Freshness
Types and Sizes
Anatomy
Cooking Functions Definitions
100

If an egg is FRESH, in water it will...

Sink and sit flat

100

What is the standard egg size for recipes?

Large (24 oz)

100

What is another name for egg whites?

Albumen

100

Garnish

To sprinkle something on top as (edible) decoration

200

If an egg is STALE, in water it will...

Float

200

Egg that is the largest and most expensive:

Ostrich!

200

What part of the egg has the most vitamins and minerals?

Yolk!

200

Enriching

Adding nutrients and richness

300

A larger air cell means...

The egg is not as fresh

300

Turkey egg is _____ than a chicken egg

Bigger

300

What part of the egg has pores?

Shell

300

Coating

Eggs can be used as a base for coating to stick to such as breading on a piece of chicken.

400

A fresh egg looks like this when cracked:

Two obvious rings of egg white

400

The best egg grade is:

AA

400

What anchors the yolk to the center of the egg?

Chalaza

400

Coagulation

When the heated egg liquid turns solid (quiche)
500

A stale egg looks like this when it's cracked:

Runny/watery egg white, no double ring

500

The worst egg grade is:

B

500

Germinal Disc

A slight depression on the surface of the egg yolk, entry point for the fertilization of the egg.

500

Emulsification

Helps opposite liquids like oil and water to stay together (mayonnaise)

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