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level: Level 1

Questions and Answers List

level questions: Level 1

Question	Answer
You know that the ___ you buy will have come from a female chicken. Hence, ___ is the generic term for chicken ___	egg
If the egg sinks to the bottom, it is _____	fresh
The average large egg weighs approximately __________	55 grams
Jumbo egg	850 grams per dozen
Extra large egg	840 grams per dozen
Large egg	745 grams per dozen
Medium egg	650 grams per dozen
Small egg	560 grams per dozen
The yolk is yellow and well-rounded	Sunny-side up or "eyes open"
The white and yolk are firm and not rubbery	Hard fried
The white is firm and the yolk is soft, pink, and covered with a thin film.	Basted eggs.
a perfectly done egg in the shell is not ____; it is instead simmered on the very cusp of the boiling point	Boiled Eggs
They should always be soft, yellow, tender, and not watery.	Scrambled Eggs.
A mixture of eggs, salt, and pepper cooked in a pan over high heat. Made one at a time.	Omelettes
___ eggs make a basic serving for one person (omelette)	2
It is cooking eggs out of their shell in simmering liquid like water with vinegar and salt	Poached Eggs
Major source of carbohydrates.	Cereals
made of rolled oat groats and is prepared by adding water and boiling up to 30 minutes	Old-fashioned oatmeal
Consists of thinner flakes made by rolling cut groats and is prepared by cooking for 1 to 15 minutes	Quick oatmeal
Similar to quick coats but with additional treatments, such as incorporation of gum to improve hydration; hot water is added but no other cooking is required	instant oatmeal
essentially wheat endosperm in granular form that is free from bran and germ	Farina
include milled, rolled, and cracked wheat products	wheat, rice and corn cereals
Made from whole grain kernels or parts of kernels of rice, corn, or wheat.	Flaked cereals
is primarily used to make whole-grain shredded cereals.	Wheat
are ready-to-cook cereals that are prepared by taking regular, old-fashioned whole-rolled oats or quick-cooking oats and mixing them with other ingredients like eme	Granola cereals
are made almost exclusively using whole-grain rice or corn, or mixtures of these two grains	Oven-puffed cereals
is the Italian word for "dough"	Pasta
milled product of durum wheat (or other hard wheat) used in pasta	semolina
Literally meaning "little rings", this pasta is made in the shape of tiny rings, both with or without ridges.	Anellini
Literally meaning "little ribbons", ___ is made using wheat, flour, salt, eggs, and sometimes little water in homes.	Fettucine
wheat flour and eggs are used, for factory-made, durum-wheat flour and water, but also soft-wheat flour and eggs are used.	Lasagna.
Means quills. Factory-made tubular pasta characterized by its oblique cut.	Penne
long stripped shaped durum-wheat pasta, originally rolled by hand and, later extruded through a die	Spaghetti
Factory-made long tube made from durum-wheat flour and water. The name means grooms or brides traditionally	Ziti
This kind of sauce is thickened at the start of cooking	Roux sauce
The thickening agent is added to the simmering liquid.	Starch-thickened sauce
The ratio of oil and vinegar to use, what kind of oil, which vinegar and the type of mustard to mix with are the factors in making ___.	Vinaigrettes.
Fresh mint leaves and vinegar are combined then little sugar is added to blend with the sharpness of vinegar.	Mint Sauce
It takes practice in making this sauce. The challenge is to be able to come up with thick and smooth sauce. It is done by pouring oil to the egg yolks gradually and then whisking the mixture vigorously to dispense the oil.	Mayonnaise
reducing a large piece of food to coarse or fine threads.	grating
is cutting foods into pieces.	chopping
is beating of whipping ingredients together.	Whisking
is combining ingredients together. It means stir with a spoon until all the ingredients are fully distributed	Mixing
is mixing two or more ingredients thoroughly or by using a food processor.	Blending
is pouring the sauce through a sieve or strainer. The fine mesh of the ____ traps the solids, allowing the liquid to pass through.	Straining
"gentle cooking". It is a few degrees before the boiling point. The bubbling at the top of the liquid should be sustained.	Simmering