A Guide to Food Selection, Preparation and Preservation

½ cup acid amount animals bacteria baked products baking powder beef boiling bone Bopiz bread broiler brown butter cake candies carbohydrates carcass cereal grains chicken chopped clams color connective tissues contain COOKERY cooking medium cool corn cornstarch crabs cup sugar cup water Dinuguan dough Drain dry heat duck edible enzymes fatty fish flavor flesh flour food preparation food preservation fresh frozen fruits frying ingredients juice kadera kernel kilo kitchen knife leavening agents legumes liquid meat microorganisms milk mixing moisture mollusks niacin noodles nutritive value oven oysters package pasta pepper Philippines pickle pieces pork poultry PREPARATION AND PRESERVATION protein Proximate Composition refrigerator removed riboflavin rice roasting salad salt sauce shellfish shells shrimp simmering skin Smoke point Soak soft spoilage spoon starch steam stir SUGGESTED RECIPES syrup tablespoons tablespoons sugar teaspoon temperature tender cuts texture thiamin utensils vegetables vinegar vitamins yeast