Which of the following are the right step by step procedures in manual dishwashing?

Which of the following parts of an egg is produced by the oviduct and consist of four alternating layers of thick and thin consistencies?

Which of the following vitamins is found in eggs?

The appearance of egg is important for consumer appeal. On what basis are shells evaluated?

Which of the following market forms of eggs is seldom used in cooking?

Which of the following raises coagulation temperature producing softer, weaker gel when added to egg used in culinary?

Which kind of egg dish is prepared by slipping shelled eggs into barely simmering water and gently cooking until the egg holds it shape?

Which of the following tools is not used in cooking omelet?

Which of the following is true in plating egg dishes?

Which of the following sources of starch is rarely used in manufacturing food starch?

Which of the following changes in starch during cooking is the resistance to flow; increase in thickness or consistency?

Which of the following is suggested if you will hold pasta for a short time for later service?

Which is the process of making a new product to be sold to customers?

This is a meaningful and unforgettable statement that captures the essence of your brand.

What managerial tool is used to assess the environment to gather important information for strategic planning?

It is small hand tool used generally in decorative works such as making garnishes.

It is a perforated bowl of varying sizes made of stainless steel, aluminum or plastic used to drain, wash or cook ingredients from liquid.

It is used for turning and lifting and lifting eggs, pancakes and meats on griddles, grills, sheet pans, and the likes and also used to scrape and clean griddles

It is used to scrape off all the contents of bowl and pans from the sides and fold in beaten eggs in batter or whipped cream.

It is a screen-type mesh supported by a round metal frame used for sifting dry ingredients like starch and flour.

It is a device with loops of stainless steel wire fastened to a handle. It is used for blending, mixing, whipping eggs or batter, and for blending gravies, sauces, and soups.

It is a miniature Bain Marie with an upper dish containing indentations each size to hold an egg or contains separate device for poaching

It is a chamber or compartment used for cooking, baking, heating, or drying.

It is the process of washing and sanitizing dishes, glassware, flatware, and pots and pans either manually or mechanically.

It requires a dishwashing machine capable of washing, rinsing, and drying dishes, flatware, and glassware.

It is the egg's outer covering which accounts for about 9 to 12% of its total weight depending on egg size.

This is the entrance of the latebra, the channel leading to the center of the yolk.

It is the yellow to yellow-orange portion which makes up to about 33% of the liquid weight of the egg.

A disease that is carried and transmitted to people by food is referred to as good borne _________.

It is a disease that results from eating food containing harmfuln microorganism.

It is a disease that results from eating food containing toxins from bacteria, molds, or certain plants or animals.

It is used for mixing creams, butter and for tossing salads.

It is used for preparing meat, chicken, and other grains or legumes, such as mongo and white beans in leasser time.

It is a long chainlike molecule, sometimes called the linear fraction, and is produced by linking together 500 to 2,000 glucose molecules which contributes to the gelling characteristics to cooked and cooled starch mixtures.

This problem is usually encountered when using acid or acid ingredients such as lemon or vinegar.

This results when there is too much liquid in relation to the starch.

This problem can be reduced by covering the container of the starch gel with a waterproof cover.

This can be avoided by temperature control and constant stirring so the starch granules do not settle at the bottom of the cooking pan.

It can be stored in the refrigerator for 2 to 3 days.

FIFO stands for ______

It can be prepared by slipping shelled eggs into barely simmering water and gently cooking until the egg holds it shape.

Fried eggs call for perfectly fresh eggs, the correct heat level, an appropriate amount of cooking fat, and a deft hand.

Cook slowly without flipping until white is completely set but the yolk is still soft and yellow.

Do not flip. Add a few drops of water to pan and cover to steam cook the top. A thin film of coagulated white will cover the yolk which should remain liquid.

Fry and flip over. Cook until the yolk is partially set.

Fry and flip over. Cook until the yolk is completely set

It is added to processed meats (luncheon meats, hot dogs, sausages, etc.) as a filler, binder, moisture retainer, and fat substitute.

It is any grain that is used for food.

It is an Italian phrase that means "to the tooth".

Which tool is used to drain excess water after washing the pasta?