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35 Cards in this Set

  • Front
  • Back
5 functions of eggs
-emulsifies
-coats
-clarifies
-produces foam
-forms gel
where are all of the emulsifying products in an egg?
the yolk
two things in yolk
-lecithin
-lysolecithin
is there fat in the yolk or white?
yolk ONLY
6 components that make up egg structure?
-bloom (protective shell coat)
-shell
-egg white (thick and thin)
-chalziferous (inner layer of thin white)
-yolk
-chalazae (anchors yolk to center of egg
characteristics of fresh eggs
(yolk shape, egg white, air cells, sulfur presence)
yolk-rounded
white-twice as much thick than thin
air cells-none or small
sulfur smell- none
characteristics of deteriorated eggs
(yolk shape, egg white, air cells, sulfur presence)
yolk- flat
white- more thin than thick
air cells-larger
sulfur smell-present
which quality egg is best for baking?
B
dishes containing eggs should be cooked to what temp?
160 F
hard cooked egg method?
start in room temp water
boil water then take heat off and let eggs sit in water for 15-17 min
poached egg method?
gently slip egg into salted water heated just under boiling

cook for 5 min
ways to alleviate spreading of yolk in poached eggs?
-add acid
-add salt
-use egg poacher or vortex
when making an omlet, when is the skillet heated?
before adding eggs
how to make a fluffy omlet?
egg whites are whipped
and yolks are folded in
difference between stirred and baked custards?
stirred is made over a double boiler and then placed in an ice bath after (to prevent curdling)
three stages of beating egg whites?
1. soft peak
2. stiff peak (peak stands up)
3. dry peak (breaks)-do not want this
how much sugar per egg white in a soft meringue?
2- 2 1/2 tablespoons
how much sugar in a hard meringue?
twice the amount of sugar as soft
effect of underbeating egg white foams
too liquidy
effect of overbeating egg white foams
dry
effect of salt on egg white foams
decreases stability
effect of liquid on egg white foams
decreases stability
effect of yolk on egg white foams
decreases stability (because of fat content)
effect of sugar on egg white foams
increases stability (and time to form)
effect of acid on egg white foams
increases stability (and time to form)
temperature effect on volume of egg white foams
room temp will have more volume than cold
freshness effect on volume of egg white foams
fresher=more volume
type of beater effect on volume of egg white foams
wire whisk incorporates more air
=more volume
acid effect on volume of egg white foams
decreases volume
yolk effect on volume of egg white foams
decreases volume
sugar effect on volume of egg white foams
decreases volume
salt effect on volume of egg white foams
decreases volume
water effect on volume of egg white foams
increases volume
do egg substitutes contain yolk?
no
what can egg substitutes be?
-corn oil and non fat dry milk
-soy protein isolate
-soybean oil
-egg white solids calcium caseinate