Egg Cookery | L4, L5 Flashcards
(108 cards)
1
Q
UTENSILS IN PREPARING AND COOKING EGGS
Enumerate
A
• Nonstick Pans
• Omelet Pans
• Electric Egg Cooker
• Poacher
• Coddler
• Egg ring
• Whisk
• Spatula
• Egg separator
• Slicer
• Wedger
• Piercer or Pricker
• Custard Cups
• Quiche Dish
• Souffle Dish
• Crepe Pan
2
Q
UTENSILS IN PREPARING AND COOKING EGGS
________ are made by coating steel or aluminum pans which keeps food from sticking to the surface.
A
Nonstick pans
3
Q
UTENSILS IN PREPARING AND COOKING EGGS
These pans are easy to clean, needing only to be rinsed and wiped with a paper towel or dishcloth.
A
Nonstick pans
4
Q
UTENSILS IN PREPARING AND COOKING EGGS
_____ are specially designed for making omelets.
A
Omelet pans
5
Q
UTENSILS IN PREPARING AND COOKING EGGS
These are shallow skillets with flared slides and long handles. They are typically 7 to 10 inches in diameter.
A
Omelet pans
6
Q
UTENSILS IN PREPARING AND COOKING EGGS
Aside from traditional ______, folding _______, which consist of two semicircular pans attached by hinges, can be used for cooking omelets.
A
Omelet pans
7
Q
UTENSILS IN PREPARING AND COOKING EGGS
What is the proper way to use and clean nonstick pans?
A
• put in low heat
• do not wash it with running water, let it cool down then wipe
8
Q
UTENSILS IN PREPARING AND COOKING EGGS
This is an electric appliance that cooks eggs in the shell using steam.
A
Electric Egg Cooker
9
Q
UTENSILS IN PREPARING AND COOKING EGGS
Most models have cups or inserts for poaching eggs and even for frying or scrambling eggs.
A
Electric Egg Cooker
10
Q
UTENSILS IN PREPARING AND COOKING EGGS
An egg _____ consists of a pan with a rack that holds small cups. Eggs are placed in the cups and are poached over simmering water
A
poacher
11
Q
UTENSILS IN PREPARING AND COOKING EGGS
It looks like a sterillizer
A
Poacher
12
Q
UTENSILS IN PREPARING AND COOKING EGGS
Poaching in pan with ______ inches of water
A
1-2 inches
13
Q
UTENSILS IN PREPARING AND COOKING EGGS
A _____ is a small cup made of porcelain heat proof glass, or pottery with a lid that is screwed on.
A
coddler
14
Q
UTENSILS IN PREPARING AND COOKING EGGS
How to use the coddler?
A
Eggs are broken into the cup, which is then covered and submerged in simmering water in a pot or pan. This coddles or gently cook the eggs.
15
Q
UTENSILS IN PREPARING AND COOKING EGGS
If a coddler is unavailable, the egg can be in its shell or in __________
A
small canning jams
16
Q
UTENSILS IN PREPARING AND COOKING EGGS
You can put a dish below the coddled egg such as…
A
Mashed potato, rice
17
Q
UTENSILS IN PREPARING AND COOKING EGGS
An ______ is a band with or without a handle.
A
egg ring
18
Q
UTENSILS IN PREPARING AND COOKING EGGS
It is used for holding eggs while they are being fried or poached.
A
egg ring
19
Q
UTENSILS IN PREPARING AND COOKING EGGS
It covers the white and yolk
A
egg ring
20
Q
UTENSILS IN PREPARING AND COOKING EGGS
A _______ is a tool used for beating eggs for scrambled eggs.
A
Whisk
21
Q
UTENSILS IN PREPARING AND COOKING EGGS
It is also used for beating egg whites for meringue or to be incorporated in cakes and other baked goods.
A
Whisk
22
Q
UTENSILS IN PREPARING AND COOKING EGGS
In the absence of a whisk, a _____ can be used to beat eggs.
A
Fork
23
Q
UTENSILS IN PREPARING AND COOKING EGGS
______ are tools with a wide, flat blade made of metal, wood, or rubber that is attached to a wooden, metal, or plastic handle.
A
Spatulas
24
Q
UTENSILS IN PREPARING AND COOKING EGGS
These are used for stirring scrambled eggs while cooking, as well as for flipping omelets.
A
Spatulas
25
UTENSILS IN PREPARING AND COOKING EGGS
For flipping omelets, a spatula with a _______, _____ and _____ blade is required
broad, flat and flexible
26
UTENSILS IN PREPARING AND COOKING EGGS
Substitute for spatula
Small knife
27
UTENSILS IN PREPARING AND COOKING EGGS
Rubberize spatula is use for?
