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Periodical Test 1 - Serenity > Cookery > Flashcards

Cookery Flashcards

1
Q

handheld devices used for a specific purpose

A

Tools

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2
Q

basic implements, vessels, or instruments for household use especially as food paraphernalia

A

Utensils

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3
Q

electric appliances that aid in processing, cooking, baking, and freezing food

A

Equipment

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4
Q

a small hand tool used generally in decorative works, such as making garnishes

A

Channel Knife

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5
Q

perforated bowl of varying sizes made of stainless steel, aluminum or plastic; used to drain waters from washed ingredients

A

Colander

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6
Q

broad, bladed implement used for turning and lifting eggs

A

Wide Offset Spatula

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7
Q

small implement used to brush the surface of unbaked pastries

A

Pastry Brush

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8
Q

used to scrape of all contents of bowls

A

Rubber Scraper

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9
Q

screen-type mesh used for sifting dry ingredients

A

Sieve or Flour Sifter

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10
Q

it may be solid, slotted, or perforated; used for mixing, stirring, serving foods

A

Spoons

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11
Q

tool with loops of stainless steel

A

Wire Whisk

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12
Q

aids in making a perfectly sliced boiled eggs

A

Egg Slicer

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13
Q

seperates egg yolks from egg whites

A

Egg Seperator

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14
Q

beater having single or double metal blades that rotate

A

Rotary Egg Beater

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15
Q

miniature Bain Marie

A

Egg Poacher

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16
Q

makes perfectly cooked eggs in the shell

A

Egg cooker

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17
Q

removal of soil and dirt

A

Cleaning

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18
Q

reducing the number of harmful microorganisms

A

Sanitizing

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19
Q

process of washing and sanitizing dishes either manually or mechanically

A

Ware washing

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20
Q

uses three compartment sink and primarily used for pots and pans

A

Manual Ware washing

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21
Q

requires a dishwashing machine

A

Mechanical Ware Washing

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22
Q

Steps of manual ware washing

A

Scrape and pre-rinse, Wash, Rinse, Sanitize, Drain and Air-dry

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23
Q

outer layer of egg

A

shell

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24
Q

empty space between the white and shell at the large end of the egg

A

air cell

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25
Q

egg white that surrounds the yolk

A

thick albumen

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26
Q

egg white that is near the shell membrane

A

thin albumen

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27
Q

ropey strands of egg whites at both sides

A

chalaza

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28
Q

1/3 of the egg’s weight, contains fat and protein

A

yolk

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29
Q

entrance of latebra; channel leading to the center of the yolk

A

germinal disc

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30
Q

membrane that is on the shell

A

shell membrane or cuticula

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31
Q

membrane that covers the yolk

A

yolk or vitelline membrane

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32
Q

vitamins in an egg

A

B, A, D, E (NO VITAMIN C)

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33
Q

Fat in an egg

A

11.2% in yolk, 0.05% in albumen

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34
Q

Component of Egg yolk

A

50% moisture, 30% Fat and 20% Protein

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35
Q

Component of Egg whites

A

90% moisture, 10% protein

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36
Q

Based on Bureau of Product Standards, eggs are graded according to

A

color, weight, quality

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37
Q

a form of quality control to classify eggs

A

Grading

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38
Q

shell quality based on the shell cleanliness, soundness, texture, and shape

A

Exterior Quality

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39
Q

based on the viscosity of the albumen, freedom from foreign matters, shape and firmness of the yolk and freedom from yolk defects

A

Interior Quality

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40
Q

what grade of an egg when the yolk is firm, centered in the shell, holds it shape and stands up high

A

Grade AA

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41
Q

what grade of an egg when it spreads slightly when broken in the pan

A

Grade A

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42
Q

what grade of an egg when it’s less firm yolk and whites

A

Grade B

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43
Q

to identify the freshness of an egg, they identify if fresh eggs have rough, dull-looking shells

A

Gross Examination

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44
Q

to identify the freshness of an egg, they hold the egg against the light

A

Candling

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45
Q

to identify the freshness of an egg, fresh eggs sinks in a glass of water while an egg that is not fresh, floats

A

Float test

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46
Q

to identify the freshness of an egg, fresh eggs does not rattle noticeably

A

Shaking

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47
Q

to identify the freshness of an egg, fresh eggs have clear, thick, firm, and gelatinous egg white

the yolk is well-rounded, high at mid center and does not break easily

A

Breaking

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48
Q

may be purchased individually, by dozen or in trays of 36 pieces

A

Fresh Eggs or Shell Eggs

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49
Q

made of high-quality fresh eggs; pasteurized and must be thawed before use

A

Frozen Egg

50
Q

seldom used eggs; used primarily as ingredients in food industry

A

Dried Eggs

51
Q

century eggs, pickled eggs, salted eggs are examples of what kind of eggs

A

Preserved Eggs

52
Q

egg embryo that is boiled and eaten from the shell

A

Balut

53
Q

also known as hundred-year egg; chinese delicacy

A

Pidan eggs or Century eggs

54
Q

hard-cooked eggs that are cured in vinegar or brine

A

Pickled Eggs

55
Q

causes a liquid to change into a solid or semi-solid state

A

Coagulate

56
Q

mix 2 liquids that can’t be completely blended together

A

Emuldify

57
Q

take away or alter the natural qualities of

A

Denature

58
Q

Egg yolk contains _____ and ______ which act as emulsifiers.

