Egg Unit Review

Parts of an Egg, Egg Production, Egg Production, Parts of an Egg, Cooking Principles

100

Wager 5: Only part of an egg that contains fat & cholesterol.

Yolk

200

Wager 10: The process of grading an egg by rolling the egg over lights.

Candling

300

Wager 15: The standard size egg that is used in a recipe.

Large

400

Wager 20: As an egg ages, the air cell changes causing the old egg to _________.

Float

500

Wager 25: 2 factors that you control when cooking an egg.

Time & Temperature

Cooking Principles, Egg Production, Eggs in a Recipe, Parts of an Egg, Eggs in a Recipe

100

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

200

Wager 40: What are the 3 grades of eggs?

AA, A, B

300

Wager 50: When eggs are added to hold or "glue" ingredients in a recipe.

Binding

400

Wager 60: Part of the egg that is clear/white. It contains over 40 different proteins.

Albumen

500

Wager 75: The use of only albumen to create bubbles that stack

Foam

Parts of an Egg, Eggs in a Recipe

100

Wager 100: Anchor rope that holds the yolk in place.

Chalazae

200

FINAL WAGER:

List 2 ways eggs are used in a recipe.

Emulsifying, Foaming, Thickening, Dredge/Coat, Interfering Agent