Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

TLE | 10 > Egg Cookery | L4, L5 > Flashcards

Egg Cookery | L4, L5 Flashcards

1
Q

UTENSILS IN PREPARING AND COOKING EGGS

Enumerate

A

• Nonstick Pans
• Omelet Pans
• Electric Egg Cooker
• Poacher
• Coddler
• Egg ring
• Whisk
• Spatula
• Egg separator
• Slicer
• Wedger
• Piercer or Pricker
• Custard Cups
• Quiche Dish
• Souffle Dish
• Crepe Pan

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

UTENSILS IN PREPARING AND COOKING EGGS

________ are made by coating steel or aluminum pans which keeps food from sticking to the surface.

A

Nonstick pans

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

UTENSILS IN PREPARING AND COOKING EGGS

These pans are easy to clean, needing only to be rinsed and wiped with a paper towel or dishcloth.

A

Nonstick pans

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

UTENSILS IN PREPARING AND COOKING EGGS

_____ are specially designed for making omelets.

A

Omelet pans

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

UTENSILS IN PREPARING AND COOKING EGGS

These are shallow skillets with flared slides and long handles. They are typically 7 to 10 inches in diameter.

A

Omelet pans

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

UTENSILS IN PREPARING AND COOKING EGGS

Aside from traditional ______, folding _______, which consist of two semicircular pans attached by hinges, can be used for cooking omelets.

A

Omelet pans

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

UTENSILS IN PREPARING AND COOKING EGGS

What is the proper way to use and clean nonstick pans?

A

• put in low heat
• do not wash it with running water, let it cool down then wipe

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

UTENSILS IN PREPARING AND COOKING EGGS

This is an electric appliance that cooks eggs in the shell using steam.

A

Electric Egg Cooker

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

UTENSILS IN PREPARING AND COOKING EGGS

Most models have cups or inserts for poaching eggs and even for frying or scrambling eggs.

A

Electric Egg Cooker

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

UTENSILS IN PREPARING AND COOKING EGGS

An egg _____ consists of a pan with a rack that holds small cups. Eggs are placed in the cups and are poached over simmering water

A

poacher

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

UTENSILS IN PREPARING AND COOKING EGGS

It looks like a sterillizer

A

Poacher

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

UTENSILS IN PREPARING AND COOKING EGGS

Poaching in pan with ______ inches of water

A

1-2 inches

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

UTENSILS IN PREPARING AND COOKING EGGS

A _____ is a small cup made of porcelain heat proof glass, or pottery with a lid that is screwed on.

A

coddler

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

UTENSILS IN PREPARING AND COOKING EGGS

How to use the coddler?

A

Eggs are broken into the cup, which is then covered and submerged in simmering water in a pot or pan. This coddles or gently cook the eggs.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

UTENSILS IN PREPARING AND COOKING EGGS

If a coddler is unavailable, the egg can be in its shell or in __________

A

small canning jams

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

UTENSILS IN PREPARING AND COOKING EGGS

You can put a dish below the coddled egg such as…

A

Mashed potato, rice

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

UTENSILS IN PREPARING AND COOKING EGGS

An ______ is a band with or without a handle.

A

egg ring

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

UTENSILS IN PREPARING AND COOKING EGGS

It is used for holding eggs while they are being fried or poached.

A

egg ring

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

UTENSILS IN PREPARING AND COOKING EGGS

It covers the white and yolk

A

egg ring

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

UTENSILS IN PREPARING AND COOKING EGGS

A _______ is a tool used for beating eggs for scrambled eggs.

A

Whisk

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

UTENSILS IN PREPARING AND COOKING EGGS

It is also used for beating egg whites for meringue or to be incorporated in cakes and other baked goods.

A

Whisk

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

UTENSILS IN PREPARING AND COOKING EGGS

In the absence of a whisk, a _____ can be used to beat eggs.

A

Fork

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

UTENSILS IN PREPARING AND COOKING EGGS

______ are tools with a wide, flat blade made of metal, wood, or rubber that is attached to a wooden, metal, or plastic handle.

A

Spatulas

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

UTENSILS IN PREPARING AND COOKING EGGS

These are used for stirring scrambled eggs while cooking, as well as for flipping omelets.

A

Spatulas

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

UTENSILS IN PREPARING AND COOKING EGGS

For flipping omelets, a spatula with a _______, _____ and _____ blade is required

A

broad, flat and flexible

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

UTENSILS IN PREPARING AND COOKING EGGS

Substitute for spatula

A

Small knife

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

UTENSILS IN PREPARING AND COOKING EGGS

Rubberize spatula is use for?

A

For scraping

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

UTENSILS IN PREPARING AND COOKING EGGS

This tool consists of a small cup centered in a round frame made of metal, plastic, or ceramic.

A

Egg separator

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

UTENSILS IN PREPARING AND COOKING EGGS

True or Flase?

