Ch 20 (eggs)

Question 1

shell

Answer 1

prevents microbes from entering and moisture from escaping. Protects egg during handling and transport.

Question 2

yolk

Answer 2

3/4 of calories, most of the minerals & vitamins, and all the fat. Contains lecithin. Coagulates between 149 and 158.

Question 3

egg white

Answer 3

albumen. contains more than half of the proteins and riboflavin. Coagulates between 144 and 149.

Question 4

chalazae chords

Answer 4

hold the yolk in place.

Question 5

pasteurization

Answer 5

the process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria.

Question 6

egg products

Answer 6

whole egg, yolk only, or white only

Question 7

egg substitutes

Answer 7

1. made from soy or milk proteins or 2. real albumen with vegetable or milk products for yolk. Popularized by concern for cholesterol level in eggs.

Question 8

Vitamins

Answer 8

A, D, E, K, and B-complex.

Question 9

souffle

Answer 9

either a sweet or savory fluffy dish made with a custard base, lightened with whipped egg whites and then baked; the whipped egg whites cause the dish to puff when baked.

Question 10

Dry-heat cooking methods for eggs

Answer 10

baking, sauteing, & pan-frying.

Question 11

Baking

Answer 11

shirred eggs. quiche. should be set while the yolks are soft and creamy.

Question 12

Sauteing

Answer 12

scrambled eggs, omelets, frittatas.

Question 13

french omelet

Answer 13

eggs cooked while constantly shaking the pan to keep them light and fluffy. Filling may be added after cooking.

Question 14

pan-frying

Answer 14

sunny side up, over easy, over medium, or over hard. Fresh eggs are best.

Question 15

basted eggs

Answer 15

cooked over low heat with hot butter from the pan spooned over them as they cook. A variation of sunny side up.

Question 16

Moist-heat cooking methods for eggs

Answer 16

simmering & poaching

Question 17

simmering

Answer 17

In-shell cooking. Used for soft-boiled and hard-boiled eggs.

Question 18

What’s the difference between soft- and hard-boiled eggs?

Answer 18

Time. (4-6 minutes & 12-15 minutes, respectively)

Question 19

pancakes and waffles

Answer 19

griddlecakes/griddle breads

Question 20

crepes

Answer 20

thin, delicate, unleavened pancakes

Question 21

muesli

Answer 21

a breakfast cereal made from raw or toasted cereal grains, dried fruit, nuts, and dried milk solids and usually eaten with milk or yogurt; sometimes known as granola.

Question 22

Two species of coffee beans routinely used.

Answer 22

arabica and robusta

Question 23

American or brown roast

Answer 23

city-roast

Question 24

somewhat darker than city-roast

Answer 24

Brazillian

Question 25

medium-dark roast

Answer 25

Vienesse

Question 26

dark roast or New Orleans

Answer 26

French roast

Question 27

Italian roast

Answer 27

Espresso roast

Question 28

decoction

Answer 28

boiling a substance until its flavor is removed.

Question 29

infusion

Answer 29

the extraction of flavors at temperatures below boiling. Include steeping, filtering, and dripping.

Question 30

drip brewing

Answer 30

made from a machine that operated on gravity. Water is places in reservoir, heated, and then released slowly over the coffee ground, which are contained in a filter.

Question 31

espresso brewing

Answer 31

made with a pump-driven machine that forced hot water through compressed, finely ground coffee. Has steaming rod to froth milk.

Question 32

characteristics for judging coffee

Answer 32

acidity, aroma, body, and flavor

Question 33

caffine

Answer 33

an alkaloid found in coffee beans

Question 34

Salmonella

Answer 34

Natural in soil, which chickens eat and it gets into their intestinal track

Question 35

If they’re in a carton, the eggs are automatically pasteurized.

Answer 35

True.