Chapter 18 Flashcards
0
Q
Emulsion
A
A mixture that forms when you combine liquids that ordinary do not mix
1
Q
Candling
A
Egg grading system
2
Q
Omlets
A
Beaten egg mixtures that are cooked without stirring and served folded in half
3
Q
When the egg thickens into large soft clumps
A
Coagulum
4
Q
Fluffy baked preparations made with a starch thickened sauce that is folded into stiffly beaten egg whites
A
Soufflé
5
Q
Fluffy white mixture of beaten egg whites and sugar
A
Meringues
6
Q
Layer of moisture that sometimes forms between a meringue and a pie filling
A
Weeping
7
Q
Appears as golden droplets on the surface of a meringue
A
Beading
8
Q
Are a mixture of milk, eggs, sugar, and a flavoring that is cooked until thickened
A
Custards
