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TLE | 10 > Egg Cookery | L1, L2 > Flashcards

Egg Cookery | L1, L2 Flashcards

(92 cards)

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1
Q

What kind of eggs are most commonly used?

A

Chicken eggs

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2
Q

Versatile ingredient

A

Eggs

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3
Q

Structure and composition of an egg

A

Shell
Membrane, Vitelline membrane
Air cell
Albumen
Yolk
Chalazae
Germinal disc

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4
Q

An egg is define as?

A

Oval reproductive body that is laid by various types of animals (bird, fowl)

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5
Q

It is made of tiny pores

A

Shell

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6
Q

The color of an eggshell has no relation to quality because?

A

Becuase shell color is determined by the breed of hen.

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7
Q

Semipermeable means?

A

It lets gas exchange occur, but keeps other substances from entering the egg.

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8
Q

By looking at the shell you can determine the ______ of an egg.

A

Freshness, it is not fresh if it has a crack

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9
Q

These two membranes provide efficient defense against bacterial invasion.

A

Outer membrane
Inner (Vitelline) Membrane

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10
Q

_____ membrane provide efficient defense against bacterial invasion and loss of _____.

A

Outer, moisture

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11
Q

Vitelline membrane

A

Clear casing that encloses the yolk

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12
Q

usually rests between the outer and inner membranes at the egg’s larger end.

A

Air cell

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13
Q

What’s the connection of enlarging of air cell in eggs freshness?

A

As the egg ages, the air cells become larger and the albumen becomes watery. In that case, the egg is not fresh anymore.

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14
Q

Albumen also known as?

A

the egg white

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15
Q

is a clear liquid that forms around a fertilized or an unfertilized egg yolk.

A

Albumen

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16
Q

It contains high protein (except the yolk)

A

Albumen (egg whites)

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17
Q

Contains two ropes that hold the yolk firmly in the middle of an egg.

A

Chalazae

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18
Q

a small circular, white spot on the surface of the yolk.

A

Germinal disc

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19
Q

It is where the sperm enters the egg. The embryo develops from this disc.

A

Germinal disc

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20
Q

Give at least 3 nutritional value of an egg

A

• it repairs and rebuilds body tissues
• contains serotonin to enhance the mood
• unsaturated fats that is good for the heart

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21
Q

NUTRI. VALUE

Eggs are rich in ______, _______ and _____ that boosts our immune system.

A

Proteins, vitamins, and minerals

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22
Q

Why is it important for us to consider the characteristics of a good quality fresh egg?

A

To maintain its nutritional values and to avoid food poison.

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23
Q

Lighweight egg means?

A

The egg is not fresh

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24
Q

In general, eggs are graded according to their _____, _____, and _______.

