Safe Food Mentor

Asparagus

Young, leafy shoot of the plant Asparagus officinalis. Usually eaten as a vegetable.

Avocados

pear-shaped fruit, with a green or purple leathery skin and a large seed

Baking powder

Mixture of baking soda, powdered acid and cornstarch

Baking soda

White powder used as leaving agent in bread making (powdered base)

Banana (Saging)

Long curved fruit with a thick skin, usually yellow in color when ripe. Grow in clusters

Beets (Remolatsa)

a small, round root crop with a red to purple skin color

Bell pepper, (Capsicum annuum), also called sweet pepper or capsicum, pepper cultivar is grown for its thick, mild fruits. Bell peppers are used in salads and in cooked dishes and are high in vitamin A and vitamin C. The large furrowed fruits are technically berries and can be green, red, yellow, or orange.

Berries and Cherries

Small, sour fleshy fruits

Bottle Gourd (Upo)

Also called white-flowered gourd or calabash gourd (Lagenaria siceraria), running or climbing vine of the gourd family (Cucurbitaceae), native to tropical Africa but cultivated in warm climates around the world for its ornamental and useful hard-shelled fruits. The young fruits are edible and are usually cooked as a vegetable.

Bread (Tinapay)

A staple food typically prepared by baking a dough made from flour and water.

Broccoli

Large flowering head of a plant belonging to the species Brassica oleracea var. italica. Usually green in color

Brussel sprouts

Small, round heads or buds (usually green in color) of a plant belonging to the group Gemmifera.

Butter (Mantikilya)

Churned milk or cream.

Cabbage (Repolyo)

A large, round head of a plant belonging to the species Brassica oleracea, densely surrounded with green, white or purple leaves

Cakes

Sweet dessert with toppings or decorations (usually baked)

Canned foods (De latang pagkain)

Hermetically sealed, heat treated and/or chemically treated.

Carrots

A long, spindle-shaped root crop, usually orange in color

Catsup/ketchup

Generally, a red sauce derived from tomatoes that is sweet with a sour note.

Cauliflower

Large flowering head (usually white) of the plant Brassica oleracea var. botrytis

Celery (Kintsay)

Green hairy leaf stalks of a plant belonging to the family Apiaceae.

Cereals

Products made from processed grains.

Cheese (Keso)

Coagulated and pressed casein protein from milk.

Chicken and Poultry (Manok, pabo, itik, at iba pa)

Meat from poultry animals.

Chinese White cabbage (Pechay tagalog)

Also called spoon cabbage (B. rapa, variety chinensis), has glossy dark green leaves and thick crisp white or green stalks in a loose head. Young tender plants are often sold as “baby bok choy” and have a milder flavour. The plant is commonly used in stir-fries and is especially popular in Asian cuisine.

Chocolate (Tsokolate)

Made from fermented, dried and roasted cocoa beans.

Citrus fruits

Sour, fleshy fruits with usually thick rinds.

Coconut (Niyog)

Large oval brown fruit with a woody shell, white flesh and clear liquid inside.

Coffee (Kape)

Processed and dried seeds of coffee berries.

Roasted coffee beans do not spoil unless exposed to dirty and humid environment for extended period of time. Spoilage is indicated by loss of flavor and aroma

Cookies (Biskwit)

Small and flat-baked snack food made from sweetened dough.

Corn (Mais)

Grains/kernels, usually yellow in color, of a tall grass (Zea mays)

Cornstarch

Fine white powder obtained from wet-milling of corn kernels.

Crackers

Thin, crispy flour-based snack.

Cream

Milk fat separated through centrifugation

Cucumber (Pipino)

A long, cylindrical vegetable, with a green skin and watery flesh

Eggplant (Talong)

A long ovoid vegetable with dark purple skin scientifically known as Solanum melongena.

Eggs (Itlog)

Laid by different female animals such as birds, mammals, fish and reptiles.

