Cookery Flashcards
(120 cards)
1
Q
handheld devices used for a specific purpose
A
Tools
2
Q
basic implements, vessels, or instruments for household use especially as food paraphernalia
A
Utensils
3
Q
electric appliances that aid in processing, cooking, baking, and freezing food
A
Equipment
4
Q
a small hand tool used generally in decorative works, such as making garnishes
A
Channel Knife
5
Q
perforated bowl of varying sizes made of stainless steel, aluminum or plastic; used to drain waters from washed ingredients
A
Colander
6
Q
broad, bladed implement used for turning and lifting eggs
A
Wide Offset Spatula
7
Q
small implement used to brush the surface of unbaked pastries
A
Pastry Brush
8
Q
used to scrape of all contents of bowls
A
Rubber Scraper
9
Q
screen-type mesh used for sifting dry ingredients
A
Sieve or Flour Sifter
10
Q
it may be solid, slotted, or perforated; used for mixing, stirring, serving foods
A
Spoons
11
Q
tool with loops of stainless steel
A
Wire Whisk
12
Q
aids in making a perfectly sliced boiled eggs
A
Egg Slicer
13
Q
seperates egg yolks from egg whites
A
Egg Seperator
14
Q
beater having single or double metal blades that rotate
A
Rotary Egg Beater
15
Q
miniature Bain Marie
A
Egg Poacher
16
Q
makes perfectly cooked eggs in the shell
A
Egg cooker
17
Q
removal of soil and dirt
A
Cleaning
18
Q
reducing the number of harmful microorganisms
A
Sanitizing
19
Q
process of washing and sanitizing dishes either manually or mechanically
A
Ware washing
20
Q
uses three compartment sink and primarily used for pots and pans
A
Manual Ware washing
21
Q
requires a dishwashing machine
A
Mechanical Ware Washing
22
Q
Steps of manual ware washing
A
Scrape and pre-rinse, Wash, Rinse, Sanitize, Drain and Air-dry
23
Q
outer layer of egg
A
shell
24
Q
empty space between the white and shell at the large end of the egg
A
air cell
25
egg white that surrounds the yolk
thick albumen
26
egg white that is near the shell membrane
thin albumen
27
ropey strands of egg whites at both sides
chalaza
28
1/3 of the egg's weight, contains fat and protein
yolk
29
entrance of latebra; channel leading to the center of the yolk
germinal disc
30
membrane that is on the shell
shell membrane or cuticula
31
membrane that covers the yolk
yolk or vitelline membrane
32
vitamins in an egg
B, A, D, E (NO VITAMIN C)
33
Fat in an egg
11.2% in yolk, 0.05% in albumen
34
Component of Egg yolk
50% moisture, 30% Fat and 20% Protein
35
Component of Egg whites
90% moisture, 10% protein
36
Based on Bureau of Product Standards, eggs are graded according to
color, weight, quality
37
a form of quality control to classify eggs
Grading
38
shell quality based on the shell cleanliness, soundness, texture, and shape
Exterior Quality
39
based on the viscosity of the albumen, freedom from foreign matters, shape and firmness of the yolk and freedom from yolk defects
Interior Quality
40
what grade of an egg when the yolk is firm, centered in the shell, holds it shape and stands up high
Grade AA
41
what grade of an egg when it spreads slightly when broken in the pan
Grade A
42
what grade of an egg when it's less firm yolk and whites
Grade B
43
to identify the freshness of an egg, they identify if fresh eggs have rough, dull-looking shells
Gross Examination
44
to identify the freshness of an egg, they hold the egg against the light
Candling
45
to identify the freshness of an egg, fresh eggs sinks in a glass of water while an egg that is not fresh, floats
Float test
46
to identify the freshness of an egg, fresh eggs does not rattle noticeably
Shaking
47
to identify the freshness of an egg, fresh eggs have clear, thick, firm, and gelatinous egg white
the yolk is well-rounded, high at mid center and does not break easily
Breaking
48
may be purchased individually, by dozen or in trays of 36 pieces
Fresh Eggs or Shell Eggs
49
made of high-quality fresh eggs; pasteurized and must be thawed before use
Frozen Egg
50
seldom used eggs; used primarily as ingredients in food industry
Dried Eggs
51
century eggs, pickled eggs, salted eggs are examples of what kind of eggs
Preserved Eggs
52
egg embryo that is boiled and eaten from the shell
Balut
53
also known as hundred-year egg; chinese delicacy
Pidan eggs or Century eggs
54
hard-cooked eggs that are cured in vinegar or brine
Pickled Eggs
55
causes a liquid to change into a solid or semi-solid state
Coagulate
56
mix 2 liquids that can't be completely blended together
Emuldify
57
take away or alter the natural qualities of
Denature
58
Egg yolk contains _____ and ______ which act as emulsifiers.
