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?
Signup and view all the answers
What is a frittata?
Signup and view all the answers
What is a hard-cooked egg?
Signup and view all the answers
What is an omelet?
Signup and view all the answers
What is an over easy egg?
Signup and view all the answers
How is a poached egg prepared?
Signup and view all the answers
What are pooled eggs?
Signup and view all the answers
What is a quiche?
Signup and view all the answers
What are ramekins?
Signup and view all the answers
What are scrambled eggs?
Signup and view all the answers
What is a shirred egg?
Signup and view all the answers
What does shocking refer to in cooking?
Signup and view all the answers
What is a soufflé?
Signup and view all the answers
What does 'sunny-side up' refer to?
Signup and view all the answers
What is the yolk?
Signup and view all the answers
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.
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.