Eggs (552-553)
Name the six sizes of eggs
Peewee, small, medium, large, extra large, jumbo
Egg grades
AA,A,B
Name three examples of egg products.
whole eggs, egg whites, egg yolks, dried and frozen egg products
Why are dry heat cooking methods usually completed quickly?
List two reasons
To avoid over cooking and a rubbery end product
Brunch is the combination of what two meals?
Breakfast and lunch
Another name for the egg white
Albumen
Eggs should be stored at what temperature?
45 degrees or below
Why did egg substitutes recently become popular?
Concerns about cholesterol.
Shirred eggs are also called
Baked eggs
Name five items (listed in the book) that you might find on a breakfast menu
Hot beverage, fruits, eggs, breads, cereal, potatoes, pancakes, waffles, French toast, meats and fish, dairy products
Name the six main parts of the egg
Shell, yolk, germinal spot, white, air cell, chalzae chords
Shelf life of uncooked eggs if properly refrigerated
4-5 weeks
Why would you use an egg replacement?
for someone with an egg allergy
What is the difference between a French style omelet and a "regualr" omelet?
French omelets are constantly shaken in the pan to keep the eggs light and fluffy and are tightly rolled onto the plate.
Define griddlecakes and give two examples
refers to any batter or dough baked on a heated flat metal surface or griddle, usually leavned with baking soda or powder, cooked on a hot griddle with very little fat.
Average weight of a large egg
1.6oz
Shelf life of hard cooked eggs in their shells, refrigerated.
One week
True or false.
The American Heart Association currently has limits set on the number of egg yolks one should consume per week as part of a balanced diet.
False
How do a fritatta and quiche differ?
Quiche has a crust.
What is a blintz?
Crepes that cooked on only one side, then filled with cheese, browned in butter and served with sour cream, fruit compote or preserves.
Egg yolks solidify between what temperatures?
149 degrees to 158 degrees fahrenheit
Uses for grade AA, A, B
AA: any use, especially frying and poaching
A: any use, frying, poaching, cooking in shell
B: baking, scrambling, and in bulk egg products
Why would you add an additional egg white to a recipe instead of the yolk or whole egg?
To reduce total fat content.
Describe the difference between hard and sof boiled eggs.
The yolk in soft boiled eggs is slightly runny
The two most widely used coffee bean species are
Arabica and robusta