Podcast
Questions and Answers
What is a common characteristic of pasteurized dry eggs?
What is a common characteristic of pasteurized dry eggs?
- They have a short shelf life.
- They require refrigeration before use.
- They are easy to use and have a long shelf life. (correct)
- They are typically sold in liquid form.
Which of the following egg dishes is primarily known for its aerating properties?
Which of the following egg dishes is primarily known for its aerating properties?
- Soufflés (correct)
- Hard boiled eggs
- Scrambled eggs
- Omelettes
What is the main role of eggs when used as a thickening agent?
What is the main role of eggs when used as a thickening agent?
- To create a glaze finish.
- To produce frothy mixtures.
- To emulsify oils and liquids.
- To bind and hold ingredients together. (correct)
Which characteristic does NOT describe fresh eggs?
Which characteristic does NOT describe fresh eggs?
In the context of egg dishes, what is the purpose of emulsifying?
In the context of egg dishes, what is the purpose of emulsifying?
Which of the following is NOT an example of a dish that utilizes eggs for coating?
Which of the following is NOT an example of a dish that utilizes eggs for coating?
Flashcards
Fresh Eggs
Fresh Eggs
Eggs that are unprocessed and have a short shelf life. They are available in different sizes, ranging from small to jumbo.
Pasteurized Dry Eggs
Pasteurized Dry Eggs
Eggs that have been dehydrated and powdered, making them have a longer shelf life and easy to use. They are typically pasteurized for safety.
Frozen Eggs
Frozen Eggs
Eggs that have been pasteurized and frozen, eliminating spoilage. They can be used in many recipes, but may require thawing.
Egg Aeration/Leavening
Egg Aeration/Leavening
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Egg Thickening/Binding
Egg Thickening/Binding
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Egg Emulsifying
Egg Emulsifying
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Study Notes
Egg Dishes
- Eggs contain proteins, vitamins, fats, nutrients, and minerals.
- Fresh eggs come in various sizes: small, medium, large, extra large, and jumbo.
- Pasteurized dry eggs are in powdered form, allowing for longer shelf life and easy use.
- Frozen eggs are pasteurized and then frozen, eliminating spoilage.
- Salted duck eggs have a richer flavor.
Uses of Eggs
- Eggs can be used for breakfast in various ways, including soft, medium, or hard boiled, fried, poached, baked, or scrambled.
- Eggs can also be used to aerate or leaven foods, like in foams, creating frothy or foamy textures, stiff peaks, or overbeaten. This is used in meringues, soufflés, and chiffon cakes.
- Eggs can act as a thickener/binder, holding ingredients together in foods like lumpia and burger patties.
- Eggs can act as an emulsifier, creating a permanent oil-in-liquid emulsion, like in oil and vinegar mixtures.
- Eggs are used as garnishes for salads and palabok.
- Eggs can be used as a coating for foods, such as breading and batter, which creates a glossy finish, as in egg wash.
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Description
Explore the diverse applications and properties of eggs in this quiz. From breakfast preparations to their roles as thickeners and emulsifiers, learn how eggs enhance both flavor and texture in various dishes. Test your knowledge on the different types and forms of eggs used in cooking.
