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FFSS > Chapter 1: Basic Foods (1) > Flashcards

Chapter 1: Basic Foods (1) Flashcards

1
Q

meats with more _____ are less tender

A

elastin

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2
Q

lesser elastin in meats is found in (3)

A

chicken than pork
less exercised cuts
females and castrated animals

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3
Q

aging temp, % humidity, and time

A

10-33C, 70% humidity, 3-6 weeks

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4
Q

factors influencing juiciness

results in increased water holding capacity, making meat juicier

A

aging

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5
Q

factors influencing juiciness

increases intramuscular fat improving juiciness

A

marbling

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6
Q

factors influencing juiciness

beef is more prone to loss of juiciness than pork

A

species

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7
Q

method of storage

retains fluids, results in minimal losses of juices in thawing

A

quick freezing

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8
Q

method of storage

results in loss of juiciness

A

improper thawing

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9
Q

method of storage

freezing for a long period w/o wrapper causes loss of juiciness

A

freezer burn

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10
Q

factors affecting flavor

the older the animal, the stronger the flavor

A

age

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11
Q

means of tenderizing meat

catalyze the hydrolysis of one or more of the meat protein

A

use of proteolytic enzymes

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12
Q

bromelin on pineapple acts on

A

collagen only

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13
Q

papain from papaya acts on

A

muscle protein and elastin, activated at high temperature

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14
Q

other term for aging

A

ripening

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15
Q

cut of meat for moist heat cooking

ex: stewing, braising

A

tougher cuts

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16
Q

cut of meat for dry heat cooking

ex: roasting, broiling (meat placed 3 in from flame), frying

A

tender cuts

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17
Q

difference between the weight of meat before it is cooked and its weight after cooking

A

meat shrinkage

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18
Q

degree of doneness: rare beef

A

140F

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19
Q

degree of doneness: medium

A

160F

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20
Q

degree of doneness: well done

A

170F

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21
Q

meat is surrounded and cooked by heated air (oven)

oven temp: 325-375F

meat is placed:
-fat side up in a shallow pan
-on a rack to keep it from drippings

let meat stand for 30 mins before slicing

A

roasting

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22
Q

cooking by direct heat from a flame, electric unit, glowing coals

A

broiling

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23
Q

use heavy skillet or griddle

A

pan-broiling

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24
Q

A cooking method where large cuts of meat or vegetables are first seared at a high temperature, then slow-cooked in a small amount of liquid (often just covering the bottom of the pot).

A

braising

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25
Q

brown the meat in a small amount of fat, season, add liquid (broth, wine, water), and cover and simmer until tender

A

braising

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26
Q

meat braised in a large piece

A

pot

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27
Q

meat braised in small pieces

A

tricassee

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28
Q

meat may or may not be browned before adding liquid; simmer until tender

A

stewing

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29
Q

A method that involves cooking smaller, bite-sized pieces of meat or vegetables completely submerged in liquid.

A

stewing

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30
Q

The ingredients are simmered slowly in a larger volume of liquid, allowing them to cook evenly throughout. The dish is cooked at a low temperature until the meat and vegetables are tender, and the liquid typically thickens into a sauce or gravy.

A

stewing

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31
Q

broiled or roast marinated meat; basted with a tangy sauce or marinade during cooking

A

barbecuing

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32
Q

meat is inserted into a spit and rotated in a rotisserie oven (or over live coal)

A

rotisserie cooking

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33
Q

domesticated bird used for food

ex: chicken, turkey, pigeon, duck

A

poultry

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34
Q

those hunted for food and pleasure

ex: pheasant, wild duck, squab

A

game birds

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35
Q

extremely tender young chicken with chubby breast

6 weeks old chicken and has not more than 0.9 kg

ready to cook weight

usually not available locally except in some supermarkets at Christmas time

A

rock cornish game hen or cornish game hen

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36
Q

young chicken

age: 9-12 weeks old

weight: 0.9 to 1.5 kg

has tender meat with 5% fat, soft, pliable skin, and flexible breastbone cartilage

