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Food Studies 30 > Fish Eggs & Dairy > Flashcards

Fish Eggs & Dairy Flashcards

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1
Q

Emulsion

A

What
The mixture that forms when you combine liquids that ordinarily don’t mix

Examples
Oil and water mixed with lemon juice (lemon juice being the emulsifier)

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2
Q

Temporary Emulsions

A

What
An emulsion that doesn’t stay forever. You shake whatever substance, and the emulsion forms

Examples
French dressing —> oil, vinegar, water and seasonings

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3
Q

Permanent Emulsion

A

What
You add a third ingredient to the oil and water based liquid, meaning the emulsion doesn’t undo itself

Examples
Additives—> egg yolk, mayonnaise, hollandaise sauce

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4
Q

Folding

A

What
The process of blending a light ingredient, such as beaten egg whites, into a heavier ingredient by lifting from underneath with a spatula or spoon In order to fold ingredients properly, the heavier ingredient is placed at the bottom of a bowl and the lighter above.

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5
Q

Meringue

A

What

A fluffy white mixture of beaten egg whites and sugar, may be hard or soft

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6
Q

Thickening agent

A

What
A substance that thickens the liquid

Examples
Eggs, heat

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7
Q

Binding agent

A

What
A substance that holds the ingredients together

Examples
Eggs in meat loaf

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8
Q

Interfering agent

A

What
A substance that inhibits the thickening of a substance

Examples
Eggs in ice cream and sherbet keep it creamy

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9
Q

Scrambling

A

What
Break egg into bowl
Bear with fork until
Blended
Add a liquid (milk, tomato juice)
Pour mixture over slowly greased and hot skillet
Give eggs a stir until a smooth mass (coagulum) appears

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10
Q

Poaching

A

What
Break egg into custard cup
Slip egg into saucepan filled with 2-3 inches of boiling water
Reduce temp to keep water below boiling
Cook until white is firm and yolk is semi liquid
3-5 min

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11
Q

Frying

A 
What
Add egg to moderately hot skillet containing vegetable cooking spray or small amount of fat
add egg and cover skillet
3-5 min
The steam will cook upper surface of egg
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12
Q

Baking

A

What
Break egg into individual greased baking dish
Put in shallow dish filled with 1 inch of warm water
Bake in moderate oven for 12-18 minutes

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13
Q

Soft boiling

A

What
Cold water method
Place eggs in deep pan
Add enough cold water to come 1in above eggs
Cover and bring water to boil
Leave eggs for 4-5 min
Hot water method
Add eggs to simmering water never let water boil
Can cause over coagulation of egg proteins and discolouration of yolk

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14
Q

Hand boiling

A

Use either soft boiling methods
Increase cooking times
Cold method—> 15-17 min
Hot method—> 13-15 min

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15
Q

Soufflé

A

What

A fluffy baked preparation made with a starch-thickened sauce into which stiffly beaten egg whites are folded

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16
Q

Omelet

A

What

Beaten egg mixtures that are cooked without stirring and served folded in half

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17
Q

Weeping

A

What

The layer of moisture that sometimes forms between a meringue topping and a pie filling

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18
Q

Beading

A

What

Appears as golden droplets on the surface of a meringue

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19
Q

Custards

A

What

A mixture of milk (or cream), eggs, sugar, and a flavouring that is cooked until thickened

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20
Q

Pasteurization

A

What

Milk is heated to destroy harmful bacteria

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21
Q

UTH processed milk

A

What

Heated to a higher temp than regular pasteurized milk to further increase its shelf life

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22
Q

Homogenization

A

What
A mechanical process that prevents cream from rising to the surface of the milk. This process breaks globules of milk fat into tiny particles and spreads them throughout the milk

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23
Q

Fortified whole milk

A

What

Nutrients have been added in amounts greater than what would naturally occur. Whole milk is fortified with vitamin d.

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24
Q

Lactase

A

What

The enzyme needed to digest lactose

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25
Q

Lactose

A

What

The naturally occurring sugar in milk

26
Q

Cultured buttermilk

A

What
A bacterium that produces lactic turns milk into cultured buttermilk,
Usually thick and sour

27
Q

Evaporated milk

A

What

Sterilized, homogenized, whole or skim milk that has had some of the water removed

28
Q

Sweetened condensed milk

A

What

Milk that has had the water removed with sugar added

29
Q

Sherbet

A

What

A pasteurized mixture of sugar, milk solids, stabilizer, fruit juice, and water

30
Q

Ice cream

A

What

A product made from a pasteurized mixture of Milk, cream, sugar, stabilizer, flavourings, and sometimes eggs

31
Q

Sour cream

A

What

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

32
Q

Butter

A

What
A product produced from churning pasteurized and specially cultured sweet or sour cream
Is a dairy product

33
Q

Margarine

A

What
Contains vegetable oil, animal fat, or some of each
Not a dairy product

34
Q

Curd

A

What

The solid part of coagulated milk

35
Q

Whey

A

What

The liquid part of coagulated milk

36
Q

Unripened cheese

A

What
Cheese that is ready for marketing as soon as the whey is removed

Examples
Cottage cheese, cream cheese, farmers cheese, and ricotta cheese

37
Q

Ripened cheese

A

What
Cheese that has controlled amounts of bacteria, mold, yeast, or enzymes added.
It is aged anywhere from 2 weeks to 2 years, depending on the kind

38
Q

Scum

A

What
The solid layer that often forms in the surface of milk during heating
It is made of milk solids and some fats, bc it is rubbery it should be removed

39
Q

Carmelization

A

What

The action of the lactose being heated and making it turn into a brown bitter substance called caramel

40
Q

Scorching

A

What

Burning that results in a color change. Scorched milk is brown and has an off taste

41
Q

Roux

A

What

A smooth paste created with melted fat, flour, and seasonings

42
Q

Scalding

A

What

Very hot

43
Q

Bisque

A

What

A rich, thickened cream soup

44
Q

Chowders

A

What

Made from unthickened milk, contains veggies, meat, poultry, or fish

45
Q

Whipping cream

A

What

Sweetened Cream that has been beaten until stiff

46
Q

Finfish

A

What
Has fins and backbones

Examples
Whole (round) fish, drawn fish, dresses fish, steaks, single fillet

47
Q

Shellfish

A

What
Has shells instead of backbones

Examples
Shrimp, oysters, crabs, lobsters, clams, scallops

48
Q

Mollusks

A

What
Soft bodied, partially or fully covered in hard shells

Examples
Oysters, clams, scallops

49
Q

Crustaceans

A

What
Covered in crust like shells, segmented (divided into sections) bodies

Examples
Shrimp, lobster, and crabs

50
Q

Fish flour

A

What

A concentrated fish protein

51
Q

Drawn fish

A 
What 
The entrails (Insides) are removed
52
Q

Fillets

A

What

The sides of the fish cut length wise, away from backbone

53
Q

Whole round fish

A

What

A fish sold just as it came from the water. Has to be cleaned before cooking

54
Q

Dressed fish

A

What

The entrails, head, fins, scales, removed. It is ready to cook

55
Q

Steaks

A

What

The cross sectional slice taken from a dressed fish

56
Q

Deveining

A

What

The act of removing the intestinal tract from shrimp

57
Q

Hepatitis A

A

What

A virus transmitted to food from polluted by untreated sewage

58
Q

Candling

A

What

The action of holding an egg up to a candle to check for freshness or fertility,

59
Q

Coagulation

A

What

The action of a substance changing from a liquid state into a solid or semi solid state

60
Q

Syneresis

A

What

The leakage of liquid from a gel

Food Studies 30 (1 decks)

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