Eggs foods I
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Created by:
cookinteacher on January 3, 2012
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33 terms
Terms | Definitions |
|---|---|
 Cholesterol | Product of animal fats, clogs arteries |
| Coagulate | To clot or thicken |
| Porous | Tiny openings in shell that allow gases to pass through |
| Emulsification | A mixture that will not separate or settle |
| Nutrient Density | Ratio of nutrients to calories |
| Custard | Milk dessert thickened only by eggs |
| Basted | Dip hot fat over eggs to fry |
| Poach | Break egg out of shell & cook in simmering liquid |
| Stage of Egg Foam | frothy, soft peaks, stiff peaks, overbeaten |
| When used in baking | eggs enhance color, flavor, tenderness, & increase nutritional level |
| Thickening agent | Custard / pudding/ice cream |
| Binding agent | Meatloaf / meatballs |
| Emulsifying agent | Mayonnaise |
| Coating agent | fried or breaded foods |
| flavor, fat, and color | In baked goods, eggs add |
| Leavening agent | Angel food cake |
| Eggs are sold according to | grade, size, & color |
| Hard-cooked | an egg cooked in the shell until both white & yolk are firm |
| Chalazae | two thick twisted strands that anchor the yolk in the center of an egg |
| Albumen | thick fluid commonly known as egg white |
| Egg substitutes | contain no yolk, cholesterol, or fat |
| Eggs should be cooked | at low temperature for a short time |
| Which nutrients are NOT found in eggs? | Vitamin C & Carbohydrates |
| When making scrambled eggs | freshness of the egg unimportant |
| greatest disadvantage of eggs | cholesterol levels |
| Most recipes call for | large eggs |
| greenish gray discoloration caused by overcooking eggs | safe to eat |
| Cream of Tartar | stabilizing agent used for egg foams |
| Eggs separate more easily | when cold |
| Meringue | an egg foam with sugar added |
| When preparing egg foam | use an stainless steel or glass bowl |
| Eggs | are a nutritionally dense food |
| Egg Yolk | will affect egg foam formation if it is in egg whites |
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