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TLE 10 - Caregiving > Q2W1 - Preparing Egg Dishes > Flashcards

Q2W1 - Preparing Egg Dishes Flashcards

1
Q

an oval round object laid by a female bird, reptile, fish, or invertebrate, usually containing a developing embryo.

A

Egg

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2
Q

The eggs of birds are enclosed in a _____________, while those of reptiles are in a ________________.

A

Chalky shell, leathery membrane

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3
Q

Anatomy of an Egg:

A

Shell
Yolk
Outer membrane
Inner membrane
Vitelline Membrane
Albumen
Chalazae
Air cell

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4
Q

Two parts of an egg:

A

Yolk and egg white

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5
Q

This part of an egg only contains protein and it is the healthiest.

A

Egg white

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6
Q

This part of an egg contains fat, sat. fat, cholesterol, carbohydrates, and protein.

A

Egg yolk

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7
Q

Helps cuts stop bleeding

A

Vitamin K

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8
Q

Boosts immune system

A

zinc

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9
Q

Keeps bones strong

A

Calcium, Vitamin D, and phosporus

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10
Q

Fights germs and protects cells

A

Vitamin E

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11
Q

Great for vision

A

Vitamin A

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12
Q

Good for brain and spinal chord

A

Choline

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13
Q

Builds and repairs tissue such as muscle

A

Protein

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14
Q

Lowers odds of birth defect

A

Folate

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15
Q

The____________ layer of the egg aids in the maintenance of its freshness by covering the small holes in the shell. This is called __________.

A

Mucin, Bloom

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16
Q

How to store eggs properly?

A

store in a cool and dey place to prevent alkanility and bacterial growth

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17
Q

If the egg sinks to the bottom of the water in the bowl and lays flat, it means?

A

Very fresh

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18
Q

if the egg “bobs” upward it, it means?

A

It is a week old but fairly fresh

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19
Q

If the egg stands on its small end, it means?

A

three weeks old and going bad

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20
Q

Any egg that floats to the surface means?

A

Have gone bad and should not be eaten

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21
Q

Simmer eggs only and not boiled to prevent over coagulation which would cause the eggs to be tough.

A

Egg cooked in a shell

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22
Q

best time to cook/boil an egg?

A

8 minutes

23
Q

This method involves breaking the egg and using both the yolk and the white during cooking.

A

Egg prepared out of the shell

24
Q

When used as a binder or thickener due to the presence of proteins, the hydrophilic colloids of yolk and whites are converted into hydrophobic colloids thus turning them into GEL.

A

Egg as thickening agent and binder

25
Q

This is done by the incorporation of air during the egg beating

A

Egg as leavening agent

26
Q

Method of cooking eggs:

A frying pan, a sauté pan (omelet pan), or even a griddle can be used to fry eggs.

A

Dry-heat, frying

27
Q

Method of cooking eggs:

The egg is cooked until the white is set and the yolk is still soft. The egg is not flipped.

A

Dry-heat, Sunny-side up

28
Q

Method of cooking eggs:

eggs are flipped over when the whites are 75% set. Cooking continues until the whites are completely cook but the yolk is still soft

A

Dry-heat, over easy

29
Q

Method of cooking eggs:

The same as over easy, except that the yolks are completely set.

A

Dry-heat, over hard

30
Q

Method of cooking eggs:

Beaten while raw until well blended and may be seasoned with salt and pepper or other seasoning.

A

Dry-heat, scrambled egg

31
Q

Method of cooking eggs:

This is when eggs are beaten, cooked, and rolled into a cigar shape or folded into a flat half circle.

A

Dry-heat, Omelet

32
Q

Consist of whole eggs, cooked and seasoned as desired, and poured into a prepared pad heated in medium-high

A

Dry-heat, Plain Omelet

33
Q

Eggs are incorporated into other ingredients

A

Baking

34
Q

whole eggs that are baked and served in individual dishes. The egg is cracked, gently placed in a cup from which it can be rolled in a container coated with butter or margarine, and then baked in an oven at 350 (fahrenheit) (177 c) until cooked

A

Dry-heat, Shirred eggs

35
Q

an egg white foamed used in dessert dishes as a pie topping, a cake layer or a frosting. Made by whipping eggs white into foam and adding sugar, the amount of which determines the meringue is soft or hard.

A

Meringue

36
Q

A modified omelet. The main ingredient is a thick base generally made frim a white sauce or pastry cream, an egg-foam, and flavoring ingredients.

A

Soufflé

37
Q

is Commonly used, eggs should actually be simmered and never boiled, because it wil become tough and rubbery. The high heat of boiling also transforms the iron in the egg yolk into ferrous sulfide, causing the greenish-black color and unpleasant flavor to be found in the yolk of overly hard-cooked eggs.

A

Hard and soft boiled

38
Q

The water is heated to boiling and then the eggs are completely immersed in the boiling water.

A

Hot start method

39
Q

Hot start method:

how many minutes to get a soft egg texture?

A

3 – 4 minutes

40
Q

Hot start method:

How many minutes to get a medium egg texture?

A

5 - 7 minutes

41
Q

Hot start method:

How many minutes to get a hard egg texture?

A

12 – 15 minutes

42
Q

Eggs are placed in a saucepan with enough cold water to cover them by atleast an inch.

A

Cold start method

43
Q

Cold start method:

How many minutes to get a soft egg texture?

A

1 minute

44
Q

Cold start method:

How many minutes to get a medium egg texture?

A

3 – 5 minutes

45
Q

Cold start method:

How many minutes to get a hard egg texture?

A

10 minutes

46
Q

Eggs are prepared by breaking an egg into a small cup, called a coddler, made or porcelain or heat-proof glass with a screw-on top, and submerging the whole coddler in simmering water until the egg is cooked. The coddler should be buttered or greased before adding the raw egg.

A

Moist-heat, Coddling

47
Q

Eggs are cracked and simmered in enough water to cover the egg by at least twice its depth.

A

Moist-heat, Poaching

48
Q

These are mixtured of milk or cream sweetener (sugar and honey), flavorings (vanilla, nutmeg, etc.), and eggs or egg yolk

A

Moist-hear, Custard

49
Q

Eggs are cooked rapidly in a microwave oven, so special caution should be taken to avoid overcooking.

A

Moist-heat, Microwaving

50
Q

An italian version of an omelet. Several portions are usually cooked at once. Small cubes of cheese if added will melt during cooking and create yummy little cheese pockets.

A

Frittata

51
Q

An essentially baked custard (savory rather than sweet) in a pie shell. It usually includes cheese, as well as other ingredients. Since it is custard, it is more delicate in consistency than frittata

A

Quiche

52
Q

It is an egg, cheese, and bread casserole that puff up when baking. They are usually not a low-carbohydrate dish, although you can make them with low carbohydrate.

A

Strata

53
Q

what happens if you eat too many eggs?

A

the fat and cholesterol found in eggs can harm heart health and to diabtes, as well as prostate and colorectal cancers.

TLE 10 - Caregiving (8 decks)

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