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foods > Fish, Egg, Dairy > Flashcards

Fish, Egg, Dairy Flashcards

1
Q

Temporary emulsion

A

French dressing does not last long together

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2
Q

Permanent emulsion

A

Mayonnaise dressing stays for a long time together

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3
Q

Folding

A

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

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4
Q

Thickening agent

A

Eggs because heat causes egg proteins to coagulate ( thicken)

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5
Q

Binding agent

A

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

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6
Q

Interfering agent

A

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

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7
Q

Scrambling

A

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

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8
Q

Poaching eggs

A

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

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9
Q

Frying eggs

A

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

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10
Q

Baking eggs

A

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

Bake for 12-18 minutes

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11
Q

Emulsion

A

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

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12
Q

Soft boiling

A

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

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13
Q

Hard boiling

A

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

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14
Q

Omelet

A

Beaten egg mixture cooked without stirring and folded in half

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15
Q

Soufflés

A

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

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16
Q

Meringues

A

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

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17
Q

Weeping

A

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

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18
Q

Beading

A

Are golden droplets that appear on the surface of the meringue

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19
Q

Custards

A

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

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20
Q

Fin fish

A

Have fins and backbones can be lean or fatty

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21
Q

Shellfish

A

Have shells instead of backbones

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22
Q

Mollusks

A

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

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23
Q

Crustaceans

A

Covered by crust like shells have segmented bodies

Ex are shrimp lobster crab

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24
Q

Fish flour

A

Concentrated fish protein

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25
Q

Whole fish

A

Comes right from the water to u

26
Q

Drawn fish

A

Has entrails removed inside parts

27
Q

Dressed fish

A

Have entrails head fins and scales removed

28
Q

Steaks

A

Cross sectional slices taken from a dresses fish

29
Q

Fillets

A

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

30
Q

Hepatitis A

A

Shellfish can carry this from polluted water

31
Q

Deveining

A

The process where u take out the intestinal tract

32
Q

Coagulation

A

The process in which causes proteins to thicken

33
Q

Candling

A

The process used to grade eggs

34
Q

Syneresis

A

Also known as weeping

35
Q

Pasteurization

A

When milk is heated to destroy harmful bacteria

36
Q

UHT processed milk

A

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

37
Q

Homogenization

A

Mechanical process that prevents cream from rising to surface of milk

38
Q

Fortified

A

When nutrients have been add to something

39
Q

Whole milk

A

Contains 3.25% milk fat and 8.25% milk solids

40
Q

Lactose

A

Sugar from milk

41
Q

Lactase

A

Is an enzyme needed to break down and digest lactose

42
Q

Sour cream

A

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

43
Q

Cultured buttermilk

A

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

44
Q

Evaporated milk

A

Sterilized homogenized whole or skimmed milk that some water removed

45
Q

Sweetened condensed milk

A

While or skimmed milk with some water removed and sweetener added

46
Q

Ice cream

A

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

47
Q

Sherbet

A

Every thing as ice cream and fruit juice and water

48
Q

Butter

A

Churned pasteurized and specially cultured sweet or sour products butter

49
Q

Margarine

A

Not a dairy product used as a substitute for butter

50
Q

Scum

A

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

51
Q

Scorched

A

Burned milk brown colour

52
Q

Carmelization

A

The brown bitter substance

53
Q

Curds

A

Proteins in milk to coagulate and form clumps

54
Q

Roux

A

A smooth paste made from fat flour and seasoning

55
Q

Bisque

A

Thickened soup has shellfish

56
Q

Chowders

A

Unthickened with vegetables and meat

57
Q

Whipped cream

A

Fatest cream

58
Q

Whey

A

Liquid part of cheese

59
Q

Unripened

A

Has not been aged

Ex ricotta, cream, farmers, cottage cheese

60
Q

Ripened cheese

A

Has been aged takes 2 weeks- 2 years

61
Q

Scalding

A

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

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