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TLE | 10 > Egg Cookery | L1, L2 > Flashcards

Egg Cookery | L1, L2 Flashcards

1
Q

What kind of eggs are most commonly used?

A

Chicken eggs

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2
Q

Versatile ingredient

A

Eggs

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3
Q

Structure and composition of an egg

A

Shell
Membrane, Vitelline membrane
Air cell
Albumen
Yolk
Chalazae
Germinal disc

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4
Q

An egg is define as?

A

Oval reproductive body that is laid by various types of animals (bird, fowl)

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5
Q

It is made of tiny pores

A

Shell

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6
Q

The color of an eggshell has no relation to quality because?

A

Becuase shell color is determined by the breed of hen.

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7
Q

Semipermeable means?

A

It lets gas exchange occur, but keeps other substances from entering the egg.

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8
Q

By looking at the shell you can determine the ______ of an egg.

A

Freshness, it is not fresh if it has a crack

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9
Q

These two membranes provide efficient defense against bacterial invasion.

A

Outer membrane
Inner (Vitelline) Membrane

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10
Q

_____ membrane provide efficient defense against bacterial invasion and loss of _____.

A

Outer, moisture

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11
Q

Vitelline membrane

A

Clear casing that encloses the yolk

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12
Q

usually rests between the outer and inner membranes at the egg’s larger end.

A

Air cell

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13
Q

What’s the connection of enlarging of air cell in eggs freshness?

A

As the egg ages, the air cells become larger and the albumen becomes watery. In that case, the egg is not fresh anymore.

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14
Q

Albumen also known as?

A

the egg white

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15
Q

is a clear liquid that forms around a fertilized or an unfertilized egg yolk.

A

Albumen

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16
Q

It contains high protein (except the yolk)

A

Albumen (egg whites)

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17
Q

Contains two ropes that hold the yolk firmly in the middle of an egg.

A

Chalazae

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18
Q

a small circular, white spot on the surface of the yolk.

A

Germinal disc

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19
Q

It is where the sperm enters the egg. The embryo develops from this disc.

A

Germinal disc

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20
Q

Give at least 3 nutritional value of an egg

A

• it repairs and rebuilds body tissues
• contains serotonin to enhance the mood
• unsaturated fats that is good for the heart

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21
Q

NUTRI. VALUE

Eggs are rich in ______, _______ and _____ that boosts our immune system.

A

Proteins, vitamins, and minerals

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22
Q

Why is it important for us to consider the characteristics of a good quality fresh egg?

A

To maintain its nutritional values and to avoid food poison.

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23
Q

Lighweight egg means?

A

The egg is not fresh

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24
Q

In general, eggs are graded according to their _____, _____, and _______.

A

Color, weight, and quality

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25
Q

Good quality eggs should be ______, _____, _______, and _______.

A

Clean, fresh, free from cracks and foreign odors.

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26
Q

A fresh egg has the ff:

A

• clean and unbroken shell
• the air sac is 1/8 or less than in depth when broken
• the white is clear and firm
• the yolk is well rounded

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27
Q

We can also determine an egg’s freshness by its…

A

Buoyancy

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28
Q

Water test:

A

• sinking egg = fresh
• slunt position egg = slightly fresh
• floating egg = stale

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29
Q

Market forms of egg

A

• Fresh
• Frozen
• Dried
• Preserved

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30
Q

Commonly sold in stores and markets

A

Fresh egg

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31
Q

Filtered, chilled and dried through a spray-drying process.

A

Dried Egg

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32
Q

Primarily used for baking, can also be use as garnish or sprinkler.

A

Dried egg

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33
Q

Recipe: meringue, pudding

A

Dried egg

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34
Q

Steps in making dried egg:

A

1) break the egg then mix
2) pour into dehydrator trays in a thin, even layer
3) cook at 140 deg. F for around 8-10 hours
4) remove eggs to cool when they’re crisp

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35
Q

It is high quality whole egg, white or yolk only that is pasteurized or treated to kill harmful microorganisms.

A

Frozen egg

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36
Q

He discovered pasteurization

A

Louis Pasteur

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37
Q

Define pasteurization…

A

Heat-treatment process that destroys pathogenic microorganisms, it sould not meet the boiling point.

38
Q

Examples of preserved eggs

A

• salted egg
• century egg
• pickled egg

39
Q

Salted egg made through _____ solution

A

Brine solution

40
Q

Water + salt

A

Brine solution

41
Q

______ are made in a mixture if salt, lime and ash then wrapping in rice husks for several weeks

A

Century egg

42
Q

In what example of preserved egg do pickle solution works?

A

Pickled egg

43
Q

How brine and pickle solution differ from each other?

