Wager 5: Only part of an egg that contains fat & cholesterol.
Yolk
Wager 30: What is the term that means: When heat is applied to the proteins in eggs causing the proteins to unravel. Causing the liquid of the eggs to turn solid.
Coagulate
Wager 100: Anchor rope that holds the yolk in place.
Chalazae
Wager 10: The process of grading an egg by rolling the egg over lights.
Candling
Wager 40: What are the 3 grades of eggs?
AA, A, B
FINAL WAGER:
List 2 ways eggs are used in a recipe.
Emulsifying, Foaming, Thickening, Dredge/Coat, Interfering Agent
Wager 15: The standard size egg that is used in a recipe.
Large
Wager 50: When eggs are added to hold or "glue" ingredients in a recipe.
Binding
Wager 20: As an egg ages, the air cell changes causing the old egg to _________.
Float
Wager 60: Part of the egg that is clear/white. It contains over 40 different proteins.
Albumen
Wager 25: 2 factors that you control when cooking an egg.
Time & Temperature
Wager 75: The use of only albumen to create bubbles that stack
Foam