A

Color, weight, and quality

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25
Good quality eggs should be ______, _____, _______, and _______.
Clean, fresh, free from cracks and foreign odors.
26
A fresh egg has the ff:
• clean and unbroken shell • the air sac is 1/8 or less than in depth when broken • the white is clear and firm • the yolk is well rounded
27
We can also determine an egg's freshness by its...
Buoyancy
28
Water test:
• sinking egg = fresh • slunt position egg = slightly fresh • floating egg = stale
29
Market forms of egg
• Fresh • Frozen • Dried • Preserved
30
Commonly sold in stores and markets
Fresh egg
31
Filtered, chilled and dried through a spray-drying process.
Dried Egg
32
Primarily used for baking, can also be use as garnish or sprinkler.
Dried egg
33
Recipe: meringue, pudding
Dried egg
34
Steps in making dried egg:
1) break the egg then mix 2) pour into dehydrator trays in a thin, even layer 3) cook at 140 deg. F for around 8-10 hours 4) remove eggs to cool when they're crisp
35
It is high quality whole egg, white or yolk only that is pasteurized or treated to kill harmful microorganisms.
Frozen egg
36
He discovered pasteurization
Louis Pasteur
37
Define pasteurization...
Heat-treatment process that destroys pathogenic microorganisms, it sould not meet the boiling point.
38
Examples of preserved eggs
• salted egg • century egg • pickled egg
39
Salted egg made through _____ solution
Brine solution
40
Water + salt
Brine solution
41
______ are made in a mixture if salt, lime and ash then wrapping in rice husks for several weeks
Century egg
42
In what example of preserved egg do pickle solution works?
Pickled egg
43
How brine and pickle solution differ from each other?
Brine solution consist of water + salt, while pickle solution are the combination of vinegar, water, sugar, pickling spices and salt.
44
Uses of Eggs in Culinary
• binder • coating agent • thickener • leavening agent • clarifying agent • emulsifying agent • enriching agent • garnish • glaze
45
When eggs are heated, they coagulate.
As a binder
46
This helps stick together the ingredients they are mixed with.
As a binder
47
USES OF EGGS IN CULINARY meatballs
Egg used as a binder
48
the breading on food sticks because it is dipped into an egg.
As a coating agent
49
The egg helps hold the crumb mixture to the food when heated during the cooking process.
As a coating agent
50
USES OF EGGS IN CULINARY Fried chicken
As a coating agent
51
The protein in eggs will thicken when heated and become firm.
As thickener
52
If an egg is cooked for too long of a time it will become rubbery and tough in texture.
As thickener
53
USES OF EGGS IN CULINARY Example: sauces
As thickener
54
Whipped egg whites contain tiny air bubbles.
As a leavening agent
55
When this mix is added to other ingredients, it makes the dish light and fluffy.
As a leavening agent
56
USES OF EGGS IN CULINARY Sponge cake and chiffon cake
As a leavening agent
57
Beaten egg whites are added to remove impurities and produce a clear finish.
As clarifying agent
58
USES OF EGGS IN CULINARY Stocks
As clarifying agent
59
USES OF EGGS IN CULINARY Consommé soup
As clarifying agent
60
whipped egg yolks can hold other ingredients together that do not normally mix, such as oil and vinegar.
As emulsifying agent
61
USES OF EGGS IN CULINARY mayonnaise
As emulsifying agent
62
whole eggs add flavor and nutritional value
As enriching agent
63
USES OF EGGS IN CULINARY Cake, custard, eggcaldo
As enriching agent
64
sliced, chopped hard boiled egg can be used as a ______
As a garnish
65
USES OF EGGS IN CULINARY Salad
As a garnish
66
USES OF EGGS IN CULINARY Pancit malabon
As a garnish
67
beaten whole egg or yolk brushed onto food items before baking will give it a gloss
As a glaze
68
USES OF EGGS IN CULINARY Egg wash
As a glaze
69
USES OF EGGS IN CULINARY Bread rolls
As a glaze
70
USES OF EGGS IN CULINARY FEB stands for?
As a coating agent • flour • egg • bread crumbs
71
USES OF EGGS IN CULINARY Casseroles
Binder
72
USES OF EGGS IN CULINARY Ginisang pechay
Binder
73
USES OF EGGS IN CULINARY Pie filling
Thickener
74
USES OF EGGS IN CULINARY Calamares
Coating agent
75
USES OF EGGS IN CULINARY Tempura
Coating agent
76
USES OF EGGS IN CULINARY Custard sauce
Thickener
77
USES OF EGGS IN CULINARY Pasta sauces
Thickener
78
USES OF EGGS IN CULINARY Soufflés
Leavening agent
79
USES OF EGGS IN CULINARY Angel food cake
Leavening agent
80
USES OF EGGS IN CULINARY Meringues
Leavening agent
81
USES OF EGGS IN CULINARY Hollandaise sauce
Emulsifying agent
82
USES OF EGGS IN CULINARY Caesar dressing
Emulsifying agent
83
USES OF EGGS IN CULINARY Waffles
Enriching agent
84
USES OF EGGS IN CULINARY Pancakes
Enriching agent
85
USES OF EGGS IN CULINARY Pie
Glaze
86
USES OF EGGS IN CULINARY Deviled eggs
Garnish
87
USES OF EGGS IN CULINARY Croissant
Glaze
88
USES OF EGGS IN CULINARY Pandesal
Glaze
89
USES OF EGGS IN CULINARY Bread
Enriching agent
90
USES OF EGGS IN CULINARY Jellies
Clarifying agent
91
USES OF EGGS IN CULINARY Soup
Clarifying agent
92
USES OF EGGS IN CULINARY Stock
Clarifying agent

TLE | 10 (11 decks)

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