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Chapter 2/21
Foods vocab
| Question | Answer |
|---|---|
| Bacteria | Are singled-celled microorganisms that live almost everywhere |
| What determines the color of an egg? | Breed of chicken |
| Why do you temper eggs? | Tempering keeps the eggs from coagulating into lumps |
| Why do some eggs have a greenish tint to them? Will it hurt you? | A chemical reaction between iron in egg yolks and hydrogen sulfide in egg whites. Not harmful |
| What is a nutrient-enhanced egg? | Come from chickens fed on a diet that improves the nutritional value of eggs |
| In your own words, what is coagulation? | The original temperature of eggs |
| Coagulum | The egg will thicken into soft protein clumps |
| Cross-contamination | Occurs when harmful bacteria from one food or surface are transferred to another food |
| What is an organic egg? | Comes from hens fed a diet that is free of chemical pesticides and fertilizers |
| What does it mean to temper eggs? | Warm/heat up eggs |
| Toxoplasma Gondii | This parasite causes the infection toxoplasma which can damage the central nervous system |
| Emulsion | Is a mixture that forms when liquid are combined that ordinary do not mixed |
| What is a cage-free egg? | Hens that produce these and are not kept in cages |
| Whats an example of emulsion? | Oil and water |
| Omelet | Are beaten egg mixture that are cooked without stirring and served folded in half |
| Sanitizing | Is a process that kills pathogens and reduces the likelihood of illness |
| What is a pasteurized egg? | Have been treated to kill harmful bacteria that may be present in raw eggs |
| Parasite | Is a microorganism that needs another organism called a host to live |
| Sanitation | Maintaining conditions to prevent diseases and promote good health |
| List three ways to thaw food safely | 1. Refrigerator 2.Microwave immediately before cooking 3. Wrap in airtight packaging and submerged in cold water |
| List 5-food that often have bad bacteria | 1.raw/undercooked meat 2.poultry 3.Fish 4.Shellfish 5.Eggs |
| Toxins | (poisons) caused by bacteria |
| FoodBorne Illness | A disease transmitted by food |
| Why should you wash your hands after touching eggs? | When eggs are used as ingredients in other food product they contribute a number of qualities |
| When,you are buying eggs at the store, what does AA or A mean? | The egg whites are thick and clear and the yolk are firm and stand high above the whites |
| What is a free-range egg? | Live without a cage |
| List two general rules for buying and storing eggs | 1.Check eggs to make sure eggs are cleaned and uncracked 2. Store in main compartment in fridge |
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28kreiekia