Foods Flashcards
(17 cards)
Define the Following: Albumen, Chalazae
Albumen: known as the egg white, gets thinner with age
Chalazae:Two thick, twisted strands that anchor the yolk to the center
Name the foodborn illness most common in eggs
Salmonella illness
List the nutrients found in eggs
Vitamin B12, Protein, Gtiamins A and D, Iron, Calcium, Phosphours.
List the 6 parts of an egg
Shell, thin white, yolk, thick white, air cell, chalazae
Describe the following: Foamy Whites, soft peaks and stiff peaks
Foamy Whites: air begins to mix in with the whites, still transparent but foamy.
Soft peaks: Stage 2, mixture becomes white, shiny and thick
Stiff peaks, Stage 3, peaks stand up straight
Name the 3 functions of eggs in a recipe
binder, emulsifier, leavinging Agent
Name the 4 types of sweeteners in breads
Honey, confectioners sugar, brown sugar, granulated sugar
List the 5 types of leaving Agent
air, baking soda, yeast, steam, baking poweder
Define Self-Rising flour
added baking powder and salt
Define Yeast
A fungus that thrives on moisture, on simple sugars, gives of Carbon DIoxide
Describe the Muffin method
- measure all ingredeitns accurattly
- mix dry ingredients in one bowl
- Mix wet ingredient in a different bowl
- liquid on top of dry, batter will be lumpy
Name 3 ways pasta can be sold
Dry, fresh, precooked
Define roux
Thickening agent, used in sauces, comes from classical French culture
List the steps in making a roux
- equalr parts equal flower
- heat fat
3.add in flour mix to make paste - keep whisking low heat paste lousens desires color is reached
name the 4 types of roux
white, brown, dark brown, blonde
Define Bechamel suace
white sauce milk thickened with a roux
Name dishes made with various of rouxs
Mac and cheese, Jam balga, Creame based soup, GUmbo
