Chapter 21 Review questions

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Never leave an​ egg-based dish out at room temperature for more than​ _______________, including prep and cooking time.

1 hour

USDA guidelines state that pasteurization is achieved and harmful bacteria are destroyed when the whole egg stays at​ _______________.

140degrees°F ​(60degrees°​C) for 3½½ minute

Egg white coagulates at temperatures between​ _______________.

144degrees°F and 149degrees°F ​(62degrees°C and 65degrees°​C)

When cooking and holding egg dishes you need to keep them​ _______________.

Below 41degrees°F ​(5degrees°​C) or above 135degrees°F ​(57degrees°​C)

Where did Dutch coffee​ originate?

Japan

What type of tea is partially​ fermented?

Oolong

How can you tell if it is time to turn a griddlecake over to cook the second​ side?

When small bubbles appear in the batter

What is another name for egg​ whites?

albumen

Which part of the egg leavens cake and baked​ goods?

albumen

Which type of leavening agent is most often used to make​ griddlecakes?

baking powder

​_______________ are a type of filled​ crêpe that is cooked on both sides.

blintzes

What is one of the first line positions offered to a line​ cook?

breakfast station

Which type of bacon is very lean and is made from the pork loin rather than the pork​ belly?

canadian bacon

Eggs do NOT provide​ _______________ to a variety of foods.

carbohydrates

What is the best type of fat to use when cooking​ griddlecakes?

clarified butter

Eggs are sold in all but which one of the following​ sizes?

colossal

Which of the following griddlecakes are made with an unleavened batter cooked in thin​ sheets?

crepes

Which important nutrient is found only in the egg​ yolk?

fat

Cafe au lait is made with strong drip coffee and is the​_______________ equivalent of the Italian caffé latte.

french

What type of breakfast meat is used to make Scotch​ eggs?

ground pork sausages

Which of the following edible eggs are the​ largest?

ostrich

Which bird produces a small egg with a brown speckled outer​ shell?

quail

Which spice is used to flavor the most traditional style of fresh pork breakfast sausage served in the United​ States?

sage

What word describes an egg dish made by cooking whole eggs that have been whisked together and sauteed in clarified​ butter?

scrambled

Coffee is harvested from what part of the tropical​ plant?

seeds

Which of the following types of breakfast items describe eggs that are baked and served in a​ dish, usually with sliced​ ham, bacon or​ turkey?

shirred

In addition to​ grade, what else is used to describe the type of eggs needed for a specific menu​ item?

size

Iced coffee made in a small pot and sweetened with condensed milk comes from​ _______________.

vietnam

What breakfast food is classified as a griddle cake or bread even though it is cooked in a specially designed pan and not on a flat​ griddle?

waffles

Which ingredient is used to give Belgian waffles their​ fluffy, light​ texture?

whipped egg whites


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