This is the entrance of the labetra, the channel leading to the center of the yolk.

It is the yellow-orange portion which makes up to about 33% of the liquid weight of the egg.

A disease that is carried and transmitted to people by food is referred to as food borne ____________.

It is a disease that results from eating food containing toxins from bacteria, molds or certain plants or animals.

It is a miniature Bain Marie with an upper dish containing indentations each sized to hold an egg or contains separate device for poaching.

It is a process of washing and sanitizing dishes, glassware, flatware, and spots and pans either manually or mechanically.

It is used for mixing creams, butter and for tossing salads.

The effect of heat on eggs that causes shrinkage resulting in a tough product.

The size of an egg with average weight of 70 grams is:

The following are the nutrients that can be found in egg, EXCEPT?

A type of Fried Egg that is cook slowly without flipping until white is completely set but yolk is still soft and yellow.

A type of egg cookery where eggs can be stirred constantly over low heat for a soft delicate curd and creamy texture.

A type of egg cookery where eggs are mixed, fried, rolled over or folded on a pan.

A type of egg cookery where eggs are prepared by slipping shelled eggs into barely simmering water and gently cooking until egg holds its shape.

It is like a chainlike molecule, sometimes called the linear fraction, and is produced by linking together which contributes to the gelling characteristics of cooked and cooled starch mixtures.

This problem is usually encountered when using acid ingredients such as lemon and vinegar.

This results when there is too much liquid in relation to the starch

This problem can be reduced by covering the container of the starch gel with a waterproof cover.

This can be avoided by temperature control and constant stirring so that starch granules do not settle at the bottom of the cooking pan.

A starch property that includes swelling of granules as water is absorbed and disruption of the organized granule structure. This changes occur in the first stages of heating starch granules in a moist environment.

A starch property that has the resistance to flow; increase in thickness or consistency.

Is the process in which starch molecules, particularly the amylose fraction, re-associate or bond together in an ordered structure after disruption by gelatinization.

Oozing of liquid from gel when cut and allowed to stand.

The process of forming dextrin.

Starches undergo this process during cooking where chemical reaction in which molecular linkage is broken and a molecule of mater is utilized. This may also cause by prolonged heating of starch with acid.

Any grain that is used for food.

a starch molecule that has highly branched, bushy type of structure and the basic building unit is glucose.

a starch molecule that has long chain-like molecule and contributes gelling characteristics to cooked and cooled starch mixtures

FIFO stands for