For scraping
28
UTENSILS IN PREPARING AND COOKING EGGS
This tool consists of a small cup centered in a round frame made of metal, plastic, or ceramic.
Egg separator
29
UTENSILS IN PREPARING AND COOKING EGGS
True or Flase?
When an egg is broken into the separator, the cup catches the yolk, while the slots around the frame let the egg white slip through.
True
30
UTENSILS IN PREPARING AND COOKING EGGS
Alternatively, a _________ can be used to separate eggs.
kitchen funnel
31
UTENSILS IN PREPARING AND COOKING EGGS
This is a tool for slicing hard-boiled eggs with one stroke.
Slicer
32
UTENSILS IN PREPARING AND COOKING EGGS
It is made up of a slotted dish that holds the egg and a hinged plate made up of several wires or blades, which is brought down over the egg in the dish to procedure several neat slices at once.
Slicer
33
UTENSILS IN PREPARING AND COOKING EGGS
Substitute for slicer?
Fork
34
UTENSILS IN PREPARING AND COOKING EGGS
A _____ is used to cut hard-boiled eggs into equally sized-wedges. The hard-boiled egg is held in the cup and the wires are pulled over it.
Wedger
35
UTENSILS IN PREPARING AND COOKING EGGS
True or False?
Wedger is intented not only for eggs
False
36
UTENSILS IN PREPARING AND COOKING EGGS
An egg ___________ is a small cup with a sharp spike in the center for making a tiny hole in the larger end of an eggshell before the egg is boiled.
piercer or pricker
37
UTENSILS IN PREPARING AND COOKING EGGS
True or False?
Piercing allows some air inside the eggshell to escape and water to seep in while the egg cooks, which makes peeling the egg easier.
True
38
UTENSILS IN PREPARING AND COOKING EGGS
2 importance of egg piercer or pricker
• makes peeling the egg easier
• so that the egg will not crack while boiling
39
UTENSILS IN PREPARING AND COOKING EGGS
_______ are small slope-sided ceramic or heatproof glass cups used for making single-serving custard dishes.
Custard cups
40
UTENSILS IN PREPARING AND COOKING EGGS
Typically, these come in 6-8, and 10 – ounce sizes. The cups are filled with the custard mixture and then placed in a deep baking dish with water.
Custard cups
41
UTENSILS IN PREPARING AND COOKING EGGS
This cup is usually in fine dining
Custard cups
42
UTENSILS IN PREPARING AND COOKING EGGS
This is a round, shallow, straight-sided ceramic dish, typically with scalloped edges for making quiches.
Quiche Dish
43
UTENSILS IN PREPARING AND COOKING EGGS
Quiche dish is sometimes called a ________ or ____.
flan tart or dish.
44
UTENSILS IN PREPARING AND COOKING EGGS
Substitute of Quiche Dish:
Pie plate
45
UTENSILS IN PREPARING AND COOKING EGGS
A _______ is a deep with straight sides designed for making souffles.
souffle dish
46
UTENSILS IN PREPARING AND COOKING EGGS
It is available in various sizes. Straight-sided casseroles, or baking dishes, or saucepans can also be used for baking ________.
souffle
" " dish
47
UTENSILS IN PREPARING AND COOKING EGGS
This shallow skillet has sloping sides and ranges between 6 and 8 inches in diameter.
Crepe Pan
48
UTENSILS IN PREPARING AND COOKING EGGS
True or False?
A crepe pan can be nonstick, or made of aluminum, cast, iron, or carbon steel.
True
49
CLEANING AND SANITIZING TOOLS AND EQUIPMENT
Define
Cleaning and sanitizing the tools, utensils, and equipment used in cooking can lessen if not completely eliminate microorganisms that may pose danger and health risks.
50
UTENSILS IN PREPARING AND COOKING EGGS
Definition: CLEANING
refers to removing all forms of dirt from an object using soap, detergents, and other cleaning aids together while scrubbing, and then rinsing with water.
51
CLEANING AND SANITIZING TOOLS AND EQUIPMENT
Definition: SANITIZING
– refers to the removal of microorganisms by means of heat, radiation, or chemicals.
52
GENERAL PRINCIPLES OF COOKING EGGS
Both of these can lead
to overcooking, which makes the eggs tough and discolored. These can also affect the the flavor of the eggs.