A

Brine solution consist of water + salt, while pickle solution are the combination of vinegar, water, sugar, pickling spices and salt.

44
Q

Uses of Eggs in Culinary

A

• binder
• coating agent
• thickener
• leavening agent
• clarifying agent
• emulsifying agent
• enriching agent
• garnish
• glaze

45
Q

When eggs are heated, they coagulate.

A

As a binder

46
Q

This helps stick together the ingredients they are mixed with.

A

As a binder

47
Q

USES OF EGGS IN CULINARY

meatballs

A

Egg used as a binder

48
Q

the breading on food sticks because it is dipped into an egg.

A

As a coating agent

49
Q

The egg helps hold the crumb mixture to the food when heated during the cooking process.

A

As a coating agent

50
Q

USES OF EGGS IN CULINARY

Fried chicken

A

As a coating agent

51
Q

The protein in eggs will thicken when heated and become firm.

A

As thickener

52
Q

If an egg is cooked for too long of a time it will become rubbery and tough in texture.

A

As thickener

53
Q

USES OF EGGS IN CULINARY

Example: sauces

A

As thickener

54
Q

Whipped egg whites contain tiny air bubbles.

A

As a leavening agent

55
Q

When this mix is added to other ingredients, it makes the dish light and fluffy.

A

As a leavening agent

56
Q

USES OF EGGS IN CULINARY

Sponge cake and chiffon cake

A

As a leavening agent

57
Q

Beaten egg whites are added to remove impurities and produce a clear finish.

A

As clarifying agent

58
Q

USES OF EGGS IN CULINARY

Stocks

A

As clarifying agent

59
Q

USES OF EGGS IN CULINARY

Consommé soup

A

As clarifying agent

60
Q

whipped egg yolks can hold other ingredients together that do not normally mix, such as oil and vinegar.

A

As emulsifying agent

61
Q

USES OF EGGS IN CULINARY

mayonnaise

A

As emulsifying agent

62
Q

whole eggs add flavor and nutritional value

A

As enriching agent

63
Q

USES OF EGGS IN CULINARY

Cake, custard, eggcaldo

A

As enriching agent

64
Q

sliced, chopped hard boiled egg can be used as a ______

A

As a garnish

65
Q

USES OF EGGS IN CULINARY

Salad

A

As a garnish

66
Q

USES OF EGGS IN CULINARY

Pancit malabon

A

As a garnish

67
Q

beaten whole egg or yolk brushed onto food items before baking will give it a gloss

A

As a glaze

68
Q

USES OF EGGS IN CULINARY

Egg wash

A

As a glaze

69
Q

USES OF EGGS IN CULINARY

Bread rolls

A

As a glaze

70
Q

USES OF EGGS IN CULINARY

FEB stands for?

A

As a coating agent
• flour
• egg
• bread crumbs

71
Q

USES OF EGGS IN CULINARY

Casseroles

72
Q

USES OF EGGS IN CULINARY

Ginisang pechay

73
Q

USES OF EGGS IN CULINARY

Pie filling

74
Q

USES OF EGGS IN CULINARY

Calamares

A

Coating agent

75
Q

USES OF EGGS IN CULINARY

Tempura

A

Coating agent

76
Q

USES OF EGGS IN CULINARY

Custard sauce

77
Q

USES OF EGGS IN CULINARY

Pasta sauces

78
Q

USES OF EGGS IN CULINARY

Soufflés

A

Leavening agent

79
Q

USES OF EGGS IN CULINARY

Angel food cake

A

Leavening agent

80
Q

USES OF EGGS IN CULINARY

Meringues

A

Leavening agent

81
Q

USES OF EGGS IN CULINARY

Hollandaise sauce

A

Emulsifying agent

82
Q

USES OF EGGS IN CULINARY

Caesar dressing

A

Emulsifying agent

83
Q

USES OF EGGS IN CULINARY

Waffles

A

Enriching agent

84
Q

USES OF EGGS IN CULINARY

Pancakes

A

Enriching agent

85
Q

USES OF EGGS IN CULINARY

Pie

86
Q

USES OF EGGS IN CULINARY

Deviled eggs

87
Q

USES OF EGGS IN CULINARY

Croissant

88
Q

USES OF EGGS IN CULINARY

Pandesal

89
Q

USES OF EGGS IN CULINARY

Bread

A

Enriching agent

90
Q

USES OF EGGS IN CULINARY

Jellies

A

Clarifying agent

91
Q

USES OF EGGS IN CULINARY

Soup

A

Clarifying agent

92
Q

USES OF EGGS IN CULINARY

Stock

A

Clarifying agent

TLE | 10 (11 decks)

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