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3rd quarter exam > tle > Flashcards

tle Flashcards

1
Q

also known as Vitamin A

A

Retinol

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2
Q

also known as Vitamin D

A

Sunshine

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3
Q

also known as Vitamin E

A

Tocopheral

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4
Q

also known as Vitamin C

A

Ascorbic Acid

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5
Q

also known as Vitamin B1

A

Thiamine

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6
Q

also known as Vitamin B2

A

Riboflauin

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7
Q

also known as Vitamin B3

A

Nicotine

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8
Q

also known as Vitamin B6

A

Pyridoxine

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9
Q

also known as Vitamin B9

A

Folic Acid

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10
Q

also known as Vitamin B12

A

Yanacofalomine

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11
Q

a small cup made of porcelain ,heat-proof glass or pottery with a screw on top

A

Coddler

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12
Q

an electric appliance which steam-cook eggs in the shell

A

Egg Cooker

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13
Q

a shallow, slope-sided skillet, 6 to 8 inches in diameter

A

Crepe Pan

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14
Q

a small container designed to hold a soft-cooked egg upright in its shell for table service

A

Cup

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15
Q

a small,deep, individual bowl-shaped dishes designed for oven use

A

Custard Cups

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16
Q

a shallow, slope-sided skillet usually 7 to 10 inches in diameter

A

Omelet Pans

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17
Q

a sharp pointed tool for gently pricking a very small hole in the large end of an eggshell hard cooking.

A

Piercer

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18
Q

a rack that hold one egg-sized cups over simmering water

A

Poacher

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19
Q

a round, shallow, straight sided ceramic or porcelain dish, usually with scalloped edges ,for use in the oven.

A

Quiche Dish

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20
Q

a round band, with or without a handle, to hold a fried or poached egg during cooking.

A

Egg Ring

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21
Q

a circular gadget for opening soft cooked eggs.

A

Egg Scissors

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22
Q

a small cup centered in a round frame made of plastic, metal or ceramic

A

Egg Seperator

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23
Q

a device which cuts a hard cooked egg into neat slices with one swift stoke

A

Egg Slicer

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24
Q

a deep, straight sided dish designed for even use

A

Souffle Dish

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25
Q

similar to a slicer, however & cut the egg into six equal parts rather than into slices.

A

Wedger

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26
Q

used to correctly time the process, of boiling eggs.

A

Egg Timer

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27
Q

a small device having one or usually two blades, each having several stiff wires at the tip

A

Egg Beater

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28
Q

often used For breakfast cookery.

A

Fresh Eggs

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29
Q

usually made from high quality fresh eggs and are excellent for use in scrambled eggs, omelets, French boast, and in baking. These take at least two days to thaw at refrigerator temperatures

A

Frozen Eggs

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30
Q

used Primarily For biking. Not suggested For in breakfast cookery Dried Use eggs are not shelf - stable and must be kept refrigerated or frozen, tightly sealed

A

Dried Eggs

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31
Q

The egg is fried on one side only.

A

Sunny Side up

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32
Q

an egg fried on one side with hot grease spooned over the top

A

Boasted Egg

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33
Q

whole egg cooked in simmering water for twenty minutes

A

Boiled Egg

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34
Q

egg and milk mixture in a hot pan

A

Scrambled Eggs

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35
Q

helps other ingredients bind together

A

Binder

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36
Q

helps hold crumb mixture to the food when heated during the cooking process

A

Eggs

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37
Q

permits small globules of one liquid to be
inter-dispersed in another liquid.

A

Emulsifier

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38
Q

helps to make a cooked product rise.

A

Leavening Agent

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39
Q

When a fresh egg is added to a hot skillet, the ___________of the albumen clings to the yolks.

A

Thick White

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40
Q

should be removed from the pot and plunged into a bowl of ice water.

A

Hard Boiled Eggs

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41
Q

Cooking an _________ is typically much more difficult than it appears.

A

Omelet

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42
Q

The __________ is famous for its uniqueness and diversity. It consists of a variety of dishes each representing the different cultures of this colorful continent.

A

Asian Cuisine

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43
Q

Eggs are often served with __________ in some form.

A

Toast

44
Q

A ___________ is a very attractive garnish for poached eggs.

A

Sauce Or Puree

45
Q

Raw egg cooked in hot water or in an egg poacher

A

Poached eggs

46
Q

It is similar to scrambled eggs

A

Omelet

47
Q

“Outer Shell” protects seed

A

Bran

48
Q

Nutrient Storehouse

A

Germ

49
Q

These are a great choice of starchy food, and a good
source of energy, fiber, vitamins, and potassium.

A

Potatoes

50
Q

These are an excellent choice of starchy food.
They are low in fat, good value for money, and give energy to the body.

A

Rice and Grains

51
Q

a nutrient that the body needs to grow and maintain
itself.

A

Protein

52
Q

helps the body to get rid of waste products.

A

Fiber

53
Q

help release energy from the food intake, and help the body to work properly.

A

B-vitamins

54
Q

This is a healthy choice to eat especially whole, granary, brown, and seeded varieties as part of a balanced diet.

A

Whole Grains

55
Q

It is another healthy meal option. It consists of dough made from durum wheat and water, and contains iron and B-vitamins, as well as a small amount of sodium (salt).

A

Pasta

56
Q

a white crystalline substance found in animal tissues and various foods, normally synthesized by the liver and important as a constituent of cell membranes the bloodstream can influence the pathogenesis of certain conditions, such as the development of atherosclerotic plaque and coronary artery disease.

A

Cholesterol

57
Q

any of several variously shaped edible preparations made from a flour and water dough, such as
spaghetti.

