This really cracks me up
The yellow part of the egg, composed mostly of lipids such as fat and cholesterol and lecithin. They contain all of the egg's fat and cholesterol, and about one-half of the protein
What is the yolk?
The burning of milk due to the coagulation of proteins on the bottom of the pan.
What is scorching?
Any of a number of ripened cheeses with veins of blue mold running through them.
What is blue-veined cheese?
Traditionally the liquid left over after churning butter, but commercially refers to a fermented dairy product produced from cow's milk that has a characteristically sour taste caused by the addition of lactic acid bacteria cultures.
What is buttermilk?
Strong, dark coffee made from beans roasted until almost black, ground very fine, and brewed under steam pressure.
What is espresso?
A flat, unfolded omelet that originated in Italy,
What is a frittata?
A process of heating a food, which is usually a liquid, to a specific temperature for a predefined length of time and then immediately cooling it after it is removed from the heat. This process slows spoilage caused by microbial growth in the food.
What is pasteurization?
Firm cheese originally of English origin made from cow`s milk and featuring a crumbly, dense texture, may be white or orange. Slang term for money.
What is cheddar?
Milk that has been concentrated by removing some of the water.
What is evaporated milk?
Mixture of equal parts espresso and frothy, steamed milk.
What is a cappuccino?
Style of fried egg that is fried, flipped over, and cooked just until the white is set but the yolk is still liquid.
What is over easy?
This is a process by which milk proteins solidify and separate from the whey.
What is curdling?
These are so called because the surface of each cheese is periodically washed with a salt brine solution during the first stages of aging and ripening. They usually have an orange or reddish rind.
What is washed rind?
A light cream that is a homogenous mixture of cream and milk with a fat content between 10 and 15%.
What is half-and-half?
A spiced milk and tea blend that originated in India and has become popular in the West.
What is chai?
Because this is porous, odors and flavors can be absorbed by the egg, which also loses moisture over time even when intact.
What is the shell?
Naturally occurring sugar found in milk and other dairy products.
What is lactose?
This is the process that converts freshly made curds into distinctive, flavorful cheeses. It is brought about by certain bacteria or molds that are introduced during manufacture.
What is ripening?
A slightly sour, thickened dairy product obtained by fermenting milk by adding certain kinds of lactic acid bacteria.
What is yoghurt?
One of two species of coffee, this variety is harder to grow. Most of the finest coffees are from this variety which produces 65-75% of the world's coffee.
What is Arabica?
Two spiral bands of tissue that suspend the yolk in the center of the white of an egg.
What is the chalazae?
A process often applied to milk so that the cream doesn't separate out.
What is homogenization?
This is the most common curdling agent in cheese making. Most traditional cheeses are made with this enzyme extracted from the stomach lining of calves.
What is rennet?
This consists of about 80 percent milk fat. The remainder is milk solids and water.
What is butter?
Espresso topped with a little bit of frothed milk. In Italian, it's name means "stained" or "marked.
What is a macchiato?