different egg dishes preparation

Question 1

cooking in liquid at a temperature of 200°F.

Answer 1

boiling

Question 2

cooking in an open pan at simmering points with sufficient seasoned liquid to cover.

Answer 2

poaching

Question 3

the process of cooking food in hot fat/oil.

Answer 3

frying

Question 4

cook the egg while stirring together the white and yolk.

Answer 4

scramble

Question 5

cooking in the oven by dry heat.

Answer 5

baked (shirred)

Question 6

to thicken a sauce or hot liquid by stirring in eggs, flour, butter, or cream.

Answer 6

bind

Question 7

putting in a particular place or position.

Answer 7

setting

Question 8

overing food to be fried with flour, eggs, or bread crumbs improves quality, productivity, decoration, or nutritive value.

Answer 8

coating

Question 9

to disperse uniformly.

Answer 9

emulsifying

Question 10

to cover with a smooth surface or coating.

Answer 10

glaze

Question 11

to make clean, and trim impurities.

Answer 11

clarify

Question 12

to make food creamy or viscous.

Answer 12

thickening

Question 13

is a way of decorating food with the addition of other items.

Answer 13

garnishing