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10 1st monthly > Tle > Flashcards

Tle Flashcards

1
Q

used to remove heavy accumulations of soil often found in small areas

A

abrasive cleaners

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2
Q

used to correctly time the process of boiling eggs.

A

egg timer

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3
Q

usually powered by electricity or gas

A

EQUIPMENT

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4
Q

small device having on or usually two blades, each having several stiff oval wires at the tip.

A

egg beater

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5
Q

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

A

piercer

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6
Q

the abrasive action is provided by small mineral or metal particles, fine steel wool, copper or nylon particles

A

abrasive cleaners

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7
Q

a device or implement, especially one held in the hand, used
to carry out a particular function.

A

TOOLS

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8
Q

small colander-like form that holds an egg as it poaches in simmering water.

A

poacher

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9
Q

similar to a slicer, however it cuts the egg into 6 equal parts rather than into slices

A

wedger

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10
Q

two shallow rectangular or semicircular pans attached by the hinges

A

double omelet pan

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11
Q

types of cleaning agents(4)

A
  1. detergents
  2. sanitisers
  3. disinfectants
  4. abrasive cleaners
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12
Q

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

A

custard cups

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13
Q

soap in a liquid form that washes grease away from the surfactants that reduce surface tensions between the soil

A

detergents

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14
Q

when its scissors type handle is operated, a series of teeth or a blade clips off the top of the egg.

A

egg scissors

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15
Q

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

A

coddler

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16
Q

common household cleaning products that are suitable for toilets and floors but should not be used on food contact surfaces and must not be used as sanitisers

A

disinfectants

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17
Q

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

A

egg separator

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18
Q

round, shallow, straight-sided, usually with scalloped edges, for use in the oven

A

quiche dish

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19
Q

are tools you use to cook with

A

UTENSILS

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20
Q

electric appliance which steam cook in the shell. most eggs have inserts or cups for steam poaching

A

egg cooker

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21
Q

deep, straight-sided dish designed for oven use. may also serve as a casserole dish

A

souffle dish

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22
Q

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

A

egg slicer

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23
Q

shallow, slope sided skillet, 6-8 inches in diameter. it can be made in almost any small shallow pan with sloping sides

A

crepe pan

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24
Q

they are used to kill and reduce the number of bacteria and spores

A

sanitisers

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25
Q

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

A

omelet pans

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26
Q

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

A

egg ring

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27
Q

chemicals that are used after detergents

A

sanitisers

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28
Q

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

A

cup

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29
Q

act as an energy source, help
control blood glucose and insulin metabolism

A

Carbohydrates

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30
Q

provide needed energy in the form of calories.

A

Fats

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31
Q

is a unit of energy that
measures how much energy food
provides to the body.

A

Calorie

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32
Q

Vitamin that helps maintain healthy skin and eye
tissue; assists in the night vision

A

Vitamin A

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33
Q

Vitamin that strengthens bones and teeth;

A

Vitamin D

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34
Q

Vitamin antioxidant that plays a role in
maintaining good health and preventing disease

A

Vitamin E

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35
Q

Vitamin that helps protect against heart disease.

A

Vitamin B12

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36
Q

provide day-to-day nutrients that the body
needs in order to function

A

Mineral

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37
Q

An air space forms when the
contents of the egg cool and
contract after the egg is laid.

A

Air cell

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38
Q

7 TYPES OF EGGS

A

CHICKEN EGGS
BANTAM’S EGG
DUCK EGG
GOOSE EGG
HEN’S EGG
BARN EGG
QUAIL EGG

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39
Q

hen encloses double as nesting space

A

conventional

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40
Q

hens roam and forage in the pasture

A

pasture raised

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41
Q

hen encloses include nesting, are, space for dustbathing or scratching and perches

A

enriched colony

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42
Q

hens have access to the outdoors

A

free-range

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43
Q

hens fed an omega-3-rich diet

A

omega-3 enriched

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44
Q

hens have red feathers and ear lobes

A

brown egg

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45
Q

hens are free to move about a building or open space

A

cage-free

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46
Q

hens are free-rage or cage-free with outdoor access and fed certified organic food

A

certified organic

47
Q

eggs heated to destroy pathogens

A

pasteurized

48
Q

egg eat vegetarian diet

A

vegetarian diet

49
Q

It is the most popular and the most widely consumed eggs of the world.

A

CHICKEN EGGS

50
Q

grown male chickens are called

A

roosters/cocks

51
Q

grown female chickens are called

A

hen/capon

52
Q

Young female chicken

A

pullet

53
Q

Young male chicken-

A

cockerels

54
Q

types of chicken eggs

A

STANDARD EGG
ORGANIC EGG
FREE-RANGE EGG

55
Q

The least healthy chicken eggs.

A

Standard Eggs

56
Q

These are the pure, natural and healthy chicken eggs

A

Organic Eggs

57
Q

These eggs are healthier than the standard eggs but less healthy as compared to organic eggs.

A

Free-range Eggs

58
Q

These eggs are small and tasty, and usually have a white shell.

A

BANTAM’S EGGS

59
Q

are much larger than a hen’s eggs and have a stronger flavor. be boiled for at least 10 minutes.

A

DUCK EGGS

60
Q

These are the largest of all the eggs you are likely to find on sale.

A

GOOSE EGGS

61
Q

These are graded according to size– small, medium, large and extra-large or very large.

