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Basic Foods
POULTRY, FISH, EGG, MILK
| Question | Answer |
|---|---|
| These are domesticated birds used for food, such as chicken, turkey, pigeon, and duck. | Poultry |
| Those hunted for food and pleasure, e.g. pheasant, wild duck, and squab. | Game birds |
| Extremely tender young chicken with chubby breast; about (6) week old and not more than (0.9) kg | Rock Cornish Game Hen or Cornish Game Hen |
| A young chicken, usually (9) to (12) weeks old and weighs (0.9) to one point five (1.5) kg; | Broiler or fryer |
| (14) to twenty (20) weeks old and usually larger than broilers, about(0.9) to (1.5) kg. | Fryers |
| Young chicken (3) to five (5) months old and weighs one point five (1.5) to two point five (2.5) kg. | Roaster |
| Ten (10) months to one (1) year; mature females, high fat | Stewers |
| Castrated male chicken, usually under eight (8) months old | Capon |
| Male chicken, usually ten (10) months old. Somewhat tough and darkish meat and hard breastbone cartilage; | Stag |
| Mature female chicken, more than ten (10) months old; has nonflexible breastbone tip. | Hen or stewing chicken or fowl |
| Mature ten- [10] month old male chicken; has coarse skin; tough, more flavorful, and dark meat. | Cock or rooster |
| Type of duck that is less than eight (8) weeks old and about two (2) to four (4) lbs | Broiler ducking or fryer duckling |
| A young duck, usually less than sixteen (<16) weeks old. Flesh is tender, but billand windpipe are somewhat hard | Roaster duckling |
| Type of duck that is over six (>6) months old; has tough meat and hardened bill and windpipe; lacks fat | Mature duck or old duck |
| Type of turkey that is usually under sixteen (<16) weeks old | Fryer/roaster |
| Young female turkey usually five (5) to seven (7) months old, has tender meat. | Young hen turkey |
| Young male turkey usually five (5) to seven (7) months old, has tender meat. | Young tom turkey |
| mature female (or male) turkey, usually under fifteen (<15) months old; has reasonably tender meat and smooth-textured skin | Yearling hen (or tom) turkey |
| Like duck, has all dark meat but has higher percentage of fat; very seldom used in food services. | Goose (gansa) |
| A type of Goose tthat is approximately six (6) months old; has very tender meat | Young goose |
| A type of Goose tthat is approximately over six (6) months old; has very tender meat | Mature goose |
| A young immature Pigeon that has not flown; marketed at about three (3) to four (4) weeks old; extra tender, light meat | Squab |
| A duck originally raised in China that is now bred locally; famous for its tender and distinct flavorful meat | Peking duck |
| Market forms of poultry where slaughtered bird that has been bled and defeathered; head, viscera, and feet still intact | Whole or Galantina |
| Market forms of poultry where slaughtered bird that has been bled, defeathered and the visceral organs removed | Dressed |
| Market forms of poultry where bird is dressed and drawn, head and feet removed | Ready-to-cook |
| Poultry parts that has dark meat? | drumstick, thigh, wing, neck, back, and ribcage; |
| Poultry parts that has White meat? | breast |
| Poultry parts that is called Giblets? | gizzard, heart, and liver, proven and intestines. |
| I: Dark meat are those muscles that are active, has more fat and connective tissues, and high myoglobin. II: White meat has less fat, no myoglobin and does not react with the curing agents. | BOTH STATEMENTS ARE TRUE |
| T/F: In degree of doneness, Meat poultry can be cooked to medium rare. | FALSE: Meat poultry is cooked to well done. |
| What causes the pink coloration in paultry cookery? | When gas-fired oven is used. The carbon monoxide and nitric acid of the cooking flame reacts with the hemoglobin of the chicken blood, forming carboxyhemoglobin and nitric oxide hemoglobin that are pink in color even after he |
| What causes the Meat and bone darkening in cooked frozen poultry? | Freezing and thawing release hemoglobin from the RBC in the bone marrow. bones of slaughtered young chicken are still porous, and this porosity allows seepage of the pigment in the meat next to the bones. |
| What causes the Difficulty in separating bones of thighs and drumsticks of chicken and turkey even after extensive cooking? | Due to ELASTIN insoluble even @ 100C due to the presence of two (2) amino acidsdesmocine and isodesmocine |
| Fish may be classified into two (2) major categories, namely? | FINFISHES SHELLFISH |
