TLE Flashcards
1
Q
How many eggs does an hen lay in a year?
A
300-325 eggs
2
Q
how do eggs act as an enriching agent?
A
adding whole eggs, add flavor and nutrients
3
Q
are cooked by immersing eggs, still in their shells in boiling water
A
boiled eggs
4
Q
what kind of boiled eggs do we have?
A
hard-boiled and soft boiled (medium)
5
Q
How many minutes does a soft boiled egg need?
A
3 minutes
6
Q
How many minutes does a medium boiled egg need to be cooked?
A
5-6 minutes
7
Q
How many minutes does a hard boiled egg need
A
5-8 minutes
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
9
Q
Types of fried egg?
A
Sunny side up, over easy, medium, hard
10
Q
the result is an egg that is fried on bottom but steamed on top.
A
Basted
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
12
Q
how to know if a basted egg is done?
A
when the yolk is clouded by the white
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
14
Q
is a dish with beaten eggs that are cooked in a skillet with butter or oil.
A
omellete
15
Q
what are the types of omelette?
A
pancake, rolled and folded
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
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
18
Q
how to know if a poached egg is cooked?
A
when the egg white has mostly set but the yolk remain soft
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
20
Q
on what type of kitchen pan do we usually cook an coddled egg?
A
in a coddler or bain marie
21
Q
they are made by immersing whole eggs in water simmering at just below boiling point for 10 mins
A
coddled eggs
22
Q
also known as baked eggs, made by baking eggs in a baking dish with a flat bottom
A
shirred
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.
24
Q
this egg dish was originated in italy
A
fritata
25
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
fritata
26
a dish that consist of a savory pastry crust t filled with mixtures of eggs, milk, or cream etc
quiche
27
it is baked in the oven until the center of the custard is just set.
quiche
28
it originated in france
quiche
29
it can be served warm or at room temperature
quiche
30
a dish similar to bread pudding
strata
31
is made by layering different ingredients such as beaten eggs, bread and cheese in a casserole dish
strata
32
it is chilled for 8 hours or overnight
strata
33
are usually made of beaten eggs, meat or fish, vegetables and flour etc
casseroles
34
why should we use a fork rather than a whisk when blending the egg?
because using a whisk will incorporate too much air to the egg.
35
when cooking an omelette, on what range of fire do u need?
medium to medium low
35
when cooking an omelette, on what range of fire do u need?
medium to medium low
36
why do we need to stir the omelette while cooking?
so that the center is creamy
37
what is the key to poaching?
gentle heat
38
who were the first to crack egg business?
the egyptians
39
can the color of the egg yolk be determined by the food that are eaten by the chicken?
no
40
how to determine the freshness of the egg?
size of the air cell
41
what does the term "fresh" refer to?
quality of an egg
42
eggs are graded according to their?
color, weight and quality
43
what are the standards that eggs need to meet?
fresh, clean, free from cracks, avoid shape, free from foreign odors
44
quality in egg refers to what?
condition of the shell, air sac, egg yolk, whites
45
the size of an air sac of an egg should be?
1/8
46
if you put an egg in a glass of water, how would you determine if the egg is fresh or not?
if the egg is not floating, it is fresh
47
how would you determine the freshness of an egg when you crack it?
if the egg is fresh, it should have a glutinous white with double rings and a plumped yolk
48
what forms of egg do markets sell?
frozen, dried or powdered egg, preserved egg
49
it is a whole high quality egg that is pasteurized or treated to kill harmful organisms
frozen egg
50
it is filtered and chilled, can be used for baking
dried or powdered egg
51
what kind of process do dried or powdered eggs have to go through?
spray-drying process
52
what are types of preserved eggs?
century eggs, pickled eggs and salted eggs
53
what are the uses of egg in culinary?
to provide coating, binding, enriching flavor, garnishing
54
how do eggs act as an binder?
when eggs are heated they coagulate, which helps the other ingredients to stick together
55
how do eggs act as an coating agent?
eggs helps to hold the crumb mixture
56
how do eggs act as a thickener?
when the eggs are heated, the protein of the egg thickens
57
what would happen if the egg is cooked for too long?
it will become rubbery and tough
58
what part of egg and what do we do to the egg to use as an leavening ageant?
they whip the egg whites
59
what do we do to an egg when we use it as an clarifying agent? and how do they work?
we beat some egg whites, these can remove impurities
60
what part of the egg do we add when we use it as an enriching agent? and what does this part add
whole eggs, they add flavor and nutritional value
61
what part of egg can we use as an glaze? and what do we do to the egg to use them as a glaze?
beaten whole egg or yolk, we brush it before baking
62
what part and what do we do to the egg to use them as an emulsifying agent? and how do the eggs act?
the yolks get whipped. they help to mix the ingredients that does not usually get mixed together
63
how does the egg act as an leavening agent?
they make the dish light and fluffy
64
what is the ingredient that we can add in the water while cooking poached eggs? and why
vinegar, they keep the white from not being scattered.
