TLE Chapter 1-3

43問 • 2年前

Someone_ 98

通報

問題一覧

A porcelain or pottery cup with a lid that is used to prepare a dish called coddled eggs

EGG CODDLER

a small rotary beater used to beat eggs and whip cream.

EGG BEATER

a device that features niches where eggs are placed and water. Once closed, the device reaches a set temperature and maintains it for the desired time.

EGG COOKER

a container used to serve boiled eggs within their shells.

EGG CUP

a pair of tongs that ensures a "shell-less" preparation and is also used to peel hard-boiled eggs faster.

EGG PEELER

a kitchen tool with a sharp pin used to poke a tiny hole in the large end of the egg to prevent it from cracking during boiling.

EGG PIERCER

a piece of cookware used to poach or steam eggs.

EGG POACHER

a round metal ring, approximately 1 cm high, used when cooking eggs to prevent them from spreading across the cooking surface.

EGG RING

a tool used to separate the egg yolk from the egg white.

EGG SEPARATOR

a slotted dish used to hold the egg in place with a hinged plate of wires to slice peeled, hard-boiled eggs quickly and evenly.

EGG SLICER

a simple timing device that measures the cooking time allotted when boiling eggs.

EGG TIMER

tong-like device witha cradle on one arm to hold a hard-boiled egg and crisscross of wires on the other side to slice an egg in perfect wedges when squeezed together.

EGG WEDGER

an 8 to 10 inches diameter flat-bottomed pan with short side walls used to make crepes, galettes, pancakes, blinis or tortillas.

CREPE PAN

a heavy-based frying pan made of cast iron or copper with rounded sloping sides used exclusively for omelets and cleaned with absorbent paper afterwards.

OMELET PAN

outer covering of the egg protecting the contents from damage and contamination.

SHELL

it surrounds the egg in four different layers

EGG WHITE

an outer coating produced by the shell gland (uterus) of the oviduct acting as a barrier to keep bacteria from entering the egg.

CUTICLE

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

YOLK

TYPES OF CEREAL

RICE, BROWN RICE, RED RICE, MAIZE, WHEAT, BARLEY, SORGHUM, MILLET, OATS, RYE

HEALTH BENEFITS OF CEREAL

SOURCE OF ENERGY , HIGH MINERAL CONTENT, PREVENTS CANCER, PREVENTS CONSTIPATION AND COLON DISORDERS, MAINTAINS BLOOD SUGAR LEVEL, PROVIDES PROTEIN, SOURCE OF VITAMINS

carbohydrate extracted from agricultural raw materials which is present in every day food and non food applications.

STARCH

TYPES OF STARCHY FOOD

RICE AND GRAINS, BREAD, POTATOES, PASTA

INGREDIENTS OF STARCH AND CEREAL DISHES

GRAIN STARCHES, ROOTS AND TUBER STARCHES

one of the easiest methods for cooking rice. The grain is cooked uncovered in a large quantity of water. The rice and water are then dumped into a colander and drained for several minutes to remove the excess moisture.

BOILING

-a method that requires that the rice be cooked in a specific quantity of liquid, which can be readily absorbed by the rice.

ABSORPTION METHOD

-a traditional Italian rice dish made from a short-grained, starchy variety of rice called arborio rice.

RISOTTO

a fine, powdery flour ground from the endosperm or white heart of the corn kernel.

CORNSTARCH

METHODS OF COOKING RICE

BOILING, ABSORPTION METHOD, SIMMERING/STEAMING, RICE COOKER, RISOTTO, PILAF

are raw or cooked plants or parts of plants used in a dish. They give color, texture, to our meals

VEGETABLES

involves dropping vegetables into boiling water briefly and immediately halting the cooking process by submerging the vrgetable into ice water.

BLANCHING

one of the easiest ways to prepare vegetables but might cause them to lose some of their nutritional value.

BOILING

INVOLVES SIMMERING LARGE CUTS OF MEAT IN A SMALL AMOUNT OF LIQUID IN A COVERED DISH. Liquids used are wine, stock, or meat juices

BRAISING

involves partially or fully submerging food into water or another liquid, often used with eggs and fish.

POACHING

is a more gentle cooking method than boiling and is often ised for long and slow cooking processes

SIMMERING

process that cook vegetables and softens them up but because they are not immersed in water theh do not lose as many nutrients.

STEAMING

similar to simmering in that the liquid is heated ubtil it forms bubbles but it involves a much smaller amount if liquid and is served with the food as sauce.

STEWING

adding small amount of oil and butter before cooking them.

SAUTEING

cooling method where the heat source is above the food

BROILING

vegetable cooking method similar to broiling but the heat source coming from below

GRILLING

involves tossing with a light coat of olive oil and sprinkling lightly with salt.

ROASTING

similar to saute but with the vegetables cut into smaller pieces.

