Fish Eggs & Dairy Flashcards
(60 cards)
Emulsion
What
The mixture that forms when you combine liquids that ordinarily don’t mix
Examples
Oil and water mixed with lemon juice (lemon juice being the emulsifier)
Temporary Emulsions
What
An emulsion that doesn’t stay forever. You shake whatever substance, and the emulsion forms
Examples
French dressing —> oil, vinegar, water and seasonings
Permanent Emulsion
What
You add a third ingredient to the oil and water based liquid, meaning the emulsion doesn’t undo itself
Examples
Additives—> egg yolk, mayonnaise, hollandaise sauce
Folding
What
The process of blending a light ingredient, such as beaten egg whites, into a heavier ingredient by lifting from underneath with a spatula or spoon In order to fold ingredients properly, the heavier ingredient is placed at the bottom of a bowl and the lighter above.
Meringue
What
A fluffy white mixture of beaten egg whites and sugar, may be hard or soft
Thickening agent
What
A substance that thickens the liquid
Examples
Eggs, heat
Binding agent
What
A substance that holds the ingredients together
Examples
Eggs in meat loaf
Interfering agent
What
A substance that inhibits the thickening of a substance
Examples
Eggs in ice cream and sherbet keep it creamy
Scrambling
What
Break egg into bowl
Bear with fork until
Blended
Add a liquid (milk, tomato juice)
Pour mixture over slowly greased and hot skillet
Give eggs a stir until a smooth mass (coagulum) appears
Poaching
What
Break egg into custard cup
Slip egg into saucepan filled with 2-3 inches of boiling water
Reduce temp to keep water below boiling
Cook until white is firm and yolk is semi liquid
3-5 min
Frying
What Add egg to moderately hot skillet containing vegetable cooking spray or small amount of fat add egg and cover skillet 3-5 min The steam will cook upper surface of egg
Baking
What
Break egg into individual greased baking dish
Put in shallow dish filled with 1 inch of warm water
Bake in moderate oven for 12-18 minutes
Soft boiling
What
Cold water method
Place eggs in deep pan
Add enough cold water to come 1in above eggs
Cover and bring water to boil
Leave eggs for 4-5 min
Hot water method
Add eggs to simmering water never let water boil
Can cause over coagulation of egg proteins and discolouration of yolk
Hand boiling
Use either soft boiling methods
Increase cooking times
Cold method—> 15-17 min
Hot method—> 13-15 min
Soufflé
What
A fluffy baked preparation made with a starch-thickened sauce into which stiffly beaten egg whites are folded
Omelet
What
Beaten egg mixtures that are cooked without stirring and served folded in half
Weeping
What
The layer of moisture that sometimes forms between a meringue topping and a pie filling
Beading
What
Appears as golden droplets on the surface of a meringue
Custards
What
A mixture of milk (or cream), eggs, sugar, and a flavouring that is cooked until thickened
Pasteurization
What
Milk is heated to destroy harmful bacteria
UTH processed milk
What
Heated to a higher temp than regular pasteurized milk to further increase its shelf life
Homogenization
What
A mechanical process that prevents cream from rising to the surface of the milk. This process breaks globules of milk fat into tiny particles and spreads them throughout the milk
Fortified whole milk
What
Nutrients have been added in amounts greater than what would naturally occur. Whole milk is fortified with vitamin d.
Lactase
What
The enzyme needed to digest lactose
