what is the other term for coriander?
1. what is the other term for coriander?
Answer:
ELLO;>
Explanation:
Cilantro, Coriandrum sativum, describes the first or vegetative stage of the plant's life cycle. After the plant flowers and develops seeds, it is referred to as coriander. Cilantro (sih-LAHN-troh)is the Spanish word for coriander leaves. It is also sometimes called Chinese or Mexican parsley.
Answer:
Also called cilantro, Chinese parsley . an herb, Coriandrum sativum, of the parsley family, native to Europe, having strong-scented leaves used in cooking and aromatic seeds used as a seasoning and in medicine.
Explanation:
2. ano ang CORIANDER? answer please!
Answer:
Coriander is an annual herb in the family Apiaceae. It is also known as Chinese parsley, dhania or cilantro. All parts of the plant are edible, but the fresh leaves and the dried seeds are the parts most traditionally used in cooking.
3. coriander panlaban o pang akit
Answer:
Depende sayo kung gagamitin mong panlaban o pang akit
Explanation:
#Carryonlearning
4. 10. Ang ang pagtatanim ng basil, tarragon, coriander, cosmos, zinnia, at sunflower ay nakakatulong upang maakit ang mga kulisap na pumupuksa ng mga peste. * 1 point TAMA MALI
Tama po
Sana makatulong
5. PPI kung ito panlaban sa pesteng insekto, PKK kung pang-akit sa mga kaibigang kulisap atPPP kung parehong panlaban sa pesteng insekto at pang-akit sa mga kaibigang kulisapanlatan ang sumusunod na mga halaman sa loob ng kahon. Isulat sa sagutang papel ang1. NEEM5. MARIGOLD2. BUTO NG MAHOGANY6. ZENNIA3. CORIANDER7. COSMOS4. TANGLAD8. BAWANG
Answer:
1.PKK
5.PKK
2.?
6.PKK
7.PPP
4.PPI
8.PPI
HINDI KO PO ALM KUNG TAMA PO YUNG SAGOT KO KASI PO GRADE 5 PLNG PO AKO
6. ano ang coriandera.panlabanb.pangakit
Answer:
B. Pangakit
but as far as i know Coriander is a kind of plant or herb
7. tukuyin ang mga sumusunod na halaman kung ito ay panlaban o pang akit sa mga insekto o kulisap.lagyan ng check(/) kung ito ay pang akit at tsek(x) kung panlaban. 6. sili 7. zinnia 8. cosmos 9. sibuyas 10. coriander 11. bawang 12. tarragon 13. neemtree 14.basil 15. camphor balls
Answer:
DAhon na mabahong anghit
Explanation:
kasi hindi gusto ang kulisap
8. — Ang mga sumusunod na pares ay nakakaakit ng mga kulisap na maaaring makapanira sa mga halaman maliban sa isa.a. Basil at Tarragonb. Coriander at cosmosc. Marigold at neemd. zinnia at sunflowerYung matino po sana :(
Answer:
c.
Explanation:
correct me if I'm wrong ☑
9. 1 What term is used in decorating food to make it more attractiveA designingB garnishingC movementD plating2 What do you call the arrangement of food on the plateA balanceB garnishingC platingD ravier3. This is an item that holds the food in place.D. tongsA. forkC, spoonB. plate4. An uncut portion of the main food item is known asA. balanceB. centerpiece C. movementD. plating5. Which among the green leafy herbs below IS NOT use in decorating food?A. basilB. corianderC. moringaD. parsley6. What kind of ingredients you will add to make your dish more attractively?A edibleB. saltyC. poisonous D. watery7. In the arrangement of food the carbohydrates is on what reading of the clock?A. 1 o'clockB. 2 o'clockC. 6 o'clockD. 11 o'clock8. Which of the following is NOT a purpose of garnish?A. Accentuates main flavourC. Increases overall profit marginB. Complements main dish colorD. Visual Appeal9. When planning the overall design of a plate, which of the following should NOT beconsidered?A. arrangementB color C. costD. height10. Which of the following is the correct order in which people weat"?a. A. eyes, nose, mouthC. nose, mouth, eyesb. B. mouth, eyes, noseD. nose, eyes, mouth
Answer:
Explanation:
g
10. Alin dito ang mabisang panlaban sa pesteng insekto na maaaring gamitin sa pag-iintercrop?a. basilb. bawangc. corianderd. cosmos
D, cosmos
Hope it’s help
Answer:
D. cosmos
Explanation:
help?