STIR FRYING

COOKING METHODS FOR VEGETABLES

BLANCHING, BOILING, BRAISING, POACHING, SIMMERING, STEAMING, STEWING, SAUTEING, BROILING, GRILLING, ROASTING, STIR FRYING

a kind of grain used to make human and animal food

CEREAL

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問題一覧

A porcelain or pottery cup with a lid that is used to prepare a dish called coddled eggs

EGG CODDLER

a small rotary beater used to beat eggs and whip cream.

EGG BEATER

a device that features niches where eggs are placed and water. Once closed, the device reaches a set temperature and maintains it for the desired time.

EGG COOKER

a container used to serve boiled eggs within their shells.

EGG CUP

a pair of tongs that ensures a "shell-less" preparation and is also used to peel hard-boiled eggs faster.

EGG PEELER

a kitchen tool with a sharp pin used to poke a tiny hole in the large end of the egg to prevent it from cracking during boiling.

EGG PIERCER

a piece of cookware used to poach or steam eggs.

EGG POACHER

a round metal ring, approximately 1 cm high, used when cooking eggs to prevent them from spreading across the cooking surface.

EGG RING

a tool used to separate the egg yolk from the egg white.

EGG SEPARATOR

a slotted dish used to hold the egg in place with a hinged plate of wires to slice peeled, hard-boiled eggs quickly and evenly.

EGG SLICER

a simple timing device that measures the cooking time allotted when boiling eggs.

EGG TIMER

tong-like device witha cradle on one arm to hold a hard-boiled egg and crisscross of wires on the other side to slice an egg in perfect wedges when squeezed together.

EGG WEDGER

an 8 to 10 inches diameter flat-bottomed pan with short side walls used to make crepes, galettes, pancakes, blinis or tortillas.

CREPE PAN

a heavy-based frying pan made of cast iron or copper with rounded sloping sides used exclusively for omelets and cleaned with absorbent paper afterwards.

OMELET PAN

outer covering of the egg protecting the contents from damage and contamination.

SHELL

it surrounds the egg in four different layers

EGG WHITE

an outer coating produced by the shell gland (uterus) of the oviduct acting as a barrier to keep bacteria from entering the egg.

CUTICLE

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

YOLK

TYPES OF CEREAL

RICE, BROWN RICE, RED RICE, MAIZE, WHEAT, BARLEY, SORGHUM, MILLET, OATS, RYE

HEALTH BENEFITS OF CEREAL

SOURCE OF ENERGY , HIGH MINERAL CONTENT, PREVENTS CANCER, PREVENTS CONSTIPATION AND COLON DISORDERS, MAINTAINS BLOOD SUGAR LEVEL, PROVIDES PROTEIN, SOURCE OF VITAMINS

carbohydrate extracted from agricultural raw materials which is present in every day food and non food applications.

STARCH

TYPES OF STARCHY FOOD

RICE AND GRAINS, BREAD, POTATOES, PASTA

INGREDIENTS OF STARCH AND CEREAL DISHES

GRAIN STARCHES, ROOTS AND TUBER STARCHES

BOILING

-a method that requires that the rice be cooked in a specific quantity of liquid, which can be readily absorbed by the rice.

ABSORPTION METHOD

-a traditional Italian rice dish made from a short-grained, starchy variety of rice called arborio rice.

RISOTTO

a fine, powdery flour ground from the endosperm or white heart of the corn kernel.

CORNSTARCH

METHODS OF COOKING RICE

BOILING, ABSORPTION METHOD, SIMMERING/STEAMING, RICE COOKER, RISOTTO, PILAF

are raw or cooked plants or parts of plants used in a dish. They give color, texture, to our meals

VEGETABLES

involves dropping vegetables into boiling water briefly and immediately halting the cooking process by submerging the vrgetable into ice water.

BLANCHING

one of the easiest ways to prepare vegetables but might cause them to lose some of their nutritional value.

BOILING

INVOLVES SIMMERING LARGE CUTS OF MEAT IN A SMALL AMOUNT OF LIQUID IN A COVERED DISH. Liquids used are wine, stock, or meat juices

BRAISING

involves partially or fully submerging food into water or another liquid, often used with eggs and fish.

POACHING

is a more gentle cooking method than boiling and is often ised for long and slow cooking processes

SIMMERING

process that cook vegetables and softens them up but because they are not immersed in water theh do not lose as many nutrients.

STEAMING

similar to simmering in that the liquid is heated ubtil it forms bubbles but it involves a much smaller amount if liquid and is served with the food as sauce.

STEWING

adding small amount of oil and butter before cooking them.

SAUTEING

cooling method where the heat source is above the food

BROILING

vegetable cooking method similar to broiling but the heat source coming from below

GRILLING

involves tossing with a light coat of olive oil and sprinkling lightly with salt.

ROASTING

similar to saute but with the vegetables cut into smaller pieces.

STIR FRYING

COOKING METHODS FOR VEGETABLES

BLANCHING, BOILING, BRAISING, POACHING, SIMMERING, STEAMING, STEWING, SAUTEING, BROILING, GRILLING, ROASTING, STIR FRYING

a kind of grain used to make human and animal food

CEREAL