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Decks in this class (22)
FNDRC CPHN C1: INTRO TO PHN
Who established the first medical...,
What was the function of the boar...,
When was the first medical school...
180
cards
FNDRC NBCD C3: CARBS
General formula of most carbohydr...,
Elements present in carbohydrates 2,
Process by which plants produce s...
125
cards
FNDRC FSS C1.1 ALL IN
What are the aspects of food qual...,
Foods that provide energy body bu...,
Foods that leave a good feeling a...
325
cards
FNDRC FSS C1.1 PIGMENTS
Pigment responsible for green col...,
Fat soluble pigment found in chlo...,
Chlorophyll a and b turn olive gr...
51
cards
FNDRC FSS C1.2 ALL IN
Fruits sold in their natural unpr...,
Fruits are processed peeled slice...,
Fruits preserved by soaking or co...
228
cards
FNDRC FSS C1.2 SEASONALITY OF FRUITS
Avocado s seasonality 1,
Kamatsile s seasonality 2,
Kamias s seasonality 3
29
cards
FNDRC FSS C1.2 CHARACTERISTICS OF MEATS
Color of muscle beef from young c...,
Color of muscle veal 2,
Color of muscle carabeef 3
24
cards
FNDRC FSS C1.2 TAGALOG OF BEEF & PORK CUTS
Tagalog term for round 1,
Tagalog term for rump 2,
Tagalog term for whole loin 3
32
cards
FNDRC FSS C1.2. VARIETY MEATS, LOCAL NAME, AND RECIPES
Tagalog term for leaf lard 1,
Tagalog term for tripe 2,
Tagalog term for uterus 3
18
cards
FNDRC FSS C1.3 (POULTRY)
These are poultry type that are h...,
Example of game bird are 2,
Factors to consider when talking ...
62
cards
FNDRC FSS C1.3 (FISH)
Fish may be classified into two 2...,
Finfishes contain what body parts...,
Compare saltwater fish and freshw...
115
cards
FNDRC FSS C1.3 (EGGS)
What is albumen 1,
What is a dried whole egg 2,
1 lb of dwe equals how many whole...
120
cards
FNDRC FSS C1.4 (MILK)
What are the main proteins of milk 1,
The only natural source of lactose 2,
Butyric and caproic are what form...
188
cards
FNDRC FSS C1.5 (SUGAR)
It is the general term for monosa...,
Sucrose is extracted from 2,
Highly purified sugar is 3
192
cards
FNDRC FSS C1.6 (FATS AND OILS)
This refers to all edible lipids ...,
This refers to all edible lipids ...,
These are triglyceride esters of ...
97
cards
FNDRC FSS C1.7 (CEREALS)
These are the seeds of cultivated...,
What are the common cereals 2,
What is the plant that is not a m...
168
cards
FNDRC FSS C1.8 (STARCH)
It is a polysaccharide made up en...,
Starch is produced by what process 2,
Starch molecules are present in p...
101
cards
FNDRC FSS C1.9 (FLOURS)
It is a finely ground meal or pow...,
The elasticity and stretching pro...,
It is mostly used for bakery prod...
243
cards
FNDRC FSS C1.9 (FLOUR EXT.)
Technique of adding egg in conven...,
Technique of adding fat in conven...,
Technique of adding liquid flour ...
18
cards
FNDRC FSS C1.10 (DESSERTS, SALAD, ETC.)
Why is gelatin a by product of th...,
This food product is obtained by ...,
Gelatin is mostly made up of what...
81
cards
FNDRC FSS C1.11 (BEVERAGES)
It refers to any drink water bein...,
What are the examples of non alco...,
What are the examples of alcoholi...
217
cards
FNDRC FSS C1.12 (FOOD SEASONINGS AND ADDITIVES)
These ar eintentional additives a...,
It is a substance or mixture of s...,
These are substances that are add...
54
cards
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FNDRC
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