Fish, Egg, Dairy

Question 1

Temporary emulsion

Answer 1

French dressing does not last long together

Question 2

Permanent emulsion

Answer 2

Mayonnaise dressing stays for a long time together

Question 3

Folding

Answer 3

This process including blending egg white foam with other ingredients must be gentle and quick

Question 4

Thickening agent

Answer 4

Eggs because heat causes egg proteins to coagulate ( thicken)

Question 5

Binding agent

Answer 5

Eggs can act as a binding agent in meat loaf and croquettes

Question 6

Interfering agent

Answer 6

Eggs act as interfering agents in ice cream and sherbet because the egg inhibit the formation of large ice crystals

Question 7

Scrambling

Answer 7

Beat egg with fork
Add small amount of liquid
Pour in pan
Give eggs a gentle stir until fluffy

Question 8

Poaching eggs

Answer 8

Break egg In a custard cup
Put egg in a pan with 2-3 “ of boiling water add salt
Cool egg until firm

Question 9

Frying eggs

Answer 9

Put egg in a skillet on moderate heat with small amount of oil or water
Cook for 3-5 minutes

Question 10

Baking eggs

Answer 10

Break egg into an individual baking dish put 1” of water

Bake for 12-18 minutes

Question 11

Emulsion

Answer 11

Is a mixture that forms when u combine liquids that would not normally go together

Question 12

Soft boiling

Answer 12

Cold water method have water 1” above the eggs bring to a boil
Cook for4-5 minutes
Or hot water method
Simmer for1-4 minutes never let water boil

Question 13

Hard boiling

Answer 13

Use the same methods as soft just expend cooking time
Cold 15-17 minutes
Hot 13-15 minutes
Put under cold water after cooking

Question 14

Omelet

Answer 14

Beaten egg mixture cooked without stirring and folded in half

Question 15

Soufflés

Answer 15

Fluffy baked preparations made with a starch thickening sauce into stiffly beaten egg whites are folded

Question 16

Meringues

Answer 16

Fluffy white mixture of beaten egg whites they can hard or soft
Soft fruit whips or toppings
Hard desserts

Question 17

Weeping

Answer 17

Is the layer of moisture that sometimes forms between a meringue and pie filling

Question 18

Beading

Answer 18

Are golden droplets that appear on the surface of the meringue

Question 19

Custards

Answer 19

A mixture of milk eggs sugar and flavouring that is cooked until thickened

Question 20

Fin fish

Answer 20

Have fins and backbones can be lean or fatty

Question 21

Shellfish

Answer 21

Have shells instead of backbones

Question 22

Mollusks

Answer 22

Have soft bodies that are partially or fully covered with a hard shell
Ex are oyster clams scallops

Question 23

Crustaceans

Answer 23

Covered by crust like shells have segmented bodies

Ex are shrimp lobster crab

Question 24

Fish flour

Answer 24

Concentrated fish protein

Question 25

Whole fish

Answer 25

Comes right from the water to u

Question 26

Drawn fish

Answer 26

Has entrails removed inside parts

Question 27

Dressed fish

Answer 27

Have entrails head fins and scales removed

Question 28

Steaks

Answer 28

Cross sectional slices taken from a dresses fish

Question 29

Fillets

Answer 29

Are sides of the fish cut lengthwise away from backbone have no bones

Question 30

Hepatitis A

Answer 30

Shellfish can carry this from polluted water

Question 31

Deveining

Answer 31

The process where u take out the intestinal tract

Question 32

Coagulation

Answer 32

The process in which causes proteins to thicken

Question 33

Candling

Answer 33

The process used to grade eggs

Question 34

Syneresis

Answer 34

Also known as weeping

Question 35

Pasteurization

Answer 35

When milk is heated to destroy harmful bacteria

Question 36

UHT processed milk

Answer 36

Heated to a higher temperature than pasteurized milk , this increases shelf life

Question 37

Homogenization

Answer 37

Mechanical process that prevents cream from rising to surface of milk

Question 38

Fortified

Answer 38

When nutrients have been add to something

Question 39

Whole milk

Answer 39

Contains 3.25% milk fat and 8.25% milk solids

Question 40

Lactose

Answer 40

Sugar from milk

Question 41

Lactase

Answer 41

Is an enzyme needed to break down and digest lactose

Question 42

Sour cream

Answer 42

Made from light cream organisms are added to give it a thick creamy body and sour flavour

Question 43

Cultured buttermilk

Answer 43

Is a bacterium that produces lactic acid turns milk in to it

Question 44

Evaporated milk

Answer 44

Sterilized homogenized whole or skimmed milk that some water removed

Question 45

Sweetened condensed milk

Answer 45

While or skimmed milk with some water removed and sweetener added

Question 46

Ice cream

Answer 46

Made from pasteurized mixture of milk cream sugar stabilizer flavouring and sometimes eggs

Question 47

Sherbet

Answer 47

Every thing as ice cream and fruit juice and water

Question 48

Butter

Answer 48

Churned pasteurized and specially cultured sweet or sour products butter

Question 49

Margarine

Answer 49

Not a dairy product used as a substitute for butter

Question 50

Scum

Answer 50

Solid layer that forms on surface of milk when it is heated

Question 51

Scorched

Answer 51

Burned milk brown colour

Question 52

Carmelization

Answer 52

The brown bitter substance

Question 53

Curds

Answer 53

Proteins in milk to coagulate and form clumps

Question 54

Roux

Answer 54

A smooth paste made from fat flour and seasoning

Question 55

Bisque

Answer 55

Thickened soup has shellfish

Question 56

Chowders

Answer 56

Unthickened with vegetables and meat

Question 57

Whipped cream

Answer 57

Fatest cream

Question 58

Whey

Answer 58

Liquid part of cheese

Question 59

Unripened

Answer 59

Has not been aged | Ex ricotta, cream, farmers, cottage cheese

Question 60

Ripened cheese

Answer 60

Has been aged takes 2 weeks- 2 years

Question 61

Scalding

Answer 61

Heated to 82 degrees C kills bacteria and enzymes are are destroyed