Tle Flashcards
used to remove heavy accumulations of soil often found in small areas
abrasive cleaners
used to correctly time the process of boiling eggs.
egg timer
usually powered by electricity or gas
EQUIPMENT
small device having on or usually two blades, each having several stiff oval wires at the tip.
egg beater
sharp-pointed tool for gently pricking a very small hole in the large end of an eggshell before hard-cooking
piercer
the abrasive action is provided by small mineral or metal particles, fine steel wool, copper or nylon particles
abrasive cleaners
a device or implement, especially one held in the hand, used
to carry out a particular function.
TOOLS
small colander-like form that holds an egg as it poaches in simmering water.
poacher
similar to a slicer, however it cuts the egg into 6 equal parts rather than into slices
wedger
two shallow rectangular or semicircular pans attached by the hinges
double omelet pan
types of cleaning agents(4)
- detergents
- sanitisers
- disinfectants
- abrasive cleaners
small, deep, individual bowl-shaped dishes designed for oven use
custard cups
soap in a liquid form that washes grease away from the surfactants that reduce surface tensions between the soil
detergents
when its scissors type handle is operated, a series of teeth or a blade clips off the top of the egg.
egg scissors
small cup made of procelain, heat proof glass or pottery with a screw on top
coddler
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
disinfectants
small cup centered in a round frame made of plastic, metal, or ceramic
egg separator
round, shallow, straight-sided, usually with scalloped edges, for use in the oven
quiche dish
are tools you use to cook with
UTENSILS
electric appliance which steam cook in the shell. most eggs have inserts or cups for steam poaching
egg cooker
deep, straight-sided dish designed for oven use. may also serve as a casserole dish
souffle dish
device which cuts a hard cooked egg into neat slices with one swift stroke
egg slicer
shallow, slope sided skillet, 6-8 inches in diameter. it can be made in almost any small shallow pan with sloping sides
crepe pan
they are used to kill and reduce the number of bacteria and spores
sanitisers
shallow, slope-sided skillet, usually 7-10 inches in diameter
omelet pans
round band, with or without a handle to hold a fried or poached egg during cooking
egg ring
chemicals that are used after detergents
sanitisers
small container designed to hold a soft-cooked egg upright in its shell for a table service
cup
act as an energy source, help
control blood glucose and insulin metabolism
Carbohydrates
provide needed energy in the form of calories.
Fats
is a unit of energy that
measures how much energy food
provides to the body.
Calorie
Vitamin that helps maintain healthy skin and eye
tissue; assists in the night vision
Vitamin A
Vitamin that strengthens bones and teeth;
Vitamin D
Vitamin antioxidant that plays a role in
maintaining good health and preventing disease
Vitamin E
Vitamin that helps protect against heart disease.
Vitamin B12
provide day-to-day nutrients that the body
needs in order to function
Mineral
An air space forms when the
contents of the egg cool and
contract after the egg is laid.
Air cell
7 TYPES OF EGGS
CHICKEN EGGS
BANTAM’S EGG
DUCK EGG
GOOSE EGG
HEN’S EGG
BARN EGG
QUAIL EGG
hen encloses double as nesting space
conventional
hens roam and forage in the pasture
pasture raised
hen encloses include nesting, are, space for dustbathing or scratching and perches
enriched colony
hens have access to the outdoors
free-range
hens fed an omega-3-rich diet
omega-3 enriched
hens have red feathers and ear lobes
brown egg
hens are free to move about a building or open space
cage-free
hens are free-rage or cage-free with outdoor access and fed certified organic food
certified organic
eggs heated to destroy pathogens
pasteurized
egg eat vegetarian diet
vegetarian diet
It is the most popular and the most widely consumed eggs of the world.
CHICKEN EGGS
grown male chickens are called
roosters/cocks
grown female chickens are called
hen/capon
Young female chicken
pullet
Young male chicken-
cockerels
types of chicken eggs
STANDARD EGG
ORGANIC EGG
FREE-RANGE EGG
The least healthy chicken eggs.
Standard Eggs
These are the pure, natural and healthy chicken eggs
Organic Eggs
These eggs are healthier than the standard eggs but less healthy as compared to organic eggs.
Free-range Eggs
These eggs are small and tasty, and usually have a white shell.
BANTAM’S EGGS
are much larger than a hen’s eggs and have a stronger flavor. be boiled for at least 10 minutes.
DUCK EGGS
These are the largest of all the eggs you are likely to find on sale.
