Eggs

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albumen

the white of the egg

candling

the old method of determing a fresh egg

chalaza

thick white strands, shows its a fresh egg

protein

the mot important nuutrient we get from eggs

blood spot

______ does not determine quality of eggs. (safe to eat)

Eggs Benedict

muffin with ham and egg topped with hollandaise sauce

Egg substitutes

egg yolk removed; egg beaters of egg whites

out of the shell

to freeze eggs, they must be _____ __ ______ ________.

Tempering eggs

adding eggs to carefully to a hot liquid to ensure they don't scramble

salmonella

bacteria found in eggs

separated

separate yolks from whites

What do eggs do in recipes?

cause food to rise,thicken, and bind

cream puffs

What is an example of eggs causing foods to rise?

cream puff filling

What is an example of eggs causing foods to thicken?

bread pudding

What is an example of eggs causing foods to thicken?

egg pie; eggs used to thicken

quiche

with bread, eggs used to thicken and bind

cheese strata

made from egg whites only, beaten to stiff peaks

meringue

no oil, grease, on bowls or beaters; no yolks or fat in whites, add sugar a little at a time

meringue

emulsify

used for mayonnaise or hollandaise sauce

poached

cooked in liquid

shirred

cooked in oven

AA

most thick white (picture perfect) top grade

A

some thin white

B

no thick white

C

dried eggs, used only for baking

hard cooked

water should never boil, simmer only

eggs were cooked too long, or not cooled quickly enough

green rings around yolk happen for two reasons:

candling

Eggs are graded for quality by a system called ______ which uses lights to illuminate the eggs' structure.\

medium; large

Most recipes are formulated to use ____ or ______ size eggs.

bacteria

Cracked eggs can contain harmful ______, which can cause foodborne illness.

emulsion

An _____ is the mixture that forms when you combine liquids that ordinarily do not mix.

sugar

_____ increases the stability of an egg white foam, and it also increases beating time.

folding

The blending process used to quickly but gently combine egg white foams with other ingredients is called _____.

thickening agents

Whole eggs and egg yolks are used as ______ _______ in such foods as sauces, custards, and puddinhgs.

binding agents

Eggs are used as _____ _______ that hold together the ingredients in foods such as meat loaf and croquettes.

raw

It is safest not to use ____ eggs in any dish that is not thoroughly cooked.

substitutes

Egg ________ are made largely from real egg whites, but they contain no egg yolks.

coagulation

Temperature, time, and the addition of other ingredients affect the ______ of eggs when heated during cooking.

completely set; thickened

Safely cooked eggs have ______ ______ whites and ________ yolks.

acid

When poaching eggs, adding a small amount of salt or _____ will cause the proteins to coagulate faster.

puncture

Remove eggs from the shell and gently _____ egg yolks before microwaving to prevent them from bursting.

omelets

_____ are beaten egg mixtures that are cooked without stirring ans served folded in half.

souffles

____ are fluffy baked preparations made with a starch-thickened sauce that is folded into stiffly beaten egg whites.

meringue

A fluffy white mixture of beaten egg whites and sugar, which may be soft or hard, is called a _______.

weeping

A layer of moisture that sometimes forms between a meringue topping and a pie filling is known as _______.

beading

Golden droplets that appear on the surface of a meringue are called ______.

syneris

The leakage of a liquid from a gel, such as in a baked custard, is called _______.

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