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10 1st monthly > Tle > Flashcards

Tle Flashcards

1
Q

used to remove heavy accumulations of soil often found in small areas

A

abrasive cleaners

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2
Q

used to correctly time the process of boiling eggs.

A

egg timer

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3
Q

usually powered by electricity or gas

A

EQUIPMENT

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4
Q

small device having on or usually two blades, each having several stiff oval wires at the tip.

A

egg beater

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5
Q

sharp-pointed tool for gently pricking a very small hole in the large end of an eggshell before hard-cooking

A

piercer

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6
Q

the abrasive action is provided by small mineral or metal particles, fine steel wool, copper or nylon particles

A

abrasive cleaners

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7
Q

a device or implement, especially one held in the hand, used
to carry out a particular function.

A

TOOLS

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8
Q

small colander-like form that holds an egg as it poaches in simmering water.

A

poacher

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9
Q

similar to a slicer, however it cuts the egg into 6 equal parts rather than into slices

A

wedger

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10
Q

two shallow rectangular or semicircular pans attached by the hinges

A

double omelet pan

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11
Q

types of cleaning agents(4)

A
  1. detergents
  2. sanitisers
  3. disinfectants
  4. abrasive cleaners
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12
Q

small, deep, individual bowl-shaped dishes designed for oven use

A

custard cups

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13
Q

soap in a liquid form that washes grease away from the surfactants that reduce surface tensions between the soil

A

detergents

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14
Q

when its scissors type handle is operated, a series of teeth or a blade clips off the top of the egg.

A

egg scissors

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15
Q

small cup made of procelain, heat proof glass or pottery with a screw on top

A

coddler

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16
Q

common household cleaning products that are suitable for toilets and floors but should not be used on food contact surfaces and must not be used as sanitisers

A

disinfectants

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17
Q

small cup centered in a round frame made of plastic, metal, or ceramic

A

egg separator

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18
Q

round, shallow, straight-sided, usually with scalloped edges, for use in the oven

A

quiche dish

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19
Q

are tools you use to cook with

A

UTENSILS

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20
Q

electric appliance which steam cook in the shell. most eggs have inserts or cups for steam poaching

A

egg cooker

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21
Q

deep, straight-sided dish designed for oven use. may also serve as a casserole dish

A

souffle dish

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22
Q

device which cuts a hard cooked egg into neat slices with one swift stroke

A

egg slicer

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23
Q

shallow, slope sided skillet, 6-8 inches in diameter. it can be made in almost any small shallow pan with sloping sides

