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ch.17 kp

TermDefinition
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
Created by: user-1712009
 



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