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GRADE 10 - TLE 1STQ > Uses of eggs > Flashcards

Uses of eggs Flashcards

1
Q

9 uses of eggs

A
  • As a binder
  • As a coating agent
  • As thickening properties
  • As an emulsifier
  • When a liquid freezers, ice crystals form
  • As a clarifier
  • As a leavening (expander) agent
  • As foam
  • As a coloring agent
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2
Q

The solid or semi-solid substance produced by coagulation.

A

Coagulate

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3
Q

It increases stability of foams but delays foam formation.

A

Sugar

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4
Q

4 stages of foam formation

A
  • Frothy
  • Soft foam
  • Stiff foam
  • Dry
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5
Q

It lowers the quality of the foam.

A

Salt

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6
Q

___________ do not foam well because they lack ovomucin.

A

Duck eggs

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7
Q

3 application of foam in cookery

A
  • As structural and textural form
  • As expander
  • As frosting
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8
Q

Egg is fried on one side only

A

Sunny side up

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9
Q

Egg is flipped and cooked long enough to make a film on top of the yolk.

A

Over-easy

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10
Q

Cooking the whites through and brown the edges slightly

A

Over-medium

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11
Q

Fried on one side with hot grease spooned over the top.

A

Basted egg

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12
Q

fried, flipped, fried and the yolk may be broken

A

Over-hard

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13
Q

Egg and milk mixture cooked in a hot pan.

A

Scrambled egg

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13
Q

Whole egg is cooked in simmering water

A

Boiled egg

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14
Q

Raw egg cooked in hot water

A

Poached egg

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15
Q

It is quite common in this method to be folded around fillings.

A

Omelet

16
Q

Fertilizing developing embryo that is boiled.

A

Balut

17
Q

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.

A

Century egg

18
Q

Cured in vinegar or brine

A

Pickled egg

18
Q

Another name for century egg

A

Pidan egg

19
Q

Eggs that have been shelled, cut in half, and filled with a paste made from the egg yolks.

A

Deviled eggs

20
Q

American breakfast or brunch dish

A

Eggs benedict

20
Q

A Chinese soup of wispy beaten eggs in boiled chicken broth.

A

Egg drop soup

21
Q

Egg-based Italian dish similar to an omelet or crustless quiche or scrambled eggs.

A

Frittata

22
Q

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

A

Shirred eggs

23
Q

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

A

Egg curry

24
Q

It can be a sandwich filling.

A

Egg salad

25
Q

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

A

Salted egg

26
Q

13 common ingredients for egg dishes

A
  • Salt
  • Sugar
  • Oil
  • Herbs, spices, and seeds
  • Vegetables
  • Cheese
  • Milk
  • Rice
  • Flour
  • Bread
  • Bread rolls
  • Fruit
  • Cereals
27
Q

More popular term for food presentation

A

Plating

28
Q

5 factors to consider

A
  • Create framework
  • Keep it simple
  • Balance the dish
  • Get the right portion
  • Highlight the key ingredient
29
Q

6 simple ways to present like a chef

A
  • Set the table properly
  • Choose your table wisely
  • Read the clock
  • Be odd
  • Play with height
  • Play with color and texture
30
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

31
Q

A chef hat that has 100 folds that indicates the chef can cook eggs in 100 different ways.

A

Toques

32
Q

It adds to the taste of egg dishes.

A

Salt

33
Q

It is used specially as a sweetening agent in food.

A

Sugar

34
Q

It is found in eggs that helps with eyesight and reduces risk of cataracts.

A

Lutein and zeaxanthin

35
Q

It improves the flavor and add moisture and richness.

A

Oil

GRADE 10 - TLE 1STQ (4 decks)

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