Third Term

• This occurs when microorganisms that may be present in raw and unwashed food are transferred into other food

  Cross-contamination
• This ensures high standards in all aspects of production, processing, distribution, marketing, and preparation.

  Food Safety
• It is done by removing the skin with a knife. Some examples are potatoes, papaya, patola, and squash.

  Paring
• It is done by holding a piece of skin between the thumb and pointing finger or using a knife to pull it off. Some examples are bananas, oranges, and cooked potatoes, and sweet potatoes.

  Peeling
• It is done by holding the blade of the knife over the surface of the vegetable and scraper

  Scraping
• It is done by cracking or pressing the hard covering open, drawing out the seeds or the meat. Some of the examples are peas, beans, peanuts, and shrimps.

  Shelling
• It is done by removing the side parts of the beans. Some examples are sitaw, and sitsaro.

  Stringing
• It is done by cutting food into small irregular pieces with a knife. Some examples are meat and spices.

  Chopping
• It is done by cutting food into even cubes. Some examples are fruits and vegetables.

  Dicing
• It is done by cutting food using a grater. Some examples are cheese and coconut.

  Grating
• It is done by cutting and chopping the spices into very minute pieces using a knife. Some examples are garlic, onions, and spices.

  Mincing
• It is done by cutting into pieces of uniform size. Some examples are fruits, potatoes, and carrots.

  Slicing
• It is done by scooping the meat into fine, string-like curls using a shredder. Some examples are melon, buko, and macapuno

  Shredding
• It is done by combining different flavors. Some examples are vinegar, sugar, and salt for dressing.

  Blending
• It is done by putting two or more ingredients by stirring them in the bowl or other vessel using a spoon.

  Mixing
• It is done by soaking food in a mixture of vinegar, sugar, and salt for a few minutes or covering food with acid like calamansi or lime juice.

  Marinating
• Fruits have no bruises, good color, and look fresh.

  Fresh Fruits
• Provides secure, safe, and hygienic storage for large or catering stocks.

  Dry Storage
• Provides a room with a very low temperature that is appropriate for storing perishable items like vegetables and meat

  Cold Storage
• Used to store solid food for an extended period of time.

  Freezers
• The use of a medium such as water as liquid or steam transfer heat in moist cooking. The flavor is less developed as well as the color and some nutrients are lost during the process.

  Moist Cooking Method
• The process of cooking food requires rapid movement of the cooking medium.

  Boiling
• Food is cooked by heat in the form of steam surrounding the food

  Steaming
• Food is submerged completely in liquid just below boiling point

  Poaching
• Food is brought rapidly to the boil in salted water or boiled for a quick or short period.

  Blanching
• The food is covered with liquid and cooked slowly, giving a full flavor and color to the food and sauce.

  Stewing
• Food is cooked by radiated heat directly from above or below the food

  Boiling/Grilling
• Food is cooked in an oven

  Roasting
• Food is subjected to dry heat in an oven.

  Baking
• This type of frying is food cooked in a small amount of fat in a pan

  Shallow Frying
• This type of frying is food cooked by fully immersing it in extremely hot oil or fat.

  Deep Frying
• This type of frying is a quick cooking technique and uses a little oil

  Stir Frying
• This type of steaming is where food is in direct contact with steam

  Direct
• This type of steaming is where there is a barrier between the food and the steam

  Indirect
• Food is slowly cooked in liquid in a heat-proof vessel with lid.

  Braising
• This is measured by counting items

  Numbers
• This is used primarily to measure fluids or liquids as it is easier than weighing it

  Volume
• This is measured with scales

  Weight