11. 1 What term is used in decorating food to make it more attractive?A designingB garnishingC movementD plating2 What do you call the arrangement of food on the plate?A balanceB garnishingC platingD ravier3. This is an item that holds the food in placeA forkB plateCspoonD tongs4 An uncut portion of the main food item is known asA balanceB centerpieceC movementD plating5 Which among the green leafy herbs below IS NOT use in decorating food?A basilB corianderCmoringaD parsley6 What kind of ingredients you will add to make your dish more attractively?A edibleB saltyC poisonousD wateryIn the arrangement of food the carbohydrates is on what reading of the clock?A1 o'clockB. 2 o'clockC6 o'clock0 11 o'clock.Which of the following is NOT a purpose of gamish?A Accentuates main flavourC Increases overall profit marginB Complements main dish colorD Visual Appeal9 When planning the overall design of a plate which of the following should NOT beconsideredA arrangementB color C costD height10. Which of the following is the correct order in which people eat"?A eyes, nose, mouthC nose, mouth, eyesB mouth, eyes noseD. nose, eyes, mouth
1 a
2 c
3 b
4 a
5 d
6 a
7 c
8 c
9 c
10 b
12. Thyme, oregano, basil, chives, chervil, coriander, and bay are examples of _______. A. edible flowersB. fruits and vegetablesC. herbs and leavesD. roots and greens
Answer:
C. herbs and leavesExplanation:
(pabrainliest answer po para lagi ko kayong natutulongan sa mga questions sa modules, thanks.)
[P.S] kapag finollow nyoko, tinitignan ko mga questions nyo. :)
13. 1 What term is used in decorating food to make it more attractive?A designingB garnishingC movementD plating2 What do you call the arrangement of food on the plate?A balanceB garnishingC platingD ravier3. This is an item that holds the food in placeA forkB plateCspoonD tongs4 An uncut portion of the main food item is known asA balanceB centerpieceC movementD plating5 Which among the green leafy herbs below IS NOT use in decorating food?A basilB corianderCmoringaD parsley6 What kind of ingredients you will add to make your dish more attractively?A edibleB saltyC poisonousD wateryIn the arrangement of food the carbohydrates is on what reading of the clock?A1 o'clockB. 2 o'clockC6 o'clock0 11 o'clock.Which of the following is NOT a purpose of gamish?A Accentuates main flavourC Increases overall profit marginB Complements main dish colorD Visual Appeal9 When planning the overall design of a plate which of the following should NOT beconsideredA arrangementB color C costD height10. Which of the following is the correct order in which people eat"?A eyes, nose, mouthC nose, mouth, eyesB mouth, eyes noseD. nose, eyes, mouth
Answer:
1. a.
2. c.
3. b.
4. b.
5. c.
6. a.
7. c.
8. b.
9. d.
10. c.
Explanation:
not sure in other numbers but I hope it helps hihi
14. How to find: A U BA U CA Π BA Π CB Π CB U C(A U B) Π C( A U B) U CC U AA U B U Cset A={mango, grapes, banana, orages, apples}Set B= {Lettuce , pea , tomato , taro , pumpkin , coriander}Set C= {Coffee , milk , beer ,wine}note: U is a sign of united or union and Π is intersection sign
what is this ? I am not understanding
15. Gawain sa Pagkatuto Bilang 1: Isulat ang PANLABAN kung ang mga sumusunod na halamangomamental at halamang gamot ay panlaban sa peste at PANG-AKIT kung ang halaman ay pang-akitsa mga kaibigang kulisap.1. Sibuyas2.coriander3.marogold4.neem5.cosmos6.tarragon7.sunflower8.bawang9.zinnia10. Bawangnumero na nasa kahon
Answer:
1.panlaban
2.pang akit
3.panlaban
4.panlaban
5.pangakit
6.pangakit
7.pangakit
8.panlaban
9.pangakit
10.panlaban
Explanation:
sana po makatulong..
