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Egg Structure
Nutrition
Cooking
Functions
Vocabulary
100
Another name for the white/clear of the egg?
What is Albumen?
100
The main nutrient in eggs. One of the best sources.
What is Protein?
100
The term for shelled eggs cooked in a small amount of water below the boiling point.
What is Poached Eggs?
100
As the proteins coagulate the custard gets thicker.
What is how eggs are used as a thickener?
100
The separation of eggs and solids, resulting in a tough yet watery egg dish.
What is Curdle?
200
The name of the thin membrane used to help protect the inside of the egg.
What is the bloom?
200
Traces of these are found in the albumen.
What is minerals and vitamins?
200
The name for eggs placed into a ramekin and cooked in an oven.
What is shirred egg?
200
Beaten or whipped eggs assist in this process because they trap air that expand when heated.
What is how eggs are used as a leavening agent?
200
A flat open face omelet can also be called an Italian Omelet.
What is Frittata?
300
The membrane that connects the egg white and yolk.
What is chalaza?
300
Fat and cholesterol are found in this part of the egg.
What is yolk?
300
Eggs that have a small amount of milk added to them as they are blended to ensure tenderness as they are stirred while cooking.
What is Scrambled Eggs?
300
The process of removing particles from soups and broths.
What is clarifying?
300
A pie crust filled with a mixture of eggs, cream, cheese, and vegetables.
What is Quiche?
400
The small space of air that forms at the bottom of the egg as it ages.
What is the air cell?
400
The agent that is the emulsifier found in the egg yolk.
What is lecithin?
400
Eggs that are turned over while frying, with whites that are firm and yolks that are soft.
What is over-easy eggs?
400
The process of using eggs to hold ingredients together.
What is binding?
400
To Change from a liquid or semiliquid state to a drier, solid state.
What is Coagulate?
500
The porous part of the egg at allows for air circulation.
What is the shell?
500
Used as a building block in the human body. Helps build muscles.
What is the function of protein?
500
Two things that make egg dishes tough and rubbery.
What is over cooking and high temperatures?
500
The process of using egg yolks to blend oil and water.
What is emulsifying?
500
A puffed dish that uses eggs to leaven it.
What is Soufflé?