Baking Basics
This cake is tall and light in texture, leavened only by beaten egg whites.
What is an angel food cake?
Eggs cooked until whites are set and yolks begin to thicken, but not hard.
What are sunny side up eggs?
A light but rich hollow pastry puff with a sweet filling.
What is a cream puff?
Similar to hollandaise, but with the addition of vinegar and herbs such as tarragon.
What is Bearnaise sauce?
What percentage of RDI of Vitamin A is provided in a large egg?
What is 6%?
This type of preserved egg is also known as century eggs.
What are Chinese eggs?
Eggs cooked like sunny side up but flipped and cooked until yolks are solid.
What are over hard eggs?
A pie topped with meringue.
What is an angel pie?
A cooking term that means "a gentle method of cooking a custard until it coats a spoon".
What is the term "just coats a metal spoon"?
This percentage of RDI of Vitamin B12 is found in a large egg.
What is 8%
This method of cooking involves a bowl over a steaming pot of water.
What is a Bain Marie?
A light, fluffy dessert combining whipped cream and meringue.
What is Chantilly meringue?
What is choux pastry?
A garlic mayonnaise popular in the Provence region of Southern France.
This nutrient is essential for strong eggshells in laying hens.
What is calcium?
This dessert can be stirred or baked, made from cooked eggs and milk.
What is custard?
This type of egg is cooked in a coddler or briefly in its shell.
What is a coddled egg?
This dessert is custard poured over bread and fruit and then baked, often served with a sauce.
What is bread pudding?
This sauce is made from egg yolks, clarified butter, and acid.
What is hollandaise?
What percentage of RDI of Iron is provided in a large egg?
What is 4%
This cooking method combines hot liquid with eggs to prevent scrambling.
What is tempering?
This egg dish involves beating eggs with milk or water and stirring, while cooking, until set.
What are scrambled eggs?
A light, thin, egg-rich pancake often filled or rolled.
What is a crepe?
This term describes an egg dish that has curdled due to cooking too rapidly.
What is curdling?
The white of the egg is also known as this.
What is albumen?