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Board Exam <3 > FOODS > Flashcards

FOODS Flashcards

0
Q

Roux

A

Cooking equal parts of flour and fat

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1
Q

Beurre Manie

A

Uncooked butter and flour mixed in equal parts to form a soft paste

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2
Q

Ovalbumin

A

Largest protein content in egg white

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3
Q

Bisque

A

thick soup - fish stock, thickened with rice

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4
Q

Buttermilk

A

Fluid left after cream is churned to make butter ( little to fat content)

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5
Q

Half and half

A

10-18% milk fat; for cereals

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6
Q

Light cream/ coffee cream/ table cream

A

18-30% MF; for coffee

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7
Q

Medium cream/ whipping cream

A

30-36% MF

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8
Q

Heavy cream

A

36-40% MF; for salad dressings

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9
Q

True solution

A

dispersion with smallest particle size

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10
Q

Tahure

A

fermented soybean cake but softer than tokwa

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11
Q

Honey/ pulut pukyutan

A

invert sugar, contains fructose at greatest %

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12
Q

Turrones de Kasuy

A

Nougat-like from San Miguel, Bulacan and Sta Rita Pampanga; example of divinity

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13
Q

Divinity

A

light airy crystalline candy; a large amount of egg white is added to the syrup while still very hot

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14
Q

Myotome

A

layers of short fish muscle fibers, separated by large sheets of very thin connective tissues (mycommata)

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15
Q

Conventional method of mixing flour

A

shortening is creamed thoroughly before gradual addition of sugar and beating vigorously to aerate; for BUTTER and POUND CAKE

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16
Q

Maja Blanca

A

also coconut pudding; made from coconut milk, cornstarch or gelatin, corn kernels, milk, and sugar

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17
Q

Mold

A

microorganisms used for cheese ripening

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18
Q

Psychotrophs

A

microorgs that can survive cold/chill temperature (refrigeration)

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19
Q

Brix

A

1 gram of sucrose in 100 grams of solution and represents the strength of the solution as percentage by mass.

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20
Q

Hydrolysis

A

occurs during cooking or processing where the glycosidic bonds joining glucose molecules of starch are broken

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21
Q

Kelp

A

A seaweed used to process MSG

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22
Q

Lard

A

market form of fat from hog/pigs

23
Q

Suet

A

market form of fat from beef

24
Q

Sponge cake

A

three basic ingredients: egg, sugar, flour; one-bowl mixing method

25
Q

Hydrolytic rancidity

A

caused by lipases which breakdown fats into fatty acids

26
Q

bearnaise sauce

A

emulsified egg yolk, clarified butter and white wine vinegar; flavored with shallots, chervil, and tarragon

27
Q

One bowl method

A

mix all ingredients in one bowl

28
Q

Pastry method

A

FILL THIS OUT LATER

29
Q

Muffin method

A

combine dry ingredients from the wet ingredients separately

30
Q

Allemande

A

veloute + egg yolk + heavy cream + LEMON JUICE

31
Q

Sterilize

A

remove all micro-organisms. Nothing survives sterilization. Not yeast, bacteria, or fungus.

32
Q

Sanitize

A

to reduce the number of pathogenic microorganisms in equipment and utensils

33
Q

Large egg size

A

56-63 g

34
Q

Pee wee egg size

A

less than 41 g

35
Q

Lactose

A

sugar that crystallizes easily

36
Q

Cutting in

A

mixing of flour and fat

37
Q

emulsion

A

can be stabilized by flour, protein and lecithin (from egg)

38
Q

Saturated long chain FAs

A

Solid fat at room temperature

39
Q

Aggregate fruit

A

several ovaries in one flower- blackberries, strawberry

40
Q

Multiple fruit

A

Several flowers but 1 fruit only (pineapple, figs)

41
Q

Berry

A

single ovary; fleshy meat- banana

42
Q

Hersperidium/ Sectioned

A

citrus fruits; sectioned

43
Q

Strong odor produced by cooking of onions and cabbage

A

sulfur compounds

44
Q

Jellies- gel formation

A

pectin, sugar, acid

45
Q

Jam

A

pectin, sugar, acid with fruit pulp

46
Q

Pigment susceptible to oxidation upon exposure to air

A

Carotenoid

47
Q

Bearnaise

A

Sauce of eggyolk, butter and VINEGAR

48
Q

Slotted spoon

A

Used to drain foods when they are lifted from the liquid

49
Q

Ideal height of highest shelf

A

6 inches

50
Q

Psychotrophs

A

Can survive cold chill temperature

51
Q

Psychrophiles

A

Survive extreme cold temperature

52
Q

Mesophile

A

Neither warm or cold

53
Q

Thermophiles

A

Survive extreme high temperature

54
Q

Vinegar

A

Fermented product produced by both yeast and bacteria

55
Q

Trichinella Spiralis

A

Parasite found in pork

Board Exam <3 (4 decks)

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