Egg Anatomy
This part of the egg is the first line of defense against bacteria and is composed mostly of calcium.
Shell
When making meringue or soufflés, eggs act as this type of agent to give height and volume.
Leavening Agent
This is the minimum internal cooking temperature for all poultry to ensure it is safe to eat.
165°F
These are the three quality grades of beef, from highest to lowest quality.
Prime, Choice, and Select
On a nutrition label, this many calories per serving is considered "high."
400 calories
This yellow portion contains all of the fat in the egg and about half of the protein.
The Yolk
Adding this liquid to simmering water helps the egg white coagulate and stay together when poaching.
Vinegar
The USDA defines this label as chickens having "access to the outdoors," though time and space are not specified.
Free Range
This is the term for the white flecks of fat found within the muscle of the meat that provide flavor.
Marbling
Ingredients are listed on the label in descending order based on this.
Weight
This is the clear, jelly-like protein often referred to as the "egg white."
The Albumen
This term describes eggs cooked "Low and Slow" with a tablespoon of milk/water.
Scrambled
These are the three letter grades assigned to poultry based on physical condition.
A, B, and C
We "sear" meat for this specific purpose, which involves caramelizing the outside.
To add flavor and texture (not to seal in juices).
If a food has 5% or less of a nutrient’s Daily Value (%DV), it is considered a ____ source.
Low
These twisted, rope-like strands of egg white anchor the yolk in the center of the egg.
The Chalaza
To prevent a greenish color on the yolk of a hard-boiled egg, you should immediately to stop the cooking process.
Run cold water over them (to stop the cooking process).
Because young birds have less of this "connective tissue" than older birds, they are generally more...
Tender
After cooking, you should do this for 5-10 minutes to allow moisture to settle back into the muscle fibers.
Rest the meat
Name three of the five "Nutrients to get more of" that help prevent diseases like anemia or osteoporosis.
Dietary fiber, Vitamin D, Calcium, Iron, and Potassium.
True or False: The color of an egg's shell (white vs. brown) indicates the nutritional value and quality of the egg.
False (It depends on the breed of the chicken).
In recipes like meat patties or breaded vegetables, eggs serve this function to hold ingredients together.
Binding or Coating
To prevent cross-contamination, name the two places recommend for storing poultry in the fridge.
In a plastic bag and on a platter in the bottom drawer.
According to the "General Rule," these three specific areas of an animal are "tough" because they get the most workout.
Shoulders, haunches, and legs (shanks).
Modern labels now require this specific type of sugar to be listed to help consumers limit it to less than 10% of daily calories.
Added Sugars