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level: Ikatlo hanggang lima

Questions and Answers List

level questions: Ikatlo hanggang lima

Question	Answer
is very pale in color and is lightly flavored. The finest white stocks are extracted from veal. But pork and chicken bones may also be used. The proportion of water to the ingredients affects the quality and richness of the stock.	white stock
stock is made from beef bones. Cooking of _ takes four to six hours of simmering to extract the flavor. A _ stock has a deep reddish brown color.	Brown stock
should be pale yellow because of the chicken fat. This is usually seen when cooking free range or native chicken. This stock should have a rich chicken flavor.	Chicken stock
has a rich fish flavor and is very pale. This kind of stock should be highly seasoned. Fresh fish should be used for ___. Finest ___ comes from tails, heads, and backbones of fish. White wine can also be mixed with fish stock.	Fish stock
for the quantity of stock to be cooked, the correct size should be chosen.	stock pot
for cutting the bones.	meat saw/cleaver
for stirring/mixing	long handled ladle
removing the scum	skimmer
for cutting other ingredients like vegetables.	sharp knife and chopping board
Has white and dark meat and when prepared without its skin has little fat. It is adaptable, economical, readily available fresh or frozen, can be prepared in a variety of ways. The classes include broiler/fryer, capon, cornish game hen, fowl.	Chicken
has white and dark meat and when prepared without its skin has little fat. Young tom and hen are classes of __	Turkey
is a dark meat bird. Broiler/roaster duckling. Has a high percentage of bone and fat to meat. Balut	Duck
very fatty dark meat bird. Usually roasted. Young and mature are the classes of goose of it	Goose
A domesticated game bird. It has tender light and dark meat with little fat. Popular in Europe. The classes of __ fowl include the baby and mature ones.	guinea
one of the oldest birds known to humans. The most common edible form found in the US is squab, which has dark, tender meat with little fat.	Pigeon
most popular game bird in the US. Farm raised birds are available fresh or frozen. The meat is mildly favored and the hen is tenderer than the cock	Pheasant
most commonly available game bird and is related to the pheasant. _ are small, lean birds.	Quail
main factor that affects the shelf life of raw poultry meat whose spoilage is mainly due to microbial growth and metabolism. Note that poultry products are subjected to fluctuating temperature during processing, storage, distribution, and retail sale	storage temperature
refers to the initial bacterial load of the freshly processed product. Results in a concomitant dramatic decrease in shelf life.	Microbiological condition
Whether or not the carcass has been eviscerated	Evisceration
darker broiler breast meat fillets have a shorter shelf life than lighter breast fillets	breast meat color
basic sections from which steak and other subdivisions of meat are cut.	Primal cuts