A

Pasta

58
Q

soft and light.

A

Fluffy

59
Q

a group of chemical compounds found in plants.

A

Lignans

60
Q

any of numerous substances, occurring in plants, that form stable foams with water, including the constituents of digitalis and squill that affect the heart and another group that does not affect the heart

A

Saponin

61
Q

a plant-derived chemical that is not considered an essential nutrient in the human diet but it is believed to have beneficial health effects.

A

Phytochemical

62
Q

It is the outer layer of the grain (fiber, omega-3
fatty acids, vitamins, and dietary minerals).

A

Bran

63
Q

This is the smallest part of the grain (vitamin E, folate, thiamine, phosphorus, magnesium).

A

Germ

64
Q

These are a rich source of many essential
vitamins, minerals, and phytochemicals.

A

Whole Grain Cereals

65
Q

It can lower the risk of coronary heart disease and slow or turn back cancers in animals.

A

Lignans

66
Q

It reduces the glycemic index (GI) of food, which is important for people with diabetes, and helps protect against the development of cancer cells in the colon.

A

Phytic Acid

67
Q

It is an odorless, tasteless white substance Occurring widely in plant tissue and obtained chiefly from cereals and potatoes.

A

Starch

68
Q

The main source of carbohydrate, play an important role in a healthy diet

A

Starchy Foods

69
Q

The body can not digest this type of fiber, so
it passes through the gut, helping other food
and waste products move through the gut more
easily.

A

Insoluble Fiber

70
Q

This type of fiber can be partly digested and may help reduce the amount of cholesterol in the blood.

A

Soluble Fiber

71
Q

These are a great choice of starchy food, and
a good source of energy, fiber, vitamins, and
potassium.

A

Potatoes

72
Q

include wheat, barley, oat, rye, corn, rice, millet, and triticale

A

Grains

73
Q

refers to the desired texture of cooked pasta in Italian
cooking. It literally means “to the tooth.”

A

Al Dente

74
Q

a type of pasta popular in Roman cuisine. It is a flat thick
noodle made of egg and flour.

A

Fettuccine

75
Q

a type of pasta that is long, thin, and flat.

A

Linguine

76
Q

a type of pasta that is shaped like short, wide tubes.

A

Rigatoni

77
Q

medium-sized tubular pasta.

A

Ziti

78
Q

a type of helix or corkscrew-shaped pasta.

A

Rotini

79
Q

is available in a variety of shapes in both the dried
and fresh forms.

A

Flavored Pasta

80
Q

are added to pasta to provide both color and flavor.

A

Vegetable

81
Q

Al dente is an Italian phrase that means

A

“to the tooth”

82
Q

When pasta is to be used as an _____________ in a recipe that will be cooked more, like macaroni and cheese, it should be slightly under cooked

A

Ingredient

83
Q

Pasta that is not cooked enough is tough and ___________

A

Chewy

84
Q

Pasta that is overcooked is __________

A

Soft and Pasty

85
Q

When pasta is to be served, immediately drain, ___________ and serve.

A

Add Sauce

86
Q

When pasta is to be served as part of a salad, cook the pasta a day ahead so it will be chilled when combined with all the other

A

Ingredients

87
Q

When pasta is cool, drain the water and toss pasta lightly with oil to prevent sticking or _____________

A

Drying Out

88
Q

When pasta is to be used in a cooked dish ____________
the pasta.

A

Slightly

89
Q

of, relating to, or containing starch; starchy foods.

A

Starchy

90
Q

the green pigment of plants and photosynthetic algae and bacteria that traps the energy of sunlight for photosynthesis and exists in several forms.

A

Chlorophyll

91
Q

to cause to change from a frozen to a liquid or semi- liquid state; melt.

A

Thawing

92
Q

to cook (meat, fish, or vegetables) by sautéing in fat and then simmering slowly in very little liquid.

A

Braising

93
Q

to cook (eggs, fish, vegetables, and others) in a hot liquid that is kept just below the boiling point.

A

Poaching

94
Q

to cook (food) quickly by cutting into small pieces and stirring constantly in a lightly oiled wok or frying pan over high heat.

A

Stir-frying

95
Q

Vegetables are briefly put into a saucepan of boiling water and the timing begins immediately.

A

Blanching

96
Q

You have up to seven minutes before there is a major color change, so timing is everything.

A

Boiling

97
Q

Vegetables contain lots of natural moisture, which releases in cooking.

A

Braising

98
Q

This technique is similar to boiling but uses less liquid and a lower heat to gently cook more fragile vegetables.

A

Poaching

99
Q

A large pot and a simple steamer basket are the tools needed to cook vegetables with this method.

A

Steaming

100
Q

The heat source is above the food,
making this a great technique for blistering the skins
of sweet peppers or chilies for easy peeling and a
smoky flavor.

A

Broiling

101
Q

This technique is similar to broiling, but the heat source comes from below, and a basting liquid is needed to keep food moist.

A

Grilling

102
Q

This has become a favorite technique for cooking vegetables.

A

Roasting

103
Q

The pan size should be large
enough to cook the vegetables in a single layer without crowding.

A

Sautéing

104
Q

Basically, this technique is similar to a sauté, but vegetables are cut into smaller pieces. Use medium-high to high heat for quick cooking and toss often.

A

Stir-frying

105
Q

cooking methods, liquid or steam is used to cook the food.

A

Moist Heat Method

106
Q

These evaporate moisture in the vegetables quickly, which causes the juices to brown and the natural sugars to concentrate and become very flavorful.

A

Dry Heat method

3rd quarter exam (4 decks)

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