Podcast
Questions and Answers
Which type of rice is best for dishes requiring a sticky texture?
Which type of rice is best for dishes requiring a sticky texture?
What percentage of an egg's weight is constituted by the egg white?
What percentage of an egg's weight is constituted by the egg white?
What is the primary use of wheat?
What is the primary use of wheat?
Which of the following is true about the eggshell?
Which of the following is true about the eggshell?
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What should be avoided when storing plastic utensils?
What should be avoided when storing plastic utensils?
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What is a characteristic of fertilized eggs?
What is a characteristic of fertilized eggs?
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What is the function of a colander in the kitchen?
What is the function of a colander in the kitchen?
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Which of the following accurately describes whole grain?
Which of the following accurately describes whole grain?
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Which term refers to the organization of ingredients before cooking?
Which term refers to the organization of ingredients before cooking?
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What distinguishes brown rice from white rice?
What distinguishes brown rice from white rice?
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How should chopping boards be stored to prevent mold development?
How should chopping boards be stored to prevent mold development?
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What type of carbohydrate is primarily found in cereals?
What type of carbohydrate is primarily found in cereals?
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Which equipment is used for automated dish cleaning?
Which equipment is used for automated dish cleaning?
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Which of the following is NOT a type of starchy food?
Which of the following is NOT a type of starchy food?
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What is the purpose of quality checking for eggs?
What is the purpose of quality checking for eggs?
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Which of the following methods is used to preserve eggs?
Which of the following methods is used to preserve eggs?
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Study Notes
Eggs
- Egg white (albumen) accounts for about 58% of an egg's weight.
- Egg yolk makes up roughly 31% of an egg and is anchored by chalazae.
- Eggshell is primarily composed of calcium carbonate (CaCO₃), providing a protective barrier and making up 11% of the egg's weight.
- Germinal disc (blastodisc) is the small circular area on the yolk's surface where fertilization occurs.
Market Forms of Eggs
- Fresh eggs are unprocessed and widely available.
- Fertilized eggs are consumed as boiled dishes, notably:
- Balut: Developed 18-day fertilized duck egg.
- Penoy: 14-day unfertilized duck egg.
- Preserved eggs have undergone preservation techniques:
- Salted egg: Submerged in boiled saturated salt solution.
- Century egg: Preserved with a mixture of salt, lime, clay, and ash.
- Frozen eggs are available as whole eggs, extra yolks, or egg whites.
Quality Checking of Eggs
- Prioritizes the use of the oldest stock to minimize spoilage.
- Influenced by hen breed, age, and environmental conditions.
- Classifies eggs based on quality features.
Cereals and Starches
- Cereal refers to plants producing starchy seeds or grains, rich in carbohydrates essential for fermentation.
- Contains complex carbohydrates, offering sustained energy longer than simple carbohydrates.
- Starch is made up of polysaccharides: amylose and amylopectin.
Types of Cereal Grains
- Whole grain includes bran, endosperm, and germ.
- Refined grain consists only of endosperm.
- Rice varieties:
- Brown rice retains bran, endosperm, and germ; considered healthier.
- White rice is processed to remove bran and germ.
- Long-grain rice remains fluffy after cooking; ideal for dishes needing separate grains.
- Medium-grain rice has a softer texture; suitable for risotto and pudding.
- Short-grain rice is sticky; perfect for sushi and similar dishes.
- Wheat is a vital crop used for meal, cereals, and flour production.
- Corn stands as the largest global cereal crop, sold fresh or preserved.
- Oats thrive in temperate environments, particularly in the U.S., Canada, and Europe.
Types of Starchy Foods
- Includes cereals, root crops, legumes, bread, and pasta.
Occupational Health and Safety (OHS)
- Cleaning eliminates visible debris, while sanitizing reduces harmful microorganisms through heat, radiation, or chemicals.
Storing Cleaned Kitchen Tools and Equipment
- Ensure utensils are completely dry before storage; stack pots and pans upside down.
- Keep plastic utensils away from hot surfaces.
- Store chopping boards vertically to promote air circulation and prevent mold.
Tools and Equipment
- Dishwashing machine: Automates washing, rinsing, and drying.
- Colander: Drains liquids from various ingredients.
- Sifter: Separates dry ingredients through a mesh.
- Grater: Shreds or grates ingredients like cheese.
- Blender: Blends and purées ingredients.
- Food processor: Versatile for chopping, slicing, grating, and puréeing.
- Rolling pin: Used for rolling dough.
Preparing and Presenting Eggs/Cereal Dishes
- Mise en Place: French term meaning "everything in its place"; emphasizes preparation and organization of ingredients and tools for efficient cooking.
- Presentation: Refers to the visual arrangement and composition of a dish on a plate.
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Description
This quiz explores the different components of an egg, including the egg white, yolk, eggshell, and germinal disc. Learn about the percentage each component contributes to the overall weight of the egg and their respective functions. Test your knowledge on this fascinating subject!
