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22 Cards in this Set
- Front
- Back
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Diagram and label six parts of an egg: |
1. yoke 2. Air cell 3. albumen 4. Chalaza 5. Germinal stop 6. Shell |
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Define the term emulsification and give an example? |
Equal distribution of fat and liquid
1. Mayonnaise 2. aolie |
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What are the two basic elements of flavor?
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Spice and aroma
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Describe the differences between an omelette and a frittata?
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frittata-an unfolded omelet often containing chopped vegetables or meats and a little like a quiche. Omelette- beaten eggs cooked in a frying pan until firm and usually served folded over. |
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describe the differences of three of the four peppercorns?
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White peppercorns-the husk is removed
Black peppercorns- husk is left on Pink peppercorns-is unripe and sweet and not related to the peppercorn. |
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What was the first use for herbs and spices?
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Medicinal
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besides just cooking an egg, give me two other uses for eggs?
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1. French toast 2. binding 3. Baking |
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according to serve safe what is the temperature danger zone for food?
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41° through 135°
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what is the maximum storage temperature for eggs?
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41°
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What part of the plant is caraway?
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Seed
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what part of the plant is saffron?
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Bud, flower, stamen
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what part of the plant is the peppercorn?
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Fruit
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what part of the plant is cinnamon?
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Bark
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what part of the plant is Asafoetida?
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Sap, Resin
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what part of the plant is turmeric?
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Rhizome
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what part of the plant is thyme?
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Leaf
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what part of the planters cardamom?
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Pod
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what part of the plant is wasabi?
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Root
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what parts of the plant is Mace?
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Nuts and arellis
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how much does a gallon of water weigh?
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8 pounds
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Why does the yoke of an egg take longer to coagulate then the white?
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Egg whites and yolks are chemically different and major proteins will coagulate at different rates
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List three differences between spices and herbs Think storage, cost, cooking, use etc.
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Spices- tropical, more expensive, aggressive flavorHerbs-temperate less, expensive, subtle flavor
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