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1st quarter test > TLE > Flashcards

TLE Flashcards

1
Q

How many eggs does an hen lay in a year?

A

300-325 eggs

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2
Q

how do eggs act as an enriching agent?

A

adding whole eggs, add flavor and nutrients

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3
Q

are cooked by immersing eggs, still in their shells in boiling water

A

boiled eggs

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4
Q

what kind of boiled eggs do we have?

A

hard-boiled and soft boiled (medium)

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5
Q

How many minutes does a soft boiled egg need?

A

3 minutes

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6
Q

How many minutes does a medium boiled egg need to be cooked?

A

5-6 minutes

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7
Q

How many minutes does a hard boiled egg need

A

5-8 minutes

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8
Q

is made by cooking an whole egg in a hot pan with oil and seasoned with some salt and pepper.

A

fried egg

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9
Q

Types of fried egg?

A

Sunny side up, over easy, medium, hard

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10
Q

the result is an egg that is fried on bottom but steamed on top.

A

Basted

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11
Q

how do you cook a basted egg?

A

break an egg into a hot pan with oil or butter, then after a minute or 2, add a tablespoon of water in the pan and cover right away to trap the steam

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12
Q

how to know if a basted egg is done?

A

when the yolk is clouded by the white

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13
Q

differentiate the sunny side up and over easy cooked egg

A

to cook an over easy egg, we need to flip it but in sunny side up, we don’t need to flip it

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14
Q

is a dish with beaten eggs that are cooked in a skillet with butter or oil.

A

omellete

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15
Q

what are the types of omelette?

A

pancake, rolled and folded

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16
Q

are made by whisking egg whites and egg yolks together in a bowl with water or milk then poured into a pan and are stirred as they cook over medium or low heat

A

scrambled eggs

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17
Q

how to make poached eggs?

A

break it into a small cup or bowl, and then sliding it into a pan of simmering water

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18
Q

how to know if a poached egg is cooked?

A

when the egg white has mostly set but the yolk remain soft

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19
Q

why do they only use fresh eggs for poached eggs?

A

to keep the white from separating from the yolk since a fresh eggs’ white is still firm

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20
Q

on what type of kitchen pan do we usually cook an coddled egg?

A

in a coddler or bain marie

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21
Q

they are made by immersing whole eggs in water simmering at just below boiling point for 10 mins

A

coddled eggs

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22
Q

also known as baked eggs, made by baking eggs in a baking dish with a flat bottom

A

shirred

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23
Q

shirred eggs are usually cooked with what?

A

cooked with butter until the whites and yolk have set. Sometimes with cheese as a topping.

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24
Q

this egg dish was originated in italy

A

fritata

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25
Q

this is made by mixing together beaten eggs and ingredients such as meat, cheese and vegetables, then the egg mixture is cooked in a pan over low heat for atleast 5 but not more than 15 minutes until the bottom has set and the top is still soft

A

fritata

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26
Q

a dish that consist of a savory pastry crust t filled with mixtures of eggs, milk, or cream etc

A

quiche

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27
Q

it is baked in the oven until the center of the custard is just set.

A

quiche

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28
Q

it originated in france

A

quiche

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29
Q

it can be served warm or at room temperature

A

quiche

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30
Q

a dish similar to bread pudding

A

strata

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31
Q

is made by layering different ingredients such as beaten eggs, bread and cheese in a casserole dish

A

strata

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32
Q

it is chilled for 8 hours or overnight

A

strata

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33
Q

are usually made of beaten eggs, meat or fish, vegetables and flour etc

A

casseroles

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34
Q

why should we use a fork rather than a whisk when blending the egg?

A

because using a whisk will incorporate too much air to the egg.

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35
Q

when cooking an omelette, on what range of fire do u need?

A

medium to medium low

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35
Q

when cooking an omelette, on what range of fire do u need?

A

medium to medium low

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36
Q

why do we need to stir the omelette while cooking?

A

so that the center is creamy

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37
Q

what is the key to poaching?

A

gentle heat

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38
Q

who were the first to crack egg business?

A

the egyptians

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39
Q

can the color of the egg yolk be determined by the food that are eaten by the chicken?

A

no

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40
Q

how to determine the freshness of the egg?

A

size of the air cell

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41
Q

what does the term “fresh” refer to?

A

quality of an egg

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42
Q

eggs are graded according to their?

A

color, weight and quality

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43
Q

what are the standards that eggs need to meet?