| A classification of fish that have fins and vertebrae/skeleton/backbones and gills. | Finfishes |
| A classification of fish that is covered with some type of shell outside of the soft tissue. Classes include crustaceans and mollusks. | SHELLFISH |
| A type of shellfish with hard shells over the back and along the claws but have relatively soft shells covering the lower part of the body and legs. | Crustaceans |
| A ten- (10) legged crustacean with two (2) pincers; has sweet and succulent meat | Crab |
| Greencrab, is a type of crab commonly known in the Philippines as? | Alimango |
| Bluecrab, is a type of crab commonly known in the Philippines as? | Alimasag |
| A small crab about one sixth (1/6) the size of alimasag? | Talangka |
| A small shrimp and would normally be eaten with their shells? | Hibe and alamang |
| Known as a salt water shrimp. | Suahe |
| Known as a fresh water shrimp. | Ulang and tagunton |
| A type of crustacean that is extremely expensive because of its scarcand great demand. Meat of the male is firmer, and color of the shell after cooking is brighter red than thof the female. | Lobster |
| A type of shellfish with soft structure partially or wholly enclosed inhard shell. Can have 1 shell or 2 shells encloses the body. | Mollusks |
| A type of Mollusks that as only one (1) shell that encloses the body, e.g. kuhol | Univalve |
| A type of Mollusks that has two (2) shells. Examples: clams(halaan or tulya), oysters (talaba), mussels (tahong).Choose those that have the two shells tightly clampetogether. | Bivalves |
| CLAMS , a bivalve mollusk is commonly known in the Philippines as? | halaan or tulya |
| OYSTER, a bivalve mollusk is commonly known in the Philippines as? | talaba |
| Market forms of fish where fish is eviscerated only. | Drawn whole fish |
| Market forms of fish where fish is scaled and eviscerated; usually head, tail, and fins are removed. | Dressed whole fish |
| Market forms of fish where fish is cut in cross-section slices or large-dressed fish; ready to cook. | Steaks |
| Market forms of fish where sides of fish cut lengthwise away from the backbone; may be skinned. | Fillets |
| A type of Fillet where fish is is cut from one side. | Single fillet |
| A type of Fillet where is cut from two sides of the fish and skin of the belly. | butterfly fillet |
| Market forms of fish where fish is cut in lengthwise or crosswise pieces cut from fillets or steaks for individual portions. | Sticks |
| most convenient form for fish with many intermuscular bones removed, like bangus. | Boneless |
| A type of Preserved fish where it loses moisture through drying, making it less susceptible to spoilage; may be stored for months at room temperature; very common method of preserving fish is sun drying. | Dried fish |
| tiny, silvery fish; generally filleted, saltcured, and canned in oil; can be sold flat and rolled with some rolls containing fillings | Anchovies |
| A type of fish that migrate from their saltwater habitat to spawn in fresh water; the redness of color determines its price. | Salmon |
| A tyoe of salmon that has a firm texture red flesh; highly prized in canning; use chilled in salads or hot dishes. | Red salmon or sockeye |
| A type of salmon that has an off-white to bright red high-fat, soft-textured flesh; used in saraus. | Chinook or king |
| A type of salmon lightest color of flesh and lowest fat content; mostly for cooked dishes. | Chum |
| Tuna, white or light meat tuna is considered of higher quality. May be packed in three (3) styles: | Chunks Flakes Grated |
| -only roe from this fish can be considered as CAVIAR | STURGEON Salmon |
| I. A fresh fish has a characteristic of bright red eyes, firm flesh nio off odors. II. Scales -bright-colored and not dull, glossy or shiny, translucent and adhering/tight to the skin | STATEMENT 1 IS FALSE: Fresh Fish should not have bright red eyes. |
| I. In storing fish, clean fish first before slicing into desired style and package and label before storing in the refrigerator or freezer. II. Smoked fish should not be refrigerated. | STATEMENT 2 IS FALSE: SMOKED FISH SHOULD BE REFRIGERATED |
| I. Fish fried at too low temperature absorbs a great deal of fat II. If temperature is too high, it browns before it is cooked through. | BOTH STATEMENTS ARE TRUE |
| An ovoid, hard-shelled reproductive body producby a bird, consisting principally of a yolk and albumen. | Egg |
| Type of egg that is most widely used in many types of dishes, both savory and sweet | Chicken eggs |
| To reconstitute 1 Dried whole eggs, we need to add _____ tbsp of water to 2.5tbsp dried whole egg. | 2.5 tbsp water |