When an egg is broken into the separator, the cup catches the yolk, while the slots around the frame let the egg white slip through.

A

True

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q

UTENSILS IN PREPARING AND COOKING EGGS

Alternatively, a _________ can be used to separate eggs.

A

kitchen funnel

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
31
Q

UTENSILS IN PREPARING AND COOKING EGGS

This is a tool for slicing hard-boiled eggs with one stroke.

A

Slicer

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
32
Q

UTENSILS IN PREPARING AND COOKING EGGS

It is made up of a slotted dish that holds the egg and a hinged plate made up of several wires or blades, which is brought down over the egg in the dish to procedure several neat slices at once.

A

Slicer

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
33
Q

UTENSILS IN PREPARING AND COOKING EGGS

Substitute for slicer?

A

Fork

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
34
Q

UTENSILS IN PREPARING AND COOKING EGGS

A _____ is used to cut hard-boiled eggs into equally sized-wedges. The hard-boiled egg is held in the cup and the wires are pulled over it.

A

Wedger

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
35
Q

UTENSILS IN PREPARING AND COOKING EGGS

True or False?

Wedger is intented not only for eggs

A

False

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
36
Q

UTENSILS IN PREPARING AND COOKING EGGS

An egg ___________ is a small cup with a sharp spike in the center for making a tiny hole in the larger end of an eggshell before the egg is boiled.

A

piercer or pricker

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
37
Q

UTENSILS IN PREPARING AND COOKING EGGS

True or False?

Piercing allows some air inside the eggshell to escape and water to seep in while the egg cooks, which makes peeling the egg easier.

A

True

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
38
Q

UTENSILS IN PREPARING AND COOKING EGGS

2 importance of egg piercer or pricker

A

• makes peeling the egg easier
• so that the egg will not crack while boiling

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
39
Q

UTENSILS IN PREPARING AND COOKING EGGS

_______ are small slope-sided ceramic or heatproof glass cups used for making single-serving custard dishes.

A

Custard cups

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
40
Q

UTENSILS IN PREPARING AND COOKING EGGS

Typically, these come in 6-8, and 10 – ounce sizes. The cups are filled with the custard mixture and then placed in a deep baking dish with water.

A

Custard cups

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
41
Q

UTENSILS IN PREPARING AND COOKING EGGS

This cup is usually in fine dining

A

Custard cups

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
42
Q

UTENSILS IN PREPARING AND COOKING EGGS

This is a round, shallow, straight-sided ceramic dish, typically with scalloped edges for making quiches.

A

Quiche Dish

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
43
Q

UTENSILS IN PREPARING AND COOKING EGGS

Quiche dish is sometimes called a ________ or ____.

A

flan tart or dish.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
44
Q

UTENSILS IN PREPARING AND COOKING EGGS

Substitute of Quiche Dish:

A

Pie plate

45
Q

UTENSILS IN PREPARING AND COOKING EGGS

A _______ is a deep with straight sides designed for making souffles.

A

souffle dish

46
Q

UTENSILS IN PREPARING AND COOKING EGGS

It is available in various sizes. Straight-sided casseroles, or baking dishes, or saucepans can also be used for baking ________.

A

souffle
“ “ dish

47
Q

UTENSILS IN PREPARING AND COOKING EGGS

This shallow skillet has sloping sides and ranges between 6 and 8 inches in diameter.

A

Crepe Pan

48
Q

UTENSILS IN PREPARING AND COOKING EGGS

True or False?

A crepe pan can be nonstick, or made of aluminum, cast, iron, or carbon steel.

A

True

49
Q

CLEANING AND SANITIZING TOOLS AND EQUIPMENT

Define

A

Cleaning and sanitizing the tools, utensils, and equipment used in cooking can lessen if not completely eliminate microorganisms that may pose danger and health risks.

50
Q

UTENSILS IN PREPARING AND COOKING EGGS

Definition: CLEANING

A

refers to removing all forms of dirt from an object using soap, detergents, and other cleaning aids together while scrubbing, and then rinsing with water.

51
Q

CLEANING AND SANITIZING TOOLS AND EQUIPMENT

Definition: SANITIZING

A

– refers to the removal of microorganisms by means of heat, radiation, or chemicals.

52
Q

GENERAL PRINCIPLES OF COOKING EGGS

Both of these can lead
to overcooking, which makes the eggs tough and discolored. These can also affect the the flavor of the eggs.

A

• avoid high temperatures
• long cooking times

53
Q

GENERAL PRINCIPLES OF COOKING EGGS

It is recommended that the whole
eggs be cooked until…

A

the white is firm and the yolk is just beginning to
thicken

54
Q

GENERAL PRINCIPLES OF COOKING EGGS

Cook scrambled eggs until…

A

they are firm throughout and no longer runny

55
Q

GENERAL PRINCIPLES OF COOKING EGGS

To ensure this, cook scrambled eggs in ______ that can be easily
managed.

