Egg Terms Flashcards

Choose a study mode

Play Quiz
Study Flashcards
Spaced Repetition
Chat to Lesson

Podcast

Play an AI-generated podcast conversation about this lesson
Download our mobile app to listen on the go
Get App

Questions and Answers

What is the white part of an egg called?

  • Shell
  • Albumen (correct)
  • Chalazae
  • Yolk

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?

<p>145°F</p> Signup and view all the answers

What is a frittata?

<p>A flat omelet that may be made in individual portions or larger quantities.</p> Signup and view all the answers

What is a hard-cooked egg?

<p>An egg made by simmering and then shocking.</p> Signup and view all the answers

What is an omelet?

<p>A dish made by slightly beating eggs and cooking them in a skillet with a filling.</p> Signup and view all the answers

What is an over easy egg?

<p>An egg that has been fried on the bottom, turned over, and fried lightly on the top.</p> Signup and view all the answers

How is a poached egg prepared?

<p>An egg that has been shelled and simmered in water.</p> Signup and view all the answers

What are pooled eggs?

<p>Eggs that are cracked open and combined in a container.</p> Signup and view all the answers

What is a quiche?

<p>A savory egg custard baked in a crust.</p> Signup and view all the answers

What are ramekins?

<p>Small, ceramic, oven-proof dishes.</p> Signup and view all the answers

What are scrambled eggs?

<p>Eggs that have been blended and cooked while stirring constantly.</p> Signup and view all the answers

What is a shirred egg?

<p>A variety of a baked egg.</p> Signup and view all the answers

What does shocking refer to in cooking?

<p>Putting something in cold/ice water immediately after cooking.</p> Signup and view all the answers

What is a soufflé?

<p>A baked dish made with eggs that can be savory or sweet.</p> Signup and view all the answers

What does 'sunny-side up' refer to?

<p>An egg that is fried only on the bottom.</p> Signup and view all the answers

What is the yolk?

<p>The yellow part of an egg, which contains protein, fat, and lecithin.</p> Signup and view all the answers

Flashcards are hidden until you start studying

Study Notes

Egg Terminology Study Notes

  • Albumen: White part of an egg comprised mainly of protein and water, crucial for providing structure and nutrition.

  • Basted Egg: A frying technique where the egg is cooked and then steamed under a lid, ensuring a delicate finish.

  • Chalazae: Twisted membranes anchoring the egg yolk, promoting stability and protection within the egg.

  • 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.

  • Frittatas: A thick, flat omelet option that can be prepared in single servings or larger portions for sharing.

  • Hard-Cooked Egg: Created by a method of simmering and then rapidly cooling in cold water, resulting in a firm texture.

  • Omelet: Made from slightly beaten eggs cooked in a skillet; can be filled with a variety of ingredients like cheese and vegetables.

  • Over Easy Egg: Fried on one side, flipped, and cooked lightly on the other side, preserving a runny yolk.

  • Poached Egg: Shelled egg simmered in water; should be tender and shaped with a centered yolk, ensuring a smooth appearance.

  • Pooled Eggs: Multiple eggs cracked into a single container; must be cooked right away or stored at 41°F or below to maintain safety.

  • Quiche: A robust dish that features egg custard baked within a pastry crust, often featuring various fillings.

  • Ramekins: Small ceramic dishes that are safe for use in the oven, ideal for individual portion servings of baked goods like soufflés.

  • Scrambled Eggs: Eggs blended to mix yolks and whites, then gently cooked while stirring; creates a creamy texture without burning.

  • Shirred Egg: A variation of baked egg typically cooked in individual dishes.

  • Shocking: A culinary technique that involves placing food in ice water immediately post-cooking, effectively halting the cooking process.

  • Soufflé: A light and airy baked dish made with eggs, which can be either savory or sweet, showcasing culinary versatility.

  • Up (Sunny-Side Up): An egg fried solely on the bottom, keeping the top uncooked, providing a runny yolk.

  • Yolk: The nutrient-rich yellow center of an egg containing protein, fat, and lecithin; serves as a natural emulsifier.

Studying That Suits You

Use AI to generate personalized quizzes and flashcards to suit your learning preferences.

Quiz Team

More Like This

Lesson 1: Egg and Egg Cookery Tools Quiz
12 questions
Egg Quality Defects and Grading Quiz
4 questions
Egg Membranes and Types of Ova
10 questions
Use Quizgecko on...
Browser
Browser