Questions and Answers
What is the white part of an egg called?
What is a basted egg?
An egg that has been fried and then steamed in a covered pan.
What are chalazae?
Membranes that hold the egg yolk in place.
What temperature should a fried egg be cooked at for at least 15 seconds?
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What is a frittata?
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What is a hard-cooked egg?
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What is an omelet?
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What is an over easy egg?
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How is a poached egg prepared?
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What are pooled eggs?
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What is a quiche?
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What are ramekins?
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What are scrambled eggs?
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What is a shirred egg?
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What does shocking refer to in cooking?
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What is a soufflé?
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What does 'sunny-side up' refer to?
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What is the yolk?
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Study Notes
Egg Terminology Study Notes
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Albumen: White part of an egg comprised mainly of protein and water, crucial for providing structure and nutrition.
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Basted Egg: A frying technique where the egg is cooked and then steamed under a lid, ensuring a delicate finish.
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Chalazae: Twisted membranes anchoring the egg yolk, promoting stability and protection within the egg.
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Fried Egg: Cooked in fat at a minimum of 145°F for 15 seconds; for holding temperatures, increase to 155°F. Yolk doneness is adjustable based on preference.
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Frittatas: A thick, flat omelet option that can be prepared in single servings or larger portions for sharing.
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Hard-Cooked Egg: Created by a method of simmering and then rapidly cooling in cold water, resulting in a firm texture.
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Omelet: Made from slightly beaten eggs cooked in a skillet; can be filled with a variety of ingredients like cheese and vegetables.
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Over Easy Egg: Fried on one side, flipped, and cooked lightly on the other side, preserving a runny yolk.
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Poached Egg: Shelled egg simmered in water; should be tender and shaped with a centered yolk, ensuring a smooth appearance.
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Pooled Eggs: Multiple eggs cracked into a single container; must be cooked right away or stored at 41°F or below to maintain safety.
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Quiche: A robust dish that features egg custard baked within a pastry crust, often featuring various fillings.
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Ramekins: Small ceramic dishes that are safe for use in the oven, ideal for individual portion servings of baked goods like soufflés.
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Scrambled Eggs: Eggs blended to mix yolks and whites, then gently cooked while stirring; creates a creamy texture without burning.
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Shirred Egg: A variation of baked egg typically cooked in individual dishes.
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Shocking: A culinary technique that involves placing food in ice water immediately post-cooking, effectively halting the cooking process.
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Soufflé: A light and airy baked dish made with eggs, which can be either savory or sweet, showcasing culinary versatility.
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Up (Sunny-Side Up): An egg fried solely on the bottom, keeping the top uncooked, providing a runny yolk.
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Yolk: The nutrient-rich yellow center of an egg containing protein, fat, and lecithin; serves as a natural emulsifier.
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Description
Test your knowledge of egg terminology with these flashcards. Learn the definitions of key terms like albumen, basted egg, and chalazae. Perfect for culinary students and cooking enthusiasts.
