Chapter 1: Basic Foods (1) Flashcards
(168 cards)
1
Q
meats with more _____ are less tender
A
elastin
2
Q
lesser elastin in meats is found in (3)
A
chicken than pork
less exercised cuts
females and castrated animals
3
Q
aging temp, % humidity, and time
A
10-33C, 70% humidity, 3-6 weeks
4
Q
factors influencing juiciness
results in increased water holding capacity, making meat juicier
A
aging
5
Q
factors influencing juiciness
increases intramuscular fat improving juiciness
A
marbling
6
Q
factors influencing juiciness
beef is more prone to loss of juiciness than pork
A
species
7
Q
method of storage
retains fluids, results in minimal losses of juices in thawing
A
quick freezing
8
Q
method of storage
results in loss of juiciness
A
improper thawing
9
Q
method of storage
freezing for a long period w/o wrapper causes loss of juiciness
A
freezer burn
10
Q
factors affecting flavor
the older the animal, the stronger the flavor
A
age
11
Q
means of tenderizing meat
catalyze the hydrolysis of one or more of the meat protein
A
use of proteolytic enzymes
12
Q
bromelin on pineapple acts on
A
collagen only
13
Q
papain from papaya acts on
A
muscle protein and elastin, activated at high temperature
14
Q
other term for aging
A
ripening
15
Q
cut of meat for moist heat cooking
ex: stewing, braising
A
tougher cuts
16
Q
cut of meat for dry heat cooking
ex: roasting, broiling (meat placed 3 in from flame), frying
A
tender cuts
17
Q
difference between the weight of meat before it is cooked and its weight after cooking
A
meat shrinkage
18
Q
degree of doneness: rare beef
A
140F
19
Q
degree of doneness: medium
A
160F
20
Q
degree of doneness: well done
A
170F
21
Q
meat is surrounded and cooked by heated air (oven)
oven temp: 325-375F
meat is placed:
-fat side up in a shallow pan
-on a rack to keep it from drippings
let meat stand for 30 mins before slicing
A
roasting
22
Q
cooking by direct heat from a flame, electric unit, glowing coals
A
broiling
23
Q
use heavy skillet or griddle
A
pan-broiling
24
Q
A cooking method where large cuts of meat or vegetables are first seared at a high temperature, then slow-cooked in a small amount of liquid (often just covering the bottom of the pot).
A
braising
25
brown the meat in a small amount of fat, season, add liquid (broth, wine, water), and cover and simmer until tender
braising
26
meat braised in a large piece
pot
27
meat braised in small pieces
tricassee
28
meat may or may not be browned before adding liquid; simmer until tender
stewing
29
A method that involves cooking smaller, bite-sized pieces of meat or vegetables completely submerged in liquid.
stewing
30
The ingredients are simmered slowly in a larger volume of liquid, allowing them to cook evenly throughout. The dish is cooked at a low temperature until the meat and vegetables are tender, and the liquid typically thickens into a sauce or gravy.
stewing
31
broiled or roast marinated meat; basted with a tangy sauce or marinade during cooking
barbecuing
32
meat is inserted into a spit and rotated in a rotisserie oven (or over live coal)
rotisserie cooking
33
domesticated bird used for food
ex: chicken, turkey, pigeon, duck
poultry
34
those hunted for food and pleasure
ex: pheasant, wild duck, squab
game birds
35
extremely tender young chicken with chubby breast
6 weeks old chicken and has not more than 0.9 kg
ready to cook weight
usually not available locally except in some supermarkets at Christmas time
rock cornish game hen or cornish game hen
36
young chicken
age: 9-12 weeks old
weight: 0.9 to 1.5 kg
has tender meat with 5% fat, soft, pliable skin, and flexible breastbone cartilage
broiler or fryer
37
14-20 weeks old; larger than broilers, about 0.9-1.7 kg
fryers
38
young chicken, usually 3-5 months old
has tender meat and soft, pliable, and smooth-textured skin
breastbone cartilage is similar to a broiler or fryer
weighs 1.5 to 2.5 kg
roaster
39
10 months to 1 year
mature females
high fat
stewers
40
surgically unsexed (castrated) male chicken, usually under 8 months old
has tender meat, soft and pliable, skin is very tender, good fat covering
capon
41
male chicken, usually 10 months old
has course skin, somewhat tough and darkish meat and hard breastbone cartilage
degree of maturity is intermediate between roaster and cock
stag
42
mature female chicken, usually more than 10 months old
has non-flexible breastbone tip
hen or stewing chicken or fowl
43
mature 10 month old male chicken
has coarse skin
tough, more flavorful, and dark meat
cock or rooster
