Show:
storing
foams
safety
co"EGG"ulation
purchasing
100
The reason it is important to keep eggs cold.
What is to prevent bacteria from growing.
100
To add air to a recipe.
What is the purpose of foams?
100
4-5 weeks
What is the length of time you can store fresh eggs in the refrigerator?
100
heat
What is the factor that most affects coagulation?
100
What 2 things should you look for when purchasing eggs?
What is clean and uncracked.
200
The type of container in which you should store fresh eggs.
What is the original carton.
200
The process that creates small air cells
What is beating
200
Until they reach room temperature.
What is the length of time an egg can stay out before cooking?
200
the white
What is the part of the egg that coagulates fastest?
200
Brown eggs are local eggs and local eggs are fresh (true/false).
What is false.
300
The refrigerator door.
What is where in the refrigerator shouldn't you store eggs?
300
egg whites lose volume quickly and won't hold shape
What is under beating a foam
300
The area of the store where eggs are sold.
What is the dairy or refrigerated section of the store.
300
160 degrees
What is the internal temperature of a dish that contains eggs?
300
The part of the egg that egg substitutes are made from:
What is the white.
400
It is not cold enough to store eggs.
Why shouldn't you store eggs on the refrigerator door?
400
white and shiny; when beater is lifted peaks stand up straight
What is a stiff foam
400
food borne illness
What is a risk of eating raw eggs
400
heat the pan first
What is the proper way to prepare a skillet before cooking an egg?
400
eggs that have been cooked to a very low temperature to kill bacteria
What is pasteurized.
500
Large end up.
What is how do you store an egg?
500
this ingredient increases the stability of egg white foam
What is sugar
500
People who have compromised immune system should purchase these types of eggs to use in recipes that use raw eggs:
What is pasteurized
500
cooking in water, milk, broth, or other liquid
What is to poach?
500
Egg substitutes do not contain this specific fat:
What is cholesterol