Eggs, Rice, Grains Flashcards
(27 cards)
Eggs quality points
Intact shells
well shaped
Stamps - Red lion
Slightly rough
Firm
Mostly clean
Consistent size
Uses of chicken eggs
Cakes
Boiled eggs
Omelettes
Biscuits
Sauces like hollandaise
Uses of quail eggs
Garnish
Uses of duck eggs
Pickle, ramon accompaniment, starter
Best storage for eggs
Cool dark place
Example of long grain rice
Basmati
Portioning ravioli quality points / considerations
Pasta rolled thinly
Use consistent amount of filling
Consistent shape and size
Number of courses on menu
Well sealed edges on pasta
Gnocchi sauces
Pesto
Tomato
Mornay / cheese
Sage butter
Pasta dishes which are boiled and then baked
Mac and cheese
Cannelloni
Lasagna
Pasta al forno
Examples of grains
Couscous
Semolina
Oats
Wheat
Buckwheat
Cornmeal
Durumwheat
Quinoa
Appropriate sauce for poached egg
Tomato
Hollandais
Mornay
Curry
What is pasteurisation
Water bath at 60 degrees to kill bacteria
Advantages of pasteurisation
Longer shelf life
Kills bacteria
Cost effective/less waste
Safe to use in uncooked dishes
Easier storage
Examples of dishes using short grain (arborio) rice
Risotto
Arancini
Examples of dishes using long grain (basmati) rice
Biryani
Pilaff rice
Examples of dishes with short grain (Carolina) rice
Rice pudding
How is rice pudding cooked
Boiled or baked
How is biryani cooked
Braised
How is risotto cooked
Stewed
Ratio of water to rice for long grain basmati rice
2:1
Ratio of water to rice for short grain arborio rice
3:1
What is eggs Benedict, eggs royale and eggs florentine
Ham
Salmon
Spinach
Example of a use of grains and where it’s from
Blinis
Comes from Russia
Made from buckwheat
Use of couscous
Salad
