TLE10 1st Quarter - Vocabulary Flashcards: Tools, Eggs, Cereals, Pasta, Starch, Safety

60 vocabulary flashcards drawn from the lecture notes covering tools and equipment, egg anatomy, cereals, starch, pasta, pasta cooking, and sanitation concepts.

A small hand tool used in decorative work such as garnishes.

Channel Knife

A screen-type mesh with a round frame used to sift dry ingredients.

Sieve

A tool used to crush and soften foods like potatoes, beans, or squash.

Potato Masher

A spoon that retrieves solids while allowing liquids to drain.

Slotted Spoon

A device that slices peeled hard-boiled eggs quickly and evenly.

Egg Slicer

A utensil used for gently cooking eggs in liquid within a dish.

Egg Poacher

Wire Whisk

Whisk used for whipping, blending, and mixing eggs or batter.

A pan used for cooking sauces and gravies.

Sauce Pan

Equipment used to cook food by steaming.

Steamer

Appliance that prevents spoilage of raw and cooked ingredients.

Refrigerator

Insulated chamber used for heating, baking, or drying substances.

Oven

A stove type popular for its efficiency and temperature control.

Gas Range

Handheld implements and larger devices used in cooking and food prep.

Cooking Tools and Equipment

Tools essential for slicing, chopping, and dicing ingredients.

Cutting Tools and Equipment

High-temperature methods to kill bacteria on tools and equipment.

Heat Sanitation Method

Sanitation method using boiling water to sanitize.

Boiling Water

Sanitation method using steam to sanitize.

Steam

Dishwasher feature that sanitizes dishes and tools.

Dishwasher with Sanitizing Cycle

Ovens used as a sanitation method via hot air.

Hot Air Ovens

Drying method to prevent recontamination after washing.

Air-dry Method

Cleaning process to maintain safe cooking environments.

Washing

Initial washing step to remove soil before washing.

Pre-rinse

Taking apart equipment as part of cleaning.

Disassemble

Soaking to loosen soils before scrubbing.

Soak

Scrubbing to remove residues during washing.

Scrub

Rinsing away soap and soils after washing.

Rinse

Killing or reducing microorganisms to safe levels.

Sanitize

Drying by air to prevent contamination.

Air-dry

Chemical Sanitation

Using chemicals to reduce microorganisms to safe levels.

Storing

Proper storage of tools and equipment to stay clean and organized.

The outermost layer of an egg, mainly calcium carbonate.

Egg Shell

Membrane inside the shell that provides protection against bacteria.

Shell Membrane

Small pocket of air at the wide end of the egg that forms as it cools.

Air Cell

The clear white part of the egg rich in protein.

Albumen

The yellow part of the egg containing fats and nutrients.

Yolk

Nutrient in the yolk that acts as an emulsifier.

Lecithin

Clear casing that encloses the yolk.

Vitelline Membrane

Two spiral bands anchoring the yolk in the egg white.

Chalazae

Eggs in their natural shell, not processed.

Fresh Eggs

Cracked, mixed eggs sold in cartons.

Liquid Eggs

Cracked and mixed eggs that are frozen for storage.

Frozen Eggs

Dehydrated eggs turned into powder.

Dried Eggs

Eggs preserved in a salted solution or salted charcoal.

Salted Eggs

Eggs are versatile in dishes like fried, boiled, and baked preparations.

Dishes (Egg Dishes)

Eggs help ingredients bind together in recipes.

Binding Agent

Eggs act as natural emulsifiers to blend oil and water.

Emulsifier

Eggs help thicken sauces, custards, and puddings.

Thickening Agent

Eggs contribute to leavening in cakes, soufflés, and meringues.

Leavening Agent

Eggs coat foods before breading or frying.

Coating Agent

Egg whites clarify liquids in culinary and beverage use.

Clarifying Agent

Egg fried on one side with whites set and yolk runny.

Sunny-side Up

Egg fried on both sides with yolk varying in doneness.

