FOODS

Question 0

Roux

Answer 0

Cooking equal parts of flour and fat

Question 1

Beurre Manie

Answer 1

Uncooked butter and flour mixed in equal parts to form a soft paste

Question 2

Ovalbumin

Answer 2

Largest protein content in egg white

Question 3

Bisque

Answer 3

thick soup - fish stock, thickened with rice

Question 4

Buttermilk

Answer 4

Fluid left after cream is churned to make butter ( little to fat content)

Question 5

Half and half

Answer 5

10-18% milk fat; for cereals

Question 6

Light cream/ coffee cream/ table cream

Answer 6

18-30% MF; for coffee

Question 7

Medium cream/ whipping cream

Answer 7

30-36% MF

Question 8

Heavy cream

Answer 8

36-40% MF; for salad dressings

Question 9

True solution

Answer 9

dispersion with smallest particle size

Question 10

Tahure

Answer 10

fermented soybean cake but softer than tokwa

Question 11

Honey/ pulut pukyutan

Answer 11

invert sugar, contains fructose at greatest %

Question 12

Turrones de Kasuy

Answer 12

Nougat-like from San Miguel, Bulacan and Sta Rita Pampanga; example of divinity

Question 13

Divinity

Answer 13

light airy crystalline candy; a large amount of egg white is added to the syrup while still very hot

Question 14

Myotome

Answer 14

layers of short fish muscle fibers, separated by large sheets of very thin connective tissues (mycommata)

Question 15

Conventional method of mixing flour

Answer 15

shortening is creamed thoroughly before gradual addition of sugar and beating vigorously to aerate; for BUTTER and POUND CAKE

Question 16

Maja Blanca

Answer 16

also coconut pudding; made from coconut milk, cornstarch or gelatin, corn kernels, milk, and sugar

Question 17

Mold

Answer 17

microorganisms used for cheese ripening

Question 18

Psychotrophs

Answer 18

microorgs that can survive cold/chill temperature (refrigeration)

Question 19

Brix

Answer 19

1 gram of sucrose in 100 grams of solution and represents the strength of the solution as percentage by mass.

Question 20

Hydrolysis

Answer 20

occurs during cooking or processing where the glycosidic bonds joining glucose molecules of starch are broken

Question 21

Kelp

Answer 21

A seaweed used to process MSG

Question 22

Lard

Answer 22

market form of fat from hog/pigs

Question 23

Suet

Answer 23

market form of fat from beef

Question 24

Sponge cake

Answer 24

three basic ingredients: egg, sugar, flour; one-bowl mixing method

Question 25

Hydrolytic rancidity

Answer 25

caused by lipases which breakdown fats into fatty acids

Question 26

bearnaise sauce

Answer 26

emulsified egg yolk, clarified butter and white wine vinegar; flavored with shallots, chervil, and tarragon

Question 27

One bowl method

Answer 27

mix all ingredients in one bowl

Question 28

Pastry method

Answer 28

FILL THIS OUT LATER

Question 29

Muffin method

Answer 29

combine dry ingredients from the wet ingredients separately

Question 30

Allemande

Answer 30

veloute + egg yolk + heavy cream + LEMON JUICE

Question 31

Sterilize

Answer 31

remove all micro-organisms. Nothing survives sterilization. Not yeast, bacteria, or fungus.

Question 32

Sanitize

Answer 32

to reduce the number of pathogenic microorganisms in equipment and utensils

Question 33

Large egg size

Answer 33

56-63 g

Question 34

Pee wee egg size

Answer 34

less than 41 g

Question 35

Lactose

Answer 35

sugar that crystallizes easily

Question 36

Cutting in

Answer 36

mixing of flour and fat

Question 37

emulsion

Answer 37

can be stabilized by flour, protein and lecithin (from egg)

Question 38

Saturated long chain FAs

Answer 38

Solid fat at room temperature

Question 39

Aggregate fruit

Answer 39

several ovaries in one flower- blackberries, strawberry

Question 40

Multiple fruit

Answer 40

Several flowers but 1 fruit only (pineapple, figs)

Question 41

Berry

Answer 41

single ovary; fleshy meat- banana

Question 42

Hersperidium/ Sectioned

Answer 42

citrus fruits; sectioned

Question 43

Strong odor produced by cooking of onions and cabbage

Answer 43

sulfur compounds

Question 44

Jellies- gel formation

Answer 44

pectin, sugar, acid

Question 45

Jam

Answer 45

pectin, sugar, acid with fruit pulp

Question 46

Pigment susceptible to oxidation upon exposure to air

Answer 46

Carotenoid

Question 47

Bearnaise

Answer 47

Sauce of eggyolk, butter and VINEGAR

Question 48

Slotted spoon

Answer 48

Used to drain foods when they are lifted from the liquid

Question 49

Ideal height of highest shelf

Answer 49

6 inches

Question 50

Psychotrophs

Answer 50

Can survive cold chill temperature

Question 51

Psychrophiles

Answer 51

Survive extreme cold temperature

Question 52

Mesophile

Answer 52

Neither warm or cold

Question 53

Thermophiles

Answer 53

Survive extreme high temperature

Question 54

Vinegar

Answer 54

Fermented product produced by both yeast and bacteria

Question 55

Trichinella Spiralis

Answer 55

Parasite found in pork