GOOSE EGGS
These are graded according to size– small, medium, large and extra-large or very large.
HEN’S EGGS
These come from hens that are still very intensively farmed but
not confined
to cages.
BARN EGGS
These are tiny, with pretty speckled shells and a delicate
flavor.
QUAIL EGGS
Are considered a delicacy and are known for their rich flavor.
With alight pinkish, almost ivory tone
Pheasant eggs
is the second largest cage free eggs variety, only after ostrich eggs.
Turkey’s egg
are a unique ingredient that packs a punch of flavor, size, and shape.
Emu’s egg
It is a process where eggs are passed over a strong light to show the shell and the interior.
CANDLING
A process where eggs are determine if it is fresh through its buoyancy
SPREAD TEST
These are ultra small eggs.
PEE WEE EGG
These are usually made from high-quality fresh eggs and are excellent for use in scrambled eggs, omelets, French toast and in baking.
FROZEN EGGS
These are used primarily for baking and they are not suggested for use in breakfast cookery.
DRIED EGGS
The solid or semi-solid substance produced by coagulation.
COAGULATE
An agent that forms or preserves an emulsion, especially any additive, such as lecithin, that prevents separation of sauces or other processed foods.
EMULSIFIER
To remove solid matter from (a liquid); to make into a clear or pellucid liquid.
CLARIFIER
helps other ingredients bind together.
As a binder
The eggs help hold the
crumb mixture to the
food when heated
during the cooking
process.
As a coating agent
The protein in eggs will
thicken when heated and
become firm. Eggs are often
used in custards and sauces
to thicken the finished
product.
As thickening properties
permits small globules of one liquid to be inter-dispersed in another liquid.
As an emulsifier
When eggs are added
to a mixture, it helps
prevent these crystals
from forming.
When a liquid freezes, ice crystals form
The egg is used to make a
broth clear.
As a clarifier
It helps to make a
cooked product rise.
As a leavening agent
When egg is beaten,
albumen is reversed, air is
absorbed as white is
stretched into thin films.
As foam
type of foam that has large air bubbles that flow easily
FROTHY FOAM
air cells are smaller and more numerous; foam becomes whiter; soft peaks are formed
soft foam
type of foam that peaks hold their shape
stiff foam
type of foam that is moistness and glossiness disappear
dry foam
The egg is fried
on one side only.
sunny-side up
a sunny-side up egg that’s flipped, with a liquid yolk center
over easy
is fried, flipped, and fried again usually with the yolk broken until both
the white and the yolk are completely
cooked.
over-hard
Raw egg cooked in hot water or in an egg poacher.
poached egg
open-face poached egg sandwich with ham or bacon
eggs benedict
eggs whites and yolk beaten together and cooked
scrambled
They’re fried, flipped, and fried a little
longer, enough to cook the whites through and brown the edges slightly.
OVER MEDIUM
An egg is fried on
one side with hot
grease spooned
over the top.
Basted egg
whole egg cooked in
simmering water.
Boiled egg
made from beaten eggs, fried
with butter or oil in frying pan.
OMELET
fertilized developing embryo
that is boiled and eaten from the
shell.
BALUT BALUT
Chinese preserved food product
and delicacy made by preserving
duck
Century egg
Also known as stuffed eggs,
Russian eggs or dressed eggs.
Deviled egg
hard-boiled
eggs that are cured in vinegar or
brine.
Pickled egg
Chinese soup of wispy beaten
eggs in boiled chicken broth
egg Drop Soup
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.
FRITTATA
a dish in which eggs have
been baked in a flat-bottomed
dish.
Shirred egg
A spicy dish made with boiled
eggs , tomatoes, and fried
onions and normally eaten
with bread.
egg curry
Often used as a sandwich
filling, typically made of
chopped hard-boiled eggs
egg Salad
East Asian
preserved food product made by
soaking duck eggs in brine, or packing
each egg in damp, salted charcoal.
Salted egg
it adds to the taste of egg dishes.
Salt
it is used specially as a sweetening agent in food.
Sugar
it improves the flavor and add moisture and richness.
Oil
they are used to
enhance the taste and aroma of egg dishes.
Herbs, spices and seeds
add volume, enhance the taste, serve as garnishes and add nutritive value to egg dishes.
Vegetables
Other ingredients
cheese, milk, flour, rice, bread
is the more popular
term for food presentation.
Plating
simple ways to Present
Food
Choose your plate wisely.
Read the clock!
Be odd.
Play with height.
Play with color and texture.