16. Write True is the statement is correct and False if it’s incorrect _________ 1. Spices have been used for thousands of years worldwide. _________ 2. There are so many varieties and types of broths and stocks on the market. You can use them in many surprising ways. _________ 3. You can substitute flavored liqueurs for flavoring extracts in baked goods. _________ 4. A curry powder is a typical compound spice as it has several typical spices (such as cumin, coriander, turmeric, etc) but it varies a lot in type. _________ 5. Using of seasonings makes the food tasteless. _________ 6. Fresh spice pastes, or newly made dried spice mixes can be frozen for shorter storage only. __________ 7. Flavorings is good to the health. __________ 8. It is better to use salt and pepper in seasoning a food rather than using any other seasonings. __________ 9. Healthy herbs and spices can be used in cooking. __________ 10. There is a difference between broth and stocks.
Answer:
1.F
2.T
3.T
4.F
5.T
6.F
7.F
8.T
9.F
10.T
EXPLAEANATION
Hope it's help pa brainlest po thank you
Answer:
hirap pa ako sa module ko ml nalang muna tayo
17. I. Iguhit ang P kung ito ay pantaboy sa peste o kulisap atHP kung hindi pantaboy.1.marigold2. cosmos3. luya4. talong5. Sibuyas6. coriander7. basil8. bataw9. pechay10. tarragon
Answer:
1.p
2.p
3.h
4.h
5.h.
6.p
7.p
8.p
9.h
10.p
Explanation:
correct me if i xrong
Answer:
1.P
2.HP
3.P
4.HP
5.HP
6.P
7.HP
8.HP
9.HP
10.P
Explanation:
18. panuto:tukuyin ang mga sumusunod na halaman kung ito ay panlaban o pang akit ngmga insekto o kulisap isulat ang titik A kung ang panlaban at B ko ng pang akit 1.marigold2.basil3.neem4.tarragon5.coriander6.sibuyas7.cosmos8.ziniapa help po
Answer:
dko alam ehh cha ka dko po maintindihan
Explanation:tanong mo po sa teacher niyo baka alam niya
19. Alin dito ang mabisang panlaban sa pesteng insekto na maaaring gamitin sa pag- intercrop A. Basil B. Bawang C. Coriander D. Cosmos
Answer:
A.basil
Explanation:
hope it's help:]
Answer:
Alin dito ang mabisang panlaban sa pesteng insekto na maaaring gamitin sa pag- intercrop
D. Cosmos
Explanation:
hah
20. 1. Sibuyas2. Coriander3. Marigold4. Neem 5. Cosmos 6. Tarragon7.sunflower8.Bawang9.Zinnia10.Bawang
Answer:
1. panlaban
2. Pang akit
3. pang akit
4. Panlaban
5. panlaban
6. panlaban
7. pang akit
8. panlaban
9. pang akit
10. panlaban
Explanation:
#CarryonlearningAnswer:
2 , 3 , 7 , 9 is pang akit1 , 4 , 5 , 6 , 8 , 10 is panlaban.Explanation:
#Carryonlearning21. Kilalanin ang sumusunod na mga halaman sa loob ng kahon. Isulat sa sagutang papel ang PPI kung ito panlaban sa pesteng insekto, PKK kung pang-akit sa mga kaibigang kulisap at PPP kung parehong panlaban sa pesteng insekto at pang-akit sa mga kaibigang kulisap 1.NEEM2.BUTO NG MAHOGANY3.CORIANDER4.TANGLAD5.MARIGOLD6.ZENNIA7.COSMOS8.BAWANGthe real subject is EPPplssss answer it I need it
Answer:
1 PPI
2 PPP
3 PKK
4 PPP
5 PPI
6 PKK
7 PKK
8 PPI
22. 6.Ang mga sumusunod na pares ay nakaaakit ng mga kulisap namaaring makapanira sa mga halaman. Maliban sa isang pares.A. basil at tarragonB. coriander at cosmosC. marigold at neem D.zinnia at sunflower
Answer:
Ilaw dahil naakit ang mga kulisap sa matitingkad na Ilaw...