A

crepe pan

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24
Q

they are used to kill and reduce the number of bacteria and spores

A

sanitisers

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25
shallow, slope-sided skillet, usually 7-10 inches in diameter
omelet pans
26
round band, with or without a handle to hold a fried or poached egg during cooking
egg ring
27
chemicals that are used after detergents
sanitisers
28
small container designed to hold a soft-cooked egg upright in its shell for a table service
cup
29
act as an energy source, help control blood glucose and insulin metabolism
Carbohydrates
30
provide needed energy in the form of calories.
Fats
31
is a unit of energy that measures how much energy food provides to the body.
Calorie
32
Vitamin that helps maintain healthy skin and eye tissue; assists in the night vision
Vitamin A
33
Vitamin that strengthens bones and teeth;
Vitamin D
34
Vitamin antioxidant that plays a role in maintaining good health and preventing disease
Vitamin E
35
Vitamin that helps protect against heart disease.
Vitamin B12
36
provide day-to-day nutrients that the body needs in order to function
Mineral
37
An air space forms when the contents of the egg cool and contract after the egg is laid.
Air cell
38
7 TYPES OF EGGS
CHICKEN EGGS BANTAM'S EGG DUCK EGG GOOSE EGG HEN'S EGG BARN EGG QUAIL EGG
39
hen encloses double as nesting space
conventional
40
hens roam and forage in the pasture
pasture raised
41
hen encloses include nesting, are, space for dustbathing or scratching and perches
enriched colony
42
hens have access to the outdoors
free-range
43
hens fed an omega-3-rich diet
omega-3 enriched
44
hens have red feathers and ear lobes
brown egg
45
hens are free to move about a building or open space
cage-free
46
hens are free-rage or cage-free with outdoor access and fed certified organic food
certified organic
47
eggs heated to destroy pathogens
pasteurized
48
egg eat vegetarian diet
vegetarian diet
49
It is the most popular and the most widely consumed eggs of the world.
CHICKEN EGGS
50
grown male chickens are called
roosters/cocks
51
grown female chickens are called
hen/capon
52
Young female chicken
pullet
53
Young male chicken-
cockerels
54
types of chicken eggs
STANDARD EGG ORGANIC EGG FREE-RANGE EGG
55
The least healthy chicken eggs.
Standard Eggs
56
These are the pure, natural and healthy chicken eggs
Organic Eggs
57
These eggs are healthier than the standard eggs but less healthy as compared to organic eggs.
Free-range Eggs
58
These eggs are small and tasty, and usually have a white shell.
BANTAM’S EGGS
59
are much larger than a hen’s eggs and have a stronger flavor. be boiled for at least 10 minutes.
DUCK EGGS
60
These are the largest of all the eggs you are likely to find on sale.
GOOSE EGGS
61
These are graded according to size– small, medium, large and extra-large or very large.
HEN’S EGGS
62
These come from hens that are still very intensively farmed but not confined to cages.
BARN EGGS
63
These are tiny, with pretty speckled shells and a delicate flavor.
QUAIL EGGS
64
Are considered a delicacy and are known for their rich flavor. With a light pinkish, almost ivory tone
Pheasant eggs
65
is the second largest cage free eggs variety, only after ostrich eggs.
Turkey’s egg
66
are a unique ingredient that packs a punch of flavor, size, and shape.
Emu’s egg
67
It is a process where eggs are passed over a strong light to show the shell and the interior.
CANDLING
68
A process where eggs are determine if it is fresh through its buoyancy
SPREAD TEST
69
These are ultra small eggs.
PEE WEE EGG
70
These are usually made from high-quality fresh eggs and are excellent for use in scrambled eggs, omelets, French toast and in baking.
FROZEN EGGS
71
These are used primarily for baking and they are not suggested for use in breakfast cookery.
DRIED EGGS
72
The solid or semi-solid substance produced by coagulation.
COAGULATE
73
An agent that forms or preserves an emulsion, especially any additive, such as lecithin, that prevents separation of sauces or other processed foods.
EMULSIFIER
74
To remove solid matter from (a liquid); to make into a clear or pellucid liquid.
CLARIFIER
75
helps other ingredients bind together.
As a binder
76
The eggs help hold the crumb mixture to the food when heated during the cooking process.
As a coating agent
77
The protein in eggs will thicken when heated and become firm. Eggs are often used in custards and sauces to thicken the finished product.
As thickening properties
78
permits small globules of one liquid to be inter-dispersed in another liquid.
As an emulsifier
79
When eggs are added to a mixture, it helps prevent these crystals from forming.
When a liquid freezes, ice crystals form
80
The egg is used to make a broth clear.
As a clarifier
81
It helps to make a cooked product rise.
As a leavening agent
82
When egg is beaten, albumen is reversed, air is absorbed as white is stretched into thin films.
As foam
83
type of foam that has large air bubbles that flow easily
FROTHY FOAM
84
air cells are smaller and more numerous; foam becomes whiter; soft peaks are formed
soft foam
85
type of foam that peaks hold their shape
stiff foam
86
type of foam that is moistness and glossiness disappear
dry foam
87
The egg is fried on one side only.
sunny-side up
88
a sunny-side up egg that's flipped, with a liquid yolk center
over easy
89
is fried, flipped, and fried again usually with the yolk broken until both the white and the yolk are completely cooked.
over-hard
90
Raw egg cooked in hot water or in an egg poacher.
poached egg
91
open-face poached egg sandwich with ham or bacon
eggs benedict
92
eggs whites and yolk beaten together and cooked
scrambled
93
They’re fried, flipped, and fried a little longer, enough to cook the whites through and brown the edges slightly.
OVER MEDIUM
94
An egg is fried on one side with hot grease spooned over the top.
Basted egg
95
whole egg cooked in simmering water.
Boiled egg
96
made from beaten eggs, fried with butter or oil in frying pan.
OMELET
97
fertilized developing embryo that is boiled and eaten from the shell.
BALUT BALUT
98
Chinese preserved food product and delicacy made by preserving duck
Century egg
99
Also known as stuffed eggs, Russian eggs or dressed eggs.
Deviled egg
100
hard-boiled eggs that are cured in vinegar or brine.
Pickled egg
101
Chinese soup of wispy beaten eggs in boiled chicken broth
egg Drop Soup
102
egg-based Italian dish similar to an omelet or crust less quiche or scrambled eggs, enriched with additional ingredients such as meats , cheese or vegetables.
FRITTATA
103
a dish in which eggs have been baked in a flat-bottomed dish.
Shirred egg
104
A spicy dish made with boiled eggs , tomatoes, and fried onions and normally eaten with bread.
egg curry
105
Often used as a sandwich filling, typically made of chopped hard-boiled eggs
egg Salad
106
East Asian preserved food product made by soaking duck eggs in brine, or packing each egg in damp, salted charcoal.
Salted egg
107
it adds to the taste of egg dishes.
Salt
108
it is used specially as a sweetening agent in food.
Sugar
109
it improves the flavor and add moisture and richness.
Oil
110
they are used to enhance the taste and aroma of egg dishes.
Herbs, spices and seeds
111
add volume, enhance the taste, serve as garnishes and add nutritive value to egg dishes.
Vegetables
112
Other ingredients
cheese, milk, flour, rice, bread
113
is the more popular term for food presentation.
Plating
114
simple ways to Present Food
Choose your plate wisely. Read the clock! Be odd. Play with height. Play with color and texture.

10 1st monthly (5 decks)

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