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10 | TLE > Q3: Lesson 2 | Preparing Egg Dishes > Flashcards

Q3: Lesson 2 | Preparing Egg Dishes Flashcards

1
Q

are common favorites in one’s breakfast. they are served in a variety of ways

A

eggs

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2
Q

are poultry products from chickens, ducks, and quails that are eaten as food

A

eggs

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3
Q

refer to chicken eggs because they are most widely consumed in the ph

A

unclassified eggs

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4
Q

are the second most popular sold in the form of salted egg or

A

duck eggs

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5
Q

is found at the center of the egg

A

yolk

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6
Q

constitutes 31 percent of the total weight of the whole egg

A

yolk

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7
Q

called the albumen

A

egg white

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8
Q

constitues 57 of the egg’s total weight

A

egg white

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9
Q

consisting of the inner and outer membranes

A

shell membranes

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10
Q

they can easily be seen when peeling a hard-cooked egg

A

shell membranes

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11
Q

it is the thin, soft, translucent film between the egg white and shell

A

shell membranes

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12
Q

is the hard case or outer covering protecting the egg white

A

shell

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13
Q

it consists of calcium carbonate

A

shell

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14
Q

it has tiny pores that allow gases to pass through for the developing embryo

A

shell

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15
Q

rich source of complete protein similar to the quality of protein present in meat, fresh produce, and poultry

A

eggs

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16
Q

contains proteins and a significant quantity of riboflavin

A

egg white

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17
Q

is rich in iron, vitamin a, and cholesterol

A

egg yolk

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18
Q

like milk, are good sources of well-balanced nutrients and are considered an almost complete food for people of all ages

A

eggs

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19
Q

how much energy do chicken eggs have

A

160 kcal

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20
Q

how much energy do duck eggs have

A

177 kcal

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21
Q

how much energy do quail eggs have

A

153 kcal

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22
Q

eggs are graded based of the ff.

A
  • color
  • weight
  • quality
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23
Q

based of the appearance of the shell

A

exterior quality

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24
Q

are based on the egg’s air cell, white, and yolk

A

interior quality

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25
Q

is a measure of the condition of the white or albumen

A

Haugh unit

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26
Q

it involves the measurement of the height of the egg white on a flat glass surface with the use of a special instrument

A

haugh unit

27
Q

it involves the measurement of the height of the egg white on a flat glass surface with the use of a special instrument called ________________

A

micrometer

28
Q

hold the egg firmly with one hand. examine it closely, focus on the appearance of the shell

A

gross examination

29
Q

involves viewing the egg content while styill in the shell through a strong light

A

candling

30
Q

hold an egg firmly in each hand. click the two eggs softly at first to approximate the intensity of the click without breaking the eggs

A

clicking

31
Q

hold one egg firmly with your hand. then shake the egg in an up and down motion

A

shaking

32
Q

submerging the egg in water and seeing if it sinks or not

A

water test

33
Q

get one egg and one flat saucer, with the use of a dull knife, break the shell in the middle with one swift stroke

A

breaking

34
Q

how to determine the freshness of eggs

A
  • gross examination
  • clicking
  • candling
  • shaking
  • water test
  • breaking
35
Q

market forms of eggs

A
  • fresh eggs
  • frozen eggs
  • dried eggs
  • preserved eggs
36
Q

buy ________ fresh eggs according to weight and signs of freshness

A

fresh eggs

37
Q

these are used in bakery products. they come in containers aas whites, yolks, or whole eggs

A

frozen eggs

38
Q

these are known as whole-egg solids and made of egg whites only. some companies market a frozen egg mix for omelets, scrambled, french toast, and so on

A

dried eggs

39
Q

some examples of preserved eggs are century eggs, pickled eggs, salted eggs

A

preserved eggs

40
Q

the process of incorporating air in a mixture as in scrambled eggs

A

aerating

41
Q

as a thickening agent in custards, leche flan, and puddings

A

thickening

42
Q

as filling in morcon and embutido

A

garnishing

43
Q

as in crunchy fish fillet and chicken breats fillet

A

coating

44
Q

as in the meat mixture in lumpiang shanghai, omelets, nurgers, croquettes, and chicken/fish balls

A

binding

45
Q

beaten egg is added to the meat mixture to keep it intact when fried, steamed, or baked

A

binding

46
Q

as in lumpia wrappers

A

coloring

47
Q

as in sponge cakes, chiffon cakes, meringues

A

leavening

48
Q

eggs as a ____________ agent produces foam (by ebating egg whites) stable enough to be incorporated in food mixtures

A

leavening

49
Q

the lecithin in egg yolks can protect oil droplets from coalescing as in the making og mayonnaise

A

emulsifying

50
Q

an ___________ agent is an ingredient that allows dispersion of tiny globules of one liquid in another which are immiscible to each other

A

emulsifying

51
Q

as in an egg yolk water mixture used as egg wash for bread to be baked

A

glazing

52
Q

makes an existing dish richer with protein and other nurteints that eggs contain

A

enriching

53
Q

as in wine making. egg white is used to clarify thge wine after it is aged

A

clarifying

54
Q

have firm egg whites and well-cooked rounded egg yolks with no dicsocoloration

A

hard-cooked eggs

55
Q

have a firm but tender egg whites and slightly thickened egg yolks

A

soft-cooked eggs

56
Q
A
57
Q

eggs are sorted based on some characteristics of the shell, egg white, yolk, and air cell, other than the color and weight of the egg

A

quality

58
Q

eggs less than 41 grams

A

very small

59
Q

eggs 41 to 47 grams

A

small

60
Q

eggs 48 to 54 grams

A

medium

61
Q

eggs 55 to 61 grams

A

large

62
Q

eggs 62 to 68 grams

A

extra large

63
Q

eggs that are 69 grams or more

A

jumbo

10 | TLE (8 decks)

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