Chapter 18- Eggs Flashcards
0
Q
Emulsion
A
A mixture that forms when you combine liquids that ordinarily doesn’t mix
1
Q
Candling
A
The system used for grading eggs
2
Q
Coagulum
A
Clumps of protein food.
3
Q
Omelet
A
A beaten egg mixture that is cooked without stirring and served folded in half
4
Q
Soufflé
A
Fluffy baked preparation made with a starch thickened sauce into which stiffly beaten egg whites are folded
5
Q
Meringue
A
Fluffy white mixture of beaten egg whites and sugar, which may be soft or hard
6
Q
Weeping
A
Later of moisture that sometimes forms between a meringue and a filling
7
Q
Beading
A
Golden droplets of moisture that sometimes appear on the surface of a meringue