65
it is made of tiny pores
outer eggshell
66
it protects the egg
shell
67
what are the two types of membrane?
inner and outer
68
what does the 2 membranes provide?
to defense the egg against bacterial invasion
69
usually rests between the outer and inner membranes at the egg's larger end
air cell
70
a clear liquid that forms around a fertilized or an unfertilized egg yolk
albumen
71
contains 2 ropes that hold the yolk firmly in the middle of the egg
chalazae
72
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
germinal disc
73
what are the health benefits of egg?
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
how many vitamin d, do 2 eggs contain?
82%
75
how many folate do 2 eggs have?
50%
76
how many riboflavin do 2 eggs contain?
25%
77
how many selenium do 2 eggs contain?
40%
78
what kind of vitamins do eggs have?
vitamin a, b , e
79
what does the vitaline membrane do?
prevents the egg yolk to explode
80
what percent of yolk do eggs have?
33%
81
how many percent of whites do eggs have?
62%
82
what is the recommended protein?
0.8 grams per kilo of body weight
83
the twist of the chalazae is connected to what
the germinal disc
84
the entire seed of the plant which includes the bran, germ and endosperm
whole grain
85
have been milled to remove the bran and the germ
refined grains
86
what do enriched grains contain?
vitamin B, iron, twice the folic and riboflavin
87
the word cereal was adapted from?
the name of the roman goddess of harvest, ceres
88
on what part of the meal do we commonly eat cereals?
breakfast
89
a large plant that has a leafy stalk that produces ears containing the grains which are called kernels
maize
90
can be directly cooked and consumed, or processed into a courseflour called cornmeal
kernels
91
a staple food that is proccused into flour and used for different types of bread, pastries and pastas, can be ground into flour.
Wheat
92
used in making baked goods, is made just from the endosperm
white or all purpose flour
93
made from solely the germ
wheat germ flour
94
made from the entire grain
whole-wheat flour
95
a long stalk that has slender leaves and a small cluster of grains at top
rice
96
cooks light and fluffy with the kernels separated, is ofter used in making pilaf, stuffings, rice salads and jambalaya
long grain
97
is moist and tender and commonly used for making paella and risotto
medium grain rice
98
second most abundant organic substance on earth. It is found in all forms of leafy green plants located in the roots, fruits or grains.
starch
99
source of up to 80% of calories worldwide
starch
100
Is the hard outer layer of cereal grains.
Bran
101
the bran is rich in what?
protein, vitamins, minerals, omega-3 fatty acids and dietary fiber.
102
what happens when they remove the bran?
they loose a considerable portion of their nutritional value,
103
The main part of the cereal grain.
Endosperm
104
This tissue surrounds the germ(embryo) providing it with the nutrition it needs to develop in the form of starch,
endosperm
105
Contain the genetic materials for a new plant
Germ
106
part of the seed that is commonly eaten by humans?
endosperm
107
What are the nutrients in cereal grains
Csrbohydrates, Vitamin B, E,, Minerals, Protein, Phyto chemicals, Omega 3 fatty acid and Dietary Fiber
108
is more nutritious than white rice ( processed to remove both the husk and bran.
brown rice
109
what are the various uses of rice production
livestock feed, fertilizers, and biomass.
110
This cereal grain was one of the first agricultural crops to be grown in ancient times for food and other uses.
Barley
111
This cereal grain was one of the first agricultural crops to be grown in ancient times for food and other uses.
Barley
112
His self-pollinating cereal crop is a grass with upright stems and few leaves.
BArley
113
His self-pollinating cereal crop is a grass with upright stems and few leaves.
BArley
114
t also has a spike containing two or six rows of flowers that develop into kernels.
Barley
115
has a high sugar content and is used in the production of malt, an important ingredient in beer.
two-row barley
116
has a higher protein content and is used for animal feed.
six-row barley
117
a cereal grain that primarily grown for livestock feed and ethanol, but it is still important food crop.
sorghum
118
commonly ground into flour for bread, both leavened and unleavened.
grain sorghum
119
It is also typically eaten steamed, boiled, popped, or raw.
sorghum
120
can be used to add texture and color to various dishes without altering the flavor of other ingredients.
sorghum
121
include a variety of grasses with small seeds.
millet
122
It can be ground into flour for making bread, especially unleavened ones.
millet
123
can also be boiled or steamed and eaten as a dish, like rice.
wheat
124
It is also an important food grain and also used as fodder. A
millet
125
millet is high in what and also used in what?
high in starch and as a fodder
126
highly valued for their nutritional benefits, especially by health and fitness enthusiasts.
oats
127
They are proven to help lower blood cholesterol level and thus help prevent diseases that affect the heart.
oats
128
what are the nutrients that are found in oats?
high in protein, fiber, fat and vitamins
129
edible grass that produces grains or kernels, which are harvested and converted into useful products, including food.
rye
130
darker than wheat flour, and yields a dark brown bread that is particularly dense.
rye flour
131
darker than wheat flour, and yields a dark brown bread that is particularly dense.
rye flour
132
It can also be used to improve the flavor of bread and baked products made from white flour.
rye
133
what are the 3 sources of starch?
cereal grains, legumes, roots or tubers
