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TLE > techle1 > Flashcards

techle1 Flashcards

1
Q

the eggs outer covering

A

SHELL

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2
Q

the eggs outermost coating

A

bloom

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3
Q

the empty space between the white and the shell

A

Air cell

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4
Q

The white part of the egg which came from the latin word “albus”

A

albumen

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5
Q

inner thick

A

chalaziferous

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6
Q

the outer thick white that forms the center of the albumen

A

gel

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7
Q

the ropey strands of egg white

A

chalaza

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8
Q

this is the entrance of latebera

A

germinal disc

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9
Q

the air cell formed due to the contraction of egg as it cool found between the two layers if this shell memberane

A

membranes

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10
Q

what are the 2 types of membrane

A

Shell and Vitelline Membrane

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11
Q

the yellow portion that takes up 33% of the liquid of the egg

A

yolk

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12
Q

this is important because it defines eggs quality

A

Egg quality

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13
Q

is a form of quality control used to classify eggs

A

Egg grading

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14
Q

What are the 6 sizes of an egg

A

peewee small medium large extra large and jumbo

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15
Q

what are the common sizes

A

small medium large and extra large

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16
Q

to check the postion of the yolk

A

candling

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17
Q

fresh eggs have rough shells which are dull in appearance

A

cross examination

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18
Q

good eggs have bell like tone cracked eggs have a flat tone

A

clicking together

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19
Q

when eggs are placed in a body of water that determine its fresheness

A

water test

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20
Q

not suitable and appropraite in markets

A

breaking

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21
Q

may be bought individually

A

Fresh Eggs

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22
Q

are made of high grade egg

A

frozen egg

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23
Q

the market form of egg is seldom

A

dried eggs

24
Q

are the type of eggs most frequently used in cooking

A

hen’s egg

25
Q

are small with dark brown speckled egg

A

quail eggs

26
Q

are larger than hen’s egg

A

duck eggs

27
Q

are even bigger type of egg

A

goose eggs and ostrich eggs

28
Q

ot adds taste of rgg
dishes

A

salt

29
Q

it is used as a sweetening agent

A

sugar

30
Q

it improves the flavor and adds moisture and richness

A

oil

31
Q

keeping potentially hazardous foods in a cool place

A

cold storage

32
Q

should be dry andwell ventilated

A

dry storage

33
Q

left over yolks or white

A

2-4 days

34
Q

hard cooked eggs

A

within 1 week

35
Q

prepared egg dishes

A

3-4 days

36
Q

pickled eggs

A

within 1 month

37
Q

frozen whole eggs blended

A

4 months

38
Q

mixing bowl

A

used for preparing, holding and mixing food ingredients

39
Q

sifter

A

used to seperate coarse particle powedered ingredients

40
Q

wire whip

A

used to beat eggs, and other creams

41
Q

wooden spoon

A

the fundamental tool for mixing ingredients

42
Q

slotted spoon

A

used to separate solid particles from soup

43
Q

blending fork

A

used for tendering meat and cushing/ cutting foods

44
Q

rubber scraper

A

used for scraping ingredients if sticky

45
Q

strainer

A

used for seperating liquids from solid

46
Q

tongs

A

used for handling hot foods

47
Q

measuring cup

A

to
measure ingredients dry and liquid

48
Q

measuring spoon

A

used for dry and liquid ingredients which require a little amount

49
Q

sauce pan and pot

A

used for cooking meat fish dishes with sauces

50
Q

kettle rice cooker

A

used for cooking rice and other foods

51
Q

pressure cooker

A

used for tender zing or cooking meat

52
Q

double boiler

A

used for preparing sauces

53
Q

steamer

A

used for cooking food by steaming

54
Q

colander

A

aluminum plastic to drain wash or cook ing from liquids

55
Q

canister

A

a plastic or metal container with lid

56
Q

butcher knife

A

used for cutting, sectioning and trimming raw meats

57
Q

channel life

A

a small hand tool used for decorating ex for garnishes

TLE (1 decks)

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