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ch.17 kp
Term | Definition |
---|---|
candling | eggs are quality graded |
emulsion | mixture that forms when liquids are combined that ordinarily don't mix (oil and water based liquid, italian dressing) |
coagulum | egg will thicken into soft protein clumps |
omelets | beaten egg mixtures that are cooked w/o stirring and served folded in half |
souffles | fluffy baked preparations made w/ starch thickened sauce thats folded into stiffly beated egg whites |
meringues | fluffy, white mixture of beaten egg whites and sugar |
weeping | layer of moisture that forms between meringue and filling |
beading | golden droplets on the surface of a meringue |
custards | mixture of milk, eggs,sugar, and flavoring that is cooked until thick |
false, stirring constant will cause it to come out small | t/f when stirring scrambled eggs, stirring constantly can cause the coagulum to be huge |
don't stir and serve it folded | what do you do when making omelets? |
egg whites, stability | with hard meringues, the fats inhibit formation of _________ and the sugar increases ____________ |
water | when making custards, what prevents overheating and can result in syneresis (leaking of liquid from gel)? |
cholesterol free, lower in calories | egg substitutes are... than whole eggs |
they bend | what do soft tips on meringues do? |
they are made with more sugar | in meringues, why would there be harder tips? |
3-5 weeks | how long can eggs be stored without going bad? |
true | t/f eggs any size can be graded AA |
binding agents | hold together ingredients |
ice cream | example of an interfering agent |
foaming agents | give structure to anfel food and sponge cakes |
emulsifiers | mayo and hollandaise |
structure agents | eggs used in combination with other ingredients to create a stable structure |