Structure
Functions
cooking procedures
nutrients/age
Misc
100
What part of the egg contains the most nutrients?
What is yolk
100
What can you put on the outside of bread dough to form a crust?
What is egg whites
100
Why do you put an egg under cold water after you hard cook it?
What is to stop the cooking process
100
What are the Grades of eggs?
What is AA,A,B
200
What is the thin film located on the inside of the shell called?
What is bloom
200
In angel food cake, the egg white is used as a ________ agent.
What is leavening
200
What are the 2 kinds of omelets?
What is french and puffy
200
What 3 Vitamins are found naturally in eggs?
What is B, A, D
200
What is the method of grading eggs called?
What is candling
300
What determines the color of the yolk? What determines the color of the shell?
What is yolk- what the chicken eats. Shell- the breed of the chicken
300
What is the term that describes how an egg holds things together?
What is bind
300
When making a poached egg, what 2 ingredients can you add to prevent spreading?
What is salt and vinegar
300
One of the most important functions of the egg is to contribute waht to the foods that it is used in?
What is nutrients
300
Name all of the sizes of eggs from largest to smallest in size
What is Jumbo, XL,L,M,S,peewee
400
What is the white part of the egg called
What is albumen
400
What is the cooking term when you add an egg and the oil and water do not separate anymore?
What is emulsify
400
What are 3 ways that you can cook the top of the egg?
What is bast w/ fat, flip it, lid
400
What happens to the white as the egg ages? What happens to the yolk?
What is gets thinner/ speads out. The yolk gets smaller
400
How is the yolk affected when hard cooking it, if it not kept below the boiling
What is yolks gets off center, a green ring forms around the outside of the yolk
500
What is the cord that holds the yolk in the middle called?
What is the chalazae
500
List 3 possible reasons why an egg white can not be beaten into stiff peaks
What is dirty bowl, not at room temperature, dirty beaters, yolk in the whites, etc...
500
When cooking eggs you should use a low temperature to prevent what 3 things?
What is discoloration, toughening, and curdling
500
If someone has high cholesterol, what can you do to lower the colesterol count of eggs?
What is replace 2 egg whites for a whole egg
500
What do you add to egg whites to make them more stable?
What is cream of tartar
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