Piliin mo Ako! | Baamboozle - Baamboozle | The Most Fun Classroom Games!

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5

This refers to several kinds of fowl that are used as food and the term includes chicken, turkey, duck, pigeons, and quails.

Poultry

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5

It is changed into gelatin and water by moist heat.

Collagen

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5

These are added to processed meats (luncheon meats, hot dogs, sausages, etc.) as a filler, binder, moisture, retainer, and fat substitute.

Starches

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5

Granules in gelatinized cornstarch dispersion break apart due to stirring.

Stress

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5

The faster starch-water dispersion is heated the thicker it will be at the identical endpoint temperature.

Heating Rate

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5

These are slaughtered poultry with head, feet and visceral intact and blood and feathers removed.

Dressed Poultry

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heart

Other team wins 10 points!

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gift

Win 15 points!

Okay!

rocket

Go to first place!

Okay!

baam

Lose 15 points!

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5

This is an important food in the diet and is the foremost food of the people of the world.

Meat

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5

These are the two sides of fish cut lengthwise away from the back-bone.

Butterfly Fillet

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heart

Other team wins 5 points!

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shark

Other team loses 15 points!

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fairy

Take points!

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15

20

25

baam

Lose 25 points!

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banana

Go to last place!

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seesaw

Swap points!

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rocket

Go to first place!

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baam

Lose 25 points!

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5

Several pieces of a single poultry part are usually available and packed in one carton, wrapped and are chilled or frozen.

Ready to cook Poultry parts

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5

It is characterized by the expulsion of moisture from the gel.

Syneresis

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5

Its ability to trap oils and fats, which absorb flavoring substances more efficiently.

Flavor carriers

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5

What do you call the meat that you get from the deer?

Venison

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5

This is the physical body/structure of the dead animal slaughtered mainly used for food.

Carcass

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