Cookery Flashcards
handheld devices used for a specific purpose
Tools
basic implements, vessels, or instruments for household use especially as food paraphernalia
Utensils
electric appliances that aid in processing, cooking, baking, and freezing food
Equipment
a small hand tool used generally in decorative works, such as making garnishes
Channel Knife
perforated bowl of varying sizes made of stainless steel, aluminum or plastic; used to drain waters from washed ingredients
Colander
broad, bladed implement used for turning and lifting eggs
Wide Offset Spatula
small implement used to brush the surface of unbaked pastries
Pastry Brush
used to scrape of all contents of bowls
Rubber Scraper
screen-type mesh used for sifting dry ingredients
Sieve or Flour Sifter
it may be solid, slotted, or perforated; used for mixing, stirring, serving foods
Spoons
tool with loops of stainless steel
Wire Whisk
aids in making a perfectly sliced boiled eggs
Egg Slicer
seperates egg yolks from egg whites
Egg Seperator
beater having single or double metal blades that rotate
Rotary Egg Beater
miniature Bain Marie
Egg Poacher
makes perfectly cooked eggs in the shell
Egg cooker
removal of soil and dirt
Cleaning
reducing the number of harmful microorganisms
Sanitizing
process of washing and sanitizing dishes either manually or mechanically
Ware washing
uses three compartment sink and primarily used for pots and pans
Manual Ware washing
requires a dishwashing machine
Mechanical Ware Washing
Steps of manual ware washing
Scrape and pre-rinse, Wash, Rinse, Sanitize, Drain and Air-dry
outer layer of egg
shell
empty space between the white and shell at the large end of the egg
air cell
egg white that surrounds the yolk
thick albumen
egg white that is near the shell membrane
thin albumen
ropey strands of egg whites at both sides
chalaza
1/3 of the egg’s weight, contains fat and protein
yolk
entrance of latebra; channel leading to the center of the yolk
germinal disc
membrane that is on the shell
shell membrane or cuticula
membrane that covers the yolk
yolk or vitelline membrane
vitamins in an egg
B, A, D, E (NO VITAMIN C)
Fat in an egg
11.2% in yolk, 0.05% in albumen
Component of Egg yolk
50% moisture, 30% Fat and 20% Protein
Component of Egg whites
90% moisture, 10% protein
Based on Bureau of Product Standards, eggs are graded according to
color, weight, quality
a form of quality control to classify eggs
Grading
shell quality based on the shell cleanliness, soundness, texture, and shape
Exterior Quality
based on the viscosity of the albumen, freedom from foreign matters, shape and firmness of the yolk and freedom from yolk defects
Interior Quality
what grade of an egg when the yolk is firm, centered in the shell, holds it shape and stands up high
Grade AA
what grade of an egg when it spreads slightly when broken in the pan
Grade A
what grade of an egg when it’s less firm yolk and whites
Grade B
to identify the freshness of an egg, they identify if fresh eggs have rough, dull-looking shells
Gross Examination
to identify the freshness of an egg, they hold the egg against the light
Candling
to identify the freshness of an egg, fresh eggs sinks in a glass of water while an egg that is not fresh, floats
Float test
to identify the freshness of an egg, fresh eggs does not rattle noticeably
Shaking
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
Breaking
may be purchased individually, by dozen or in trays of 36 pieces
Fresh Eggs or Shell Eggs
made of high-quality fresh eggs; pasteurized and must be thawed before use
Frozen Egg
seldom used eggs; used primarily as ingredients in food industry
Dried Eggs
century eggs, pickled eggs, salted eggs are examples of what kind of eggs
Preserved Eggs
egg embryo that is boiled and eaten from the shell
Balut
also known as hundred-year egg; chinese delicacy
Pidan eggs or Century eggs
hard-cooked eggs that are cured in vinegar or brine
Pickled Eggs
causes a liquid to change into a solid or semi-solid state
Coagulate
mix 2 liquids that can’t be completely blended together
Emuldify
take away or alter the natural qualities of
Denature
Egg yolk contains _____ and ______ which act as emulsifiers.
