Egg Facts
What is the most common egg used
Chicken
When cooking an uncracked egg in hot water for a short amount of time.
Boiling
The very most outer part of an egg. Cracks very easily
Shell
a process by which the fat droplets from milk are emulsified and the cream does not separate
Homogenization
45-50%
Eggs can last how long in the fridge. (Hint its in weeks)
6 weeks
Whisking an egg with seasonings, than pouring in a pan constantly moving the egg till cooked till likeliness.
Scrambled
The yellow, nutrient-dense center of an egg, containing most of its vitamins, minerals, fats, and some protein, and serving as the food source for a developing chick
Egg Yolk
The partial sterilization of a product, such as milk or wine, to make it safe for consumption and improve its keeping quality
Pasteurization
What are the tree main service styles in cooking.
American, European, and Continental
To what temperature should eggs be cooked.
160 Degrees
Cracking one or many eggs in a pan with oil, butter, or fat. Cooking until over-easy to over-hard
Pan Fried
The clear, gelatinous liquid surrounding the yolk inside an egg, primarily composed of water and proteins
Egg White
The 6 types of cheese ripening
Fresh, Soft-ripened, Semi-Soft, Semi-Firm, Hard, and Blue cheeses
a restaurant service method where food is fully prepared and plated in the kitchen, then brought to the table by servers who present it to the guests
American Style
The color of an egg shell makes a difference in the taste of an egg. True or False
False
Baked in a buttered dish in the oven
Chirred Egg
A spiral, ropelike membrane in a bird's egg that anchors the yolk to the shell membrane and keeps it suspended in the center of the egg
Chalaza
Which contains the highest fat content
Whole Milk
Skim Milk
Heavy Cream
2% Milk
Skim Milk
a dining approach where staff allow guests to dine with minimal interruption, offering reserved and efficient assistance only when needed, rather than constant attention
European Style
List all 6 egg sizes from smallest to largest
Pee-wee, small, medium, large, extra-large, jumbo
Cooked in boiling water mixed with vinegar. Make sure the egg is cracked
Poached Egg
A space between the inner and outer shell membranes that forms as the egg cools and its contents contract. This is the space you see at the large end of a hard-cooked egg and indicates the egg's freshness
Air Cell
The process of removing fat from milk
Skimming
Which of these milk is not lactose free?
Skim.
Cashew
Almond.
Oat
Skim