Answer:
1.C Kasi un ang Na search ko
23. Directions: Read the statements carefully. Write the word TRUE if the statement pertains to the underlined word and FALSE if the statement does not pertain to the underlined word. Write your answers on your answer sheet. 1. Adding msg gives a food an “Umami taste" 2. Coriander is an example of Herbs. 3. Vegetable trim is an example of seasoning. 4. Ginger is added to make a porridge more flavorful. 5. Kosher salt is flakier than Table salt. 6. Rosemary, Oregano and Basil are examples of Spice. 7. Five spice, Cinnamon and Nutmeg are examples of Herbs. 8. Liquid seasoning, Worcestershire sauce and Oyster sauce are examples of Flavor Enhancer. 9. Flavoring is usually added to a dish before it is cooked. 10. White pepper is dried unripen berries perfectly added to any dish.
Answer:
1.True
2.False
3.True
4.True
5.False
Hope it helps
true
false
false
true
true
24. Learning Task 6: Think of your most favorite dish. In your notebook, write the ingredients and the procedures to be taken in preparing your favorite dish. For each step, identify if it is in active or passive voice. Then, transform each statement from active to passive and vice versa.answerMy favorite dish is pork chop. I prefer to dip my porkchop in brine. The ingredients are as follow: a half bowl of water, 1 tablespoon of salt, 1 tablespoon of peppercorn, optional 1 tablespoon of coriander, 2-3 laurel leaves, 1 tablespoon of soy sauce, 6 cloves of garlic. Once you have all the ingredients, pour (active voice) them one by one into a half bowl of water, starting with the tablespoon of salt. Then, mix (active voice) them together in the bowl. After this, heat (active voice) the bowl for 2-3 minutes until it boils (active voice). Then, cool (active voice) the bowl in room temperature. Now, let's prepare (active v) the pork chop. To prevent the pork from curling, score (active v) the pork chop by slicing the fat. Once ready, put (active v) the pork chop in the brine. Let it immerse (active v) in 30 minutes or more. Next, fry (active v) the pork chop. Make sure the flame is (active v) not too strong as to burn your pork.Using the passive voice:Once the ingredients are poured into a half bowl of water, have them mixed together. Then, have the half bowl of water heated in 2-3 minutes. Next, have it cooled in room temperature. After this, have your pork chop scored to prevent curling. After scoring the pork chop, have it immersed in the brine. Keep it immersed in 30 minutes or longer. Then, have your pork chop fried without burning it too much.
Answer:
My favorite dish is pork chop. I prefer to dip my porkchop in brine. The ingredients are as follow: a half bowl of water, 1 tablespoon of salt, 1 tablespoon of peppercorn, optional 1 tablespoon of coriander, 2-3 laurel leaves, 1 tablespoon of soy sauce, 6 cloves of garlic. Once you have all the ingredients, pour (active voice) them one by one into a half bowl of water, starting with the tablespoon of salt. Then, mix (active voice) them together in the bowl. After this, heat (active voice) the bowl for 2-3 minutes until it boils (active voice). Then, cool (active voice) the bowl in room temperature. Now, let's prepare (active v) the pork chop. To prevent the pork from curling, score (active v) the pork chop by slicing the fat. Once ready, put (active v) the pork chop in the brine. Let it immerse (active v) in 30 minutes or more. Next, fry (active v) the pork chop. Make sure the flame is (active v) not too strong as to burn your pork.
