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Food Processing 2
47問 • 1年前
  • Mutated Lemon
    • 通報

    問題一覧

  • 1

    is grayish in color. It is less refined than iodized salt. When using rock salt for cooking, be sure it is food-grade

    Rock salt

  • 2

    is salt that has small amounts of iodine added

    Iodized salt

  • 3

    which is distilled from sea water, can be fine or coarsely ground

    Sea salt

  • 4

    These products are meat mixes composed of comminuted muscle meat with varying quantities of animal fat.

    Fresh processed meat products

  • 5

    cuts are made of entire pieces of muscle meat and can be sub-divided into two groups, cured-raw meats and cured- cooked meats

    Cured meat

  • 6

    Two types of cured meat

    Cured-raw-meat, Cured-cooked-meat

  • 7

    not undergo any heat treatment during their manufacture. They undergo a processing period, which comprises curing, fermentation and ripening in controlled climatized conditions, which makes the products palatable.

    Cured- raw meat

  • 8

    the curing process of the raw muscle meat, always undergo heat treatment to achieve the desired palatability.

    Cured-cooked meat

  • 9

    contain mixes of lower-grade muscle trimmings, fatty tissues, head meat, animal feet, animal skin, blood, liver and other edible slaughter by-products.

    precooked- cooked meat products

  • 10

    Two heat treatment

    precooking of raw meat materials , cooking of the finished product mix

  • 11

    are uncooked meat products and consist of more or less coarse mixtures of lean meats and fatty tissues combined with salts, nitrite (curing agent), sugars and spices and other non-meat ingredients filled into casings.

    Raw fermented sausages

  • 12

    are the result of the simple dehydration or drying of lean meat in natural conditions or in an artificially created environment

    dried meat products

  • 13

    Food preparation terms

    Beat, Blend, Break, Chop, Cream, Cut-in, Cubes, Dredge , Flakes, Fold, Grate, Julienne , Marinate, Mash, Minced

  • 14

    divide into pieces

    Break

  • 15

    Mix two or more ingredient until one ingredient cannot be distinguished from the other

    Blend

  • 16

    make the mixture smooth and light by lifting it over and over

    Beat

  • 17

    combine shortening and dry ingredients when making biscuits or pastry.

    Cut in

  • 18

    rub, mash or work shortening against the side of a bowl with the black of a spoon until it is smooth and creamy.

    Cream

  • 19

    cut into small, uneven pieces

    Chop

  • 20

    add beaten egg white or whipped cream to a mixture without losing what has been beaten into them.

    Fold

  • 21

    separate fish into small pieces

    Flakes

  • 22

    Coat solid food with a dry ingredient such as flour, breadcrumbs or sugar by sprinkling, dipping or rolling it in one of these ingredients

    Dredge

  • 23

    Cut into pieces of uniform size and shapes, first lengthwise then crosswise to make cubes/dice

    Cubes

  • 24

    let food stand in French dressing or an oil acid mixture to add flavor.

    Marinate

  • 25

    cut into thin, match-like strips

    Julienne

  • 26

    cut into fine pieces by rubbing against a grater in circular or back and forth portion

    Grate

  • 27

    cut or chop into tiny pieces

    Minced

  • 28

    press food from small pieces into a pulp with an up and down or beating action of a fork

    Mash

  • 29

    Cutting techniques in vegetable

    Chopping , Mincing , Slicing , Jardiniere, Dice, Julienne , Roll cut, Macedoine, Slitting , Chiffonade, Shredding , Wedges, Chateau , Parisiennce, Brunoise

  • 30

    CUTTING INTO SMALL PIECES

    Chopping

  • 31

    CUTTING FOOD INTO VERY FINE PIECES

    Mincing

  • 32

    CUTTING FOOD INTO LONG THIN PIECES CROSSWISE/LENGTHWISE

    Slicing

  • 33

    VEGETABLES CUT INTO BATON SHAPE USUALLY 3mm X3mmX18mm

    Jardiniere

  • 34

    CUTTING VEGETABLES INTO EVEN SIZES CUBES

    Dice

  • 35

    CUTTING VEGETABLES INTO LONG THIN SLICES

    Juliennes

  • 36

    FANCY CUT MADE BY ROLLING VEGETABLES

    Roll cut

  • 37

    VEGETABLES CUT INTO MEDIUM SIZE DICE 5mmX5mmX5mm

    Macedoine

  • 38

    MAKING A SLIT AT THE CENTER LENGHTWISE

    Slitting

  • 39

    SHREDDED GREEN LEAFY VEGETABLES.

