Use of Eggs in Culinary Arts, Methods and Plating and Garnishes for Egg dishes

Question 1

the solid or semi-solid substance produced by coagulation

Answer 1

coagulate

Question 2

an agent that forms or preserves an emulsion, especially any additive, such as lecithin, that prevents separation of sauces or other processed foods.

Answer 2

Emulsifier

Question 3

to remove solid matter from (a liquid); to make into a clear or pellucid liquid

Answer 3

clarifier

Question 4

9 Uses of Eggs

Answer 4

1. As a binder
2. As a coating agent
3. As thickening properties
4. As an emulsifier
5. when a liquid freezes, ice crystals form
6. As a clarifier
7. As a leavening (expander) agent
8. As foam
9. As coloring and flavoring agent

Question 5

it helps other ingredients bind together.

Answer 5

As a binder

Question 6

the eggs help hold the crumb mixture to the food when heated during the cooking process

Answer 6

As a Coating Agent

Question 7

the protein in eggs will thicken when heated and become firm

Answer 7

As thickening properties

Question 8

it permits small globules of one liquid to be interdispersed in another liquid

Answer 8

As an emulsifier

Question 9

when eggs are added to a mixture, it helps prevent these crystals from forming

Answer 9

When a liquid freezes, ice crystals form

Question 10

The egg is used to make a broth clear

Answer 10

as a clarifier

Question 11

it helps to make a cooked product rise

Answer 11

as a leavening (expander) agent

Question 12

when egg is beated, albumen is reversed, air is absorbed as white is stretched into thin films.

Answer 12

as foam

Question 13

4 types of stage in foam formation

Answer 13

frothy, soft foam, stiff foam, dry

Question 14

large air bubbles that flow easily

Answer 14

frothy

Question 15

air cells are smaller and more numerous; foam becomes whiter; soft peaks are formed when beater is lifted

Answer 15

soft foam

Question 16

peaks hold their shape; when bowl is tipped, it holds, moist and glossy

Answer 16

stiff foam

Question 17

moistness and glossiness disappear; specks of egg white are seen

Answer 17

dry

Question 18

Application of foam in cookery (3)

Answer 18

1. as structural and textural agent
2. As expander
3. As frosting

Question 19

tenderness and fluffiness to products. ex: fluffy or foamy, souffle, divinity, foam, cakes, popovers

Answer 19

as structural and textural agent

Question 20

examples: angel food cake, sponge cake, chiffon cakes

Answer 20

as expander

Question 21

soft frosting and hard frosting

Answer 21

as frosting

Question 22

it provides external flavor and colors either alone or in combination with other ingredients through the process of chemical reactions.

Answer 22

as a coloring and flavoring agent

Question 23

the egg is fried on one side only

Answer 23

sunny side up

Question 24

the egg is flipped and cooked just long enough to make a film on the top of the yolk. When served, the yolk–and some of the whites–are still runny.

Answer 24

over easy

Question 25

they're fried, flipped, and friend a little longer, enough to cook the whites through and brown the edges slightly.

Answer 25

over medium

Question 26

it is fried, flipped, and fried again--usually with the yolk broken

Answer 26

over hard

Question 27

an egg is fried on one side with hot grease spooned over the top

Answer 27

basted egg

Question 28

whole egg cooked in simmering water

Answer 28

boiled egg

Question 29

6 minutes cooked

Answer 29

runny yolk

Question 30

8 minutes cooked

Answer 30

soft boiled

Question 31

10 minutes cooked

Answer 31

hard boiled

Question 32

15 minutes cooked

Answer 32

over cooked

Question 33

eggs should be served immediately in egg cups perfect for cracking and scooping the egg right from the shell

Answer 33

soft boiled and medium boiled

Question 34

eggs should be removed from the pot and plunged into a bowl of ice water.

Answer 34

hard boiled

Question 35

egg and milk mixture cooked in a hot pan

Answer 35

scrambled egg

Question 36

raw egg cooked in hot water or in an egg poacher

Answer 36

poached egg

Question 37

is a dish made from beaten eggs, friend with butter or oil in frying pan.

Answer 37

omelet

Question 38

a fertilized developing embryo that is boiled and eaten from the shell

Answer 38

balut

Question 39

a chinese preserved food product and delicacy made by preserving duck, chicken, or quail eggs in a mixture of clay, ash, salt, quicklime, and rice hulls for several weeks to several months. Also called as "Pidan" eggs

Answer 39

Century Egg

Question 40

also known as stuffed eggs, russian eggs, or dressed eggs.

Answer 40

deviled egg

Question 41

it is typically hard boiled eggs that are cured in vinegar or brine.

Answer 41

pickled egg

Question 42

a chinese soup of wispy beaten eggs in boiled chicken broth.

Answer 42

egg drop soup

Question 43

it is an American breakfast or brunch dish, consisting of two halves of an English muffin, each topped with Canadian bacon, a poached egg, and hollandaise sauce.

Answer 43

eggs benedict

Question 44

an egg-based italian dish similar to an omelet or crust less quiche or scrambled eggs, enriched with additional ingredients such as meats, cheese or vegetables it is also known as "fried"

Answer 44

frittata

Question 45

it is a dish in which eggs have been baked in a flat-bottomed dish

Answer 45

shirred eggs or baked eggs

Question 46

a spicy dish made with boiled eggs, tomatoes, and fried onions and normally eaten with bread

Answer 46

egg curry

Question 47

often used as a sandwich filling, typically made of chopped hard-boiled eggs, mayonnaise, mustard, minced celery, onion, salt, pepper and paprika.

Answer 47

Egg Salad

Question 48

an east Asian preserved food product made by soaking duck eggs in brine, or packing each egg in damp, salted charcoal

Answer 48

salted egg

Question 49

it adds to the taste of egg dishes

Answer 49

salt

Question 50

it is used specially as a sweetening agent in food

Answer 50

sugar

Question 51

it improves the flavor and add moisture and richness

Answer 51

oil

Question 52

they are used to enhance the taste and aroma of egg dishes.

Answer 52

herbs, spices, and seeds

Question 53

adds volume, enhances the taste, serves as garnishes and adds nutritive values to egg dishes

Answer 53

vegetables

Question 54

cheese, milk, flour, rice, bread and bread rolls, fruit and cereals

Answer 54

other ingredients

Question 55

it is the more popular term for food presentation

Answer 55

Plating

Question 56

5 Factors for consideration in presenting egg dishes

Answer 56

- Create Framework - Keep it Simple - Balance the Dish - Get the right portion size - Highlight the key ingredient

Question 57

6 Simple ways to Present food like a Chef

Answer 57

Set the table properly Choose your plate wisely Read the clock! Be odd Play with height Play with color and texture

Question 58

reduces risk of cataracts

Answer 58

Lutein and Zeaxanthin

Question 59

Maintains the viscosity of egg albumen

Answer 59

Ovomucin