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CC ch16

eggs

QuestionAnswer
candling process by which eggs are quality-graded
emulsion mixture that forms when oil and liquid are combined
coagulum clumps of a protein food
omelet a beaten egg mixture that is cooked without stirring and served folded in half
soufflé fluffy baked preparation made with a starch-thickened sauce into which stiffly beaten egg whites are folded
meringue fluffy white mixture of beaten egg whites and sugar, which may be soft or hard
weeping layer of moisture that sometimes forms between a meringue and filling
beading golden droplets of moisture that sometimes appear on the surface of a meringue
custard mixture of milk (or cream), eggs, sugar, and a flavoring that is cooked until thickened
Created by: raiver