There are five uses of egg one of which is not?

Eggs are prepared by slipping shelled eggs into barely simmering water and gently cooking until the egg holds its shape.

Cook slowly without flipping until white is completely set but yolk is still soft and yellow.

Type of fried egg which is cook just until the white is set but the yolk is still liquid.

What do you call that part of the egg?

What's the name of the tool?

A dish made from whites and yolks of eggs stirred or beaten together in a pan while being gently heated, typically with salt, butter, and other ingredients.

A major source of vitamins, minerals, almost half of the protein, and all of the fat and cholesterol.

What breed of hen lays this egg?

It may be purchased individually, by dozen or in trays

What kind of egg product is this?

FIFO stands for First In First Out.

Which parts of plants store most starch?

What is any grain used for food?

It is a category of food which can be obtained from any part of plant which

is edible.

This should be washed thoroughly with hot, soapy water for 20 seconds

before and after handling fresh produce, raw meat, poultry, or sea food, as

well as after using the bathroom, changing diapers, or handling pets.

One of the characteristics of quality vegetables which refers to the condition

that is not sprayed with any pesticides or chemicals.

2. Vegetables are cook quickly under high heat. The heat caramelizes the vegetable giving a pleasing flavor.

1. Vegetables cook in a small amount of butter or oil.Heat is very high so the vegetable cook quickly. Color stays bright. Examples are mushrooms and squash.

3. Done by placing vegetables above boiling water or in a small amount of water.

4. This is used to partially cook vegetables before another method of cooking. This helps remove strong flavors in root vegetable and cabbage.

5. Cook enough simmering liquid to cover the food for a long period of time. This liquid is saved and served with the vegetable.

7. Vegetable are coated in batter then submerged in hot oil.

8. This is used to remove the skins from vegetables. This is done plunging vegetables into boiling water briefly then immediately into cold water to stop the cooking process.

9. heat transfer to the product takes place through a dry medium such as air, direct metal or stone, cooking oil or directly in the flame

Pasta provides the optimum type of “fuel” to power your muscles and brain, as it is digested more slowly, it provides a slower release of energy to keep you going throughout the day.

It is best with meatballs, marinara sauce, Bolognese, or just plain cheese!

what good source that meat is high?

what are the 4 most common red meat?

which images come from pigs? (PORK)

which images come from sheep?

which picture is roast pork?

what meats do cows produce?

what meats do pigs produce?

which images come from chevon?

this material holds muscle to the bone and binds muscle fibers.

Which of the four basic sauces has basic ingredient of milk and thickened with flour enriched with butter?

Which among the four basic sauces has a chief ingredient of chicken broth thickened with blonde roux?

 It is made just before they are to be used.

Which of the following is used as a thickening agent?

It is a cooked mixture of equal parts by weight of fat and flour.

It is one of the important components of a dish.

Which of the following liquids is a by-product after the different food stuffs have been simmered?

Which of the following stocks uses roasted veal bone as its main ingredient?

What kind of stock uses fish as its main ingredient?

What kind of stock uses chicken bone as its main ingredient?

As a rule, which condiment SHOULD NOT be added to the stock so it would not cause saltiness?

Mrs. Sante will be having visitors for dinner. If she will prepare stock for their dinner, which of the following agents should she use to give aroma to the stock?

How long does it take for a beef stock to cook?