G10 Market Forms

Question 1

Market Forms of Eggs

Answer 1

Fresh Eggs
Frozen Eggs
Dried Eggs

Question 2

Culinary Uses of Eggs

Answer 2

1. THICKENING
2. LEAVENING
3. COATING
4. BINDING
5. EMULSIFYING
6. CLARIFYING
7. RETARDING CYRSTALLIZATION

Question 3

-eggs can be used as a thickener for sauces,

custards, fillings and puddings.

Answer 3

Thickening

Question 4

• When beaten until light and airy, eggs can
  be folded into batters and mixtures to make
  these expand and rise, producing soft,
  pillowy cakes and breads

Answer 4

Leavening

Question 5

-eggs can be used as a base ingredients for coatings for
meat dished, breads and cookies. The coating or
breading of fried chicken, for instance, is made by
dipping the chicken in beaten egg and the dredging in
flour, cornstarch, breadcrumbs

Answer 5

Coating

Question 6

-The protein molecules in eggs hold the
ingredients in meatballs, meatloaf,
casseroles and croquettes together, so that
they do not fall apart while being cooked or
served.

Answer 6

Binding

Question 7

- To _ means to create a smooth
mixture from two liquids that do not
usually combine. For instance, egg yolk are
used to keep oil and vinegar for salad
dressing from separating

Answer 7

Emulsifying

Question 8

-egg whites are sometimes added to simmering
broth in order to clarify or remove impurities.
As the egg whites coagulate, or change to a
solid state, they trap small particles in the
liquid

Answer 8

Clarifying

Question 9

• Egg whites slow down the crystallization

of sugar in candies and icings for cakes

Answer 9

Retarding Crystallization

Question 10

–

Answer 10

Methods of Preparation

Question 11

Are cooked by immersing eggs, still in their shells, in boiling water.

Answer 11

Boiled

Question 12

Is made by cooking an egg
whole in a hot pan with oil,
and seasoned with a pinch
of salt and pepper.

Answer 12

Fried

Question 13

-

Answer 13

Standard Qualities of Fried Eggs

Question 14

Types of Fried Eggs

Answer 14

Sunny side up
Basted
Over easy
Over medium
Over hard

Question 15

Eggs are made by whisking egg whites and yolks
in a bowl together with water or milk. The egg
mixture is then poured into a pan with butter or
oil, and the eggs are stirred as they cooked oven
over medium or low heat.

Answer 15

Scrambled

Question 16

-an egg is _ by breaking it into a
small cup or bowl and then sliding it into
pan of simmering water. The egg is cooked
until the egg white has mostly set, but the
yolk should remain soft. Ideally, only the
freshest eggs are _ as to keep the
white separating from the yolk while
cooking.

Answer 16

Poached

Question 17

_ Eggs are slightly cooked eggs. They are made by immersing
whole eggs in water simmering at just below boiling point for 10
minutes

Answer 17

Coddled

Question 18

Also known as baked eggs, _ eggs are made
by baking eggs in a baking dish called a shirrer or
any type of baking dish with a flat bottom. The
eggs are usually cooked with butter until the
whites and yolk have set.

Answer 18

Shirred

Question 19

Is a dish made with beaten eggs that are cooked in a skillet with butter or
oil. The eggs are allowed to cook without stirring until they set and then they
are folded over or around a filling.

Answer 19

Omelet

Question 20

egg-based dish originated in Italy. It is made by mixing together
beaten eggs and ingredients such as meats, cheeses and
vegetables. The egg mixture is cooked in a pan over low heat for
at least 5 but not more than 5 minutes, until the bottom has set
but the top is still soft. Sometimes,the partially cooked _ is
flipped over in the pan to cook the top. Alternatively, it is
allowed to finish cooking in the oven.

Answer 20

Fritata

Question 21

a dish that consists of a savory pastry crust filled with
a mixture of eggs, milk or cream, cheese, meat ,seafood ,and or
vegetables. It is baked in the oven until the center of the Custard is
just set. It can serve warm or at room temperature.

Answer 21

quiche

Question 22

is a dish that similar to bread pudding. It is made by
layering different ingredients such as beaten eggs, bread and cheese in
casserole dish

Answer 22

Strata

Question 23

are usually made of beaten eggs, meat or fish,
veegtables and flour, rice, potato or pasta, topped with breadcrumbs
and cheese. These are baked slowly, often uncovered so that a nice
crust forms on top. Can be a main dish or side dish

Answer 23

casseroles

Question 24

Seven Simple Ways to Present Food

Answer 24

Set the table properly.
Choose your plates wisely.
Read the clock!
Just like with centerpieces, it's good to have a little bit of height.
Be odd. Don't be strange.
Play with color and texture.
Play with Height
Garnish appropriately.