Ch 20 (eggs) Flashcards Preview

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Flashcards in Ch 20 (eggs) Deck (35)
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1

shell

prevents microbes from entering and moisture from escaping. Protects egg during handling and transport.

2

yolk

3/4 of calories, most of the minerals & vitamins, and all the fat. Contains lecithin. Coagulates between 149 and 158.

3

egg white

albumen. contains more than half of the proteins and riboflavin. Coagulates between 144 and 149.

4

chalazae chords

hold the yolk in place.

5

pasteurization

the process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria.

6

egg products

whole egg, yolk only, or white only

7

egg substitutes

1. made from soy or milk proteins or 2. real albumen with vegetable or milk products for yolk. Popularized by concern for cholesterol level in eggs.

8

Vitamins

A, D, E, K, and B-complex.

9

souffle

either a sweet or savory fluffy dish made with a custard base, lightened with whipped egg whites and then baked; the whipped egg whites cause the dish to puff when baked.

10

Dry-heat cooking methods for eggs

baking, sauteing, & pan-frying.

11

Baking

shirred eggs. quiche. should be set while the yolks are soft and creamy.

12

Sauteing

scrambled eggs, omelets, frittatas.

13

french omelet

eggs cooked while constantly shaking the pan to keep them light and fluffy. Filling may be added after cooking.

14

pan-frying

sunny side up, over easy, over medium, or over hard. Fresh eggs are best.

15

basted eggs

cooked over low heat with hot butter from the pan spooned over them as they cook. A variation of sunny side up.

16

Moist-heat cooking methods for eggs

simmering & poaching

17

simmering

In-shell cooking. Used for soft-boiled and hard-boiled eggs.

18

What's the difference between soft- and hard-boiled eggs?

Time. (4-6 minutes & 12-15 minutes, respectively)

19

pancakes and waffles

griddlecakes/griddle breads

20

crepes

thin, delicate, unleavened pancakes

21

muesli

a breakfast cereal made from raw or toasted cereal grains, dried fruit, nuts, and dried milk solids and usually eaten with milk or yogurt; sometimes known as granola.

22

Two species of coffee beans routinely used.

arabica and robusta

23

American or brown roast

city-roast

24

somewhat darker than city-roast

Brazillian

25

medium-dark roast

Vienesse

26

dark roast or New Orleans

French roast

27

Italian roast

Espresso roast

28

decoction

boiling a substance until its flavor is removed.

29

infusion

the extraction of flavors at temperatures below boiling. Include steeping, filtering, and dripping.

30

drip brewing

made from a machine that operated on gravity. Water is places in reservoir, heated, and then released slowly over the coffee ground, which are contained in a filter.