A

small batches

56
Q

GENERAL PRINCIPLES OF COOKING EGGS

Avoid pooling eggs, or breaking into
large quantities of eggs and holding
them for some time before or after
cooking. This practice can increase the risk of _____.

A

contamination

57
Q

GENERAL PRINCIPLES OF COOKING EGGS

Cold egg dishes should be held at
temperatures below __________
(41 degrees Fahrenheit), while hot
egg dishes should be held above __________. Never leave eggs or
dishes with eggs at room temperature
for more than an hour

A

Cold egg dishes; 5 degrees Celsius
Hot egg dishes; 57 degrees Celsius

58
Q

GENERAL PRINCIPLES OF COOKING EGGS

If there is a need to refrigerate a large amount of hot egg dishes, divided them into…

A

several smaller, shallow dishes to facilitate cooling

59
Q

BASIC GUIDES IN FOOD PLATING

What is plating?

A

Attractive and appealing presentation of food on the serving plate.

60
Q

BASIC GUIDES IN FOOD PLATING

Plating, or food plating, should involve…

A

placing the food on the plate in a way that is both attractive and sensible for eating

61
Q

BASIC GUIDES IN FOOD PLATING

Three main elements;

A

• Plate
• Food
• Arrangement of the Food

62
Q

BASIC GUIDES IN FOOD PLATING

All foods put on the plate must be ______, including the garnish.

A

edible

63
Q

BASIC GUIDES IN FOOD PLATING

most chefs prefer ______ as they
showcase foods rather than being too showy.

A

plain white plates

64
Q

BASIC GUIDES IN FOOD PLATING

Plate shapes should be simple, _____ and ______ plates are rarely used in professional food plating.

A

geometrics and patterned plates

65
Q

BASIC GUIDES IN FOOD PLATING

Plating Techniques; Enumerate

A

• Plate presentation techniques
• Food arrangement techniques
• Visual plating techniques
• Sauce plating techniques
• Garnishing techniques

66
Q

BASIC GUIDES IN FOOD PLATING

Plate Presentation Techniques; enumerate

A

• plate size
• plate color

67
Q

BASIC GUIDES IN FOOD PLATING

Your plate should be big enough to
make your food stand out and petite enough to prevent your portions from appearing small.

A

Plate size

68
Q

BASIC GUIDES IN FOOD PLATING

Use ___ and ____ plates to
make your meal stand out

A

Light and dark plates

69
Q

BASIC GUIDES IN FOOD PLATING

_____ are popular
because they offer a neutral background for brightly
colored foods

A

White plates

70
Q

BASIC GUIDES IN FOOD PLATING

It increases the appetite, so
serving appetizers on ____ plates keeps customers interested in ordering large entrees and desserts.

A

Red plates

71
Q

BASIC GUIDES IN FOOD PLATING

Professional platters consider ____ dinnerware unappetizing because there are few naturally occurring blue foods

A

Blue dinnerware

72
Q

BASIC GUIDES IN FOOD PLATING

Food Arrangement Techniques; enumerate

A

• The Rule of Thirds
• View your plate as a clock
• Don’t overcrowd your plate
• Moist ingredients first
• Create flavor bites
• Mix textures

73
Q

BASIC GUIDES IN FOOD PLATING

How you arrange your food determines your meal’s
aesthetic tone, structural integrity, and flavordispersion.

A

Food arrangement techniques

74
Q

BASIC GUIDES IN FOOD PLATING

prescribes placing the focal point of your dish on either the left or right side of the plate, rather than the center.

A

The rule of thirds

75
Q

BASIC GUIDES IN FOOD PLATING

As you place your ingredients,
picture the face of a clock.

A

View your plate as a clock

76
Q

BASIC GUIDES IN FOOD PLATING

Keep your design simple by
focusing on one ingredient
(usually the protein).

A

Don’t overcrowd your plate

77
Q

BASIC GUIDES IN FOOD PLATING

Having a
focal point helps you arrange
your accompanying items to
complement your standout
item.

A

Don’t overcrowd your plate

78
Q

BASIC GUIDES IN FOOD PLATING

prevent them from running
by topping them with other
foods

A

Moist ingredients first

79
Q

BASIC GUIDES IN FOOD PLATING

For example, you can
angle sliced meat against
mashed vegetables.

A

Moist ingredients first

80
Q

BASIC GUIDES IN FOOD PLATING

are forkfuls of food that combine all the ingredients in your dish into
one bite

A

Create flavor bites

81
Q

BASIC GUIDES IN FOOD PLATING

essential to quality plating as
they please both the eyes
and the taste buds.

A

Create flavor bites

82
Q

BASIC GUIDES IN FOOD PLATING

Provide a variety of textures.

