on cooking chp.19
Quiz yourself by thinking what should be in
each of the black spaces below before clicking
on it to display the answer.
Help!
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| show | eggs whisked with seasonings then sauteed stirred nearly constantly during cooking light and fluffy with tender creamy texture
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| show | eggs cooked in a casserole
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| pasteurized | show 🗑
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| sunny side up | show 🗑
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| show | egg partially cooked on one side, flipped then finished. yolk is partially set-cooked slightly longer than over easy
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| show | briefly immersing an egg in shell in boiling water (to cook in water just below boiling point) to slightly cook or coddle them
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| show | partially cooked on one side flipped and cooked on other side. yolk should be completely cooked
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| show | baked eggs-usually prepared in ramekins or baking dishes lined with bread, ham, creamed spinach or artichokes. egg topped with grated cheese fresh herbs or a sauce. egg whites set yolks soft and creamy
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| show | needlessly intimidating egg creations that begin as scrambled eggs. usually folded around or filled with a warm savory mixture
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| eggs over easy | show 🗑
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| show | in shell cooking. soft-soft creamy yolk. hard - hard yolk. should never boil; causes toughness and discoloration
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| duchesse potatoes | show 🗑
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| show | a species of very hard wheat with a particular high amount of protein. it is used to make cous cous or milled into semolina which is used for making pasta
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| risotto | show 🗑
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| starches | show 🗑
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| show | a savory tart or pie consisting of a custard baked in a pastry shell with a variety of flavorings and garnishes
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| show | either a sweet or savory fluffy dish made with a custard base lightened with whipped egg whites and baked; the whipped egg whites cause the dish to puff when baked
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| show | the irreversible transformation of proteins from a liquid or semi liquid state to a drier solid state usually accomplished through application of heat
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| show | any liquid thickened by the coagulation of egg proteins,; its consistency depends on the ratio of eggs to liquid and type of liquid used. custards can be baked in oven, cooked in a vain marie or on stove top
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