Over-easy/Over-medium/Over-hard

Eggs beaten and cooked to form soft curds.

Scrambled Eggs

Beaten eggs cooked and folded with fillings.

Omelets/Omelettes

Eggs boiled until fully cooked and firm.

Hard-boiled Eggs

A small white spot on the yolk where fertilization can occur.

Blastodisc

Freshness check by submerging an egg in water to see if it sinks or floats.

Water Test

Fresh egg makes little sound; old egg shows sloshing due to air cell.

Shake Test

Holding a light to the egg to assess freshness and air cell size.

Candling

Shell integrity test: fresh eggs have clean, smooth shells; old eggs crack or discolor.

Clicking

Forms of eggs used in everyday cooking, baking, or large-scale production.

Egg Market Forms

Eggs are used for fried, boiled, scrambled, omelets, and more.

Use of Eggs in Dishes

Assessing yolk firmness and egg white viscosity to judge freshness.

Freshness Checks (gross examination)

Common dishes include fried, boiled, soft-boiled, deviled, and poached eggs.

Egg Dishes (Examples)

Starch granules swell and burst when heated in liquids.

Gelatinization

Property of thickened liquids; important in sauces and custards.

Viscosity

Gel becomes firmer as it cools, forming a more ordered gel.

Retrogradation

Expulsion of moisture from a gel or jelly.

Syneresis

Starch breaks down into dextrins when exposed to dry heat.

Dextrinization

Starch breakdown by enzymes or acid into smaller sugars.

Hydrolysis

Pre-cooked and dried cereals quick to prepare.

Instant (Cereals)

Outer fiber-rich layer of the grain separated during milling.

Bran

Least processed cereals with bran, germ, and endosperm intact.

Whole Grains

Ground grains used in baking and cooking.

Flours

Grains steamed and rolled into flat flakes for cereals.

Rolled and Flaked

Grains subjected to high heat and pressure to puff.

Puffed

Grains broken into smaller pieces.

Cracked and Crushed

Grains with bran and germ removed, leaving starchy endosperm.

Polished

Coarsely ground cereals; semolina from durum wheat for pasta.

Grits and Semolina

Starch processed through an extruder to form shapes.

Extruded

Accurate measurement of cereals and liquids for consistency.

Proper Measurement

Rinse and soak to remove starch and improve cooking.

Rinsing and Soaking

Proportion of liquid to cereal; varies by type (e.g., rice 2:1, quinoa 1:5:1).

Ratio of Water to Cereal

Dried or fresh dough made from durum wheat semolina and water (or eggs), shaped and cooked.

Pasta

Hard wheat flour used to make most pasta.

Durum Wheat Semolina

Cook pasta until firm to the bite, not mushy.

Al Dente

Dried, fresh, frozen, whole wheat, and specialty pastas.

Market Forms of Pasta

Pasta made with eggs and flour; shorter shelf life.

Fresh Pasta

Fresh pasta that has been frozen for storage.

Frozen Pasta

Pasta made from whole wheat flour, higher in fiber.

Whole Wheat Pasta

Pasta made with added colors or flavors (e.g., spinach, squid ink).

Specialty Pasta

Various shapes like bowties, linguine, penne, spaghetti, etc.

Pasta Shapes

The point at which pasta is cooked to be firm to the bite.

Al Dente (Cooking Pasta)

Boiling water, adding salt, and cooking until desired doneness.

Pasta Cooking Steps

Oil may be used after cooking to prevent sticking.

Oil in Pasta Cooking

Pasta increases in weight by about two to three times when cooked.

Pasta Ratio (Cooked vs Dry)

Options: serve immediately, hold with oil, or cool for salads or heated dishes.

Holding Pasta

Cooked pasta can be refrigerated 3-5 days or frozen up to 2 months.

Cooked Pasta Storage

Keep in airtight containers to prevent moisture and pests.

Pasta Storage (Containers)

Store dried pasta in a cool, dry place in original packaging or sealed container.

Pasta Storage (Dry)