Lechitin and Lysolechitin
59
What use of egg is when egg's protein property holds ingredients together as it cooks
Binding Agent
60
What use of eggs is when egg proteins start to denature, they form a gel which thickens the food
Thickening Agent
61
What use of an egg is when using the whole egg requires lower coagulation temperature resulting in harder or stiffer gel
Gelling Agent
62
Use of an egg where egg whites trap air bubbles and activate a light fluffy texture
Leavening Agent
63
Use of eggs when it help enrich the flavor and enhance the color of baked products
Coloring and Flavoring Agent
64
Use of eggs when beaten, air is incorporated as white is stretched into thin film
Eggs as Foam
65
4 stages of Foam formation
Frothy, Soft Foam, Stiff foam, and Dry Foam
66
Use of eggs when it helps flour, seasoning, or bread crumbs stick to the food
Eggs as Coating
67
Use of eggs when it gives additional nutritional value to dishes
Eggs as Enricher
68
Use of eggs when it gives color, appeal, and additional source of protein
Eggs as Garnish
69
Putting cold eggs into already simmering water and simmer for 30 seconds
Coddled Eggs
70
putting cold eggs into already simmering water and simmer for 3-4 mins
Soft-cooked Eggs
71
simmering eggs for 5-7 mins
Medium-cooked eggs
72
prepared by slippiing the shelled eggs into barely simmering water and gently cooking until egg holds its shape
Poached Eggs
73
cook slowly without flipping until white is completely set but the yolk is still stiff and yellow
Sunny-side up
74
Do not flip. Add a few drops of water to pan and cover to steam cook the top.
Basted Eggs
75
Flip. Cook just until the white is just set but the yolk is still liquid.
Over-easy
76
Flip. Cook until the yolk is partially set.
Over Medium
77
Flip. Cook until the yolk is fully set.
Over hard
78
Desirable qualities of egg
glossy, moist, tender
79
Scrambled egg are stirred constantly over low heat for a
soft-delicate curd and creamy texture
80
Scrambled eggs are stirred less to create a
larger curd and firm texture
81
what style of omelette starts out as scrambled eggs and rolled over
French-style
82
what is the style of omelette eggs that are folded
American-style
83
arrangement of food on a service or decorative plate
Plating
84
making use of edible food to add color, texture and attractiveness
Garnishing
85
The food presentation where the entree or main focal point is served at 6'oclock
Traditional
86
The food presentation where a bed of vegetables and starches is centered on the plate and arranged with main item on top
Non-Traditional (Structured)
87
The food presentation where each ingredient the makes up the dish is all over the plate
Non-Traditional (Scattered)
88
The food presentation where each element that makes up the dish is arranged equally
Symmetric Balance Layout
89
The food presentation where it arrange the elements in a way that guides the diner's eye around the plate
Asymmetric Balance Layout
90
commonly referred to as cereals
Cereal Grains
91
Cereals are edible seeds of specific grasses belonging to what family
Poaceae (Gramineae) family
92
also called pods
Legumes
93
Legumes are fruit of plants in what family
pea (Fabaceae) family
94
refers to the types of farm crops that are grown for their modified, thickened root that develops underground
Roots and Tubers
95
pure forms of starch, can be obtained from corn, wheat, potato etc
Natural or Native Starches
96
plant-based ingredients; additives used in food derived from cereals and tubers
Modifies Starch
97
may be seperated from grains and tubers by a process called wet milling
Purified starch
98
What process is used to seperate starch from fiber, oil,a nd protein
wet milling
99
two molecules of starch
Amylose and Amylopectin
100
molecule of a starch contributes gelling characteristics when cooked or cooled
Amylose
101
Amylose is called the ____ fraction of a starch
linear
102
molecule of a starch that has thickening properties when cooked in the presence of water, but does not produce a gel
Amylopectin
103
sum of changes that occur in the first stages of heating granules in a moist environment
Gelatinization
104
resistance to flow; increased thickness or consistency
Viscosity
105
Gelatinized starch, when cooled for a long period, will thicken and rearrange itself
Retrogadation
106
the oozing of liquid from gel when cut
Synerisis or weeping
107
process of forming dextrin; dry roasting
Dextrinization
108
molecular linkage is broken and a molecule of water is utilized
Hydrolisis
109
used to seperate solid particles from soup
Slotted spoon
110
plastic or metal container with a lid that is used for keeping dry products
Canister
111
granules in gelatinized cornstarch dispersion break apart due to _____
Stirring
112
the greater amount of amylopectin, the _______ the starch gel is
viscous
113
the greater the amount of amylose, the _____ the gel is
firmer
114
the faster starch-water is heated, the ________ is will be at the identical endpoint temperature
thicker
115
starch pudding with excess sugar will be ____ viscous or form ____ firm gel
less
116
usually encountered when using acid ingredients such as lemon or vinegar
Thinning of gel
117
results if there is too much liquid in relation to the starch
Weak gel
118
due to loss of water from the starch and protein molecules near the surface of the mixture
Skin Formation
119
can be avoided by temperature control and constant stirring
Scorching
120
due to ungelatinized starch
Raw Starch Flavor
