In Wheat or Egg Noodles (spaghetti, ramen, lo mein). Why is it important to boil it in salt water?, To make the noodles salty and make the texture al dente., To improve the taste only., To make them cook faster. , To season it and strengthen gluten., What is the reason why we have to stir the Wheat Noodles occasionally?, To avoid the noodles getting burned., To evenly distribute the seasoning to the noodles., To release starch and avoid clumping. , To help soften the gluten and starch until al dente., What is the importance of adding oil when cooking rice noodles?, To prevent clumping because rice noodles lack gluten, so they stick easily. , To prevent overcooking or burning the bottom noodles., To prevent the glucose from sticking or clumping the noodles., To add additional taste to the noodles., What is the reason why we soak the Mung Bean (glass) Noodles in hot water?, To make the noodles cloudy and soft to eat., To activate starch and achieve translucent and chewy texture, To add flavor before cooking, To remove excess starch and make the noodles translucent and soft., Why is rinsing wheat noodles after boiling important when using them in stir-fries?, To activate the gluten and make the noodles chewy and firm., To remove the excess starch and make the noodles stick together. , To remove the excess starch and prevent sticking., To activate starch and achieve chewy texture, Why do we have to wash the dried bihon before cooking?, To remove excess starch so the noodles won’t stick together during cooking, To make the strands limp and easier to separate, To activate the gluten so that the strands are soft, stretchy and ready to cook. , To enhance flavor by allowing the noodles to absorb seasoning during washing, Why is sotanghon washed, soaked, drained, cut, and then added to other ingredients, requiring more liquid compared to bihon or miki?, Washing and soaking remove excess starch so the noodles won’t stick together during cooking, Cutting the noodles shortens cooking time and prevents them from becoming chewy, Sotanghon absorbs more liquid than bihon or miki, so it needs extra broth, Draining and soaking allow the noodles to absorb seasoning before cooking, Why does fresh miki require less liquid than dried bihon, while dried miki needs more liquid?, Fresh miki absorbs flavor faster, so less liquid is needed to prevent overpowering the dish, Fresh miki has high moisture content, reducing the need for extra stock, Dried bihon is thinner, so it cooks faster and requires less liquid than fresh miki, Dried miki is tougher, so more liquid is needed to soften its gluten proteins, When buying noodles, why is it important to check the clear plastic package for weevils, moldy spots, broken pieces, foreign materials, and dirt?, To ensure the noodles will cook faster and evenly, To guarantee the noodles are safe, fresh, and free from contamination, To make sure the noodles will absorb flavors better during cooking, To confirm that the noodles will last longer when stored, Why can packaged noodles be stored for up to 6 months, while miswa and pansit canton should be used within a week?, Packaged noodles are thicker, so they resist moisture better than miswa and pansit canton, Packaged noodles are quite dry, making them less vulnerable to molds and rancidity, Miswa and pansit canton are more flavorful, so they spoil faster due to seasoning absorption, Packaged noodles are sealed in cartons, while miswa and pansit canton are not.

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