Ch.

35 Eggs Study Guide

Terms:

 Shirred eggs
 Poached eggs
 Shell-
 Albumen-
 Chalazae-
 Air cell-
 Soufflé-
 Weeping-
 Omelet-
 Frittata-

How should eggs be stored?

How long can eggs be stored?

Can eggs be cooked in the microwave? What will happen if eggs are cooked in their shell in the microwave?

What size egg is generally used in recipes?

How are foams made? What are foams used for?

What happens when am egg coagulates? How do eggs coagulate?

What is an emulsifier?

Characteristic of soft custards-

How are soft custards cooked?

Characteristics of baked custards-

How are baked custards cooked?

What will happen if a meringue doesn’t touch the crust all the way around a pie?

How are omelets prepared?

How are hard cooked eggs prepared?

How are poached eggs prepared?

What do stiff peaks look like?

What do soft peaks look like?

What temperate should eggs dishes be cooked to?

Why might a hard cooked eggs have a greyish green color around the yolk?

What are the grade of eggs? Which is the best?

What are the pros and cons to using egg substitute?

How are hard meringues baked?

What will happen if egg yolks or fat get into an egg white mixture?