44
a young duck, usually less than 16 weeks old
flesh is tender, but bill and windpipe are somewhat hard
roaster duckling
45
duck
over 6 months old; has tough meat and hardened bill and windpipe; lacks fat
mature duck or old duck
46
types of turkey
young turkey, usually under 16 weeks old
has tender meat; soft, pliable skin; and flexible breastbone cartilage
fryer/roaster
47
types of turkey
young female/male turkey, usually 5-7 months old
has tender meat; soft, pliable skin; breastbone and cartilage is less pliable than turkey fryer
young hen (or tom) turkey
48
types of turkey
mature female/male turkey, usually under 15 months old
has tender meat and smooth-textured skin
yearling hen (or tom) turkey
49
types of turkey
mature female/male turkey, usually over 15 months old
has tough meat and coarse skin
old hen (or tom) turkey
50
like duck, has all dark meat but has higher percentage of fat, very seldom used in food services
goose (gansa)
51
approximately 6 months old; has very tender meat
young goose
52
goose
old, over 6 months old; has tough meat
mature goose
53
pigeon (kalapati)
young immature that has not flown; marketed about 3-4 weeks old; extra tender, light meat
squab
54
over 4 weeks old; has tough, dark meat
pigeon
55
guinea
under 6 months old; young, relative to the pheasant
young guinea
56
guinea
up to 12 months old
old guinea
57
other poultry
a duck raised in china that is not bred locally; famous for its tender and distinct flavorful meat
peking duck
58
other poultry
6-12 months old; females have more tender meat than males
pheasant
59
market forms of poultry
alive bird, when sold, must be alert, healthy, well-feathered, and well-formed
live
60
market forms of poultry
slaughtered bird that has been bled and defeathered; head, viscera, and feet still intact
whole or galantina
61
market forms of poultry
slaughtered bird that has been bled, defeathered and the visceral organs removed
dressed
62
market forms of poultry
dressed and drawn, head and feet removed
ready-to-cook
63
poultry parts
drumstick, thigh, wing, neck, back, and rib cage
dark meat
64
poultry parts
breast
white meat
65
poultry parts
gizzard, heart, and liver
giblets
66
muscles that are active, has more fat and connective tissues
high in myoglobin
contains more vitamins and minerals than white meat
dark meat
67
has less fat, no myoglobin, and does not react with the curing agents
white meat
68
younger birds which are more tender should be cooked in what cooking method
dry heat method (broiled, fried, or roasted)
69
mature and lean poultry are cooked in what cooking method
moist heat (braising)
70
old birds are cooked by what method
moist heat method (boiled or stewed)
71
cooking poultry pieces in deep fat under pressure with the use of special equipment
broasting
72
in roast/baked poultry, the use of meat thermometer is needed
place thermometer in the heaviest part of the breast: _____ F
or the inner part of the thigh muscle: _____ F
180F
170F
73
recommended method for cooking vegetables
stir-frying
74
fish classifications (2)
finfishes
shellfish
75
have fins and vertebrae/skeleton/backbones, and gills
finfishes
76
covered with some type of shell outside of the soft tissue
classes include:
crustaceans and mollusks
shellfish
77
shellfish with hard shells over the back and along the claws but have relatively soft shells
crustaceans
78
a 10-legged crustacean with 2 pincers
has sweet and succulent meat
crab
79
green crab
alimango
80
blue crab
alimasag
81
small crab about 1/6 of the size of alimasag
talangka
82
shrimp
small and would be eaten with their shells
hibe and alamang
83
salt water shrimp
suahe
84
fresh water shrimp
ulang and tagunton
85
extremely expensive because of its scarcity and great demand
male meat meat is firmer and color of the shell after cooking is brighter than of the female
lobster
86
soft structure partially or wholly enclosed in a hard shell
mollusks
87
type of mollusk
has only 1 shell that encloses the body
ex: kuhol
univalve
88
has 2 shells that encloses the body
ex:
clams (halaan or tulya), oysters (talaba), mussels (tahong)
bivalve
89
muscle tissues that consist of bundles of muscle fibers arrange between sheets of connective tissues in fish
mycommata
90
in fishes, mycommata contains _____ that swells and shrinks upon heating in the presence of moiture
collagen
91
moisture content of fish
74-82%
92
finfish: fresh fish
marketed as brought from the water
scaling, eviscerating, and removing head, tail, and fins to be done by the purchaser
