Fish, Egg, Dairy Flashcards Preview

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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

21

Shellfish

Have shells instead of backbones

22

Mollusks

Have soft bodies that are partially or fully covered with a hard shell
Ex are oyster clams scallops

23

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

26

Drawn fish

Has entrails removed inside parts

27

Dressed fish

Have entrails head fins and scales removed

28

Steaks

Cross sectional slices taken from a dresses fish

29

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

36

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

39

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

Scalding

Heated to 82 degrees C kills bacteria and enzymes are are destroyed