• avoid high temperatures
• long cooking times
53
GENERAL PRINCIPLES OF COOKING EGGS
It is recommended that the whole
eggs be cooked until...
the white is firm and the yolk is just beginning to
thicken
54
GENERAL PRINCIPLES OF COOKING EGGS
Cook scrambled eggs until...
they are firm throughout and no longer runny
55
GENERAL PRINCIPLES OF COOKING EGGS
To ensure this, cook scrambled eggs in ______ that can be easily
managed.
small batches
56
GENERAL PRINCIPLES OF COOKING EGGS
Avoid pooling eggs, or breaking into
large quantities of eggs and holding
them for some time before or after
cooking. This practice can increase the risk of _____.
contamination
57
GENERAL PRINCIPLES OF COOKING EGGS
Cold egg dishes should be held at
temperatures below __________
(41 degrees Fahrenheit), while hot
egg dishes should be held above __________. Never leave eggs or
dishes with eggs at room temperature
for more than an hour
Cold egg dishes; 5 degrees Celsius
Hot egg dishes; 57 degrees Celsius
58
GENERAL PRINCIPLES OF COOKING EGGS
If there is a need to refrigerate a large amount of hot egg dishes, divided them into...
several smaller, shallow dishes to facilitate cooling
59
BASIC GUIDES IN FOOD PLATING
What is plating?
Attractive and appealing presentation of food on the serving plate.
60
BASIC GUIDES IN FOOD PLATING
Plating, or food plating, should involve...
placing the food on the plate in a way that is both attractive and sensible for eating
61
BASIC GUIDES IN FOOD PLATING
Three main elements;
• Plate
• Food
• Arrangement of the Food
62
BASIC GUIDES IN FOOD PLATING
All foods put on the plate must be ______, including the garnish.
edible
63
BASIC GUIDES IN FOOD PLATING
most chefs prefer ______ as they
showcase foods rather than being too showy.
plain white plates
64
BASIC GUIDES IN FOOD PLATING
Plate shapes should be simple, _____ and ______ plates are rarely used in professional food plating.
geometrics and patterned plates
65
BASIC GUIDES IN FOOD PLATING
Plating Techniques; Enumerate
• Plate presentation techniques
• Food arrangement techniques
• Visual plating techniques
• Sauce plating techniques
• Garnishing techniques
66
BASIC GUIDES IN FOOD PLATING
Plate Presentation Techniques; enumerate
• plate size
• plate color
67
BASIC GUIDES IN FOOD PLATING
Your plate should be big enough to
make your food stand out and petite enough to prevent your portions from appearing small.
Plate size
68
BASIC GUIDES IN FOOD PLATING
Use ___ and ____ plates to
make your meal stand out
Light and dark plates
69
BASIC GUIDES IN FOOD PLATING
_____ are popular
because they offer a neutral background for brightly
colored foods
White plates
70
BASIC GUIDES IN FOOD PLATING
It increases the appetite, so
serving appetizers on ____ plates keeps customers interested in ordering large entrees and desserts.
Red plates
71
BASIC GUIDES IN FOOD PLATING
Professional platters consider ____ dinnerware unappetizing because there are few naturally occurring blue foods
Blue dinnerware
72
BASIC GUIDES IN FOOD PLATING
Food Arrangement Techniques; enumerate
• The Rule of Thirds
• View your plate as a clock
• Don't overcrowd your plate
• Moist ingredients first
• Create flavor bites
• Mix textures
73
BASIC GUIDES IN FOOD PLATING
How you arrange your food determines your meal’s
aesthetic tone, structural integrity, and flavordispersion.
Food arrangement techniques
74
BASIC GUIDES IN FOOD PLATING
prescribes placing the focal point of your dish on either the left or right side of the plate, rather than the center.
The rule of thirds
75
BASIC GUIDES IN FOOD PLATING
As you place your ingredients,
picture the face of a clock.
View your plate as a clock
76
BASIC GUIDES IN FOOD PLATING
Keep your design simple by
focusing on one ingredient
(usually the protein).
Don't overcrowd your plate
77
BASIC GUIDES IN FOOD PLATING
Having a
focal point helps you arrange
your accompanying items to
complement your standout
item.
Don't overcrowd your plate
78
BASIC GUIDES IN FOOD PLATING
prevent them from running
by topping them with other
foods
Moist ingredients first
79
BASIC GUIDES IN FOOD PLATING
For example, you can
angle sliced meat against
mashed vegetables.
Moist ingredients first
80
BASIC GUIDES IN FOOD PLATING
are forkfuls of food that combine all the ingredients in your dish into
one bite
Create flavor bites
81
BASIC GUIDES IN FOOD PLATING
essential to quality plating as
they please both the eyes
and the taste buds.