Fish (Isda)

Meat from fish

Flour (Harina)

Ground cereal grains, seeds or roots used for bread, pastry, cookies and cracker production.

French Fries

Deep fried potato strips

Frostings

Sweet and creamy mixture usually used as a decorative ingredient for cakes

Fruit Juices

Sweet or sour beverages made from fruits.

Garlic (Bawang)

Bulb part of the plant (Allium sativum) in a formed of cloves. Has a strong smell and taste, usually consumed as a spice.

Gelatin

Type of protein derived from collagen

Ginger (Luya)

Rhizome part of the plant (Zingiber officinale). Has a pungent smell and taste and usually consumed as beverage (ginger tea) or as a spice.

Grapes (Ubas)

Small juicy oval/round fruit, usually green, red, purple or black in color. Grow in clusters

Honey

Thick, viscous liquid , with color ranging from light yellow to dark brown, produced by bees using nectars or plant secretions.

Ice Cream

Mixture of cream milk and/or milk, sugar, and sometimes eggs.

Instant Noodles

Composed of dried noodle, flavoring powder and sometimes oil.

Jelly / Jam

Jelly is made from fruit juice; jam is made of crushed fruits/fruit pulps.

Kidney Beans (Patani)

Usually a kidney-shaped seed or pod of plants belonging to the Leguminosae family

Kiwi fruit

Fruit with a brown hairy skin and green flesh.

Lamb (Mutton); (Tupa)

Meat from sheep (Ovis aries)

Leeks (Kutsay)

Bundled leaf sheets that is cylindrical in shape. Derived from the plant (Allium ampeloprasum)

Lettuce (Letsugas)

Lettuce plant (Lactuca sativa), usually consumed raw or as a salad.

Mango (Mangga)

Ovoid-shaped fruit, with yellow to orange flesh and a hard seed.

Margarine

An emulsion made from vegetable oil and water.

Marshmallow

Made from whipped sugar, water and gelatin.

Mayonnaise

Made using of oil, egg yolk, lemon juice or vinegar and seasonings

Melons (watermelon, cantaloupe, honeydew) [(Pakwan, Milon, Milong tagalog)]

Large, round juicy fruit with a thick rind.

Milk (Gatas)

White liquid produced by the mammary glands of female animals.

Molasses (Pulut-pukyutan)

Thick, viscous, dark liquid which is a by-product of sugar production.

Mushroom (Kabute)

Fleshy fruiting body of a fungus.

Mustard (Mustasa)

Usually a yellow, spicy condiment made from the seeds of the mustard plant (Sinapis hirta).

Napa Cabbage (Pechay baguio)

Napa cabbage (Brassica rapa, var. pekinensis), also called pechay Baguio in the Philippines, a form of Chinese cabbage is cultivated for its edible leaves. Napa cabbage is widely grown in eastern Asia and is commonly used to make kimchi, a traditional Korean dish made of spicy fermented vegetables.

Nectarines

Similar to peaches, with the absence of fuzziness.

Nuts

Dry, edible seed encased in an inedble, hard shell.

Okra (Lady’s fingers or gumbo)

Fleshy fruiting body of okra plant (Abelmoschus esculentus).

Onion (Sibuyas)

Grown for its edible bulb. The onion is likely native to southwestern Asia but is now grown throughout the world, chiefly in the temperate zones. Onions (Allium cepa) are low in nutrients but are valued for their flavor and used widely in cooking. They add flavor to dishes such as stews, roasts, soups, and salads and are also served as a cooked vegetable.

Papaya

Large elongated fruit with a thick skin, orange flesh and small black seeds.

Pasta

Made from unleavened dough of semolina flour.

Peaches (Liwat)

Round fuzzy fruit with white/yellow/orange flesh.

Peanut Butter

Creamy, brown spread made from ground, roasted peanuts.

Pears (Peras)

Sweet fruit of the plant Pyrus communis, with yellow or green skin. Has a round base and a slightly pointed top.

