TLE Cooking Notes: Eggs, Cereals & Pasta; Sauces, Soups, Stocks, and Equipment

A comprehensive set of vocabulary flashcards based on the cooking notes, covering eggs, cereals, pasta, sauces, soups, stocks, and essential kitchen equipment.

Egg quality

A fresh egg is distinguished when served whole; quality is hard to determine until cracked open, with obvious signs like bad smells being a warning.

Jumbo eggs

Eggs weighing about 850 g per dozen.

Extra large eggs

Eggs weighing about 840 g per dozen.

Large eggs

Eggs weighing about 745 g per dozen.

Medium eggs

Eggs weighing about 650 g per dozen.

Small eggs

Eggs weighing about 560 g per dozen.

Sunny-side up

Fried egg with yolk visible and usually intact; yolk is yellow and well rounded.

Hard fried

Fried egg where both white and yolk are firm and not runny.

Basted eggs

Eggs with firm white and yolk that is soft and pink, covered with a thin film.

Boiled eggs (hard cooked)

Eggs boiled for 10–15 minutes for a hard center.

Boiled eggs (soft cooked)

Eggs boiled for 2–6 minutes for a soft center.

Scrambled eggs

Eggs beaten and cooked until soft, yellow, tender, and not watery.

Omelette

A mixture of eggs, salt, and pepper cooked quickly in a hot pan.

Poached eggs

Eggs cooked out of their shell in simmering liquid (often water with vinegar and salt).

Cereals

Major food group-derived carbohydrates; monocotyledonous plants in the grass family.

Monocotyledonous plants

Plants with one seed leaf belonging to the grass family, a major cereal group.

Grass family

Botanical family to which cereals belong.

Wheat

A major cereal grown in Europe, Canada, and the United States.

Rice

A major cereal produced in the Philippines, Thailand, Japan, China, and Malaysia.

Corn

A major cereal produced in Mexico and across the Americas.

Traditional hot cereals

Cereals that require further cooking or heating before consumption.

Ready-to-eat cereals

Cereals that can be eaten straight from the box or with milk.

Old fashioned oatmeal

Rolled oat groats boiled in water for up to 30 minutes.

Quick oats

Thinner oat flakes boiled in 1–15 minutes.

Instant oatmeal

Quick oats treated to hydrate quickly, often with gum to aid hydration.

Farina

Wheat endosperm in granular form, free from bran and germ.

Wheat, rice, and corn cereals

Other traditional cereals beyond the main three.

Flaked cereals

Cereals made from whole grain kernels or parts of kernels (rice, corn, or wheat) that are flattened into flakes.

Flaking grits

Process to obtain small particle grits.

Granola cereals

Ready-to-cook cereals made from oats mixed with other ingredients.

Oven-puffed cereals

Cereals made mainly from whole-grain rice or corn or mixtures of these two.

Pasta

Italian word for dough; usually made from wheat flour or semolina with water.

Semolina

Coarse flour used to make pasta; derived from durum wheat.

Potato flour

Flour used in gnocchi and other products.

Maize flour

Gluten-free flour made from corn.

Durum wheat

High-quality wheat used to make pasta.

Anellini

Small ring-shaped pasta.

Fettuccine

Flat, ribbon-like pasta strands.

Lasagna

Square, layered pasta sheets.

Penne

Tubular pasta with an oblique cut; means 'quills'.

Ravioli

Pasta sheets filled and formed into small disks, squares, or rectangles.

Spaghetti

Long, thin pasta strands made from durum wheat.

Ziti

Long, tube-shaped pasta made from durum wheat flour and water.

Roux sauce

Thickened sauce made by cooking fat or oil with flour.

Starch-thickened sauce

Sauce thickened by adding a starch-based thickener to simmering liquid.

Beurre manié

A kneaded mixture of butter and flour used to thicken sauces.

Vinaigrette

Cold sauce made from vinegar (and mustard) and oil, used on salads.

Mint sauce

Cold sauce made from fresh mint leaves, vinegar, and a small amount of sugar.

Mayonnaise

Emulsion of oil added gradually to egg yolk while whisking to form a thick sauce.

Grating

Technique of reducing food to coarse or fine threads.

Chopping

Cutting foods into pieces.

Whisking

Beating or whipping ingredients to blend or aerate.

Mixing

Combining ingredients together.

Blending

Thoroughly mixing two or more ingredients, often with a processor.

Straining

Pouring sauce through a sieve to remove solids.

Simmering

Gentle cooking just below the boiling point.

Clear soups

Thin, flavorful soups based on a clear liquid; include bouillon and consommé.

Bouillon

French term for broth; base for clear soups.

Consomme

Clear, sparkling broth obtained by clarifying bouillon.

Broth

English term for bouillon; a thin soup often garnished.

Thickened soups

Soups thickened by cream, vegetables, or starches.

Vegetable soups

Thickened soups containing diced or cubed vegetables and sometimes meat.

Cream soups

Thick, smooth, velvety soups with a creamy texture.

Bisque

Deluxe cream soup made from shellfish such as crabs, oysters, or shrimp.

Purees

French term for mashed; ingredients forced through a blender or processor to create a smooth paste.

Sinigang

Philippine sour soup, popular in Filipino cuisine.

French onion soup

Classic soup with sautéed onions and meat stock.

Olla podrida

Spanish soup; a puree of black beans, sausages, chicken, and ham.

Wanton

Chinese soup featuring chicken, shrimp, and spinach wrapped in wanton wrappers.

Bouillabaisse

French-New Orleans heavy soup with chunks of fish, lobster, oysters, and shrimp.

Stock

Thin liquid produced by boiling bones, trimmings, and scraps to extract flavor and nutrients.

White stock

Pale stock lightly flavored; made from bones (often chicken or fish) without browning.

Brown stock

Stock made from beef bones; requires 4–6 hours of simmering to extract flavor.

Chicken stock

Pale yellow stock from chicken fat, usually from free-range/native chickens.

Fish stock

Stock with a rich fish flavor and pale color; highly seasoned.

Stock pot

Pot sized appropriately for the amount of stock being cooked.

Cleaver

Heavy knife used for cutting through bones.

Long-handled ladle

Ladle with a long handle for stirring or serving stock or soups.

Skimmer

Skimming tool used to remove scum from stock or soups.

Sharp knife and cutting board

Essential tools for cutting ingredients safely and efficiently.

Refrigerator storage duration for stock

Stocks can be stored 2–3 days in the refrigerator.

Freezer storage duration for stock

Stocks can be stored 7–10 days in the freezer.