A

fresh, clean, free from cracks, avoid shape, free from foreign odors

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44
Q

quality in egg refers to what?

A

condition of the shell, air sac, egg yolk, whites

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45
Q

the size of an air sac of an egg should be?

A

1/8

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46
Q

if you put an egg in a glass of water, how would you determine if the egg is fresh or not?

A

if the egg is not floating, it is fresh

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47
Q

how would you determine the freshness of an egg when you crack it?

A

if the egg is fresh, it should have a glutinous white with double rings and a plumped yolk

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48
Q

what forms of egg do markets sell?

A

frozen, dried or powdered egg, preserved egg

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49
Q

it is a whole high quality egg that is pasteurized or treated to kill harmful organisms

A

frozen egg

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50
Q

it is filtered and chilled, can be used for baking

A

dried or powdered egg

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51
Q

what kind of process do dried or powdered eggs have to go through?

A

spray-drying process

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52
Q

what are types of preserved eggs?

A

century eggs, pickled eggs and salted eggs

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53
Q

what are the uses of egg in culinary?

A

to provide coating, binding, enriching flavor, garnishing

54
Q

how do eggs act as an binder?

A

when eggs are heated they coagulate, which helps the other ingredients to stick together

55
Q

how do eggs act as an coating agent?

A

eggs helps to hold the crumb mixture

56
Q

how do eggs act as a thickener?

A

when the eggs are heated, the protein of the egg thickens

57
Q

what would happen if the egg is cooked for too long?

A

it will become rubbery and tough

58
Q

what part of egg and what do we do to the egg to use as an leavening ageant?

A

they whip the egg whites

59
Q

what do we do to an egg when we use it as an clarifying agent? and how do they work?

A

we beat some egg whites, these can remove impurities

60
Q

what part of the egg do we add when we use it as an enriching agent? and what does this part add

A

whole eggs, they add flavor and nutritional value

61
Q

what part of egg can we use as an glaze? and what do we do to the egg to use them as a glaze?

A

beaten whole egg or yolk, we brush it before baking

62
Q

what part and what do we do to the egg to use them as an emulsifying agent? and how do the eggs act?

A

the yolks get whipped. they help to mix the ingredients that does not usually get mixed together

63
Q

how does the egg act as an leavening agent?

A

they make the dish light and fluffy

64
Q

what is the ingredient that we can add in the water while cooking poached eggs? and why

A

vinegar, they keep the white from not being scattered.

65
Q

it is made of tiny pores

A

outer eggshell

66
Q

it protects the egg

A

shell

67
Q

what are the two types of membrane?

A

inner and outer

68
Q

what does the 2 membranes provide?

A

to defense the egg against bacterial invasion

69
Q

usually rests between the outer and inner membranes at the egg’s larger end

A

air cell

70
Q

a clear liquid that forms around a fertilized or an unfertilized egg yolk

A

albumen

71
Q

contains 2 ropes that hold the yolk firmly in the middle of the egg

A

chalazae

72
Q

a small circular, white spot on the surface of the yolk. It is where the sperm enters the egg, the embryo develops from this disc

A

germinal disc

73
Q

what are the health benefits of egg?

A

nutrient rich, high-quality protein, improves good cholesterol, vitamin d, weight management, best dietary sources of choline, omega-3, antioxidants, can support mental health

74
Q

how many vitamin d, do 2 eggs contain?

A

82%

75
Q

how many folate do 2 eggs have?

A

50%

76
Q

how many riboflavin do 2 eggs contain?

A

25%

77
Q

how many selenium do 2 eggs contain?

A

40%

78
Q

what kind of vitamins do eggs have?

A

vitamin a, b , e

79
Q

what does the vitaline membrane do?

A

prevents the egg yolk to explode

80
Q

what percent of yolk do eggs have?

A

33%

81
Q

how many percent of whites do eggs have?

A

62%

82
Q

what is the recommended protein?

A

0.8 grams per kilo of body weight

83
Q

the twist of the chalazae is connected to what

A

the germinal disc

84
Q

the entire seed of the plant which includes the bran, germ and endosperm

A

whole grain

85
Q

have been milled to remove the bran and the germ

A

refined grains

86
Q

what do enriched grains contain?

A

vitamin B, iron, twice the folic and riboflavin

87
Q

the word cereal was adapted from?

A

the name of the roman goddess of harvest, ceres

88
Q

on what part of the meal do we commonly eat cereals?