A

broiler or fryer

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37
Q

14-20 weeks old; larger than broilers, about 0.9-1.7 kg

A

fryers

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38
Q

young chicken, usually 3-5 months old

has tender meat and soft, pliable, and smooth-textured skin

breastbone cartilage is similar to a broiler or fryer

weighs 1.5 to 2.5 kg

A

roaster

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39
Q

10 months to 1 year

mature females

high fat

A

stewers

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40
Q

surgically unsexed (castrated) male chicken, usually under 8 months old

has tender meat, soft and pliable, skin is very tender, good fat covering

A

capon

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41
Q

male chicken, usually 10 months old

has course skin, somewhat tough and darkish meat and hard breastbone cartilage

degree of maturity is intermediate between roaster and cock

A

stag

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42
Q

mature female chicken, usually more than 10 months old

has non-flexible breastbone tip

A

hen or stewing chicken or fowl

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43
Q

mature 10 month old male chicken

has coarse skin

tough, more flavorful, and dark meat

A

cock or rooster

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44
Q

a young duck, usually less than 16 weeks old

flesh is tender, but bill and windpipe are somewhat hard

A

roaster duckling

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45
Q

duck
over 6 months old; has tough meat and hardened bill and windpipe; lacks fat

A

mature duck or old duck

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46
Q

types of turkey

young turkey, usually under 16 weeks old

has tender meat; soft, pliable skin; and flexible breastbone cartilage

A

fryer/roaster

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47
Q

types of turkey

young female/male turkey, usually 5-7 months old

has tender meat; soft, pliable skin; breastbone and cartilage is less pliable than turkey fryer

A

young hen (or tom) turkey

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48
Q

types of turkey

mature female/male turkey, usually under 15 months old

has tender meat and smooth-textured skin

A

yearling hen (or tom) turkey

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49
Q

types of turkey

mature female/male turkey, usually over 15 months old

has tough meat and coarse skin

A

old hen (or tom) turkey

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50
Q

like duck, has all dark meat but has higher percentage of fat, very seldom used in food services

A

goose (gansa)

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51
Q

approximately 6 months old; has very tender meat

A

young goose

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52
Q

goose

old, over 6 months old; has tough meat

A

mature goose

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53
Q

pigeon (kalapati)

young immature that has not flown; marketed about 3-4 weeks old; extra tender, light meat

A

squab

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54
Q

over 4 weeks old; has tough, dark meat

A

pigeon

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55
Q

guinea

under 6 months old; young, relative to the pheasant

A

young guinea

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56
Q

guinea

up to 12 months old

A

old guinea

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57
Q

other poultry

a duck raised in china that is not bred locally; famous for its tender and distinct flavorful meat

A

peking duck

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58
Q

other poultry

6-12 months old; females have more tender meat than males

A

pheasant

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59
Q

market forms of poultry

alive bird, when sold, must be alert, healthy, well-feathered, and well-formed

A

live

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60
Q

market forms of poultry

slaughtered bird that has been bled and defeathered; head, viscera, and feet still intact

A

whole or galantina

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61
Q

market forms of poultry

slaughtered bird that has been bled, defeathered and the visceral organs removed

A

dressed

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62
Q

market forms of poultry

dressed and drawn, head and feet removed

A

ready-to-cook

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63
Q

poultry parts

drumstick, thigh, wing, neck, back, and rib cage

A

dark meat

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64
Q

poultry parts

breast

A

white meat

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65
Q

poultry parts

gizzard, heart, and liver

A

giblets

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66
Q

muscles that are active, has more fat and connective tissues

high in myoglobin

contains more vitamins and minerals than white meat

A

dark meat

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67
Q

has less fat, no myoglobin, and does not react with the curing agents

A

white meat

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68
Q

younger birds which are more tender should be cooked in what cooking method

A

dry heat method (broiled, fried, or roasted)