whole or round
93
finfish: fresh fish
eviscerated only
drawn whole fish
94
finfish: fresh fish
scaled and eviscerated; usually head, tail, and finds are removed
small sizes are cooked in pan; large sizes may be baked (whole or cut into individual portions) before cooking
dressed whole fish
95
finfish: fresh fish
cross-section slices or large-dressed fish
ready to cook
steaks
96
sides of fish is cut lengthwise away from the backbone; may be skinned
fillets
97
type of fillet
cut from one side of a fish
single fillet
98
type of fillet
cut from 2 sides of the fish and skin of the belly
butterfly fillet
99
finfish: fresh fish
lengthwise or crosswise pieces cut from fillets or steaks for individual portions
sticks
100
finfish: fresh fish
most convenient form of fish with many intermuscular bones removed
ex: bangus
boneless
101
finfish: preserved fish
fish that loses moisture through drying, making it less susceptible to spoilage
common method of preserving fish is sun drying
smaller fish are dried whole; larger fish are filleted prior to drying
dried fish
102
most popular dried fish
salted cod/bacalao
103
finfish: preserved fish
shelf-life is shorter than dried fish
ex: tinapa (combination of salting, smoking, cooking, and drying)
smoked fish
104
finfish: preserved fish
mostly imported; local fish canning is fast developing
canned fish
105
migrate from ther saltwater habitat to spawn in fresh water
the redness of color determines its price
Norway is popular for this type of fish
salmon
106
type of salmon
firm texture, deep red flesh; highly prized in canning
used in chilled salads or hot dishes
red salmon or sockeye
107
type of salmon
off-white to bright red, high-fat, soft textured flesh
used in salads
chinook or king
108
type of salmon
pink to red-orange; lighter in colour than king; firm-textured flesh
used in sandwiches and cooked dishes
coho/silver salmon
109
lightest color of flesh and lowest fat content
mostly for cooked dishes
chum
110
type of pack, may be in oil, mustard or tomato sauce
sardines
111
white or light meat is considered of higher quality
tuna
112
type of tuna
tuna may be cut into large, solid pieces, usually preferred in salads
chunks
113
type of tuna
tuna meat broken off into small pieces, but muscular structure is retained
ideal in cream dishes
flakes
114
type of tuna
almost granular tuna meat but not pasty
used as sandwich fillings and cream dishes
grated
115
fish product
product prepared by mixing fin fishes or tiny shrimps with salt and allowed to ferment for months
patis and bagoong
116
fish product
from fish eggs; black or salmon-colored
caviar comes from russia or iran
beluga (most expensive)
fish roe
117
fish product
sun-dried and preserved in lime
after reconstitution, it is a gelatinous, viscous mass resembling calf foot jelly
shark fin
118
fish product
fresh fish eggs
bogi in ilocano (caviar)
bihod
119
shellfish
crabs, clams, mussels, oysters, snails, and lobsters should be alive if purchased in the shell
a live crab is fat if its claws do not have sharp teeth
live
120
shellfish
most shrimps found in the market are sold whole (with the head and thorax intact)
whole
121
bivalves or mollusks removed from the shell
fresh shucked oysters have a translucent appearance not opaque
shucked
122
shellfish
most shrimps and lobsters for exports are sold headless
the head is removed because: non-appealing to most foreign palate & source of bacterial spoilage during storage and transport
headless
123
shellfish
shrimps, crabs, and lobsters may be cooked in the shell before marketing
cooked shellfish
124
shellfish
shrimps, crabs, and lobsters may be marketed cooked and canned
cooked
125
as soon as the fish is caught, they die except for _____ and _____ that have accessory breathing organs
hito and dilag
126
bacteria from the slime of the skin, gills, and intestines (plus enzymes in the intestines) will start digesting the neighboring flesh
autolysis
127
process by which a cell or tissue self-destructs after its death through the action of its own enzymes
autolysis
128
conversion of trimethylamine oxide found in living fish to _____ occurs
has an undersirable odor of stale fish
trimethylamine
129
smoked fish storage
refrigerated
130
crabs, clams, mussels, and other mollusks should be _____ before refrigeration
cooked
131
shrimps may either be fresh or cooked before keeping in refrigerated stores
_____ shrimps are preferable cooked first; shrimps for _____ should be frozen
live shrimps; guisado
