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Egg Structure
Egg Nutrition
Cooking etc.
Pastry
100
The hard exterior of an egg.
What is the shell?
100
The number of calories in an egg.
What is 70?
100
Eggs baked in the oven.
What are shirred eggs?
100
The kind of pastry dough we used to make our quiches.
What is Mealy pastry dough?
200
The the tasty golden treasure at the center of an egg.
What is the yolk?
200
The high protein, low fat part of the egg.
What is the egg white?
200
Creme Brulee (2 part answer).
What is a classic BAKED(1) CUSTARD(2)?
200
After combining flour and fat, the lumps of coated fat are the size of peas.
What is Flaky pastry dough?
300
The substance made up of thin and thick liquid between the bloom and the yolk of an egg.
What is the albumen?
300
The vitamin and mineral rich part of an egg.
What is the yolk?
300
The setting of egg protein when heated.
What is coagulation?
300
Provides structure and helps develope the gluten in the flour.
What is the role of liquid in pastry dough?
400
The yolk's anchor to the egg white.
What is the chalazae?
400
The food borne illness causing bacteria associated with eggs.
What is Salmonella?
400
The ideal internal temperature for custards like quiche.
What is 165 degrees Fahrenheit?
400
Putting tin foil and weights into the bottom of a pie crust before pre-baking.
What is preventing the crust from shrinking?
500
The place from which a chick would grow if the egg had become fertilized.
What is the germ spot?
500
Eggs are described as this because they contain all nine of the essential amino acids that the body cannot produce.
What is a perfect protein?
500
The result of allowing a custard to reach a temperature higher than 185 degrees Fahrenheit.
What is the separation of liquid and protein?
500
A technique used on the crust when the pie filling cook time is shorter than the crust cook time.
What is blind bake?