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TLE 10 FIRST QUARTER > EGG POULTRY > Flashcards

EGG POULTRY Flashcards

1
Q

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

A

Channel Knife

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2
Q

A perforated bowl of variying sizes made of stainless steel aluminum or plastic used to drain wash or cook ingredients from liquid

A

Colander

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3
Q

A broad bladed implement bent to keep the hand off hot surfaces. It is used for turning and lifting eggs , pancakes and meats on griddles , grills , sheet pans and the likes and also used to scrape and clean griddle

A

Offset Spatula

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4
Q

Used to brush the surface of unbaked pastries or cookies with egg whites , egg yolk or glaze

A

Pastry Brush

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5
Q

Used to scrape off all the contents of bowls and pans from the sides and fold in beaten eggs in batter or whipped cream

A

Rubber Spatula or Scrapper

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6
Q

Used for sitting dry ingredients like starches and flour

A

Sieve

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7
Q

It is used for mixing , stirring and serving food

A

Spoon

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8
Q

It is used for blending , mixing , whipping eggs or batter

A

Wire Whisk

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9
Q

A beater having single or double metal blades that rotate when a geared wheel with which they are meshed is operated by hand

A

Rotary Egg Beater

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10
Q

It separates egg yolk from the egg whites

A

Egg Separator

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11
Q

Aids in making a perfectly sliced boiled eggs

A

Egg Slicer

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12
Q

A miniature Bain Marie with an upper dish containing indentations each sized to hold an egg or contains separate device for poaching

A

Egg poacher

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13
Q

A heavy based frying pan usually of cast iron or copper with rounded sloping sides used for omelets

A

Omelet Pan

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14
Q

A deep cooking pan with a handle used primarily for cooking sauces

A

Sauce Pan

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15
Q

Used for measuring bulk solid or liquid cooking ingredients

A

Measuring Cup

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16
Q

Used to measure a small amount of any ingredient , either liquid or dry , when cooking

A

Measuring Spoon

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17
Q

It makes perfectly cooked eggs in a shell

A

Egg Cooker

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18
Q

A chamber or compartment used for cooking , baking , heating or drying food

A

Oven

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19
Q

A kitchen appliances where you stored food at a cool temperature

A

Refrigerator

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20
Q

A hand held mixer which usually comes with various attachment including a Whisk attachment for whisking cream , batters and egg whites and sugar

A

Electric Mixer

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21
Q

It refers to the Poultry or Fowl Products

A

Egg/Eggs

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22
Q

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

A

Air Cell

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23
Q

This is the ropey strands of egg whites at both sides of the egg , which anchor the yolk in place in the center of thick white.

A

Chalaza

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24
Q

This is the entrance of the latebra , the channel leading to the center of the yolk

A

Germinal Disc

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25
Q

The eggs outer covering , the eggs first line of defense against bacterial contamination

A

Shell

26
Q

This is also called as Egg White

A

Albumen

27
Q

It sticks to the shell

A

Outer shell membrane

28
Q

It sticks to the albumen

A

Inner Shell Membrane

29
Q

The covering that protects the yolk from breaking.

A

Viteline Membrane

30
Q

The yellow or yellow-orange portion makes up about 33% of the liquid weight of the egg. It contain fats

A

Yolk

31
Q

This is a Form of quality control used to classify eggs for exterior and interior quality

A

Egg Grading

32
Q

This may be purchased individually and the most common used egg in the cookery

A

Fresh Egg

33
Q

A market form of egg that are pasteurized and must be thawed before used and it is made of high quality fresh eggs

A

Frozen Egg

34
Q

It is very perishable , these are a non perishable where stored in an airtight container , and it has a lifespan of 5-10 years

A

Dried Eggs

35
Q

Stages in Foam Formation

A
  1. Frothy
  2. Soft Foam
  3. Stiff Foam
  4. Dry
36
Q

Peaks hold their shape : when bowl is tipped , it holds , moist and glossy

A

Stiff Foam

37
Q

Large air bubble that flow easily

A

Frothy

38
Q

Moistness and glosiness disappear : speaks of egg white are seen

A

Dry

39
Q

Air cells are smaller and more nomerous : foam becomes whiter ; soft peaks are formed when beater is lifted

A

Soft Foam

40
Q

The natural coloring matter of animal or plant tissue

A

Pigment

41
Q

Take away or alter the natural qualities of

A

Denature

42
Q

The orange pigment of the egg yolk adds another color to the food

A

Food Coloring

43
Q

The egg white helps trap air allowing the baked good to rise and be light and fluffy

A

Leavening Agent

44
Q

Since the egg white and yolk are thicker than water and other liquids , egg helps flour , seasoning or bread crumbs sticks to the food.

A

Coating Agent

45
Q

The egg yolk helps from a stable product by allowing the water and oil to separate from a stable product by allowing the water and oil to separate

A

Emulsifier

46
Q

The egg proteins coagulate and help bond the structure together . This enables the food to stick together and not fall apart

A

Binding Agent

47
Q

As egg proteins start to denature , they form a gel which thickens the food

A

Thickener

48
Q

Several Factors that affect the size of an egg

A
  1. Age
  2. Breed
  3. Weight
  4. Foods
  5. Environmental Factors
49
Q

6 Egg Sizes

A
  1. Peewee
  2. Small
  3. Medium
  4. Large
  5. Extra Large
  6. Jumbo
50
Q

Variety of Egg Dishes

A
  1. Hard - Cooked Eggs
  2. Poached Eggs
  3. Fried Eggs
  4. Scrambled Eggs
  5. Omelet
51
Q

It is a Cross Disciplinary Area Concerned with Protecting The Safety , health and welfare of people engaged in work or employment

A

Occupational Health and Safety (OHS)

52
Q

Good OHS PRACTICES

A
  1. Disaster Plan
  2. Training and Providing Relevant Information
  3. Work and storage areas should be designed , constructed and equipped
  4. Near Miss and Hazardous Incidents and Accident Investigation
  5. Report of Notificable Incidents , Accident Investigation
  6. First Aid
  7. PPE
53
Q

It is a Disease that is Carried and Transmitted to people by food

A

Food Borne Illness

54
Q

It is a Disease that results from eating food containing toxins from bacteria , molds or certain plants or animals

A

Food Borne Intoxication

55
Q

It is A disease that results from eating food containing harmful microorganism

A

Food Borne Infection

56
Q

It is call for perfectly fresh eggs, the correct heat level, an
appropriate amount of cooking fat, and a deft hand.

A

Fried Egg

57
Q

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

A

Poached Eggs

58
Q

Which kind of egg dish is prepared by slipping shelled eggs into barely
simmering water and gently cooking until the egg holds its shape?

A

Soft Boiled Egg

59
Q

__________ keeping potentially hazardous foods ____ enough to prevent bacteria
from growing.
The temperature of the freezer compartment must be at ____
or less, and the eggs should be stored in an area of the
freezer where there is the least amount of temperature
fluctuation.

A

Cold Storage , 0°F

60
Q

___________ should be ____ , cool, well-ventilated, free from insects and
rodents, clean and orderly.
In the absence of refrigerators, eggs may be stored at room
temperature for about seven days. Left-over egg yolks and egg whites
should be kept in containers that will prevent _______

A

Dry Storage

TLE 10 FIRST QUARTER (2 decks)

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