69
Q

mature and lean poultry are cooked in what cooking method

A

moist heat (braising)

70
Q

old birds are cooked by what method

A

moist heat method (boiled or stewed)

71
Q

cooking poultry pieces in deep fat under pressure with the use of special equipment

A

broasting

72
Q

in roast/baked poultry, the use of meat thermometer is needed

place thermometer in the heaviest part of the breast: _____ F
or the inner part of the thigh muscle: _____ F

A

180F
170F

73
Q

recommended method for cooking vegetables

A

stir-frying

74
Q

fish classifications (2)

A

finfishes
shellfish

75
Q

have fins and vertebrae/skeleton/backbones, and gills

A

finfishes

76
Q

covered with some type of shell outside of the soft tissue

classes include:
crustaceans and mollusks

A

shellfish

77
Q

shellfish with hard shells over the back and along the claws but have relatively soft shells

A

crustaceans

78
Q

a 10-legged crustacean with 2 pincers

has sweet and succulent meat

A

crab

79
Q

green crab

A

alimango

80
Q

blue crab

A

alimasag

81
Q

small crab about 1/6 of the size of alimasag

A

talangka

82
Q

shrimp

small and would be eaten with their shells

A

hibe and alamang

83
Q

salt water shrimp

A

suahe

84
Q

fresh water shrimp

A

ulang and tagunton

85
Q

extremely expensive because of its scarcity and great demand

male meat meat is firmer and color of the shell after cooking is brighter than of the female

A

lobster

86
Q

soft structure partially or wholly enclosed in a hard shell

A

mollusks

87
Q

type of mollusk

has only 1 shell that encloses the body

ex: kuhol

A

univalve

88
Q

has 2 shells that encloses the body

ex:
clams (halaan or tulya), oysters (talaba), mussels (tahong)

A

bivalve

89
Q

muscle tissues that consist of bundles of muscle fibers arrange between sheets of connective tissues in fish

A

mycommata

90
Q

in fishes, mycommata contains _____ that swells and shrinks upon heating in the presence of moiture

A

collagen

91
Q

moisture content of fish

A

74-82%

92
Q

finfish: fresh fish

marketed as brought from the water

scaling, eviscerating, and removing head, tail, and fins to be done by the purchaser

A

whole or round

93
Q

finfish: fresh fish

eviscerated only

A

drawn whole fish

94
Q

finfish: fresh fish

scaled and eviscerated; usually head, tail, and finds are removed

small sizes are cooked in pan; large sizes may be baked (whole or cut into individual portions) before cooking

A

dressed whole fish

95
Q

finfish: fresh fish

cross-section slices or large-dressed fish

ready to cook

A

steaks

96
Q

sides of fish is cut lengthwise away from the backbone; may be skinned

A

fillets

97
Q

type of fillet

cut from one side of a fish

A

single fillet

98
Q

type of fillet

cut from 2 sides of the fish and skin of the belly

A

butterfly fillet

99
Q

finfish: fresh fish

lengthwise or crosswise pieces cut from fillets or steaks for individual portions

A

sticks

100
Q

finfish: fresh fish

most convenient form of fish with many intermuscular bones removed

ex: bangus

A

boneless

101
Q

finfish: preserved fish

fish that loses moisture through drying, making it less susceptible to spoilage

common method of preserving fish is sun drying

smaller fish are dried whole; larger fish are filleted prior to drying

A

dried fish

102
Q

most popular dried fish

A

salted cod/bacalao

103
Q

finfish: preserved fish

shelf-life is shorter than dried fish

ex: tinapa (combination of salting, smoking, cooking, and drying)

