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TLE 10 - 1st Quarterly > Use of Eggs in Culinary Arts, Methods and Plating and Garnishes for Egg dishes > Flashcards

Use of Eggs in Culinary Arts, Methods and Plating and Garnishes for Egg dishes Flashcards

1
Q

the solid or semi-solid substance produced by coagulation

A

coagulate

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2
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

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3
Q

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

A

clarifier

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4
Q

9 Uses of Eggs

A
  1. As a binder
  2. As a coating agent
  3. As thickening properties
  4. As an emulsifier
  5. when a liquid freezes, ice crystals form
  6. As a clarifier
  7. As a leavening (expander) agent
  8. As foam
  9. As coloring and flavoring agent
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5
Q

it helps other ingredients bind together.

A

As a binder

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6
Q

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

A

As a Coating Agent

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7
Q

the protein in eggs will thicken when heated and become firm

A

As thickening properties

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8
Q

it permits small globules of one liquid to be interdispersed in another liquid

A

As an emulsifier

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9
Q

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

A

When a liquid freezes, ice crystals form

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10
Q

The egg is used to make a broth clear

A

as a clarifier

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11
Q

it helps to make a cooked product rise

A

as a leavening (expander) agent

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12
Q

when egg is beated, albumen is reversed, air is absorbed as white is stretched into thin films.

A

as foam

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13
Q

4 types of stage in foam formation

A

frothy, soft foam, stiff foam, dry

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14
Q

large air bubbles that flow easily

A

frothy

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15
Q

air cells are smaller and more numerous; foam becomes whiter; soft peaks are formed when beater is lifted

A

soft foam

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16
Q

peaks hold their shape; when bowl is tipped, it holds, moist and glossy

A

stiff foam

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17
Q

moistness and glossiness disappear; specks of egg white are seen

A

dry

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18
Q

Application of foam in cookery (3)

A
  1. as structural and textural agent
  2. As expander
  3. As frosting
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19
Q

tenderness and fluffiness to products. ex: fluffy or foamy, souffle, divinity, foam, cakes, popovers

A

as structural and textural agent

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20
Q

examples: angel food cake, sponge cake, chiffon cakes

A

as expander

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21
Q

soft frosting and hard frosting

A

as frosting

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22
Q

it provides external flavor and colors either alone or in combination with other ingredients through the process of chemical reactions.

A

as a coloring and flavoring agent

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23
Q

the egg is fried on one side only

A

sunny side up

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24
Q

the egg is flipped and cooked just long enough to make a film on the top of the yolk. When served, the yolk–and some of the whites–are still runny.

A

over easy

25
Q

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

A

over medium

26
Q

it is fried, flipped, and fried again–usually with the yolk broken

A

over hard

27
Q

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

A

basted egg

28
Q

whole egg cooked in simmering water

A

boiled egg

29
Q

6 minutes cooked

A

runny yolk

30
Q

8 minutes cooked

A

soft boiled

31
Q

10 minutes cooked

A

hard boiled

32
Q

15 minutes cooked

A

over cooked

33
Q

eggs should be served immediately in egg cups perfect for cracking and scooping the egg right from the shell

A

soft boiled and medium boiled

34
Q

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

A

hard boiled

35
Q

egg and milk mixture cooked in a hot pan

A

scrambled egg

36
Q

raw egg cooked in hot water or in an egg poacher

A

poached egg

37
Q

is a dish made from beaten eggs, friend with butter or oil in frying pan.

A

omelet

38
Q

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

A

balut

39
Q

a chinese preserved food product and delicacy made by preserving duck, chicken, or quail eggs in a mixture of clay, ash, salt, quicklime, and rice hulls for several weeks to several months. Also called as “Pidan” eggs

A

Century Egg

40
Q

also known as stuffed eggs, russian eggs, or dressed eggs.

A

deviled egg

41
Q

it is typically hard boiled eggs that are cured in vinegar or brine.

A

pickled egg

42
Q

a chinese soup of wispy beaten eggs in boiled chicken broth.

A

egg drop soup

43
Q

it is an American breakfast or brunch dish, consisting of two halves of an English muffin, each topped with Canadian bacon, a poached egg, and hollandaise sauce.

A

eggs benedict

44
Q

an 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

it is also known as “fried”

A

frittata

45
Q

it is a dish in which eggs have been baked in a flat-bottomed dish

A

shirred eggs or baked eggs

46
Q

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

A

egg curry

47
Q

often used as a sandwich filling, typically made of chopped hard-boiled eggs, mayonnaise, mustard, minced
celery, onion, salt, pepper and paprika.

A

Egg Salad

48
Q

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

A

salted egg

49
Q

it adds to the taste of egg dishes

A

salt

50
Q

it is used specially as a sweetening agent in food

A

sugar

51
Q

it improves the flavor and add moisture and richness

A

oil

52
Q

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

A

herbs, spices, and seeds

53
Q

adds volume, enhances the taste, serves as garnishes and adds nutritive values to egg dishes

A

vegetables

54
Q

cheese, milk, flour, rice, bread and bread rolls, fruit and cereals

A

other ingredients

55
Q

it is the more popular term for food presentation

A

Plating

56
Q

5 Factors for consideration in presenting egg dishes

A
  • Create Framework
  • Keep it Simple
  • Balance the Dish
  • Get the right portion size
  • Highlight the key ingredient
57
Q

6 Simple ways to Present food like a Chef

A

Set the table properly
Choose your plate wisely
Read the clock!
Be odd
Play with height
Play with color and texture

58
Q

reduces risk of cataracts

A

Lutein and Zeaxanthin

59
Q

Maintains the viscosity of egg albumen

A

Ovomucin

TLE 10 - 1st Quarterly (4 decks)

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