Professional Documents
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T.L.E Reviewer 1ST Quarter
T.L.E Reviewer 1ST Quarter
E Reviewer 1ST Quarter Chanel knife – it is a small hand tool generally in decorative
works such as making garnishes.
Quail eggs - small eggs with dark brown speckled shells Yolk - The yellow-orange portion which makes up to about
33% of the liquid weight of the egg
Egg grading - form of quality control used to classify eggs.
Sunny side up - A type of Fried Egg that is cook slowly
Heat - an environmental factor that makes the eggs smaller.
without flipping until white is completely set but yolk is still
Tough product - it happens when there is an over soft and yellow is called
coagulation of protein in the egg
Omelet - A type of egg cookery where eggs are mixed, fried,
Green discoloration - it happens if the egg is over cooked. rolled over or folded on a pan
Chalaza - egg structure that holds the yolk in the center by Poached egg - A type of egg cookery where eggs are
anchoring and supporting it. prepared by slipping shelled eggs into barely simmering
water and gently cooking until egg holds its shape
- Over easy
- Over medium
- Over hard
- Play with color and texture. Cereals – usually starchy pods or grains.
- up to 80% calories.
Sources of Starch
1. Cereal Grains 2. Roots & Tubers 3. Legumes Starch Properties and Reaction
- corn - potato Gelatinization – heating starch granules in moist
environments which includes swelling of granules as water is
- wheat - sweet potato
absorbed and disruption of the organized granule structure.
- rice - tropical cassava plant
Viscosity – the resistance to the flow; increase in thickness
- grain - arrowroot or consistency.
Amylopectin – has a highly branched, brushy type of - Colloidal stabilizer - Thickeners in gravies
structure, very different from the long string-like molecules
- Gel forming agents
of amylose. Cohesion or thickening properties are
contributed by amylopectin but this fraction does not
produce gel.
Cereal-processed Food
Whole Grain Cereal – is a grain product that has retained the
The Starch Granule specific nutrients of the whole unprocessed grain
Granules – molecules of starch are deposited in tiny, Enriched Cereal – are excellent sources of thiamine, niacin,
organized units. riboflavin, and iron.
Hilum – amylose and amylopectin molecules are placed Restored Cereal – one from either the entire grain or
together in tightly packed stratified layers formed around a portions of one or more grains to which there have been
central spot in the granule. added sufficient amounts of thiamine, niacin, and iron to
attain the accepted whole grain levels.
Maltese – when a light crosses patterns on each granules
Noodles and Pasta or Alimentary Paste
- The physiological function of noodles and pasta will depend
on its starch and other constituents. Since it is basically a
starchy food, the nutritional significance discussed for
starches also applies. In addition to starches, including
resistant starches I (RS), noodles and pasta may contain
other fibers and some proteins and fat as well
- Water - Protein
- Niacin - Fat
- Riboflavin - Carbon
- Thiamin - Calcium
- Phosphurus
- Bihon - Miki
- Spaghetti - Linguini