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