Lechitin and Lysolechitin
What use of egg is when egg’s protein property holds ingredients together as it cooks
Binding Agent
What use of eggs is when egg proteins start to denature, they form a gel which thickens the food
Thickening Agent
What use of an egg is when using the whole egg requires lower coagulation temperature resulting in harder or stiffer gel
Gelling Agent
Use of an egg where egg whites trap air bubbles and activate a light fluffy texture
Leavening Agent
Use of eggs when it help enrich the flavor and enhance the color of baked products
Coloring and Flavoring Agent
Use of eggs when beaten, air is incorporated as white is stretched into thin film
Eggs as Foam
4 stages of Foam formation
Frothy, Soft Foam, Stiff foam, and Dry Foam
Use of eggs when it helps flour, seasoning, or bread crumbs stick to the food
Eggs as Coating
Use of eggs when it gives additional nutritional value to dishes
Eggs as Enricher
Use of eggs when it gives color, appeal, and additional source of protein
Eggs as Garnish
Putting cold eggs into already simmering water and simmer for 30 seconds
Coddled Eggs
putting cold eggs into already simmering water and simmer for 3-4 mins
Soft-cooked Eggs
simmering eggs for 5-7 mins
Medium-cooked eggs
prepared by slippiing the shelled eggs into barely simmering water and gently cooking until egg holds its shape
Poached Eggs
cook slowly without flipping until white is completely set but the yolk is still stiff and yellow
Sunny-side up
Do not flip. Add a few drops of water to pan and cover to steam cook the top.
Basted Eggs
Flip. Cook just until the white is just set but the yolk is still liquid.
Over-easy
Flip. Cook until the yolk is partially set.
Over Medium
Flip. Cook until the yolk is fully set.
Over hard
Desirable qualities of egg
glossy, moist, tender
Scrambled egg are stirred constantly over low heat for a
soft-delicate curd and creamy texture
Scrambled eggs are stirred less to create a
larger curd and firm texture
what style of omelette starts out as scrambled eggs and rolled over
French-style
what is the style of omelette eggs that are folded
American-style
arrangement of food on a service or decorative plate
Plating
making use of edible food to add color, texture and attractiveness
Garnishing
The food presentation where the entree or main focal point is served at 6’oclock
Traditional
The food presentation where a bed of vegetables and starches is centered on the plate and arranged with main item on top
Non-Traditional (Structured)
The food presentation where each ingredient the makes up the dish is all over the plate
Non-Traditional (Scattered)
The food presentation where each element that makes up the dish is arranged equally
Symmetric Balance Layout
The food presentation where it arrange the elements in a way that guides the diner’s eye around the plate
Asymmetric Balance Layout
commonly referred to as cereals
Cereal Grains
Cereals are edible seeds of specific grasses belonging to what family
Poaceae (Gramineae) family
also called pods
Legumes
Legumes are fruit of plants in what family
pea (Fabaceae) family
refers to the types of farm crops that are grown for their modified, thickened root that develops underground
Roots and Tubers
pure forms of starch, can be obtained from corn, wheat, potato etc
Natural or Native Starches
plant-based ingredients; additives used in food derived from cereals and tubers
Modifies Starch
may be seperated from grains and tubers by a process called wet milling
Purified starch
What process is used to seperate starch from fiber, oil,a nd protein
wet milling
two molecules of starch
Amylose and Amylopectin
molecule of a starch contributes gelling characteristics when cooked or cooled
Amylose
Amylose is called the ____ fraction of a starch
linear
molecule of a starch that has thickening properties when cooked in the presence of water, but does not produce a gel
Amylopectin
sum of changes that occur in the first stages of heating granules in a moist environment
Gelatinization
resistance to flow; increased thickness or consistency
Viscosity
Gelatinized starch, when cooled for a long period, will thicken and rearrange itself
Retrogadation
the oozing of liquid from gel when cut
Synerisis or weeping
process of forming dextrin; dry roasting
Dextrinization
molecular linkage is broken and a molecule of water is utilized
Hydrolisis
used to seperate solid particles from soup
Slotted spoon
plastic or metal container with a lid that is used for keeping dry products
Canister
granules in gelatinized cornstarch dispersion break apart due to _____
Stirring
the greater amount of amylopectin, the _______ the starch gel is
viscous
the greater the amount of amylose, the _____ the gel is
firmer
the faster starch-water is heated, the ________ is will be at the identical endpoint temperature
thicker
starch pudding with excess sugar will be ____ viscous or form ____ firm gel
less
usually encountered when using acid ingredients such as lemon or vinegar
Thinning of gel
results if there is too much liquid in relation to the starch
Weak gel
due to loss of water from the starch and protein molecules near the surface of the mixture
Skin Formation
can be avoided by temperature control and constant stirring
Scorching
due to ungelatinized starch
Raw Starch Flavor