A

HEN’S EGGS

62
Q

These come from hens that are still very intensively farmed but
not confined
to cages.

A

BARN EGGS

63
Q

These are tiny, with pretty speckled shells and a delicate
flavor.

A

QUAIL EGGS

64
Q

Are considered a delicacy and are known for their rich flavor.
With alight pinkish, almost ivory tone

A

Pheasant eggs

65
Q

is the second largest cage free eggs variety, only after ostrich eggs.

A

Turkey’s egg

66
Q

are a unique ingredient that packs a punch of flavor, size, and shape.

A

Emu’s egg

67
Q

It is a process where eggs are passed over a strong light to show the shell and the interior.

A

CANDLING

68
Q

A process where eggs are determine if it is fresh through its buoyancy

A

SPREAD TEST

69
Q

These are ultra small eggs.

A

PEE WEE EGG

70
Q

These are usually made from high-quality fresh eggs and are excellent for use in scrambled eggs, omelets, French toast and in baking.

A

FROZEN EGGS

71
Q

These are used primarily for baking and they are not suggested for use in breakfast cookery.

A

DRIED EGGS

72
Q

The solid or semi-solid substance produced by coagulation.

A

COAGULATE

73
Q

An agent that forms or preserves an emulsion, especially any additive, such as lecithin, that prevents separation of sauces or other processed foods.

A

EMULSIFIER

74
Q

To remove solid matter from (a liquid); to make into a clear or pellucid liquid.

A

CLARIFIER

75
Q

helps other ingredients bind together.

A

As a binder

76
Q

The eggs help hold the
crumb mixture to the
food when heated
during the cooking
process.

A

As a coating agent

77
Q

The protein in eggs will
thicken when heated and
become firm. Eggs are often
used in custards and sauces
to thicken the finished
product.

A

As thickening properties

78
Q

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

A

As an emulsifier

79
Q

When eggs are added
to a mixture, it helps
prevent these crystals
from forming.

A

When a liquid freezes, ice crystals form

80
Q

The egg is used to make a
broth clear.

A

As a clarifier

81
Q

It helps to make a
cooked product rise.

A

As a leavening agent

82
Q

When egg is beaten,
albumen is reversed, air is
absorbed as white is
stretched into thin films.

A

As foam

83
Q

type of foam that has large air bubbles that flow easily

A

FROTHY FOAM

84
Q

air cells are smaller and more numerous; foam becomes whiter; soft peaks are formed

A

soft foam

85
Q

type of foam that peaks hold their shape

A

stiff foam

86
Q

type of foam that is moistness and glossiness disappear

A

dry foam

87
Q

The egg is fried
on one side only.

A

sunny-side up

88
Q

a sunny-side up egg that’s flipped, with a liquid yolk center

A

over easy

89
Q

is fried, flipped, and fried again usually with the yolk broken until both
the white and the yolk are completely
cooked.

A

over-hard

90
Q

Raw egg cooked in hot water or in an egg poacher.

A

poached egg

91
Q

open-face poached egg sandwich with ham or bacon

A

eggs benedict

92
Q

eggs whites and yolk beaten together and cooked

A

scrambled

93
Q

They’re fried, flipped, and fried a little
longer, enough to cook the whites through and brown the edges slightly.

A

OVER MEDIUM

94
Q

An egg is fried on
one side with hot
grease spooned
over the top.

A

Basted egg

95
Q

whole egg cooked in
simmering water.

A

Boiled egg

96
Q

made from beaten eggs, fried
with butter or oil in frying pan.

A

OMELET

97
Q

fertilized developing embryo
that is boiled and eaten from the
shell.

A

BALUT BALUT

98
Q

Chinese preserved food product
and delicacy made by preserving
duck

A

Century egg

99
Q

Also known as stuffed eggs,
Russian eggs or dressed eggs.

A

Deviled egg

100
Q

hard-boiled
eggs that are cured in vinegar or
brine.

A

Pickled egg

101
Q

Chinese soup of wispy beaten
eggs in boiled chicken broth

A

egg Drop Soup

102
Q

egg-based Italian dish similar to
an omelet or crust less quiche or
scrambled eggs, enriched with
additional ingredients such as
meats , cheese or vegetables.

A

FRITTATA

103
Q

a dish in which eggs have
been baked in a flat-bottomed
dish.

A

Shirred egg

104
Q

A spicy dish made with boiled
eggs , tomatoes, and fried
onions and normally eaten
with bread.

A

egg curry

105
Q

Often used as a sandwich
filling, typically made of
chopped hard-boiled eggs

A

egg Salad

106
Q

East Asian
preserved food product made by
soaking duck eggs in brine, or packing
each egg in damp, salted charcoal.

A

Salted egg

107
Q

it adds to the taste of egg dishes.

A

Salt

108
Q

it is used specially as a sweetening agent in food.

A

Sugar

109
Q

it improves the flavor and add moisture and richness.

A

Oil

110
Q

they are used to
enhance the taste and aroma of egg dishes.

A

Herbs, spices and seeds

111
Q

add volume, enhance the taste, serve as garnishes and add nutritive value to egg dishes.

A

Vegetables

112
Q

Other ingredients

A

cheese, milk, flour, rice, bread

113
Q

is the more popular
term for food presentation.

A

Plating

114
Q

simple ways to Present
Food

A

Choose your plate wisely.

Read the clock!

Be odd.

Play with height.

Play with color and texture.

10 1st monthly (5 decks)

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