Using the passive voice:
Once the ingredients are poured into a half bowl of water, have them mixed together. Then, have the half bowl of water heated in 2-3 minutes. Next, have it cooled in room temperature. After this, have your pork chop scored to prevent curling. After scoring the pork chop, have it immersed in the brine. Keep it immersed in 30 minutes or longer. Then, have your pork chop fried without burning it too much.
25. Panuto: Lagyan ng puso ang patlang ng mga halamng ornamentala nanakatutulong sa pag papalayo ng mga kulisap sa halaman at bituin sa mgahalamang gamot na nakakapagtataboy sa mga peste sa halaman1 Bawang2 Basil3. Neem4. Sunflower5. Cosmos6. Coriander7. Sibuyas8. Mangold9. Zinnia10 Tarragonmatino po sana :<epp po ito
Answer:
1. puso
2. puso
3. puso
4. bituin
5. bituin
6. bituin
7. puso
8. puso
9. bituin
10. bituin
26. na sa dating halaman ay maaring hindi na tumira pa sa mga bagong halaman na itatanim. a. crop rotation b. companion planting c. intercropping d. plastic mulch 3. Ito ay isang paraan ng pagtatanim ng dalawang o higit pang mga pananim sa isang lupang taniman. Maaaring magtatanim ng halamang ornamental o halamang gamot upang lumayo ang mga kulisap sa halamang gulay. a. crop rotation b. companion planting c. intercropping d. plastic mulch 4. Ang mga sumusunod na pares ay nakaaakit ng mga kulisap na maaring makapanira sa mga halaman maliban sa isa. a. basil at tarragon b. coriander at cosmos c. marigold at neem d. zinnia at sunflower 5. Aling ang masistemang paraan upang mapuksa ang leaf rollers? a. Kayasin ang lahat ng dahon o foliage hanggang maiwan ang buong panloob na sanga. b. Puksain sa pamamagitan ng pagputol at pagsunog ang sapot na kasama ang uod. c. Gumamit ng mga ilaw upang mahuli o papuksa ang mga gamugamong ito. d. Hanapin ang mga itlog nito sa mga tanim at puksain.
Answer:
abdbcExplanation:
sorry if mali need lang some more
27. 4. The following pairs attract insects that can damage plants other than one. a. basil and tarragon b. coriander at cosmos c. marigold and neem d. zinnia and sunflower
Answer:
It is good
Explanation:
28. please help me not just getting my points. Read the statements carefully. Write the word TRUE if the statement pertains to the underlined word and FALSE if the statement does not pertain to the underlined word. Write your answers on your answer sheet. Adding msg gives a food an “Umami taste”. _______2. Coriander is an example of Herbs. _______3. Vegetable trim is an example of seasoning. _______4. Ginger is added to make a porridge more flavorful. _______5. Kosher salt is flakier than Table salt. _______6. Rosemary, Oregano and Basil are examples of Spice. _______7. Five spice, Cinnamon and Nutmeg are examples of Herbs. _______8. Liquid seasoning, Worcestershire sauce and Oyster sauce are examples of Flavor Enhancer. _______9. Flavoring is usually added to a dish before it is cooked. _______10. White pepper is dried unripen berries perfectly added to any dish.
Answer:
Correct Answer:1.True
2.False
3.False
4.True
5.True
6.True
7. False
8.True
9.True
10.True
#brainliest
#ihopeithelps
29. pano masabi kung sariwa ang coriander
Answer:
hindi ko po almm whh sprry
30. Which among the green leafy herbs below "Is not" use in decorating foodA. BasilB. CorianderC. MoringaD. Parsley
Answer:
Moringa
Explanation:
Answer:
C.MORINGA
Explanation:
MORINGA CANT BE DECORATE IN A GREEN LEAFY HERBS IN DECORATING PLANT
#carryonlearning