A

breakfast

89
Q

a large plant that has a leafy stalk that produces ears containing the grains which are called kernels

A

maize

90
Q

can be directly cooked and consumed, or processed into a courseflour called cornmeal

A

kernels

91
Q

a staple food that is proccused into flour and used for different types of bread, pastries and pastas, can be ground into flour.

A

Wheat

92
Q

used in making baked goods, is made just from the endosperm

A

white or all purpose flour

93
Q

made from solely the germ

A

wheat germ flour

94
Q

made from the entire grain

A

whole-wheat flour

95
Q

a long stalk that has slender leaves and a small cluster of grains at top

A

rice

96
Q

cooks light and fluffy with the kernels separated, is ofter used in making pilaf, stuffings, rice salads and jambalaya

A

long grain

97
Q

is moist and tender and commonly used for making paella and risotto

A

medium grain rice

98
Q

second most abundant organic substance on earth. It is found in all forms of leafy green plants located in the roots, fruits or grains.

A

starch

99
Q

source of up to 80% of calories worldwide

A

starch

100
Q

Is the hard outer layer of cereal grains.

A

Bran

101
Q

the bran is rich in what?

A

protein, vitamins, minerals, omega-3 fatty acids and dietary fiber.

102
Q

what happens when they remove the bran?

A

they loose a considerable portion of their nutritional value,

103
Q

The main part of the cereal grain.

A

Endosperm

104
Q

This tissue surrounds the germ(embryo) providing it with the nutrition it needs to develop in the form of starch,

A

endosperm

105
Q

Contain the genetic materials for a new plant

A

Germ

106
Q

part of the seed that is commonly eaten by humans?

A

endosperm

107
Q

What are the nutrients in cereal grains

A

Csrbohydrates, Vitamin B, E,, Minerals, Protein, Phyto chemicals, Omega 3 fatty acid and Dietary Fiber

108
Q

is more nutritious than white rice ( processed to remove both the husk and bran.

A

brown rice

109
Q

what are the various uses of rice production

A

livestock feed, fertilizers, and biomass.

110
Q

This cereal grain was one of the first agricultural crops to be grown in ancient times for food and other uses.

A

Barley

111
Q

This cereal grain was one of the first agricultural crops to be grown in ancient times for food and other uses.

A

Barley

112
Q

His self-pollinating cereal crop is a grass with upright stems and few leaves.

A

BArley

113
Q

His self-pollinating cereal crop is a grass with upright stems and few leaves.

A

BArley

114
Q

t also has a spike containing two or six rows of flowers that develop into kernels.

A

Barley

115
Q

has a high sugar content and is used in the production of malt, an important ingredient in beer.

A

two-row barley

116
Q

has a higher protein content and is used for animal feed.

A

six-row barley

117
Q

a cereal grain that primarily grown for livestock feed and ethanol, but it is still important food crop.

A

sorghum

118
Q

commonly ground into flour for bread, both leavened and unleavened.

A

grain sorghum

119
Q

It is also typically eaten steamed, boiled, popped, or raw.

A

sorghum

120
Q

can be used to add texture and color to various dishes without altering the flavor of other ingredients.

A

sorghum

121
Q

include a variety of grasses with small seeds.

A

millet

122
Q

It can be ground into flour for making bread, especially unleavened ones.

A

millet

123
Q

can also be boiled or steamed and eaten as a dish, like rice.

A

wheat

124
Q

It is also an important food grain and also used as fodder. A

A

millet

125
Q

millet is high in what and also used in what?

A

high in starch and as a fodder

126
Q

highly valued for their nutritional benefits, especially by health and fitness enthusiasts.

A

oats

127
Q

They are proven to help lower blood cholesterol level and thus help prevent diseases that affect the heart.

A

oats

128
Q

what are the nutrients that are found in oats?

A

high in protein, fiber, fat and vitamins

129
Q

edible grass that produces grains or kernels, which are harvested and converted into useful products, including food.

A

rye

130
Q

darker than wheat flour, and yields a dark brown bread that is particularly dense.

A

rye flour

131
Q

darker than wheat flour, and yields a dark brown bread that is particularly dense.

A

rye flour

132
Q

It can also be used to improve the flavor of bread and baked products made from white flour.

A

rye

133
Q

what are the 3 sources of starch?

A

cereal grains, legumes, roots or tubers

1st quarter test (9 decks)

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