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EXAMS > TLE 1st summative exam > Flashcards

TLE 1st summative exam Flashcards

1
Q

may be purchased individually, by dozen or in trays of 36 pieces.

A

Fresh Eggs or shell eggs

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2
Q

are made of high quality fresh eggs. They come in the form of whole eggs with extra
yolks and whites. _______are pasteurized and must be thawed before use.

A

Frozen Eggs

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3
Q

are seldom used. Their whites are used for preparing meringue._________are used
primarily as ingredients in food industry. They are not commonly sold directly to consumers.

A

Dried Eggs

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4
Q

one of nature’s complete food and contains high quality protein with all the essential amino acids, all of the vitamins except vitamin c, and many minerals. egg products are good for fortifying food low in protein quality

A

Nutritive value of egg

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5
Q

Egg has 2 general egg quality

A

shell quality( Exterior quality) and interior quality

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6
Q

has direct bearing on the functional properties of eggs

A

interior quality

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7
Q

has direct influence on microbiological quality

A

shell quality( Exterior quality)

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8
Q

shell quality based on shell cleanliness, shell soundness, shell texture, shell shape

A

Exterior egg quality

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9
Q

relative viscosity of the albumen, freedom from foreign matter in the albumen, shape and firmness of the yolk and freedom from yolk defects

A

interior egg quality

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10
Q

3 ways to check the egg quality

A

candling, water test, smell test

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11
Q

egg-grading process in which the egg is inspected before a penetrating light in a darkened room for signs of fertility, defects, or freshness

A

Candling

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12
Q

if your eggs sink to the bottom and lie flat on their sides they are _______,

A

very fresh

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13
Q

if your eggs stand on one end at the bottom, they are _________, but still fine to eat .

A

a few weeks old

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14
Q

if your eggs float to the surface , they are _______

A

no longer fresh

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15
Q

the theory is that , as an egg ages the air pocket inside it grows larger, buoying an old egg to the surface

A

water test

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16
Q

crack your egg and sniff. if you are not worried about keeping the shell intact, you can crack the egg onto a flat surface. if its fresh, yolk should be bright yellow or orange and the albumen should not spread much. you can sniff the egg- fresh eggs do not have any smell

A

smell test

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17
Q

________is a form of quality control used to classify eggs for exterior and interior quality.
In the Philippines, the grade designations are A, B, C, and D.

A

egg grading

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18
Q

Several factors influence the size of the egg: breed, age of hen, weight, feed and environmental
factors. Native chickens have much smaller eggs than commercial breeds. Some commercial breeds
have bigger eggs than others. Of the same breed, new layers tend to have smaller eggs compared to
older hens. Pullets that are significantly underweight at sexual maturity will also produce small eggs.
Better fed hens lay larger eggs than underfed ones. The environmental factors that lead to smaller eggs are heat, stress and overcrowding.

A

Egg Size.

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19
Q

The egg sizes are

A

JUMBO, Extra Large, Large, Medium, Small and Peewee.

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20
Q

______-the yolk is firm, and the area covered by the white is small; there is large proportion of thick white
to thin white.

A

AA

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21
Q

_-the yolk is round and upstanding; thick white is large in proportion to the thin white and stands
relatively well round the yolk.

A

A

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22
Q

_-the yolk is flattened, and there is about as much more thin white as thick white.

A

B

23
Q

_-not sold in stores; maybe used in prepared mixes.

A

C

24
Q

sliced, sieved or chopped hard-boiled egg can be used as _________

A

Garnishing

25
Q

beaten whole egg or yolk brushed onto food items before baking will give it a gloss or glazed
finish.

A

Glazing

26
Q

beaten egg yolks will coagulate and hold a liquid in suspension when heated.

A

Thickener

27
Q

whipped egg whites contain tiny air bubbles. When this mix is added to other ingredients, it
makes the dishes light and fluffy. There are three stages of whisking egg whites to a;

A

Aerating

28
Q

peaks are formed but do not hold up.

A

Soft peak

29
Q

the peaks stand straight up. The foam should look moist and shiny.

