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Q 1/34
Score 0
The solid or semi-solid substance produced
by coagulation
30
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Q 2/34
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An agent that forms or preserves an emulsion,
especially any additive, such as lecithin, that prevents
separation of sauces or other processed foods.
30
Users enter free text
34 questions
Q.
The solid or semi-solid substance produced
by coagulation
1
30 sec
Q.
An agent that forms or preserves an emulsion,
especially any additive, such as lecithin, that prevents
separation of sauces or other processed foods.
2
30 sec
Q.
To remove solid matter from (a liquid); to make
into a clear or pellucid liquid.
3
30 sec
Q.
It helps other
ingredients bind together.
When eggs are heated, they
coagulate. This helps stick
together the ingredients
they are mixed with.
4
30 sec
Q.
The eggs help hold the
crumb mixture to the
food when heated
during the cooking
process.
5
30 sec
Q.
The protein in eggs will
thicken when heated and
become firm. If an egg is
overheated for too long, it
will become rubbery and
tough in texture.
6
30 sec
Q.
It permits
small globules of one
liquid to be interdispersed in another
liquid.
7
30 sec
Q.
When eggs are added
to a mixture, it helps
prevent these crystals
from forming.
8
30 sec
Q.
The egg is used to make a
broth clear. Any
unwanted particles in the
broth will stick to the egg
as it coagulates in the
broth. The cooked egg is
then removed.
9
30 sec
Q.
It helps to make a
cooked product rise.
When eggs are beaten,
they hold air. When heat
is added, the structure
will coagulate and traps
the air.
10
30 sec
Q.
When egg is beaten,
albumen is reversed, air is
absorbed as white is
stretched into thin films.
With continued beating,
the air cells are
subdivided and volume is
increased.
11
30 sec
Q.
Stage in foam formation where there are large air bubbles that flow easily
12
30 sec
Q.
Stage in foam formation where air cells are smaller and more numerous; foam becomes whiter; soft peaks are formed when beater is lifted
13
30 sec
Q.
Stage in foam formation where peaks hold their shape; when bowl is tipped, it holds, moist and glossy
14
30 sec
Q.
Stage in foam formation where Moistness and glossiness disappear; specks of egg white are seen
15
30 sec
Q.
What are the stages in foam formation?
16
30 sec
Q.
These eggs foam faster but
produce a similar volume to
fresh eggs.
17
30 sec
Q.
It also increases the
stability of foams but delays
foams formation (reduced
volume), thus it should be
added after foaming has
started and soft peaks are
formed
18
30 sec
Q.
They slow down the
alteration of egg white.
19
30 sec
Q.
The addition of this lowers
the quality of the foam.
20
30 sec
Q.
These eggs do
not foam well because they
lack ovomucin.
21
30 sec
Q.
It is an application of foam in cookery where it refers to their tenderness and fluffiness to products.
22
30 sec
Q.
Examples of this application are angel food cake,
sponge cake, chiffon cakes
23
30 sec
Q.
This type of frosting is for topping
cream, chocolate, or lemon
pie requires a proportion of 2
tbsps. sugar per egg white.
24
30 sec
Q.
This frosting is used for confections,
base, fruit pies, or sans rival
cake, requires a proportion of
1/4 cup sugar per egg white.
25
30 sec
Q.
It refers to foam acting as soft or hard frosting
26
30 sec
Q.
They provide external flavor and
colors either alone or in
combination with other
ingredients through the process
of chemical reactions.
27
30 sec
Q.
What temperature is recommended for the coagulation of egg whites?
28
30 sec
Q.
What temperature is recommended for the coagulation of egg yolk?
29
30 sec
Q.
Formation of _____ at the interface of the yolk and white when egg is overcooked.
30
30 sec
Q.
Due to the reaction between the iron in the yolk and the ________ release from the sulphur containing __________.
31
30 sec
Q.
Reaction is favored by: _________, __________
32
30 sec
Q.
What are the factors to be considered in foam formation?