Create flavor bites
82
BASIC GUIDES IN FOOD PLATING
Provide a variety of textures.
Mix textures
83
BASIC GUIDES IN FOOD PLATING
Visual Plating Techniques; enumerate
• Serve Odd Quantities
• Color diversity
• Add height to your plate
• Monochromatic meals
• Create visual balance
84
BASIC GUIDES IN FOOD PLATING
If you’re serving small foods like shrimp, scallops, or bite-sized appetizers, always give guests odd quantities
Serve odd quantities
85
BASIC GUIDES IN FOOD PLATING
Colorful dishes build the expectation of a flavorfully complex meal before your patrons take their first bite.
Color diversity
86
BASIC GUIDES IN FOOD PLATING
Add green vegetables or
brightly colored fruits that contrast with your focal point.
Color diversity
87
BASIC GUIDES IN FOOD PLATING
Plating color-coded items together visually builds the expectation that the dish only offers one flavor
Monochromatic meals
88
BASIC GUIDES IN FOOD PLATING
Stimulate your
guests' eyes by building height.
Add height to your plate
89
BASIC GUIDES IN FOOD PLATING
leaning long, flat items against
taller elements
Create visual balance
90
BASIC GUIDES IN FOOD PLATING
Sauce plating techniques; enumerate
• Smeared sauce plating technique
• Accent dots technique
91
BASIC GUIDES IN FOOD PLATING
• Fill a squeeze bottle with your sauce.
•Squeeze a thick layer of sauce and form a
large, filled-in circle on your plate. •Take a spoon or plating wedge and dip it into the middle of the sauce where it’s thickest.
• Quickly pull the sauce across your plate.
Smeared sauce plating technique
92
BASIC GUIDES IN FOOD PLATING
• Fill a squeeze bottle with your desired sauce.
• Analyze your plate from the perspective of
the rule of thirds, then ______
• Use multiple sauces to create additional color contrast.
Accent dots plating
93
BASIC GUIDES IN FOOD PLATING
Garnishing techniques; enumerate
• Edible ganishes
• Intentional placement
94
BASIC GUIDES IN FOOD PLATING
As you finish plating,
remember that garnishes should always be _____ and enhance the dish
Edible; Edible garnishes
95
BASIC GUIDES IN FOOD PLATING
Never heap garnishes in one corner of the plate. Instead, disperse them thoughtfully to add color or texture.
Intentional Placement
96
BASIC GUIDES IN FOOD PLATING
TYPES OF FOOD PLATING; Enumerate
• Landscape arrangement
• Free-form plating
• Food on organic materials
• Futuristic presentation
• Alternative receptacles
97
BASIC GUIDES IN FOOD PLATING
Inspired by landscape gardens, this linear food arrangement is kept low and long.
Landscape arrangement
98
BASIC GUIDES IN FOOD PLATING
Like many modern paintings, ______ may seem carelessly strewn across a plate, but each stroke and food placement is well-thought-out.
free-form plating
99
BASIC GUIDES IN FOOD PLATING
Highlight the dish's main component by adding sauces, supporting ingredients, and
garnishes.
free-form plating
100
BASIC GUIDES IN FOOD PLATING
Organic materials such as wood, slate, and stone as a plating device lend a more rustic and back-to-nature feel to dishes.
Food on organic materials
101
BASIC GUIDES IN FOOD PLATING
Containers that are made from organic materials used in food plating:
• coconut shells
• wooden board
102
BASIC GUIDES IN FOOD PLATING
These types of plates are necessary for thematic dining, where the goal is to offer a holistic sensory experience to guests.
Food on organic materials
103
BASIC GUIDES IN FOOD PLATING
Using sleek materials such as metal, glass, and steel leads to a _______ and adds a cutting-edge mood to the dining table.
Futuristic presentation
104
BASIC GUIDES IN FOOD PLATING
This style also features colors rarely used in food presentation, like black and gray.
Futuristic presentation
105
BASIC GUIDES IN FOOD PLATING
You can also apply other technologies like visual mapping to
create an immersive experience.
Futuristic presentation
106
BASIC GUIDES IN FOOD PLATING
This style also presents an opportunity to discover
native and traditional food vessels that have been
neglected.
Alternative receptacles
107
BASIC GUIDES IN FOOD PLATING
A unique option is to create edible
receptacles that complement the flavor and texture
of the dish.
Alternative receptacles
108
BASIC GUIDES IN FOOD PLATING
Guidelines in the use of garnish:
• it should be edible
• shouldn't overpowers the taste of the main dish
