TLE - 2ND QUARTER

• A portion of food and drinks served before the main course

  Appetizer
• It is to cook slowly in covered utensils in a small amount of liquid

  braise
• it is to cook directly over a live coal

  Broil
• it is the process to prolong life shell, covered with ice to prevent spoilage

  Frozen
• it is to decorate dishes with pieces of colorful and contrasting food

  garnish
• it is to keep safe, free from spoilage

  preserve
• the edible parts of plants includ9ing the leaves, tubers, bulbs, stem and stalks, shoots, roots, and flowers.

  Vegetables
• the classification of vegetables

  roots, bulbs, pod vegetables, leaves, cabbage family, mushroom, seeds, fruits, flowers, stem and stalk.
• Two types of roots

  tuberous roots and taproots
• its an underground bud that sends down roots and are made up of very short stems covered with layers.

  Bulbs
• a type of fruit vegetables that contains seeds

  Pod vegetables
• it is the dominants source of human calories and protein

  Seeds
• they are the supporting leaves

  stem and stalk
• leaves is the term for the green parts of a plant that are attached to the stem and are used for photosynthesis
• a leafy garden plant with a short stem and dense globular head

  cabbage family
• a fungus that is shaped like an umbrella

  Mushroom
• fruits are the reproductive structures of plants that are formed from the ovary and contain seeds
• Seeds, roots, and tubers

  Carbohydrates rich
• Seeds such as legumes and pulses

  Protein rich
• Nuts, olives, and avocado

  Fat rich
• Mushroom, tomatoes, celery, cauliflower, radish, lettuce, and cabbage.

  High moisture content
• what are the nutritive value?

  Minerals, Vitamins, and other carbohydrates.
• Ways of cooking vegetables

  blanching, frying, broiling, braising, steaming, and pressure cooking.
• simmer vegetables in minimum amount of water

  blanching
• cooking over direct heat like that of cooking "inihaw na talong"

  Broiling
• it place food in a covered pan or skillet with about 2 tbsp butter or moist drippings 1 or 2 tbsp. water.

  Braising
• cooking using the steam of boiling water

  steaming
• it is to remove the essential parts

  eviscerated
• any sea animals or seaweed that is served as a food

  seafood
• small spots

  specks
• the part of the body between the neck and the abdomen

  thorax
• internal organs

  visceral
• what are the types of seafood?

  Finfish, shellfish, univalves, bivalves. and cephalopods
• what are the market forms of fish?


  live fish, whole or round fish, drawn fish, dressed fish, fillets, deboned, steaks, sticks, and flaked.
• what are the market forms of shellfish?

  live, whole, shucked, headless, cooked shellfish, and cooked meat.
• having a thick edge, not sharp

  blunt
• a broth or stew of vegetables

  porridge
• to cause to move slowly and easily, cause to slide

  slip
• it is a cooking pan, as of iron, aluminum with handle and a rounded bottom

  wok
• Methods of cooking

  Dry heat method and moist heat method