Egg Structure
The thick twisted cord like strands of albumen that anchors the yolk in the center of the egg, is called the: _____________________
Chalaze
Which part of the egg contains most of the nutrients and acts as a natural emulsifier?
Yolk
Define coagulation in the context of eggs and its culinary significance.
Eggs change from liquid to semisolid/solid when heated
When we remove hard-cooked eggs from the boiling water and place them immediately into cold water, this process/technique is called:
Shocking
What is the name of the professional grading technique used by the USDA called to determine egg quality?
Candling
The small white spot on the surface of an egg's yolk where an embryo develops, is called the: ________________________
Germinal Disc
This grade of egg provides the highest quality.
Grade AA
Which specific egg cooking technique involves carefully removing the shell and gently simmering the egg in water to maintain its' shape?
Poaching
____________________ is a technique when we take a small amount of a hot mixture to beaten eggs and gradually add them before returning to the mixture; and it helps prevent eggs from cooking too fast and forming lumps by gently raising egg temperature.
Tempering
What is the name of the egg dish that includes a savory egg custard baked into a crust?
Quiche
In what part of the egg can you find the air pocket in?
Large wide round of egg
When eggs are used in mixtures such as meatloaf, the eggs are providing what function?
Binding Agent
A ________________ is a foam baked of beaten egg whites and sugar in desserts.
Meringue
At approximately what temperature range does the albumen solidify in Fahrenheit?
Between 144-149 degrees Fahrenheit
________________ are caused by a rupture of a blood vessel during formation in the egg
Blood Spot
2. How many sizes of eggs are available - Name them all.
1. Large
2. 6 sizes (Pee-Wee, Small, Medium, Large, Extra Large, and Jumbo)
When we add eggs in sauces, custards, and/or pudding, the function of the egg is to:
Thicken (Thickeners)
A ______________ is a flat, open-faced omelet typically started on the stovetop and finishes cooking in the oven
Frittata
___________________ is a mixture created from two liquids that would naturally separate (like oil and water)
Emulsion
A _____________ stands with a curve like ice cream while a ____________ stands straight up.
Soft Peak and Stiff Peak
This part of the egg is composed of water and protein.
Albumen (Egg White)
Eggs added to frozen desserts such as ice cream help the mixture stay creamy and this describes which egg function?
Interfering Agent
________________ eggs have been heated to kill pathogens
Pasteurized
When we use beaten eggs in recipes, they are considered to be a leavening agent. This specific egg function that this describes is: __________________
Structure Agent
________________ eggs are NOT a commercially available purchase form of eggs when we go to the grocery store
Crystallized Eggs