Vegetables, Starches & Eggs Flashcards

What are the three methods for cooking eggs?

Answer: Boiled and fried only

Eggs can be cooked by dry-heat methods (frying, scrambling), moist-heat methods (poaching, boiling), and combination methods (baking/en cocotte).

At what internal temperature do eggs safely coagulate and become safe to eat?

Answer: 71°C

Egg proteins fully coagulate and are considered safe at an internal temperature of 71°C per Canadian food safety guidelines for cooked eggs.

What is the difference between 'floury' and 'waxy' potatoes, and how does this affect their use?

Answer: Floury (starchy) potatoes fall apart when cooked, ideal for mashing and baking; waxy potatoes hold shape when cooked, ideal for salads and roasting

Floury (high-starch) potatoes like Russets break down easily for fluffy mash or baked potatoes, while waxy (low-starch) potatoes like Yukon Gold hold their shape well for salads and roasting.

Which cooking fat is most suitable for high-heat sautéing of vegetables?

Answer: Refined vegetable or canola oil

Refined vegetable or canola oil has a high smoke point (around 230°C), making it suitable for high-heat sautéing without burning.

What is 'caramelization' in vegetable cookery?

Answer: The browning of natural sugars in vegetables when exposed to dry heat above approximately 160°C

Caramelization is the browning of natural sugars in foods when heated above approximately 160°C, creating complex sweet flavours and brown colour without protein involvement.

What is 'risotto' and what technique makes it creamy?

Answer: A short-grain rice dish cooked by gradually adding warm stock and stirring to release starch, creating a creamy texture without cream

Risotto uses Arborio or Carnaroli rice cooked by gradually adding warm stock while stirring constantly, which releases the grain's natural starch to create a creamy, velvety texture.