Primary parts of an egg

• Shell, yolk, albumen

What are the thick, twisted strands of egg white that anchor the egg in place

• Chalazae cords

What are the three grades of eggs

• AA, A, and B

The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria

• Pasteurization

Souffle

• Either a sweet or savory fluffy dish made with a custard base lightened with  whipped egg whites and then baked; the whipped egg whites cause the dish to puff when baked 

What are baked eggs also referred to as?

• Shirred eggs

What the difference between an omelet and and french style omelet

• The eggs are cooked while constantly shaking the pan to keep them light and fluffy

What types of eggs come from dry heat cooking methods

• Shirred eggs, quiches, scrambled eggs, omelets, frittatas, pan-fried eggs (sunny side up, over easy, over medium, over hard), basted eggs

What types of eggs come from moist heat cooking methods

• Soft boiled, hard boiled, and poached eggs

Pancakes and waffles are also known as

• Griddlecakes

Crepes cooked on only one side, then filled with cheese, browned in butter, and served with sour cream, fruit compote or preserves

• Blintzes

A breakfast cereal made from raw or toasted  cereal grains, dried fruits, nuts, and dried milk solids and usually eaten with milk or yogurt, sometimes known as granola

• Muesli

What are the two types of coffee bean commonly used

• Arabica and robusta

Boiling a substance until it’s flavor is removed

• Decoction

The extraction of flavors at temperatures below boiling

• Infusion

What are the two types of ways to brew coffee

• Drip brewing and espresso brewing

Testing coffee or tea for taste and quality, often performed by a professional taster trained to identify key coffee or tea characteristics

• Cupping

Milk that is heated with steam generated by an espresso machine

• Steamed milk

Milk that is heated and frothed with air and steam generated by an espresso machine; slightly cooler than steamed milk

• Foamed milk

Italian for ‘bartender; now used to describe someone who has been professionally trained in the art of preparing espresso and espresso-based beverages

• Barista

Tea to which flavorings such as oils, dried fruit, spices, flowers, and herbs have been added

• Flavored tea

Herbal infusions in tea popular in countries such as europe and asia for their perceived health benefits and healing properties

• Tisanes

What does the acronym SHU stand for?

• Scoville heat units

A complex carbohydrate found in the cell wall of plants; it is edible but indigestible by humans

• Cellulose

What method employs blasts of cold air, refrigerated plates, liquid nitrogen, or other techniques to chill vegetables quickly (IQF)

• Individually quick frozen

Submerging a food in cold water to quickly cool it ans prevent further cooking

• Refreshing, shocking

An alkaloid found in a chile peppers placental ribs that provides the peppers heat

• Capsaicin

A naturally occurring pigment that predominates in green vegetables such as cabbage

• Chlorophyll

A naturally occurring pigment that predominates in red and yellow vegetables such as carrots and red peppers

• Carotenoid

Plant pigments that dissolve readily in water, found in red, purple, and white vegetables such as blueberries, red cabbage, onions, and tea

• Flavonoids

Small, immature potatoes that are harvested before their starches develop

• New potatoes

Potatoes that have a high starch content, thick skin, and low moisture

• Starchy potatoes, mealy potatoes

Potatoes that have low starch content, thin skin, and high moisture

• Waxy potatoes

Two methods to sauteing potatoes

• Tossing, and still-frying

Most grain kernels are protected by what?

• Hull or husk

3 parts of a kernel

• Bran, endosperm, germ

A milling process in which grains are broken open

• Cracking

A milling process in which grains are reduced to a powder; the powder can be of differing degrees of fineness or coarseness

• Grinding

A milling process in which the hull or husk is removed from grains

• Hulling

A milling process in which all or part of the hull, bran, and germ are removed from the grains

• Pearling

Three types of rice

• Long, medium, and short grain

Rice that still has the bran attached

• Brown rice

Rice that has been pearled in the milling process

• White rice

Tice that is parboiled to remove surface starch

• Converted rice

Rice that is fully cooked and then flash-froze

• Instant or quick cooking rice

A finely ground flour made from dried hominy, is used for making breads, tortillas, tamales and other mexican and southwestern dishes

• Masa harina

A species of vary hard wheat with a particularly high amount of protein, it is used to make couscous or milled into semolina, which is used for making pasta

• Durum wheat

A whole buckwheat kernel is known as

• A groat

A whole wheat kernel is known as

• A berry

The process of forcing pasta dough through perforated plates to create various shapes

• Extrusion

Basic form for pasta that is a thin, flat sheet of dough

• Sfoglia

Italian for ‘to the tooth’; used to describe a food, usually pasta, that is cooked only until it gives slight resistance when one bites into it

• Al dente

The science that studies nutrients

• Nutrition

The unit of energy measured by the amount of heat required to raise 1000 grams of water one degree celsius 

• Calorie

Three sugar monosaccharides

• Glucose (blood sugar)

• Fructose (fruit sugar)

• Galactose (part of milk sugar)

Three sugar disaccharides

• Lactose (glucose + galactose)

• Fructose (glucose + glucose)

• Sucrose (glucose + fructose)

2 types of fiber

• Soluble and insoluble

3 essential macronutrients

• Carbohydrates, lipids, and proteins

2 essential micronutrients

• Minerals and vitamins

Whats the difference between macronutrients and micronutrients

• Macro- needed in large quantities

• Micro- needed in small categories

• BOTH are necessary for humans

Fats found mainly in animal products such as milk, butter, cheese, eggs and meat as well as in tropical oils such as coconut and palm; usually solid at room temperature

• Saturated fat

Fats from plants and plant foods such as avocados, corn, cottonseed, olives, rapeseed (canola), safflower and sunflower; liquid at room temp

• Unsaturated fat

Unsaturated, liquid fats that are chemically altered to remain solid at room temperature, such as solid shortening or margarine

• Hydrogenated fat

A type of fat created when vegetable oils are solidified through hydrogenation

• Trans fats

All chemical reactions and physical processes that occur continuously in living cells and organisms

• Metabolism

2 categories of vitamins

• Fat soluble and water soluble

2 categories of minerals

• Trace minerals and major minerals

Educational tool developed by CNPP and FDA designed to promote healthy eating recommendations

• MyPlate

Substances that may cause allergic reactions to people

• Allergens

Substances added to many foods to prevent spoilage or improve appearance, texture, flavor or nutritional value; they may be synthetic materials  copied from nature or naturally occurring substances.

• Additives

Cooked beans include chickpeas, soybeans, and white beans that are dried, then ground into a fine powder.

• Bean flour

A dark, nutty-tasting flour milled from the seams of the buckwheat plant

• Buckwheat flour

A grain plant also known as linseed; rich in omega-3 fatty acids, a compound in oily fish found to be beneficial for promoting heart and arterial health

• Flax

A high protein cereal grain cooked and eaten like rice

• Millet

Tiny, spherical seeds of a plant native to south america; cooked like grain or ground and used like flour

• Quinoa

Grain harvested from a plant the resembles corn, used primarily for animal feed and food processing applications

• Sorghum