    Chiffonade

  • 40

    CUTTING FOOD INTO LONG THIN SLICES

    Shredding

  • 41

    ROUND VEGETABLES CUT EQUALLY LENTHWISE

    Wedges

  • 42

    TURNING OR VEGETABLES INTO BARREL SHAPE

    Chateau

  • 43

    VEGETABLES OR FRUIT CUT WITH THE HELP OF PARISIENNE SCOOPER INTO ROUND BALLS

    Parisiennce

  • 44

    VEGETABLE CUT INTO SMALL EVEN CUBES 2mmx2mmx2mm

    Brunoise

  • 45

    Oldest and most widely used in Fish preservation Reducing available water content and making fish unavailable for microbial growth Simple method of dehydration

    Sun drying

  • 46

    causes the withdrawal of water from the fish.

    Salt

  • 47

    Adding of Tea leaves/brown sugar Preventing bacterial growth in fish Improves flavor, odor, appearance and texture of fis

    Smoking

    • Soil Tech Midterm 1

    Soil Tech Midterm 1

    Mutated Lemon · 100問 · 2年前

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    Soil Tech Midterm 2

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    Crop Sci Midterm 2

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    Crop Sci Midterm 4

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    Poultry Production Midterm 1

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    Crop and Animal improvement Midterm 1

    Crop and Animal improvement Midterm 1

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    74問 • 2年前
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    72問 • 2年前
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    Soil Tech Finals 2

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    module 2 (Poultry)

    module 2 (Poultry)

    Mutated Lemon · 20問 · 2年前

    module 2 (Poultry)

    module 2 (Poultry)

    20問 • 2年前
    Mutated Lemon

    module 3 ( small ruminant)

    module 3 ( small ruminant)

    Mutated Lemon · 37問 · 2年前

    module 3 ( small ruminant)

    module 3 ( small ruminant)

    37問 • 2年前
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    Finals Module 3

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    Finals Module 4

    Finals Module 4

    Mutated Lemon · 9問 · 2年前

    Finals Module 4

    Finals Module 4

    9問 • 2年前
    Mutated Lemon

    問題一覧

  • 1

    is grayish in color. It is less refined than iodized salt. When using rock salt for cooking, be sure it is food-grade

    Rock salt

  • 2

    is salt that has small amounts of iodine added

    Iodized salt

  • 3

    which is distilled from sea water, can be fine or coarsely ground

    Sea salt

  • 4

    These products are meat mixes composed of comminuted muscle meat with varying quantities of animal fat.

    Fresh processed meat products

  • 5

    cuts are made of entire pieces of muscle meat and can be sub-divided into two groups, cured-raw meats and cured- cooked meats

    Cured meat

  • 6

    Two types of cured meat

    Cured-raw-meat, Cured-cooked-meat

  • 7

    not undergo any heat treatment during their manufacture. They undergo a processing period, which comprises curing, fermentation and ripening in controlled climatized conditions, which makes the products palatable.

    Cured- raw meat

  • 8

    the curing process of the raw muscle meat, always undergo heat treatment to achieve the desired palatability.

    Cured-cooked meat

  • 9

    contain mixes of lower-grade muscle trimmings, fatty tissues, head meat, animal feet, animal skin, blood, liver and other edible slaughter by-products.

    precooked- cooked meat products

  • 10

    Two heat treatment

    precooking of raw meat materials , cooking of the finished product mix

  • 11

    are uncooked meat products and consist of more or less coarse mixtures of lean meats and fatty tissues combined with salts, nitrite (curing agent), sugars and spices and other non-meat ingredients filled into casings.

