Chapter 33 Eggs

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Shirred egg

Baked eggs

A(n) _________________ is a thickened blend of milk, eggs, and sugar.

Custard

Meringue is always soft

False

How do grades AA and A eggs differ from grade B eggs?

Grades AA and A eggs have a thicker white

The yolk of overcooked turns what color?

Gray-green color

What happens when an egg becomes firm?

It coagulates

What happens when you overbeat egg whites

The egg turns dry, hard, and lumpy foam

What is the term for two thick, twisted strands of albumen that anchor the yolk in the center of an egg?

Chalazae

Eggs continue to cook after they are removed from the microwave. True or false.

True

It is possible to fry, scramble, and poach eggs in the microwave. True or false

True

When cooking eggs in the shell, remove them from heat when they are done and run cold water to prevent further cooking. True or False

True

How do you know custard is done?

When you insert a knife into the center and it comes out clean

Which part of an egg contains protein?

Yolk and the white

Soufflé

a baked dish made by folding stiffly beaten egg whites into a sauce or pureed food

Four ways to cook eggs

fried poached baked shirred

What is one way to make sure your beaten egg whites will foam and rise well?

make sure no track of yolk is in the whites

How should eggs be stored?

original carton

Most recipes ask you to beat egg whites to foam, to soft peaks, or to ________________ peaks.

stiff

How long should you keep eggs?

4 weeks

Three parts of a egg

Albumen, Yolk, and Chalazae

Which is not one of the parts of an egg? A. albumen B. yolk C. sieve D. air pocket

C. sieve

How are eggs substitutes made? A. combining egg whites with tofu B. combining egg whites with nonfat dry milk powder C. combining egg whites with vegetable oils D. all of the above

D. all the above

A(n)_____________________ is a substance that holds together two liquids that normally do not stay mixed.

Emulsifier

A pocket of air, also known as the albumen, lies between the membranes at the wide end of an egg. True or false.

False

Quality egg whites should not produce a foam when they are beaten. True or false.

False

Wash eggs when you get home from the store so you can clean off any residue on the shell. True or False

False

Why is a poached egg healthy?

It is boiled in water and doesn't have fat added to it

___________________ eggs are cooked out of the shell in simmering water.

Poached

Two types of custards

Stirred and baked

What determines the color of an egg's shell?

The breed of the hen

What happens when eggs are cooked properly?

The egg coagulates

In beating egg whites, explain why there should be no trace of egg yolk.

The yolk far will stop the egg whites from reaching full volume.


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