Uses of eggs

Question 1

9 uses of eggs

Answer 1

• As a binder
• As a coating agent
• As thickening properties
• As an emulsifier
• When a liquid freezers, ice crystals form
• As a clarifier
• As a leavening (expander) agent
• As foam
• As a coloring agent

Question 2

The solid or semi-solid substance produced by coagulation.

Answer 2

Coagulate

Question 3

It increases stability of foams but delays foam formation.

Answer 3

Sugar

Question 4

4 stages of foam formation

Answer 4

• Frothy
• Soft foam
• Stiff foam
• Dry

Question 5

It lowers the quality of the foam.

Answer 5

Salt

Question 6

___________ do not foam well because they lack ovomucin.

Answer 6

Duck eggs

Question 7

3 application of foam in cookery

Answer 7

• As structural and textural form
• As expander
• As frosting

Question 8

Egg is fried on one side only

Answer 8

Sunny side up

Question 9

Egg is flipped and cooked long enough to make a film on top of the yolk.

Answer 9

Over-easy

Question 10

Cooking the whites through and brown the edges slightly

Answer 10

Over-medium

Question 11

Fried on one side with hot grease spooned over the top.

Answer 11

Basted egg

Question 12

fried, flipped, fried and the yolk may be broken

Answer 12

Over-hard

Question 13

Egg and milk mixture cooked in a hot pan.

Answer 13

Scrambled egg

Question 13

Whole egg is cooked in simmering water

Answer 13

Boiled egg

Question 14

Raw egg cooked in hot water

Answer 14

Poached egg

Question 15

It is quite common in this method to be folded around fillings.

Answer 15

Omelet

Question 16

Fertilizing developing embryo that is boiled.

Answer 16

Balut

Question 17

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.

Answer 17

Century egg

Question 18

Cured in vinegar or brine

Answer 18

Pickled egg

Question 18

Another name for century egg

Answer 18

Pidan egg

Question 19

Eggs that have been shelled, cut in half, and filled with a paste made from the egg yolks.

Answer 19

Deviled eggs

Question 20

American breakfast or brunch dish

Answer 20

Eggs benedict

Question 20

A Chinese soup of wispy beaten eggs in boiled chicken broth.

Answer 20

Egg drop soup

Question 21

Egg-based Italian dish similar to an omelet or crustless quiche or scrambled eggs.

Answer 21

Frittata

Question 22

A dish in which eggs have been baked in a flat-bottomed dish.

Answer 22

Shirred eggs

Question 23

A spicy dish made with boiled eggs, tomatoes, and fried onions.

Answer 23

Egg curry

Question 24

It can be a sandwich filling.

Answer 24

Egg salad

Question 25

East Asian preserved food product made by soaking duck eggs in brine, or packing each egg in a damp, salted charcoal.

Answer 25

Salted egg

Question 26

13 common ingredients for egg dishes

Answer 26

- Salt - Sugar - Oil - Herbs, spices, and seeds - Vegetables - Cheese - Milk - Rice - Flour - Bread - Bread rolls - Fruit - Cereals

Question 27

More popular term for food presentation

Answer 27

Plating

Question 28

5 factors to consider

Answer 28

- Create framework - Keep it simple - Balance the dish - Get the right portion - Highlight the key ingredient

Question 29

6 simple ways to present like a chef

Answer 29

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

Question 30

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

Answer 30

Emulsifier

Question 31

A chef hat that has 100 folds that indicates the chef can cook eggs in 100 different ways.

Answer 31

Toques

Question 32

It adds to the taste of egg dishes.

Answer 32

Salt

Question 33

It is used specially as a sweetening agent in food.

Answer 33

Sugar

Question 34

It is found in eggs that helps with eyesight and reduces risk of cataracts.

Answer 34

Lutein and zeaxanthin

Question 35

It improves the flavor and add moisture and richness.

Answer 35

Oil