| Hard-cooked eighteen- (18) day-old fertilized duck egg | Balut |
| Duck egg found infertile on the fourteenth (14th) day of incubation is cooked and sold | Penoy |
| Prepared commercially by packing duck eggs in a saltclay mixturefor ten (10) to fourteen (14) days, after which they are hardcooked; | Salt-cured egg (itlog na maalat) |
| one hundred- (100)day-old egg Preserved by fermenting the egg in earthenware jar with a mixture of clay, wood ash, salt, lime, caustic soda, and tea | Century egg |
| Much smaller than chicken eggs and have many brown spots; usually marketed as hard cooked to minimize breakage | Quail eggs |
| The eggs are round and white, resembling pingpong balls; are highly salty and, when boiled, remain soft and pliable | Turtle egg |
| Eggs of a wild bird found in Palawan; larger than duck egg; the eggshell is brownish in color. | Tabon eggs |
| Part of the egg that is made up mainly of calcium carbonate; has many tiny pores, which allow gases to pass in and out of eggs for the developing embryo | Shell |
| Part of the egg that is composed of an outer membrane adjacent to the shell and inner membrane encasing the white | Shell membrane |
| Part of the egg that contributes to the space between the inner and the outer membranes at the large end of the egg | Air sac or air cell |
| Part of the egg that comprised of three (3) layers; fifty-eight percent (58%) of the weight of the egg | White or albume |
| Albumin layer that fairly fluid in the innermost part of the albumen | . Inner thin albumen |
| Albumin layer that rather fluid egg white adjacent to the yolk and to the inner membrane | Thin albumen |
| Albumin layer that is viscous white forming the middle layer | Thick white |
| Thirty-one percent (31%) of the weight of the egg; composed of yellow and white | Yolk |
| connecting tube from the white yolk to the germinal disk or blastoderm | latebra |
| the yolk cord or cord anchor that aid in centering the yolk | chalazae |
| Natural protective cover sealing the shell pores when the egg is laid | Bloom |
| It accounts for two percent (2%) of the protein in the egg ; responsiblefor thickness of egg white | Ovomucin |
| I. Characteristics of fresh eggs is Porous, uncracked shell, Firm, defined albumen. II. Small air cell and a germ spot | SECOND STATEMENT IS FALSE: FRESH EGG DOES NOT SHOW PRESENCE OF A GERM SPOT |
| a process of checking the interior quality where eggs are passed over a strong light to show the shell and interior | Candling |
| i. As egg ages, yolk becomes larger, flatter, and breaks more easily and the albumen (white) becomes thin and watery. II. The air cell becomes larger. | BOTH STATEMENTS ARE TRUE |
| How many minutes to achieve a SOFT COOKED egg at 190-195F temperature ? | 6 minutes |
| How many minutes to achieve a HARD COOKED egg at 190-195F temperature ? | 20-25 minutes |
| Pour boiling water over the eggs. Coverand allow to stand until desired doneness. | Coddling eggs |
| Crack eggs onto platters and slide them into the pan of about two- (2) to two and a half- (2-1½) inch deep of gently boiling water, | Poaching eggs. |
| Cooking method of Egg where it is cooked with the help of steam while frying. | Country style |
| Cooking method of Egg where(one side is slightly cooked). Turn the egover and cook it slightly. | Over-easy |
| Egg is basted with hot fat while cooking. | Sunny-side-up. |
| They are responsible for the remarkable ability of egg yolk to act as an emulsifying agent. | Lecithin lysolecithin |
| What are the Stages in foam formation | Frothy - large, air bubbles that flow easily Soft foam - air cells are smaller and more numerous; foams become whiter Stiff foam - peaks hold their shape; bowl tipped, it holds, and is moist and glossy. Dry - moistness and glossiness disappear |
| I. duck eggs do not foam well because theylack ovomucin. II.Ovomucin is reposnible for the thickness of egg wites | BOTH ARE TRUE |
| Type if meringue that is used for topping of cream, chocolate or lemon pie requires a proportion of two (2) tablespoons sugar per egg white. | Soft meringue |
| Type if meringue that is used for confections, base of fruit pies, or Sans Rival Cake; requires a proportion of one fourth (1/4) cup of sugar per egg white. | Hard meringue |
| In the absence of refrigeration, eggs may be stored at room temperature for about______ days. | seven (7) days. |
| an opaque white liquid secreted by the mammary glands (udder) of female mammals; used by humans for food or as a source of butter, cheese, yogurt, | Milk |