A

smoked fish

104
Q

finfish: preserved fish

mostly imported; local fish canning is fast developing

A

canned fish

105
Q

migrate from ther saltwater habitat to spawn in fresh water

the redness of color determines its price

Norway is popular for this type of fish

A

salmon

106
Q

type of salmon

firm texture, deep red flesh; highly prized in canning

used in chilled salads or hot dishes

A

red salmon or sockeye

107
Q

type of salmon

off-white to bright red, high-fat, soft textured flesh

used in salads

A

chinook or king

108
Q

type of salmon

pink to red-orange; lighter in colour than king; firm-textured flesh

used in sandwiches and cooked dishes

A

coho/silver salmon

109
Q

lightest color of flesh and lowest fat content

mostly for cooked dishes

A

chum

110
Q

type of pack, may be in oil, mustard or tomato sauce

A

sardines

111
Q

white or light meat is considered of higher quality

A

tuna

112
Q

type of tuna

tuna may be cut into large, solid pieces, usually preferred in salads

A

chunks

113
Q

type of tuna

tuna meat broken off into small pieces, but muscular structure is retained

ideal in cream dishes

A

flakes

114
Q

type of tuna

almost granular tuna meat but not pasty

used as sandwich fillings and cream dishes

A

grated

115
Q

fish product

product prepared by mixing fin fishes or tiny shrimps with salt and allowed to ferment for months

A

patis and bagoong

116
Q

fish product

from fish eggs; black or salmon-colored

caviar comes from russia or iran

beluga (most expensive)

A

fish roe

117
Q

fish product

sun-dried and preserved in lime

after reconstitution, it is a gelatinous, viscous mass resembling calf foot jelly

A

shark fin

118
Q

fish product

fresh fish eggs

bogi in ilocano (caviar)

A

bihod

119
Q

shellfish

crabs, clams, mussels, oysters, snails, and lobsters should be alive if purchased in the shell

a live crab is fat if its claws do not have sharp teeth

A

live

120
Q

shellfish

most shrimps found in the market are sold whole (with the head and thorax intact)

A

whole

121
Q

bivalves or mollusks removed from the shell

fresh shucked oysters have a translucent appearance not opaque

A

shucked

122
Q

shellfish

most shrimps and lobsters for exports are sold headless

the head is removed because: non-appealing to most foreign palate & source of bacterial spoilage during storage and transport

A

headless

123
Q

shellfish

shrimps, crabs, and lobsters may be cooked in the shell before marketing

A

cooked shellfish

124
Q

shellfish

shrimps, crabs, and lobsters may be marketed cooked and canned

A

cooked

125
Q

as soon as the fish is caught, they die except for _____ and _____ that have accessory breathing organs

A

hito and dilag

126
Q

bacteria from the slime of the skin, gills, and intestines (plus enzymes in the intestines) will start digesting the neighboring flesh

A

autolysis

127
Q

process by which a cell or tissue self-destructs after its death through the action of its own enzymes

A

autolysis

128
Q

conversion of trimethylamine oxide found in living fish to _____ occurs

has an undersirable odor of stale fish

A

trimethylamine

129
Q

smoked fish storage

A

refrigerated

130
Q

crabs, clams, mussels, and other mollusks should be _____ before refrigeration

A

cooked

131
Q

shrimps may either be fresh or cooked before keeping in refrigerated stores

_____ shrimps are preferable cooked first; shrimps for _____ should be frozen

A

live shrimps; guisado

132
Q

color change in crustaceans from natural dark blue green color to an attractive orange color is due to the release of an orange pigment _____ from _____

A

astaxanthin; ooverdine

133
Q

fat fish like lapu-lapu, salmon, hito, tilapia, and trout are best for

A

baking and broiling

134
Q

lean fish (sea bass, talakitok, and tanigue) are best for _____

can also be broiled or baked if basted

A

boiling or steaming

135
Q

fish fried at what temp absorbs a great deal of fat

A

too low temperature

136
Q

fish fried at at what temp browns before it is cooked thorough

A

too high temperature

137
Q

ideal temperature for frying fish

A

350-375 C

138
Q

fish may be brushed with butter or oil; may be wrapped in banana leaves or tinfoil during the broiling process

may also be covered with salt crust to keep it from drying up

A

broiling and baking

139
Q

large pieces of fish are best started in cold liquid as hot liquid encourages breaking up

if small pieces are used, put these in boiling liquid and immediately reduce heat to simmering; cook for 8-10 mins

