tle Flashcards
(106 cards)
1
Q
also known as Vitamin A
A
Retinol
2
Q
also known as Vitamin D
A
Sunshine
3
Q
also known as Vitamin E
A
Tocopheral
4
Q
also known as Vitamin C
A
Ascorbic Acid
5
Q
also known as Vitamin B1
A
Thiamine
6
Q
also known as Vitamin B2
A
Riboflauin
7
Q
also known as Vitamin B3
A
Nicotine
8
Q
also known as Vitamin B6
A
Pyridoxine
9
Q
also known as Vitamin B9
A
Folic Acid
10
Q
also known as Vitamin B12
A
Yanacofalomine
11
Q
a small cup made of porcelain ,heat-proof glass or pottery with a screw on top
A
Coddler
12
Q
an electric appliance which steam-cook eggs in the shell
A
Egg Cooker
13
Q
a shallow, slope-sided skillet, 6 to 8 inches in diameter
A
Crepe Pan
14
Q
a small container designed to hold a soft-cooked egg upright in its shell for table service
A
Cup
15
Q
a small,deep, individual bowl-shaped dishes designed for oven use
A
Custard Cups
16
Q
a shallow, slope-sided skillet usually 7 to 10 inches in diameter
A
Omelet Pans
17
Q
a sharp pointed tool for gently pricking a very small hole in the large end of an eggshell hard cooking.
A
Piercer
18
Q
a rack that hold one egg-sized cups over simmering water
A
Poacher
19
Q
a round, shallow, straight sided ceramic or porcelain dish, usually with scalloped edges ,for use in the oven.
A
Quiche Dish
20
Q
a round band, with or without a handle, to hold a fried or poached egg during cooking.
A
Egg Ring
21
Q
a circular gadget for opening soft cooked eggs.
A
Egg Scissors
22
Q
a small cup centered in a round frame made of plastic, metal or ceramic
A
Egg Seperator
23
Q
a device which cuts a hard cooked egg into neat slices with one swift stoke
A
Egg Slicer
24
Q
a deep, straight sided dish designed for even use
A
Souffle Dish
25
similar to a slicer, however & cut the egg into six equal parts rather than into slices.
Wedger
26
used to correctly time the process, of boiling eggs.
Egg Timer
27
a small device having one or usually two blades, each having several stiff wires at the tip
Egg Beater
28
often used For breakfast cookery.
Fresh Eggs
29
usually made from high quality fresh eggs and are excellent for use in scrambled eggs, omelets, French boast, and in baking. These take at least two days to thaw at refrigerator temperatures
Frozen Eggs
30
used Primarily For biking. Not suggested For in breakfast cookery Dried Use eggs are not shelf - stable and must be kept refrigerated or frozen, tightly sealed
Dried Eggs
31
The egg is fried on one side only.
Sunny Side up
32
an egg fried on one side with hot grease spooned over the top
Boasted Egg
33
whole egg cooked in simmering water for twenty minutes
Boiled Egg
34
egg and milk mixture in a hot pan
Scrambled Eggs
35
helps other ingredients bind together
Binder
36
helps hold crumb mixture to the food when heated during the cooking process
Eggs
37
permits small globules of one liquid to be
inter-dispersed in another liquid.
Emulsifier
38
helps to make a cooked product rise.
Leavening Agent
39
When a fresh egg is added to a hot skillet, the ___________of the albumen clings to the yolks.
Thick White
40
should be removed from the pot and plunged into a bowl of ice water.
Hard Boiled Eggs
41
Cooking an _________ is typically much more difficult than it appears.
Omelet
42
The __________ is famous for its uniqueness and diversity. It consists of a variety of dishes each representing the different cultures of this colorful continent.
Asian Cuisine
43
Eggs are often served with __________ in some form.
Toast
44
A ___________ is a very attractive garnish for poached eggs.
Sauce Or Puree
45
Raw egg cooked in hot water or in an egg poacher
Poached eggs
46
It is similar to scrambled eggs
Omelet
47
"Outer Shell" protects seed
Bran
48
Nutrient Storehouse
Germ
49
These are a great choice of starchy food, and a good
source of energy, fiber, vitamins, and potassium.
Potatoes
50
These are an excellent choice of starchy food.
They are low in fat, good value for money, and give energy to the body.
Rice and Grains
51
a nutrient that the body needs to grow and maintain
itself.
Protein
52
helps the body to get rid of waste products.
Fiber
53
help release energy from the food intake, and help the body to work properly.
B-vitamins
54
This is a healthy choice to eat especially whole, granary, brown, and seeded varieties as part of a balanced diet.
Whole Grains
55
It is another healthy meal option. It consists of dough made from durum wheat and water, and contains iron and B-vitamins, as well as a small amount of sodium (salt).
Pasta
56
a white crystalline substance found in animal tissues and various foods, normally synthesized by the liver and important as a constituent of cell membranes the bloodstream can influence the pathogenesis of certain conditions, such as the development of atherosclerotic plaque and coronary artery disease.
