Long Test 1 (1st Qtr GR10)

Question 1

Poultry or fowl products

Answer 1

Eggs

Question 2

Nutrient found in eggs

Answer 2

Protein & all vitamins except C

Question 3

Eggs may be cooked in..

Answer 3

poaching, frying, with other ingredients and in its shell

Question 4

in baking eggs acts as…

Answer 4

leavener and emulsifier

Question 5

if an egg floats it is…

Answer 5

old

Question 6

if an egg sinks it is…

Answer 6

fresh

Question 7

usually powered by gas or electrivity

Answer 7

equipment

Question 8

handheld

Answer 8

tools

Question 9

meaning of mise en place

Answer 9

putting in place or everything in its place

Question 10

A cleaning program that is an overall system should be prepared to organize all your cleaning and sanitizing tasks.

Answer 10

cleaning and sanitizing tools and equipment

Question 11

is the removal of visible soil while sanitizing means reducing the number of harmful microorganisms by using very hot water or a chemical sanitizing solution.

Answer 11

cleaning

Question 12

Is the process of washing and sanitizing dishes, glassware, flatware, and pots and pans either manually or mechanically

Answer 12

warewashing

Question 13

Uses as three- compartment sink and is used primarily for pots and pan.

Answer 13

manual warewashing

Question 14

Requires a dish washing machine capable of washing, rinsing, and drying dishes, flatware, and glassware.

Answer 14

mechanical warewashing

Question 15

makes up 9-12% of egg’s weight

Answer 15

shell

Question 16

makes up 67% of eggs weight and is its white part

Answer 16

albumen

Question 17

gap between egg white and shell

Answer 17

air cell

Question 18

ropey strands of egg whites which anchor the yolk in the center of the egg

Answer 18

chalaza

Question 19

two parts of albumen

Answer 19

thin and thick inner white

Question 20

sticks to the albumen

Answer 20

inner membrane

Question 21

sticks to the shell

Answer 21

outer membrane

Question 22

entrance to the latebra

Answer 22

germinal disk

Question 23

yellow and yellow-orang that makes up 33% of eggs liquid state

Answer 23

yolk

Question 24

covering membrane which protects the yolk from breaking

Answer 24

vitelline

Question 25

channel leading to the center of the yolk

Answer 25

latebra

Question 26

large air bubbles that flow easily

Answer 26

frothy

Question 27

an air cell which are smaller and more numerous

Answer 27

soft foam

Question 28

has a handle the size and shape of a small knife or vegetable peeler. at the end of the handle is a metal part with a sharp, v-shaped metal projection extending downward from a small surrounding frame. commonly used in decorating works such as making garnishes.

Answer 28

channel knife

Question 29

it is a kitchen utensil used to strain foods such as pasta or rice or to rinse vegetables. the perforated nature of this tool allows liquid to drain through while retaining the solids inside

Answer 29

colander

Question 30

a long, narrow tools that have a thin, flat metal blade or paddle at one end. the blade is blunt, not sharp, and is used for spreading frosting onto a cake or pushing batter into an even layer in a cake pan

Answer 30

offset spatula

Question 31

also known as a basting brush, is a cooking utensil used to spread butter, oil or graze on food. traditional pastry brushes are made with natural bristles or a plastic or nylon fiber like a paint brush, while modern kitchen brushes may have silicone bristles

Answer 31

pastry brush

Question 32

a broad flexible plastic or rubber that is rectangular in shape with a curve on one side. it is used to scrape off all the contents of bowls and and from the sides and fold in beaten eggs in batter

Answer 32

rubber scraper

Question 33

a screen-type mesh supported by a round metal frame used for sifting dry ingredients like starch and flour and used for straining solids from liquids, for separating coarser from finer particles, or for reducing soft solids to a pulp

Answer 33

sieve

Question 34

a kitchen tool which can be used to blend ingredients smooth or to incorporate air into a mixture, in a process known as whisking or whipping. most whisks consist of a long, narrow handle with a series of wire loops joined at the end. the wires are usually metal, but some are plastic for use with non-stick cookware

Answer 34

wire whisk

Question 35

these are spoons used to measure an amount of an ingredient, either liquid or dry, when cooking. measuring spoons may be made of plastic, metal, and other materials. they are available in many sizes, including the teaspoon and tablespoon.

Answer 35

measuring spoons

Question 36

a kitchen utensil used to primarily to measure the volume of liquid or bulk solid cooking ingredients such as flour and sugar, especially for volumes from about 50ml (2 fl oz) upwards

Answer 36

measuring cups

Question 37

also known as measuring jug. it is a graduated glass container used to measure quantities of liquid

Answer 37

measuring glass

Question 38

a round metal ring, approximately 1cm high, used when cooking to prevent an egg spreading across the cooking surface

Answer 38

egg ring

Question 39

it is a food preparation utensil used to slice peeled, hard-boiled eggs quickly and evenly. it is consisting of a slotted dish for holding the egg and a hinged plat of wires or blades that can be closed to slice

Answer 39

egg slicer

Question 40

it is a covered pan containing a plate with depressions or shallow cups in each of which an egg can be cooked over steam rising from boiling water in the bottom of the pan

Answer 40

egg poacher

Question 41

there are several types of pans designed specifically for making omelets. a traditional omelet pan is made with low curved edges and a wide diameter bottom to enable the omelet to be rolled easily

Answer 41

omelet pan

Question 42

a cooking utensil that is round with high, straight sides and a longer handle. equipped with a tight-fitting cover, the saucepan can range in sizes to hold contents for one pint or in sizes up to four quarts. they are made of materials such as stainless steel, copper, anodized aluminum, glass, and enameled steel or cast iron

Answer 42

saucepan

Question 43

a spoon implement used in food preparation. the term can be used to describe any spoon with slots, holes or other openings in the bowl of the spoon which let liquid pass-through while preserving the larger solids on top

Answer 43

slotted spoon

Question 44

an egg cup, sometimes called an egg server, is an item of tableware used for serving and holding boiled eggs within their shell. egg cups have an upwardly concave portion to hold the egg and a flat-bottomed base

Answer 44

egg cup/server

Question 45

a hand tool that is used to manually mix and beat eggs or other similar ingredients, such as sauces batter, egg whites, and dressings. this kitchen utensil is typically made of stainless steel with stainless blades all of which can be easily cleaned

Answer 45

rotary egg beater

Question 46

a thermally insulated chamber or component used for cooking, baking, heating or drying

Answer 46

oven

Question 47

a hand-held mixer which usually comes with various attachments including a whisk attachment for whisking cream, batters and egg whites

Answer 47

electric hand mixer

Question 48

a kitchen appliance where you store food at a cool temperature

Answer 48

refrigerator