Q&A Answers

What likely food item EP% would show up in the NDLE? FCT is too extensive to pick out likely items. However, I reckon it is best to know how to work around formulas to compute for EP%.
What’s the most appropriate cooking method for Adobo? There is no one correct answer to this. It depends on regional variations. A good practice, however, involves marinating the meat and using both moist heat cooking (boiling then simmering) and dry heat cooking (pan-frying/frying/stir-frying) In short, combination cooking works best for this dish.
Are Sinarapan and Dulong the same? They may look similar but they are different. Sinarapan is a full-grown, addult freshwater fish endemic to Camarines Sur. This is said to be the smallest adult fish in the world. Dulong can refer to fresh or saltwater fish in their young stages. One such example is anchovy.
Does Kaldereta have pineapples? Traditionally, pineapples are omitted for this dish. Certain (modern) regional variations make use of this while keeping primary ingredients and cooking method conventional.
Is wrapping produce in paper/placing it in a paper bag effective at prolonging shelf life? For produce, likely yes. It allows escape of moisture at a lower rate with a lesser occurence of moisture trapped withing the surface. This allows growth of microorgansims that accelerates spoilage.
Is the heating apparatus used in buffet style caterings (small candle/fire only) safe and adequate at keeping food out of the TDZ? Are those for keeping the food warm only? Chaffing dishes have an internal basin layer that holds hot water. The burner beneath it keeps the temperature of water optimal for proper holding of food. Chaffing dishes that do not have hot water beneath them are merely for effects.
Is it true that consuming fish/seafood is not advised after a typhoon with flooding? There is a truth to this especially if the sewage system overflows to bodies of water where seafood is caught or harvested. Contaminants from flood water are likely to make their way to these food items especially clams, oysters, seashells.
If the food container opened slightly due to expansion when freezing, should it be thrown out and no longer eaten? It depends. If the contents of the container came into contact with raw food significantly, then it is safer to assume the worse. Throw it out. If it comes to contact with other cooked food, then it’s all fine. Just cull out the parts affected if it affects the taste or flavor.
In chapter 6 Yeast Breads, it mentions that the internal temp of freshly baked bread is 93° C or 210°F. However, when manually converted, 93°C is 199.4°F – which is correct? 93°C = 199.4°F is the correct answer. It may be a typo error from transcription. In addition, internal temp of freshly baked breads range from 91-93°C which is 195.8-199.4°F.
If Nutella or other sandwich spread has mold on top, should it be thrown out? It depends on the extent of growth. A few patches still makes the bottom uncontaminated part safe for consumption as long as the entire top layer is scraped off. Careful technique should be done in taking off the contaminated parts so it will not spread. If this is from a small container, better to throw everything out.
Why do other countries eat cheese with molds? Why are those kinds of cheese expensive? There are strains of mold that are beneficial to food processing. Certain variants of cheeses use sepcific starins of mold for their ripening. A paticular variety of mold develops unique flavors, textures and other sensorial properties. The value of cheeses depend on the economic value of raw materials, complexity of techniques, ripening duration, storage, handling, and even branding.
Is it true that washing poultry before cooking is not advisable due to the chance of spreading salmonella? Yes, this is correct and should be imperative in food preparation. Poultry that are purchased with packaging on or from reputable sources need no aggressive washing. If one must wash poultry due to uncertainty of source or freshness, ensure that this is done in a separate sink or container where cross-contamination can be avoided. Proper cooking techniques should be ensured to destroy pathogens present.
What’s the ideal storage for eggs? Eggs are best kept at ref temperature (4-7 °C). Room temperature accelerates spoilage of eggs by as much as 5-7 times faster.
Is moldy tofu from China safe to consume? Tofu with a prominent mold growth from local sources or elsewhere is not safe for consumption.
Do you have tips on familiarizing yourself with the different terms for different dishes? A good tip would be to associate the dish with images or pictures. Visual association of text with images help in memory retention. Knowing the characteristics and properties of the dishes also help. If you have actual exprience with the food, all the more that this enhances your memory of it.