A

Mix textures

83
Q

BASIC GUIDES IN FOOD PLATING

Visual Plating Techniques; enumerate

A

• Serve Odd Quantities
• Color diversity
• Add height to your plate
• Monochromatic meals
• Create visual balance

84
Q

BASIC GUIDES IN FOOD PLATING

If you’re serving small foods like shrimp, scallops, or bite-sized appetizers, always give guests odd quantities

A

Serve odd quantities

85
Q

BASIC GUIDES IN FOOD PLATING

Colorful dishes build the expectation of a flavorfully complex meal before your patrons take their first bite.

A

Color diversity

86
Q

BASIC GUIDES IN FOOD PLATING

Add green vegetables or
brightly colored fruits that contrast with your focal point.

A

Color diversity

87
Q

BASIC GUIDES IN FOOD PLATING

Plating color-coded items together visually builds the expectation that the dish only offers one flavor

A

Monochromatic meals

88
Q

BASIC GUIDES IN FOOD PLATING

Stimulate your
guests’ eyes by building height.

A

Add height to your plate

89
Q

BASIC GUIDES IN FOOD PLATING

leaning long, flat items against
taller elements

A

Create visual balance

90
Q

BASIC GUIDES IN FOOD PLATING

Sauce plating techniques; enumerate

A

• Smeared sauce plating technique
• Accent dots technique

91
Q

BASIC GUIDES IN FOOD PLATING

• Fill a squeeze bottle with your sauce.
•Squeeze a thick layer of sauce and form a
large, filled-in circle on your plate. •Take a spoon or plating wedge and dip it into the middle of the sauce where it’s thickest.
• Quickly pull the sauce across your plate.

A

Smeared sauce plating technique

92
Q

BASIC GUIDES IN FOOD PLATING

• Fill a squeeze bottle with your desired sauce.
• Analyze your plate from the perspective of
the rule of thirds, then ______
• Use multiple sauces to create additional color contrast.

A

Accent dots plating

93
Q

BASIC GUIDES IN FOOD PLATING

Garnishing techniques; enumerate

A

• Edible ganishes
• Intentional placement

94
Q

BASIC GUIDES IN FOOD PLATING

As you finish plating,
remember that garnishes should always be _____ and enhance the dish

A

Edible; Edible garnishes

95
Q

BASIC GUIDES IN FOOD PLATING

Never heap garnishes in one corner of the plate. Instead, disperse them thoughtfully to add color or texture.

A

Intentional Placement

96
Q

BASIC GUIDES IN FOOD PLATING

TYPES OF FOOD PLATING; Enumerate

A

• Landscape arrangement
• Free-form plating
• Food on organic materials
• Futuristic presentation
• Alternative receptacles

97
Q

BASIC GUIDES IN FOOD PLATING

Inspired by landscape gardens, this linear food arrangement is kept low and long.

A

Landscape arrangement

98
Q

BASIC GUIDES IN FOOD PLATING

Like many modern paintings, ______ may seem carelessly strewn across a plate, but each stroke and food placement is well-thought-out.

A

free-form plating

99
Q

BASIC GUIDES IN FOOD PLATING

Highlight the dish’s main component by adding sauces, supporting ingredients, and
garnishes.

A

free-form plating

100
Q

BASIC GUIDES IN FOOD PLATING

Organic materials such as wood, slate, and stone as a plating device lend a more rustic and back-to-nature feel to dishes.

A

Food on organic materials

101
Q

BASIC GUIDES IN FOOD PLATING

Containers that are made from organic materials used in food plating:

A

• coconut shells
• wooden board

102
Q

BASIC GUIDES IN FOOD PLATING

These types of plates are necessary for thematic dining, where the goal is to offer a holistic sensory experience to guests.

A

Food on organic materials

103
Q

BASIC GUIDES IN FOOD PLATING

Using sleek materials such as metal, glass, and steel leads to a _______ and adds a cutting-edge mood to the dining table.

A

Futuristic presentation

104
Q

BASIC GUIDES IN FOOD PLATING

This style also features colors rarely used in food presentation, like black and gray.

A

Futuristic presentation

105
Q

BASIC GUIDES IN FOOD PLATING

You can also apply other technologies like visual mapping to
create an immersive experience.

A

Futuristic presentation

106
Q

BASIC GUIDES IN FOOD PLATING

This style also presents an opportunity to discover
native and traditional food vessels that have been
neglected.

A

Alternative receptacles

107
Q

BASIC GUIDES IN FOOD PLATING

A unique option is to create edible
receptacles that complement the flavor and texture
of the dish.

A

Alternative receptacles

108
Q

BASIC GUIDES IN FOOD PLATING

Guidelines in the use of garnish:

A

• it should be edible
• shouldn’t overpowers the taste of the main dish

TLE | 10 (11 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions