Is determined mostly in part by the age of the hen, but breed and weight also play a role.
What is egg size.
100
Allows fat and liquid to mix.
What is emulsifier.
100
Is the inedible part that permits moisture and gas to pass through.
What is shell.
100
Exposing food to a very intense heat source for a short amount of time.
What is grill.
100
What type of egg?
Place eggs in a saucepan and add enough cold water to cover them. Cover with lid. Quickly bring water to a boil and cook until desired doneness.
What is hard or soft cooked egg.
200
What size of egg is a recipe written for?
What is large.
200
Eggs coagulate which typically happens when heated.
What is thickening agent.
200
Forms at the large end of an egg as it cools after being laid.
What is air cell.
200
Placing food very close to an intense heat source for quick cooking at a very high temperature. The heat source is located above the food, as opposed to being beneath food while baking.
What is broil.
200
What type of egg?
Heat a thin layer of fat in skillet until moderately hot. Break egg into heated fat. Reduce heat to low immediately. Cook slowly 3 to 4 minutes or to desired doneness.
What is fried egg.
300
How many grams of protein are found in a large egg?
What is 7 grams of protein.
300
Adheres, seals in moisture and fat out.
What is coating agent.
300
Contains protein, fat, vitamins, minerals, and large amounts of cholesterol. Has the emulsifying properties to help fat and water mix.
What is egg yolk.
300
Utilizing a solid fat to transfer heat to food.
What is saute.
300
What type of egg?
Fill skillet with hot water to depth of two inches. Add a little salt or vinegar and bring to a boil, then reduce to a simmer. Break egg into a cup and slide the egg toward the side of the pan into the water. Cover pan with lid and turn off heat. Let egg remain in hot water 3 to 5 minutes. Lift egg from water with slotted spoon.
What is poached egg.
400
Classification is determined by interior and exterior quality and designated an AA, A, or B rating.
What is grading.
400
Helps hold things together.
What is binding agent.
400
Made up of protein with small traces of fat and has binding properties that hold substances together.
What is egg white or albumen.
400
To fry small pieces of food rapidly in a small amount of oil over high heat while stirring continuously.
What is stir-fry.
400
Similar to baking but the term is usually reserved for meat and poultry. Food is often basted with fat or other liquids to prevent them from drying during the cooking process.
What is roast.
500
The process by which eggs are held up to a strong light and the inside is evaluated for imperfections.
What is candling.
500
Creates air when beaten, mixed or stirred in baking products.