Egg contain vitamins A, D, E, K and _________________ vitamins.

A dish made of dough prepared from durum wheat and water, extruded or stamped into different forms, and commonly cooked in boiling water

The process of forcing pasta through perforated plates to create various shapes

The basic form of pasta. It is a thin, flat sheet of dough that is cut into ribbons, circles or squares.

TRUE of FALSE: Pasta is sodium Free Food

It is the clear portion of the egg that constitutes about two-thirds of the egg and is often contains more than half of the protein and riboflavin

There are dehydrated eggs primarily used for baking and they are not suggested for use in breakfast cookery

It is the yellow portion of egg and constitutes just over one-third of the egg

Pastas are very low in fat are an excellent source of vitamins, minerals, proteins and ______________________.

It comes from an Italian phrase which translates as "to the tooth"

It is a high-gluten flour made from hard durum wheat

These are sheets of pasta dough that can be rolled out extremely thin and sliced to different widths.

Pasta is sold by ____________, fresh or dried

It is a small mound of dough cooked by steaming or simmering in a flavorful liquid.

These cylindrical shapes of pasta dough are produced by extrusion and can be smooth, fluted, or straight.

TRUE or FALSE: Eggs are sold by Size per dozen.

It is a spheroid or oval shaped cell laid by a female bird, reptile, fish, or invertebrate, usually containing a developing embryo

It is the outermost covering of the egg.

These noodles contain herbs, vegetable purees, and other flavors or colors added.

It is a process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria.

It refers to the fat that is deposited within the muscle tissue

These are aquatic vertebrates with fins for swimming and gills for breathing

These are collective term for domesticated birds bred for eating.

It refers to a process of adding a layer of fat to the outside of meat.

It refers to a process of inserting small strips of fat into meat

It refers to the individual portions cut from the Sub primal

The layer of fat between both the hide and the muscle is known to as the exterior fat of meat.

These are animals that are hunted for sport or food such as quail, wild duck and wild turkey.

These are aquatic invertebrates with shells or carapaces

These are group of polyunsaturated fatty acids derived from fish which help combat high blood cholesterol levels.

A duck that has been slaughtered before its eight week.

When cooked with moisture, a protein found in connective tissues becomes gelatin.

The Code word for previously frozen fish

These are naturally found in meats, and as meat ages, it loses some of its connective tissue and other proteins.

Surgically castrated male chicken ages less than 8 months old.

It is the most common mistake made in preparing seafood

This occurs to refrigerated meats placed in a vacuum-sealed bag.

This particular variety of mollusk contains two bilateral shells.

These fish have asymmetrical, compressed bodies, and they are often found in deep ocean waters.

The most popular and widely eaten poultry in the world

It refers to a meat initially separated from the carcass of an animal during butchering

Those in which the heat is conducted to the food without moisture.

It is the movement of heat through a solid material.

Those in which the heat is conducted to the food product by water or water based liquids such as stocks & sauces or by steam

It is the process of browning the sugars found on the surface of most food

Major component of meats, poultry, fish, eggs, milk, and milk products

It is a flavorful liquid made from the different bones of meat

It is the most important ingredient as they add flavor, richness and color to the stock?

It is a aromatic flavor base made by lightly cooking onions, celery, and carrots.

These are large group of aromatic plants whose bark, roots, seeds, buds or berries are used as flavoring.

Emperor of the World’s Kitchens

It is made from corn and has nearly twice the thickening power.

It is a mixture of raw starch and cold liquid used for thickening.

The Most Common Seasoning

It is a process by which generally unmixable liquids, such as oil and water, are forced into a uniform distribution.

It is a combination of equal parts, by weight, of flour and fat cooked together to form a paste.

The founder of classical French Cuisine

TRUE or FALSE: Store frozen poultry at 0°F (–18°C) or lower until ready to thaw.

TRUE or FALSE: In storing meats use moisture- and vapor-proof packaging to prevent freezer burn

TRUE or FALSE: Meats that have not been aged long enough for rigor mortis to dissipate will be very tough and flavorless when cooked.

TRUE or FALSE: Scallops and fish fillets should be in direct contact with ice

The resulting bacterial communities present in poultry meat

It occurs when water evaporates from the surface of the meat and when fat, water and juices leak from the meat.

The hardening or stiffening of muscle in animals shortly after slaughtering

These are either male or female young cattle.

It refers to meat from sheep under the age of one year.

TRUE or FALSE: Thigh and leg of flightless birds contains more myoglobin more fat and connective tissue and it takes time to cook

These are mature female cattle, and are usually used as a source of milk

The meat from mature sheep

It refers to the individual portions cut from the Sub primal

Completely intact, as caught

TRUE or FALSE: Acid helps dissolve collagen when marinating