food by conduction. The source of heat is below the food.

It is a classification of vegetable that usually grows just below the surface of the ground and produce a fleshy, leafy shoot above ground like garlic and onions.

This vegetable usually grows at the end of the plant root attached as a lump of rock like potatoes.

This category includes plants of which roots are edible and is used as vegetables. Usually long, round, and swollen taproot like carrots and horseradish.

Which market form of vegetables are raw vegetables that were cleaned, placed in sealed containers, and underwent processing at high temperatures for a certain period?

Which market form of vegetables are often sold in packs, are almost as convenient to serve and use as canned vegetables, and require a space in the freezer and some cooking?

Which market form of vegetables, which can be identified by their color, flavor, and texture, are nutritious because of their freshness prior cooking?

Which market form of vegetables requires dehydrating that preserves vegetables and prolongs their shelf life?

It is a process of acquiring goods or products with the right specifications at the right price from reliable sources.

It is the stage when the goods are handed to the one who purchased it. Its purpose is to ensure that the food and supplies delivered match the quantity and quality specifications.

It is the stage when the goods are classified, segregated, labeled, and placed to their appropriate areas.

It is composed of 70-80% water, 15-20% proteins, 1-13% fat, and 1% minerals. Fat, also known as lipids, contains important omega-3 fatty acids that provide health benefits by helping to lower cholesterol and blood pressure.

It is generally composed of 75-80% water, 15-20% protein, 2-5% fat, 1-2% minerals. The meat of crustaceans including lobster, shrimp, and crab is white fleshed, with connective tissue that has more collagen and is therefore not as tender as other marine creatures.

What is the prescribed cooking of fish?

It is always recommended that you follow safe and hygienic practices, and waste minimization techniques when cooking. Which should you NOT do when cooking?

In cleaning fish, which among the following should NOT be done?

Which is true about freshwater fish and saltwater fish?

The floors of kitchen and serving centers should be slip-resistant. Heavy equipment should be arranged carefully to avoid accidents. Necessary repairs should be done immediately. What principle in sanitation and safety is described?

Canned goods should be stored at room temperature. Food items that need refrigeration should be placed in the refrigerator and utilized before they expire. What principle in sanitation and safety is described?

Personnel should wear clean attire or uniforms. They should be aware of the sanitary practice in handling utensils and serving food and drinks. What principle in sanitation and safety is described?