132
color change in crustaceans from natural dark blue green color to an attractive orange color is due to the release of an orange pigment _____ from _____
astaxanthin; ooverdine
133
fat fish like lapu-lapu, salmon, hito, tilapia, and trout are best for
baking and broiling
134
lean fish (sea bass, talakitok, and tanigue) are best for _____
can also be broiled or baked if basted
boiling or steaming
135
fish fried at what temp absorbs a great deal of fat
too low temperature
136
fish fried at at what temp browns before it is cooked thorough
too high temperature
137
ideal temperature for frying fish
350-375 C
138
fish may be brushed with butter or oil; may be wrapped in banana leaves or tinfoil during the broiling process
may also be covered with salt crust to keep it from drying up
broiling and baking
139
large pieces of fish are best started in cold liquid as hot liquid encourages breaking up
if small pieces are used, put these in boiling liquid and immediately reduce heat to simmering; cook for 8-10 mins
poaching and simmering
140
avoid washing before cooking because natural flavor is lost in washing
wash and blanch, if used as kinilaw, and serve immediately
shucked oysters
141
before cooking, rid clams of sand by soaking for 15-20 mins in water with salt (1/3 cup salt per gallon)
clams
142
an ovoid, hard-shelled reproductive body produced by a bird
consists of yolk and albumen
egg
143
egg that is most widely used in many types of dishes, both savory and sweet
chicken eggs
144
dried whole eggs measurements
1 lb = 32 whole eggs
2.5 T + 2.5 T water = 1 whole egg
145
mainly raised for their eggs and are sold for their meat only when they have ceased to be good egg layers
duck eggs
146
market forms of egg
hard-cooked 18-day old fertilized duck egg
balut
147
market forms of egg
duck egg found infertile on the 14th day of incubation is cooked and sold
penoy
148
balut may be differentiated from penoy by
candling
149
in candling
embryo in balut _____ the light when placed over a bright source opaque
penoy will _____
blocks; transmit
150
market forms of egg
prepared commercially by packing duck eggs in a salt-clay mixture (1:4 ratio by volume) for 10-14 days; then hard-cooked
salt-cured egg (itlog na maalat)
151
shells of itlog na maalat are colored with a dye called
grana (fuschin dye)
152
a 100-day old egg preseved by fermenting the egg in earthenware jar with a mixture of clay, wood ash, salt, lime, caustic soda, and tea
has a dark gray, cream-like yolk with a strong odor of sulfur and ammonia and a dark brown, transparent jelly albumen
century egg
153
much smaller than chicken eggs and have many brown spots; usually marketed as hard cooked to minimize breakage, or as pickled egg
considered a delicacy in many countries
quail eggs
154
called a tortoise egg or itlog ng pawikan that abound in Turtle Island near Borneo. The eggs are round and white, resembling pingpong balls; highly salty
when boiled, remain soft and pliable
can be served as scrambled or made into an omelet
turtle egg
155
eggs of a wild bird found in Palawan
larger than duck egg
the eggshell is brownish in color
tabon eggs
156
has a covering that makes it look like a deflated round balloon filled with water
a delicacy in pampanga
itlog ng bayawak
157
parts of an egg
made up of mainly calcium carbonate; has many tiny pores, which allow gasses to pass in and out of eggs for the developing embryo
shell
158
parts of an egg
composed of an outer membrane adjacent to the shell and inner membrane encasing the white
shell membrane
159
parts of an egg
space between the inner and the outer membranes at the large end of the egg
air sac or air cell
160
parts of an egg
comprised of 3 layers: 58% of the weight of the egg
white or albumen
161
part of egg white/albumen
fairly fluid in the innermost part of the albumen
inner thin albumen
162
part of egg white/albumen
rather fluid egg white adjacent to the yolk and to the inner membrane
thin albumen
163
part of egg white/albumen
viscous white forming the middle layer albumen
thick white
164
31% of the egg weight
composed of yellow and white yolk (light-colored structure at the center), latebra, vitelline membrane, and chalazae
yolk
165
the yolk cord or cord anchor that aid in centering the yolk
chalazae
166
connecting tube from the white yolk to the germinal disk or blastoderm
latebra
167
encases the yolk
vitelline membrane
168
natural protective cover sealing the shell pores when the egg is laid
bloom