| Principal protein found in Milk | Casein |
| Market form of milk where milk is untreated; fresh milk that has been cooled but has not been pasteurized or undergone any treatment other than cooling | Raw |
| Market form of milk where milk is composition of which has not been changed (nothing removed or added) since time of milking | Fresh whole milk |
| Market form of milk where milk is heated to at least sixty-one to sixtyfive (61-65) °C for at least thirty (30) minutes freeing milk from pathogenic bacteria and needs refrigeration to maintain safety. | Pasteurized |
| milk heated to at least one hundred (100) "C for a few seconds to kill all microorganisms. The Ultra high temperature (UHT) treatment kills both pathogenic and nonpathogenic microorganisms. | Sterilized |
| milk is treated mechanically or under high pressure to reduce size of fat globules so that they remain in suspension (not clumped together as in whole milk). | Homogenized |
| Market form of milk where fat is partly or completely removed; may thus be low fat (e.g. two percent [2%] fat) or nonfat. | Skimmed |
| liquid milk whose composition has been altered, such that its fat and nonfat are standardized at three percent (3%) and nine This is done by mixing high-fat and low-fat milkspercent (9%), respectively. | Toned |
| Canned, unsweetened, homogenized whole milk from fifty to sixty percent (50–60%) of its water has been removed | Evaporated |
| dried skim milk to which butterfat and water have been added to conform to the standards for whole milk. | Recombined evaporated milk |
| skimmed milk powder towhich vegetable oil and water other than milk fat has been added to simulate the composition of evaporated whole milk. | Evaporated filled milk |
| evaporated whole or skimmilk to which about forty to forty-five percent (40-45%)sugar has been added; heated until about sixty percent(60%) of the water evaporates | Sweetened condensed milk |
| skim or whole milk powder or evaporated milk, or any combination of these, to whichvegetable oil has been added to conform to the standardfor whole milk | Reconstituted milk |
| Obtained by allowing selected bacteriato grow and produce lactic acid in the milk | Fermented milk |
| milk made sour by the addition of vinegar, lemon, or calamansi juice or by the action of lactic acid bacteri | Sour milk |
| pasteurized skim milk that has been souredby lactic acid- producing bacteria | Buttermilk |
| milk of varying fat content with added flavoring like strawberry, coffee, etc. and a sweetener | Flavored milk |
| pasteurized whole milk soured by lactic acid bacteria | Cultured milk |
| whole milk to which liquid from the mash of ground barley, malt, and wheat flour has been added | Malted milk |
| Market form of milk where vitamins have been added | Fortified milk |
| whole milk flavored with chocolate | Chocolate milk |
| soured milk product prepared by adding lactic bacteria to whole or skim milk or cream. Flavoring extracts and fruits may be added. | Yoghurt |
| formed, especially when the pan is not covered and overboiling occurs; formed due to surface evaporation andproteins (casein) concentrate on the surface; covering the pan reduces this | Scum formation |
| caused by overheating the serum proteins (lactalbumin) that precipitate; stirring once in a double boiler or low heat during cooking minimizes scorching. | Scorching |
| This are precipitated protein aggregates and may be caused by either the presence of acid, salts, or high temperature. | Curdling |
| Type of Milk product where curd of milk, basically a gel of casein from which more or less of the whey has been removed by heating, stirring, and pressing | Cheese |
| A type of cheese that has a high moisture content from fifty-five to eighty percent (55-80%) | Soft cheese |
| A type of cheese that has a thirty-four to fifty-five percent (34-55%) moisture content | Semisoft cheese |
| A type of cheese that has thirteen to thirty-four percent (13- 34%).moisture content | Hard cheese |
| soft cheese; whey is drained off, and the curds are either allowed to drain or are pressed into different shapes depending on the variety, | Unripened cheese |
| A tpe of cheese that is formed from carabao's milk | Kesong puti |
| A tpe of cheese tha has four percent (4%) fat from skimmed cow's milk | Cottage cheese |
| A Semi-soft ripened cheese that is cured by blue mold, from cow's milk | Gorgonzola (Italy) |
| A Semi-soft ripened cheese that is cured by blue mold, from Sheep's milk | Roquefort (France) |
Created by:
WilLlevs