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TLE > Long Test 1 (1st Qtr GR10) > Flashcards

Long Test 1 (1st Qtr GR10) Flashcards

1
Q

Poultry or fowl products

A

Eggs

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2
Q

Nutrient found in eggs

A

Protein & all vitamins except C

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3
Q

Eggs may be cooked in..

A

poaching, frying, with other ingredients and in its shell

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4
Q

in baking eggs acts as…

A

leavener and emulsifier

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5
Q

if an egg floats it is…

A

old

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6
Q

if an egg sinks it is…

A

fresh

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7
Q

usually powered by gas or electrivity

A

equipment

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8
Q

handheld

A

tools

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9
Q

meaning of mise en place

A

putting in place or everything in its place

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10
Q

A cleaning program that is an overall system should be prepared to organize all your cleaning and sanitizing tasks.

A

cleaning and sanitizing tools and equipment

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11
Q

is the removal of visible soil while sanitizing means reducing the number of harmful microorganisms by using very hot water or a chemical sanitizing solution.

A

cleaning

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12
Q

Is the process of washing and sanitizing dishes, glassware, flatware, and pots and pans either manually or mechanically

A

warewashing

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13
Q

Uses as three- compartment sink and is used primarily for pots and pan.

A

manual warewashing

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14
Q

Requires a dish washing machine capable of washing, rinsing, and drying dishes, flatware, and glassware.

A

mechanical warewashing

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15
Q

makes up 9-12% of egg’s weight

A

shell

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16
Q

makes up 67% of eggs weight and is its white part

A

albumen

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17
Q

gap between egg white and shell

A

air cell

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18
Q

ropey strands of egg whites which anchor the yolk in the center of the egg

A

chalaza

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19
Q

two parts of albumen

A

thin and thick inner white

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20
Q

sticks to the albumen

A

inner membrane

21
Q

sticks to the shell

A

outer membrane

22
Q

entrance to the latebra

A

germinal disk

23
Q

yellow and yellow-orang that makes up 33% of eggs liquid state

A

yolk

24
Q

covering membrane which protects the yolk from breaking

A

vitelline

25
Q

channel leading to the center of the yolk

A

latebra

26
Q

large air bubbles that flow easily

A

frothy

27
Q

an air cell which are smaller and more numerous

A

soft foam

28
Q

has a handle the size and shape of a small knife or vegetable peeler. at the end of the handle is a metal part with a sharp, v-shaped metal projection extending downward from a small surrounding frame. commonly used in decorating works such as making garnishes.

A

channel knife

29
Q

it is a kitchen utensil used to strain foods such as pasta or rice or to rinse vegetables. the perforated nature of this tool allows liquid to drain through while retaining the solids inside

A

colander

30
Q

a long, narrow tools that have a thin, flat metal blade or paddle at one end. the blade is blunt, not sharp, and is used for spreading frosting onto a cake or pushing batter into an even layer in a cake pan

A

offset spatula

31
Q

also known as a basting brush, is a cooking utensil used to spread butter, oil or graze on food. traditional pastry brushes are made with natural bristles or a plastic or nylon fiber like a paint brush, while modern kitchen brushes may have silicone bristles

A

pastry brush

32
Q

a broad flexible plastic or rubber that is rectangular in shape with a curve on one side. it is used to scrape off all the contents of bowls and and from the sides and fold in beaten eggs in batter

A

rubber scraper

33
Q

a screen-type mesh supported by a round metal frame used for sifting dry ingredients like starch and flour and used for straining solids from liquids, for separating coarser from finer particles, or for reducing soft solids to a pulp

A

sieve

34
Q

a kitchen tool which can be used to blend ingredients smooth or to incorporate air into a mixture, in a process known as whisking or whipping. most whisks consist of a long, narrow handle with a series of wire loops joined at the end. the wires are usually metal, but some are plastic for use with non-stick cookware

A

wire whisk

35
Q

these are spoons used to measure an amount of an ingredient, either liquid or dry, when cooking. measuring spoons may be made of plastic, metal, and other materials. they are available in many sizes, including the teaspoon and tablespoon.

A

measuring spoons

36
Q

a kitchen utensil used to primarily to measure the volume of liquid or bulk solid cooking ingredients such as flour and sugar, especially for volumes from about 50ml (2 fl oz) upwards

A

measuring cups

37
Q

also known as measuring jug. it is a graduated glass container used to measure quantities of liquid

A

measuring glass

38
Q

a round metal ring, approximately 1cm high, used when cooking to prevent an egg spreading across the cooking surface

A

egg ring

39
Q

it is a food preparation utensil used to slice peeled, hard-boiled eggs quickly and evenly. it is consisting of a slotted dish for holding the egg and a hinged plat of wires or blades that can be closed to slice

A

egg slicer

40
Q

it is a covered pan containing a plate with depressions or shallow cups in each of which an egg can be cooked over steam rising from boiling water in the bottom of the pan

A

egg poacher

41
Q

there are several types of pans designed specifically for making omelets. a traditional omelet pan is made with low curved edges and a wide diameter bottom to enable the omelet to be rolled easily

A

omelet pan

42
Q

a cooking utensil that is round with high, straight sides and a longer handle. equipped with a tight-fitting cover, the saucepan can range in sizes to hold contents for one pint or in sizes up to four quarts. they are made of materials such as stainless steel, copper, anodized aluminum, glass, and enameled steel or cast iron

A

saucepan

43
Q

a spoon implement used in food preparation. the term can be used to describe any spoon with slots, holes or other openings in the bowl of the spoon which let liquid pass-through while preserving the larger solids on top

A

slotted spoon

44
Q

an egg cup, sometimes called an egg server, is an item of tableware used for serving and holding boiled eggs within their shell. egg cups have an upwardly concave portion to hold the egg and a flat-bottomed base

A

egg cup/server

45
Q

a hand tool that is used to manually mix and beat eggs or other similar ingredients, such as sauces batter, egg whites, and dressings. this kitchen utensil is typically made of stainless steel with stainless blades all of which can be easily cleaned

A

rotary egg beater

46
Q

a thermally insulated chamber or component used for cooking, baking, heating or drying

A

oven

47
Q

a hand-held mixer which usually comes with various attachments including a whisk attachment for whisking cream, batters and egg whites

A

electric hand mixer

48
Q

a kitchen appliance where you store food at a cool temperature

A

refrigerator

TLE (4 decks)

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