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CC ch16
eggs
| Question | Answer |
|---|---|
| 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 |