1. These are usually starchy pods or grains.

2. These are the most important group of food crops in the world named after the Roman goddess of harvest.

3. Three most cultivated cereals in the world.

4. It exists in nature as the main component of cereals and tubers.

5. It is the second most abundant organic substance on earth.

6. It is found in all forms of leafy green plants, located in the roots, fruits and grains.

7. It is the source of up to 80% of calories worldwide.

8. Used when preparing cake mixture, salads, creams, and sauces

9. Used for separating coarse particles of flour, sugar, baking powder, and powdered ingredients to retain finer textures.

10. Used for beating egg whites, egg yolk, creams and mayonnaise

11. Used for mixing creams, butter, and for tossing salads

12. Used to separate solid particles from soup; also for stirring purposes, such as making egg white fine in texture for bird`s nest soup and mock nido soup.13. Used for testing the tenderness of meat, combining big cuts and particles of meat and vegetables, and for blending other ingredients with flour.

14. Used for scraping off mixture of butter, sugar, and egg from sides of the mixing bowl.

15. Used for separating liquids from fine or solid food particles, such as coco cream from coconut and tamarind extract.

16. Used for handling hot foods17. Used for measuring dry liquid and liquid ingredients.

18. Used for measuring dry and liquid ingredients which require a little amount.

19. Used for cooking meat and fish dishes with gravy and sauce

20. Used for cooking rice and other foods.

21. Used for tenderizing or cooking meat, chicken, and other grains or legumes, such as mongo and white beans in lesser time.

22. Used for preparing sauces which easily get scorched when cooked directly on the stove.

23. Used for cooking food by steaming

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

25. A plastic or metal container with a lid that is used for keeping dry products.26. Used for cutting, sectioning, and trimming raw meats such as making garnishes.

27. Starch Properties and Reactions:

28. The sum of changes that occur in the first stages of heating starch granules in a moist environment which includes swelling of granules as water is absorbed and disruption of the organized granule structure.29. The resistance to flow, increase in thickness or consistency.

30. Changes in Gelatinization of Starch:

31. Different Sweteteners Added to Starch Gel Preparation:

32. It is the process in which starch molecules, particularly the amylose traction, re associate or bond together in an ordered structure after disruption by gelatinization; ultimately a crystalline order appears.

33. Oozing of liquid from gel when cut and allowed to stand (e.g. jelly or baked custard). The oozing of liquid from a rigid gel; sometimes called weeping.34. The oozing of liquid from a rigid gel.

35. This reactions occurs in all kinds of gel:

36. It is the process of forming dextrin.

37. This are partially hydrolyzed starches that are prepare by dry roasting.

38. It is achieved by toasting flour for polvoron, rice flour for kare kare sauce, and bread slices for breakfast.

39. Starches undergo ___________ during cooking or processing and during storage of food where a chemical reaction in which a molecular linkage is broken and a molecule of water is utilized.

40. Factors Affecting Starch Paste Viscosity and Starch Gel Strength41. The process of forming dextrins

42. A pale powder obtained from starch, used mainly as an adhesive

43. Functions of Starch an Application in Filipino Dishes

44. Common Problems in Starch Cookery

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

46. It results if there is too much liquid in relation to the starch.

47. It is due to loss of water from the starch and protein molecules near the surface of the mixture. To reduce this problem, cover of the starch gel with a waterproof cover.48. This can be avoided by temperature control and constant stirring so the starch granules do not settle at the bottom of the cooking pan.

49. This is due to ungelatinized starch.

50. It should be cooked al dente, or to the tooth.

51. It is to loss the pasta with the sauce the minute it is drained, the sauce immediately coats all surfaces of the pasta, and the cheeses, melts in the heat of the boiling hot noodles.

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

53. Suggestions for Holding Pasta

54. Guidelines on Proper and safe handling of food