Cholesterol
57
any of several variously shaped edible preparations made from a flour and water dough, such as
spaghetti.
Pasta
58
soft and light.
Fluffy
59
a group of chemical compounds found in plants.
Lignans
60
any of numerous substances, occurring in plants, that form stable foams with water, including the constituents of digitalis and squill that affect the heart and another group that does not affect the heart
Saponin
61
a plant-derived chemical that is not considered an essential nutrient in the human diet but it is believed to have beneficial health effects.
Phytochemical
62
It is the outer layer of the grain (fiber, omega-3
fatty acids, vitamins, and dietary minerals).
Bran
63
This is the smallest part of the grain (vitamin E, folate, thiamine, phosphorus, magnesium).
Germ
64
These are a rich source of many essential
vitamins, minerals, and phytochemicals.
Whole Grain Cereals
65
It can lower the risk of coronary heart disease and slow or turn back cancers in animals.
Lignans
66
It reduces the glycemic index (GI) of food, which is important for people with diabetes, and helps protect against the development of cancer cells in the colon.
Phytic Acid
67
It is an odorless, tasteless white substance Occurring widely in plant tissue and obtained chiefly from cereals and potatoes.
Starch
68
The main source of carbohydrate, play an important role in a healthy diet
Starchy Foods
69
The body can not digest this type of fiber, so
it passes through the gut, helping other food
and waste products move through the gut more
easily.
Insoluble Fiber
70
This type of fiber can be partly digested and may help reduce the amount of cholesterol in the blood.
Soluble Fiber
71
These are a great choice of starchy food, and
a good source of energy, fiber, vitamins, and
potassium.
Potatoes
72
include wheat, barley, oat, rye, corn, rice, millet, and triticale
Grains
73
refers to the desired texture of cooked pasta in Italian
cooking. It literally means "to the tooth."
Al Dente
74
a type of pasta popular in Roman cuisine. It is a flat thick
noodle made of egg and flour.
Fettuccine
75
a type of pasta that is long, thin, and flat.
Linguine
76
a type of pasta that is shaped like short, wide tubes.
Rigatoni
77
medium-sized tubular pasta.
Ziti
78
a type of helix or corkscrew-shaped pasta.
Rotini
79
is available in a variety of shapes in both the dried
and fresh forms.
Flavored Pasta
80
are added to pasta to provide both color and flavor.
Vegetable
81
Al dente is an Italian phrase that means
"to the tooth"
82
When pasta is to be used as an _____________ in a recipe that will be cooked more, like macaroni and cheese, it should be slightly under cooked
Ingredient
83
Pasta that is not cooked enough is tough and ___________
Chewy
84
Pasta that is overcooked is __________
Soft and Pasty
85
When pasta is to be served, immediately drain, ___________ and serve.
Add Sauce
86
When pasta is to be served as part of a salad, cook the pasta a day ahead so it will be chilled when combined with all the other
Ingredients
87
When pasta is cool, drain the water and toss pasta lightly with oil to prevent sticking or _____________
Drying Out
88
When pasta is to be used in a cooked dish ____________
the pasta.
Slightly
89
of, relating to, or containing starch; starchy foods.
Starchy
90
the green pigment of plants and photosynthetic algae and bacteria that traps the energy of sunlight for photosynthesis and exists in several forms.
Chlorophyll
91
to cause to change from a frozen to a liquid or semi- liquid state; melt.
Thawing
92
to cook (meat, fish, or vegetables) by sautéing in fat and then simmering slowly in very little liquid.
Braising
93
to cook (eggs, fish, vegetables, and others) in a hot liquid that is kept just below the boiling point.
Poaching
94
to cook (food) quickly by cutting into small pieces and stirring constantly in a lightly oiled wok or frying pan over high heat.
Stir-frying
95
Vegetables are briefly put into a saucepan of boiling water and the timing begins immediately.
Blanching
96
You have up to seven minutes before there is a major color change, so timing is everything.
Boiling
97
Vegetables contain lots of natural moisture, which releases in cooking.
Braising
98
This technique is similar to boiling but uses less liquid and a lower heat to gently cook more fragile vegetables.
Poaching
99
A large pot and a simple steamer basket are the tools needed to cook vegetables with this method.
Steaming
100
The heat source is above the food,
making this a great technique for blistering the skins
of sweet peppers or chilies for easy peeling and a
smoky flavor.
Broiling
101
This technique is similar to broiling, but the heat source comes from below, and a basting liquid is needed to keep food moist.
Grilling
102
This has become a favorite technique for cooking vegetables.
Roasting
103
The pan size should be large
enough to cook the vegetables in a single layer without crowding.
Sautéing
104
Basically, this technique is similar to a sauté, but vegetables are cut into smaller pieces. Use medium-high to high heat for quick cooking and toss often.
Stir-frying
105
cooking methods, liquid or steam is used to cook the food.
Moist Heat Method
106
These evaporate moisture in the vegetables quickly, which causes the juices to brown and the natural sugars to concentrate and become very flavorful.
Dry Heat method