A

Stiff peaks

30
Q

peaks hold up but are slightly bent at the peaks.

A

Firm peak

31
Q

beaten egg whites are added to remove impurities and produce clear finish.

A

Clarifying

32
Q

eggs can be used to bind ingredients together as they are coagulated when cooked.

A

Binding

33
Q

whole eggs add flavor and nutritional value.

A

Enriching

34
Q

whipped egg yolks can hold other ingredients together that do not usually mix, such as oil
and vinegar.

A

Emulsion

35
Q

_________ batters use whole eggs and breadcrumbs to provide a _________ for protection for the food item before cooking.

A

Coating

36
Q

Cook small eggs, for 12 minutes, medium eggs. for 13 minutes, large eggs for 14 to 15 minutes, and extra-
large eggs for 15 minutes.

A

Hard – Cooked Eggs

37
Q

Drain immediately and cool under cold running water to stop cooking.

A

Hard – Cooked Eggs

38
Q

Peel as soon as possible by cracking the shell starting from the large end. For easier peeling, peel while
still warm, and hold under running water to help loosen the shell.
Serve the eggs or refrigerate until needed.

A

Hard – Cooked Eggs

39
Q

Put cold eggs into already simmering water and simmer for 5 to 7 minutes.

A

Medium-Cooked Eggs.

40
Q

Put cold eggs into already simmering water and simmer for 3 to 4 minutes.

A

Soft-Cooked Eggs.

41
Q

Put cold eggs into already simmering water and simmer for 30 seconds.

A

Coddled Eggs.

42
Q

call for perfectly fresh eggs, the correct heat level, an appropriate amount of cooking fat, and a
deft hand. _________may be served sunny side up (not turned) or over (turned once). _____ ____may be
basted with fat as they fry. Using very fresh eggs is the only way to ensure a rich flavor and good
appearance of the finished dish.

A

Fried Eggs

43
Q

Eggs are most often poached in water, though other liquids, such as red wine, stock, or cream, can also
be used. Add vinegar and salt to the water to encourage the egg protein to set faster. Otherwise, the egg
whites can spread too much before they coagulate.

A

Poached Egg

44
Q

are prepared by slipping shelled eggs into barely simmering water and
gently cooking until the egg holds its shape. The fresher the egg, the more centered the yolk.

A

Poached Egg

45
Q

is an Italian-style egg dish similar to an omelet, but with a crust. it is made by mixing beaten eggs with diced ham, cheese usually mozzarella or cheddar and sometimes other ingredients like vegetables or herbs. the results is a thick fluffy and hearty dish often served in slices for breakfast or even light dinner

A

Ham and Cheese Frittata

46
Q

is a type of omelet that is cooked flat in a pan and then rolled cylindrical or long shape before serving. the eggs are beaten and cooked evenly over low heat to medium heat until set

A

Plain Rolled Omelet

47
Q

can be made in two ways: the eggs can be stirred constantly
over low heat for a soft delicate curd and a creamy texture, or stirred less
frequently as they cook for a larger curd and a firm texture.
Whether prepared to order or to serve on a buffet line, ____________ must
be served hot, fresh and moist.

A

Scrambled eggs

48
Q

Fry and flip over. Cook until the yolk is completely set.

A

Over hard

49
Q

Fry and flip over. Cook until the yolk is partially set.

A

over medium

50
Q

Fry and flip over. Cook just until the white is just set but the yolk
is still liquid.

A

Over easy

51
Q

Do not flip. Add a few drops of water to pan and cover to steam cook the top.
A thin film of coagulated white will cover the yolk which should remain liquid.

A

Basted

52
Q

Cook slowly without flipping until white is completely set but yolk is still soft and
yellow. Heat must be low or bottom will toughen or burn before top is completely set.

A

Sunny side up

53
Q

Types of Fried Eggs

A

Sunny side up
Basted
Over easy
Over medium
Over hard
Scrambled Eggs
Plain Rolled Omelet
Ham and Cheese Frittata

EXAMS (15 decks)

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