A

Lechitin and Lysolechitin

59
Q

What use of egg is when egg’s protein property holds ingredients together as it cooks

A

Binding Agent

60
Q

What use of eggs is when egg proteins start to denature, they form a gel which thickens the food

A

Thickening Agent

61
Q

What use of an egg is when using the whole egg requires lower coagulation temperature resulting in harder or stiffer gel

A

Gelling Agent

62
Q

Use of an egg where egg whites trap air bubbles and activate a light fluffy texture

A

Leavening Agent

63
Q

Use of eggs when it help enrich the flavor and enhance the color of baked products

A

Coloring and Flavoring Agent

64
Q

Use of eggs when beaten, air is incorporated as white is stretched into thin film

A

Eggs as Foam

65
Q

4 stages of Foam formation

A

Frothy, Soft Foam, Stiff foam, and Dry Foam

66
Q

Use of eggs when it helps flour, seasoning, or bread crumbs stick to the food

A

Eggs as Coating

67
Q

Use of eggs when it gives additional nutritional value to dishes

A

Eggs as Enricher

68
Q

Use of eggs when it gives color, appeal, and additional source of protein

A

Eggs as Garnish

69
Q

Putting cold eggs into already simmering water and simmer for 30 seconds

A

Coddled Eggs

70
Q

putting cold eggs into already simmering water and simmer for 3-4 mins

A

Soft-cooked Eggs

71
Q

simmering eggs for 5-7 mins

A

Medium-cooked eggs

72
Q

prepared by slippiing the shelled eggs into barely simmering water and gently cooking until egg holds its shape

A

Poached Eggs

73
Q

cook slowly without flipping until white is completely set but the yolk is still stiff and yellow

A

Sunny-side up

74
Q

Do not flip. Add a few drops of water to pan and cover to steam cook the top.

A

Basted Eggs

75
Q

Flip. Cook just until the white is just set but the yolk is still liquid.

A

Over-easy

76
Q

Flip. Cook until the yolk is partially set.

A

Over Medium

77
Q

Flip. Cook until the yolk is fully set.

A

Over hard

78
Q

Desirable qualities of egg

A

glossy, moist, tender

79
Q

Scrambled egg are stirred constantly over low heat for a

A

soft-delicate curd and creamy texture

80
Q

Scrambled eggs are stirred less to create a

A

larger curd and firm texture

81
Q

what style of omelette starts out as scrambled eggs and rolled over

A

French-style

82
Q

what is the style of omelette eggs that are folded

A

American-style

83
Q

arrangement of food on a service or decorative plate

A

Plating

84
Q

making use of edible food to add color, texture and attractiveness

A

Garnishing

85
Q

The food presentation where the entree or main focal point is served at 6’oclock

A

Traditional

86
Q

The food presentation where a bed of vegetables and starches is centered on the plate and arranged with main item on top

A

Non-Traditional (Structured)

87
Q

The food presentation where each ingredient the makes up the dish is all over the plate

A

Non-Traditional (Scattered)

88
Q

The food presentation where each element that makes up the dish is arranged equally

A

Symmetric Balance Layout

89
Q

The food presentation where it arrange the elements in a way that guides the diner’s eye around the plate

A

Asymmetric Balance Layout

90
Q

commonly referred to as cereals

A

Cereal Grains

91
Q

Cereals are edible seeds of specific grasses belonging to what family

A

Poaceae (Gramineae) family

92
Q

also called pods

A

Legumes

93
Q

Legumes are fruit of plants in what family

A

pea (Fabaceae) family

94
Q

refers to the types of farm crops that are grown for their modified, thickened root that develops underground

A

Roots and Tubers

95
Q

pure forms of starch, can be obtained from corn, wheat, potato etc

A

Natural or Native Starches

96
Q

plant-based ingredients; additives used in food derived from cereals and tubers

A

Modifies Starch

97
Q

may be seperated from grains and tubers by a process called wet milling

A

Purified starch

98
Q

What process is used to seperate starch from fiber, oil,a nd protein

A

wet milling

99
Q

two molecules of starch

A

Amylose and Amylopectin

100
Q

molecule of a starch contributes gelling characteristics when cooked or cooled

A

Amylose

101
Q

Amylose is called the ____ fraction of a starch

A

linear

102
Q

molecule of a starch that has thickening properties when cooked in the presence of water, but does not produce a gel

A

Amylopectin

103
Q

sum of changes that occur in the first stages of heating granules in a moist environment

A

Gelatinization

104
Q

resistance to flow; increased thickness or consistency

A

Viscosity

105
Q

Gelatinized starch, when cooled for a long period, will thicken and rearrange itself

A

Retrogadation

106
Q

the oozing of liquid from gel when cut

A

Synerisis or weeping

107
Q

process of forming dextrin; dry roasting

A

Dextrinization

108
Q

molecular linkage is broken and a molecule of water is utilized

A

Hydrolisis

109
Q

used to seperate solid particles from soup

A

Slotted spoon

110
Q

plastic or metal container with a lid that is used for keeping dry products

A

Canister

111
Q

granules in gelatinized cornstarch dispersion break apart due to _____

A

Stirring

112
Q

the greater amount of amylopectin, the _______ the starch gel is

A

viscous

113
Q

the greater the amount of amylose, the _____ the gel is

A

firmer

114
Q

the faster starch-water is heated, the ________ is will be at the identical endpoint temperature

A

thicker

115
Q

starch pudding with excess sugar will be ____ viscous or form ____ firm gel

A

less

116
Q

usually encountered when using acid ingredients such as lemon or vinegar

A

Thinning of gel

117
Q

results if there is too much liquid in relation to the starch

A

Weak gel

118
Q

due to loss of water from the starch and protein molecules near the surface of the mixture

A

Skin Formation

119
Q

can be avoided by temperature control and constant stirring

A

Scorching

120
Q

due to ungelatinized starch

A

Raw Starch Flavor

Periodical Test 1 - Serenity (3 decks)

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