Flashcards in Fish, Egg, Dairy Deck (61):
1
Temporary emulsion
French dressing does not last long together
2
Permanent emulsion
Mayonnaise dressing stays for a long time together
3
Folding
This process including blending egg white foam with other ingredients must be gentle and quick
4
Thickening agent
Eggs because heat causes egg proteins to coagulate ( thicken)
5
Binding agent
Eggs can act as a binding agent in meat loaf and croquettes
6
Interfering agent
Eggs act as interfering agents in ice cream and sherbet because the egg inhibit the formation of large ice crystals
7
Scrambling
Beat egg with fork
Add small amount of liquid
Pour in pan
Give eggs a gentle stir until fluffy
8
Poaching eggs
Break egg In a custard cup
Put egg in a pan with 2-3 " of boiling water add salt
Cool egg until firm
9
Frying eggs
Put egg in a skillet on moderate heat with small amount of oil or water
Cook for 3-5 minutes
10
Baking eggs
Break egg into an individual baking dish put 1" of water
Bake for 12-18 minutes
11
Emulsion
Is a mixture that forms when u combine liquids that would not normally go together
12
Soft boiling
Cold water method have water 1" above the eggs bring to a boil
Cook for4-5 minutes
Or hot water method
Simmer for1-4 minutes never let water boil
13
Hard boiling
Use the same methods as soft just expend cooking time
Cold 15-17 minutes
Hot 13-15 minutes
Put under cold water after cooking
14
Omelet
Beaten egg mixture cooked without stirring and folded in half
15
Soufflés
Fluffy baked preparations made with a starch thickening sauce into stiffly beaten egg whites are folded
16
Meringues
Fluffy white mixture of beaten egg whites they can hard or soft
Soft fruit whips or toppings
Hard desserts
17
Weeping
Is the layer of moisture that sometimes forms between a meringue and pie filling
18
Beading
Are golden droplets that appear on the surface of the meringue
19
Custards
A mixture of milk eggs sugar and flavouring that is cooked until thickened
20
Fin fish
Have fins and backbones can be lean or fatty
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Shellfish
Have shells instead of backbones
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Mollusks
Have soft bodies that are partially or fully covered with a hard shell
Ex are oyster clams scallops
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Crustaceans
Covered by crust like shells have segmented bodies
Ex are shrimp lobster crab
24
Fish flour
Concentrated fish protein
25
Whole fish
Comes right from the water to u
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Drawn fish
Has entrails removed inside parts
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Dressed fish
Have entrails head fins and scales removed
28
Steaks
Cross sectional slices taken from a dresses fish
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Fillets
Are sides of the fish cut lengthwise away from backbone have no bones
30
Hepatitis A
Shellfish can carry this from polluted water
31
Deveining
The process where u take out the intestinal tract
32
Coagulation
The process in which causes proteins to thicken
33
Candling
The process used to grade eggs
34
Syneresis
Also known as weeping
35
Pasteurization
When milk is heated to destroy harmful bacteria
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UHT processed milk
Heated to a higher temperature than pasteurized milk , this increases shelf life
37
Homogenization
Mechanical process that prevents cream from rising to surface of milk
38
Fortified
When nutrients have been add to something
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Whole milk
Contains 3.25% milk fat and 8.25% milk solids
40
Lactose
Sugar from milk
41
Lactase
Is an enzyme needed to break down and digest lactose
42
Sour cream
Made from light cream organisms are added to give it a thick creamy body and sour flavour
43
Cultured buttermilk
Is a bacterium that produces lactic acid turns milk in to it
44
Evaporated milk
Sterilized homogenized whole or skimmed milk that some water removed
45
Sweetened condensed milk
While or skimmed milk with some water removed and sweetener added
46
Ice cream
Made from pasteurized mixture of milk cream sugar stabilizer flavouring and sometimes eggs
47
Sherbet
Every thing as ice cream and fruit juice and water
48
Butter
Churned pasteurized and specially cultured sweet or sour products butter
49
Margarine
Not a dairy product used as a substitute for butter
50
Scum
Solid layer that forms on surface of milk when it is heated
51
Scorched
Burned milk brown colour
52
Carmelization
The brown bitter substance
53
Curds
Proteins in milk to coagulate and form clumps
54
Roux
A smooth paste made from fat flour and seasoning
55
Bisque
Thickened soup has shellfish
56
Chowders
Unthickened with vegetables and meat
57
Whipped cream
Fatest cream
58
Whey
Liquid part of cheese
59
Unripened
Has not been aged
Ex ricotta, cream, farmers, cottage cheese
60
Ripened cheese
Has been aged takes 2 weeks- 2 years
61