    Raw fermented sausages

  • 12

    are the result of the simple dehydration or drying of lean meat in natural conditions or in an artificially created environment

    dried meat products

  • 13

    Food preparation terms

    Beat, Blend, Break, Chop, Cream, Cut-in, Cubes, Dredge , Flakes, Fold, Grate, Julienne , Marinate, Mash, Minced

  • 14

    divide into pieces

    Break

  • 15

    Mix two or more ingredient until one ingredient cannot be distinguished from the other

    Blend

  • 16

    make the mixture smooth and light by lifting it over and over

    Beat

  • 17

    combine shortening and dry ingredients when making biscuits or pastry.

    Cut in

  • 18

    rub, mash or work shortening against the side of a bowl with the black of a spoon until it is smooth and creamy.

    Cream

  • 19

    cut into small, uneven pieces

    Chop

  • 20

    add beaten egg white or whipped cream to a mixture without losing what has been beaten into them.

    Fold

  • 21

    separate fish into small pieces

    Flakes

  • 22

    Coat solid food with a dry ingredient such as flour, breadcrumbs or sugar by sprinkling, dipping or rolling it in one of these ingredients

    Dredge

  • 23

    Cut into pieces of uniform size and shapes, first lengthwise then crosswise to make cubes/dice

    Cubes

  • 24

    let food stand in French dressing or an oil acid mixture to add flavor.

    Marinate

  • 25

    cut into thin, match-like strips

    Julienne

  • 26

    cut into fine pieces by rubbing against a grater in circular or back and forth portion

    Grate

  • 27

    cut or chop into tiny pieces

    Minced

  • 28

    press food from small pieces into a pulp with an up and down or beating action of a fork

    Mash

  • 29

    Cutting techniques in vegetable

    Chopping , Mincing , Slicing , Jardiniere, Dice, Julienne , Roll cut, Macedoine, Slitting , Chiffonade, Shredding , Wedges, Chateau , Parisiennce, Brunoise

  • 30

    CUTTING INTO SMALL PIECES

    Chopping

  • 31

    CUTTING FOOD INTO VERY FINE PIECES

    Mincing

  • 32

    CUTTING FOOD INTO LONG THIN PIECES CROSSWISE/LENGTHWISE

    Slicing

  • 33

    VEGETABLES CUT INTO BATON SHAPE USUALLY 3mm X3mmX18mm

    Jardiniere

  • 34

    CUTTING VEGETABLES INTO EVEN SIZES CUBES

    Dice

  • 35

    CUTTING VEGETABLES INTO LONG THIN SLICES

    Juliennes

  • 36

    FANCY CUT MADE BY ROLLING VEGETABLES

    Roll cut

  • 37

    VEGETABLES CUT INTO MEDIUM SIZE DICE 5mmX5mmX5mm

    Macedoine

  • 38

    MAKING A SLIT AT THE CENTER LENGHTWISE

    Slitting

  • 39

    SHREDDED GREEN LEAFY VEGETABLES.

    Chiffonade

  • 40

    CUTTING FOOD INTO LONG THIN SLICES

    Shredding

  • 41

    ROUND VEGETABLES CUT EQUALLY LENTHWISE

    Wedges

  • 42

    TURNING OR VEGETABLES INTO BARREL SHAPE

    Chateau

  • 43

    VEGETABLES OR FRUIT CUT WITH THE HELP OF PARISIENNE SCOOPER INTO ROUND BALLS

    Parisiennce

  • 44

    VEGETABLE CUT INTO SMALL EVEN CUBES 2mmx2mmx2mm

    Brunoise

  • 45

    Oldest and most widely used in Fish preservation Reducing available water content and making fish unavailable for microbial growth Simple method of dehydration

    Sun drying

  • 46

    causes the withdrawal of water from the fish.

    Salt

  • 47

    Adding of Tea leaves/brown sugar Preventing bacterial growth in fish Improves flavor, odor, appearance and texture of fis

    Smoking