A

poaching and simmering

140
Q

avoid washing before cooking because natural flavor is lost in washing

wash and blanch, if used as kinilaw, and serve immediately

A

shucked oysters

141
Q

before cooking, rid clams of sand by soaking for 15-20 mins in water with salt (1/3 cup salt per gallon)

A

clams

142
Q

an ovoid, hard-shelled reproductive body produced by a bird

consists of yolk and albumen

A

egg

143
Q

egg that is most widely used in many types of dishes, both savory and sweet

A

chicken eggs

144
Q

dried whole eggs measurements

A

1 lb = 32 whole eggs
2.5 T + 2.5 T water = 1 whole egg

145
Q

mainly raised for their eggs and are sold for their meat only when they have ceased to be good egg layers

A

duck eggs

146
Q

market forms of egg

hard-cooked 18-day old fertilized duck egg

A

balut

147
Q

market forms of egg

duck egg found infertile on the 14th day of incubation is cooked and sold

A

penoy

148
Q

balut may be differentiated from penoy by

A

candling

149
Q

in candling

embryo in balut _____ the light when placed over a bright source opaque

penoy will _____

A

blocks; transmit

150
Q

market forms of egg

prepared commercially by packing duck eggs in a salt-clay mixture (1:4 ratio by volume) for 10-14 days; then hard-cooked

A

salt-cured egg (itlog na maalat)

151
Q

shells of itlog na maalat are colored with a dye called

A

grana (fuschin dye)

152
Q

a 100-day old egg preseved by fermenting the egg in earthenware jar with a mixture of clay, wood ash, salt, lime, caustic soda, and tea

has a dark gray, cream-like yolk with a strong odor of sulfur and ammonia and a dark brown, transparent jelly albumen

A

century egg

153
Q

much smaller than chicken eggs and have many brown spots; usually marketed as hard cooked to minimize breakage, or as pickled egg

considered a delicacy in many countries

A

quail eggs

154
Q

called a tortoise egg or itlog ng pawikan that abound in Turtle Island near Borneo. The eggs are round and white, resembling pingpong balls; highly salty

when boiled, remain soft and pliable

can be served as scrambled or made into an omelet

A

turtle egg

155
Q

eggs of a wild bird found in Palawan

larger than duck egg

the eggshell is brownish in color

A

tabon eggs

156
Q

has a covering that makes it look like a deflated round balloon filled with water

a delicacy in pampanga

A

itlog ng bayawak

157
Q

parts of an egg

made up of mainly calcium carbonate; has many tiny pores, which allow gasses to pass in and out of eggs for the developing embryo

A

shell

158
Q

parts of an egg

composed of an outer membrane adjacent to the shell and inner membrane encasing the white

A

shell membrane

159
Q

parts of an egg

space between the inner and the outer membranes at the large end of the egg

A

air sac or air cell

160
Q

parts of an egg

comprised of 3 layers: 58% of the weight of the egg

A

white or albumen

161
Q

part of egg white/albumen

fairly fluid in the innermost part of the albumen

A

inner thin albumen

162
Q

part of egg white/albumen

rather fluid egg white adjacent to the yolk and to the inner membrane

A

thin albumen

163
Q

part of egg white/albumen

viscous white forming the middle layer albumen

A

thick white

164
Q

31% of the egg weight

composed of yellow and white yolk (light-colored structure at the center), latebra, vitelline membrane, and chalazae

A

yolk

165
Q

the yolk cord or cord anchor that aid in centering the yolk

A

chalazae

166
Q

connecting tube from the white yolk to the germinal disk or blastoderm

A

latebra

167
Q

encases the yolk

A

vitelline membrane

168
Q

natural protective cover sealing the shell pores when the egg is laid

A

bloom

FFSS (30 decks)

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