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Breakfast Foods Ch.9
Ch. 9 Breakfast
| Question | Answer |
|---|---|
| Alubmen | The egg white - made up of protein and water |
| Shell | Hard outer casing that protects the egg inside |
| Yolk | The yellow center of an egg; it contains protein, fat and a substance called lecithin, which serves as an emulsifier |
| Grade AA eggs | The freshest eggs, have a compact white and yolk |
| Grade A egg | Slightly runny white; good for dishes where eggs are blended or whisked |
| Grade B | Runny white and flat, off centered yolk; used for baking and batters |
| What does egg size indicate? | Weight |
| What forms are eggs purchased? | Shell eggs, Bulk eggs, Dried eggs, Eggs substitutes |
| What is cultured? | Made by adding a specific type of bacteria to milk, buttermilk, sour cream and yogurt |
| Clarified butter | Removing milk solids and water leaving what is called clarified butter |
| Crepe | French pancake |
| Scone | Rich biscuit that sonetimes contains raisins and is served with butter, jam, or thick cream |
| Continental breakfast | Light breakfast of baked goods, served with coffee, tea or juice |
| Poached egg | Removed from the shell and cooked in hot water until set, but tender |
| Shirred eggs | Baked eggs made by cracking a whole egg into a cup and then cooking it in the oven |
| Quiche | Type of baked dish, eggs are blended with cream or milk, poured into a crust and baked, includes a filling such as bacon, sausage, cheese, mushrooms, onions, etc |
| Souffle | A light, puffed egg dish baked in a ceramic dish |
| Homogenized | A process that evenly distributes and emulsifies the fat particles |
| Bacon | Salted and smoked meat that comes from the belly of a pig |
| Canadidan bacon | Comes from a much leaner portion of the pig |
| Sausage | A combination of ground meat, fat, water and salt, with a variety of flavorings added, saussages are avalable as both patties and links |
| Ham | Common all over the country, smoked, precoooked or presliced |
| Batter | Wet form of dough made from flour, oil or melted butter, eggs milk or liquid and baking powder ex. pancakes and waffles |
Created by:
mlbevins
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