Pineapple (Pinya)

Large oval-shaped fruit with a thick rind, crown of leaves and yellow juicy flesh. The fruit (Ananas comosus) is composed of 100-200 fused berry-like fruits with spiny margins.

Plums

Oval fruit with a smooth purple, red or yellow skin and a large seed.

Popcorn

Corn (Zea mays) kernels that pop open when heated / cooked.

Pork (Baboy)

Meat from swine.

Potato chips/crisps and snacks

Crunchy potato derivatives that are either deep-fried, baked, popped, or kettle-cooked.

Rice (Bigas / Kanin)

The seed of the grass species Oryza sativa. One of the widely consumed staple food for a large part of the world's human population, especially in Asia.

Salt (Asin)

Food-processing industries as well as homes use salt as a preservative or seasoning or both. It is employed for curing and preserving hides and as a brine for refrigeration purposes (e.g. ice cream making).

Salt does not spoil unless exposed to humid conditions.

Shellfish (Tahong, talaba, tulya, alimasag, etc..)

Meat of shrimps, crabs, lobster, clams, mussels, oysters and the like.

Soft drinks

Made up of water (mostly carbonated), flavoring and sweetener.

Soursop (Guyabano)

It has a green, soft spine heart-shaped/oblong/ ovoid fruit with a dark green, leathery skin. The fruit (Annona muricata) is large, usually measures 8 to 12 inches and weighs up to 2.5 kilos. It has creamy and delectable flesh which contains many black to brown seeds which are hard and inedible. The skin is thin, with soft, white and fleshy pulp with sour flavor.

Spices and herbs

Plant derivatives (seeds, leaves, bark, etc...) usually used for flavoring food.

Squash (Kalabasa)

Fruit of the squash plant (Cucurbita moschata Duch). The fruit is usually served as a cooked vegetable, and the seeds and blossoms may also be cooked and eaten.

String Beans / Yard long beans (Sitaw)

Also known as long-podded cowpea, asparagus bean, snake bean, or Chinese long bean. The crop is also an ingredient of the original Ilocano dish, pinakbet or mixed veggies with bagoong and some meat chunks.

Sugar (Asukal)

Fine, crystalline powder from sugar cane (Saccharum officinarum) used as a sweetener.

Sugar does not spoil unless exposed to dirty and humid conditions.

Syrups

Viscous liquid primarily composed of sugar dissolved in water.

Tea (Tsaa)

Produced by adding hot water to the leaves of Camellia sinensis.

Tomato (Kamatis)

Tomato (Solanum lycopersicum) is cultivated extensively for its edible fruits. The fruits are commonly eaten raw in salads, served as a cooked vegetable, used as an ingredient of various prepared dishes, and pickled. Additionally, a large percentage of the world’s tomato crop is used for processing; products include canned tomatoes, tomato juice, ketchup, puree, paste, and “sun-dried” tomatoes or dehydrated pulp.

Turmeric (Luyang Dilaw)

Turmeric (Curcuma longa) is a spice that is commonly used in Asian food. It has a warm, bitter taste and is frequently used to flavor or color curry powders, mustards, butters, and cheeses. But the root of turmeric is also used widely to make medicine. It contains a yellow-colored chemical called curcumin, which is often used to color foods and cosmetics.

Turmeric does not spoil unless left in exposed conditions for extended periods.

Vanilla

Usually a dark substance derived from Vanilla (V. planifolia) pods. Used as a flavoring agent.

Vegetable oils (Mantika)

Viscous liquid derived from plants, usually with distinct odor and flavor. Usually utilized for frying foods.

Spoilage of vegetable is indicated by rancid odor and taste.

Vegetable Pear or Chayote (Sayote)

Chayote fruit (Sechium edule) can be boiled, baked, or fried as a vegetable and included in sauces, puddings, tarts, and salads. The composition of the flesh is similar to that of many other cucurbits. Other parts of the plant are eaten as well, including the subterranean root (which is around 20% carbohydrate), young leaves, and tender shoots.