Tle 10 1St Prelim

Front 1

refers to poultry or fowl products

Back 1

egg

Front 2

in baking egg act as _____

Back 2

emulsifier and leavener

Front 3

eggs protective layer, covering the small holes in the shell is called bloom

Back 3

Mucin

Front 4

holes in shell, removed during washing

Back 4

bloom

Front 5

used generally in decorative works such as making garnishes

Back 5

channel knife

Front 6

a perforated bowl used to drain, wash or cook ingredients from liquid.

Back 6

colander

Front 7

It is used for turning and lifting eggs, pan cakes, and meats on griddles, grills, sheet pans, and the likes and also used to scrape and clean griddles.

Back 7

Offset spatula

Front 8

a small implement used to brush the surface of unbaked pastries or cookies with egg white, egg yolk or glaze.

Back 8

pastry brush

Front 9

It is used to scrape off all the contents of bowls and pans from the sides and fold in beaten eggs in batter or whipped cream.

Back 9

Rubber Spatula of Scraper

Front 10

a heavy-based frying usually of cast iron or copper, with rounded sloping sides used exclusively for omelets and never washed after used but cleaned with absorbent paper.

Back 10

omelet pan

Front 11

a kitchen utensil used for measuring liquid or bulk solid cooking ingredients such as flour and sugar

Back 11

measuring cup

Front 12

a screen – type mesh supported by a round metal frame used for sifting dry ingredients like starch and flour.

Back 12

sieve

Front 13

are large, long-handled spoons with holes in the bowl used to remove larger solid particles from liquids.

Back 13

spoon and slotted spoons

Front 14

It is used for blending, mixing, whipping eggs or batter, and for blending gravies, sauces, and soups

Back 14

wire whip or whisk

Front 15

deep cooking pan with a handle used primarily for cooking sauce

Back 15

Sauce pan

Front 16

these containers have smooth, rounded interior surfaces with no creases to retain some mixture and are used for mixing ingredients.

Back 16

mixing bowls

Front 17

a chamber or compartment used for cooking, baking, heating, or drying.

Back 17

oven

Front 18

A hand-held mixer which usually comes with various attachments including a whisk attachment for whisking cream, batters and egg whites, and sugar.

Back 18

Electric mixer

Front 19

a kitchen appliance where you store food at a cool temperature

Back 19

Refrigerator

Front 20

the egg's outer covering and the egg’s first line of defense against bacterial contamination.

Back 20

Shell

Front 21

This is the empty space between the white and shell at the large end of the egg which is barely existent in the newly laid egg.

Back 21

Air Cell

Front 22

produced by the oviduct and consists of four alternating layers of thick and thin consistencies.

Back 22

Albumen/Egg white

Front 23

This is the entrance of the latebra, the channel leading to the center of the yolk.

Back 23

Germinal Disc

Front 24

There are two kinds of membranes, one just under the shell and the other covering the yolk. These are the shell membrane and the vitelline membrane.

Back 24

Membranes

Front 25

membrane that is covering the yolk

Back 25

vitelline membrane

Front 26

or the yellow to yellow- orange portion that makes up about 33% of the liquid weight of the egg. The egg yolk is formed in the ovary.

Back 26

egg yolk

Front 27

An outer coating produced by the shell gland (uterus) of the oviduct acting as a barrier to keep bacteria from entering the egg..

Back 27

cuticle bloom

Front 28

a dense, matted, fibrous capsule of albumen around the membrane of the yolk.

Back 28

chalaziferous membrane

Front 29

It is important for building bones, muscles

Back 29

Protein

Front 30

rich source of B vitamins particularly vitamins B12 and riboflavin (vitamin B2), vitamins A and D, and some vitamin E.

Healthy agingNormal energy metabolismNormal skin, hair

Back 30

Vitamins

Front 31

Essential for our bodies to function healthily for growth, and repair of our bone, teeth, skin, organs

Back 31

Minerals

Front 32

found almost entirely in the yolk with less than 0.5% in the albumen (egg white). Essential in calorie burning mechanism.

Back 32

fat

Front 33

has an important role in forrmation of hard eggshell in hens.

Back 33

calcium

Front 34

help increase and boost your immune system

Back 34

iron

Front 35

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

Back 35

fresh egg

Front 36

are seldom used. Their whites are used for meringue

meringue they are also used primarily as ingredients in food industry. They are not commonly sold directly to consumers.

Back 36

Dried egg

Front 37

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

Back 37

frozen egg

Front 38

EFFECT OF HEAT ON EGGS

Back 38

1. Coagulation of proteins2. Formation of greenish discoloration at the interface of the yolk and white when egg is overcooked

Front 39

Use of eggs

Back 39

1. Cooked and served “as is”, e.g.in the shell poached fried scrambled omelet2. Eggs as emulsifier3. As binding, thickening agent, and gelling agents4. As foam5. As coloring and flavoring agent

Front 40

foods that may have health benefits beyond their traditional nutritional value.

Back 40

Functional foods

Front 41

foods that have been modified through biotechnology to enhance their quality or nutritional value.

Back 41

Designer foods

Front 42

reduce the risk of cataracts and macular degeneration

Back 42

lutein amd zeaxhantin

Front 43

Methods of cooking

Back 43

Cooked in shell, poached, fried

Front 44

Cook slowly without flipping until white is completely set but yolk is still soft and yellow.

Back 44

Sunny side up

Front 45

Do not flip. Add a few drops of water to pan and cover to steam cook the top.

Back 45

Basted

Front 46

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

Back 46

Over easy

Front 47

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

Back 47

Over medium

Front 48

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

Back 48

Oveer hard

Front 49

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.

Back 49

Scrambled eggs

Front 50

are also quick and easy to prepare.

Back 50

Baked eggs

Front 51

which is the art of presenting food in an attractive way.

Back 51

plating

Front 52

where to place the carbohydrate (rice, pasta, bread, etc.)

Back 52

11 o clock

Front 53

where to place the vegetables

Back 53

2 o clock

Front 54

where to place the protein

Back 54

6 o clock

Front 55

a cross-disciplinary area concerned with protecting the safety, health and welfare of people engaged in work or employment.

Back 55

Occupational Health and Safety

Front 56

a disease that results from eating food containing harmful micro-organism.

Back 56

food borne infection

Front 57

disease that results from eating food containing toxins from bacteria, molds or certain plants or animals.

Back 57

food borne intoxication