G7 T4.1

Cards (33)

  • Fresh Eggs are sold by dozens, in trays or in cases
  • Fresh Eggs: Small (18 oz), Medium (21 oz), Large (24 oz), Extra Large (27 oz), Jumbo (30 oz)
  • Pasteurized dried eggs are in powder form, dehydrated and has long shelf life
  • Pasteurized eggs are easy to use and measure
  • Frozen eggs are kept frozen until needed
  • Frozen eggs are space saving and eliminates spoilage
  • Duck eggs are preferred when making salted eggs
  • Salted eggs has richer flavor
  • Soft-cooked egg is boiled for 3-5 mins
  • Medium-cooked eggs are boiled for 5-7 mins
  • Hard-cooked eggs are boiled for 10-15 mins
  • Fried eggs are cooked in oil or fat
  • Poached eggs are cooked submerged in water and vinegar
  • Shirred or Baked egg are cooked in an oven
  • Scrambled eggs are eggs that has been beaten before cooking
  • An Omelet is a type of egg that has a filling
  • Aerating or Leavening increases volume and tenderness
  • Aerating or Leavening is where egg whites produce stable foams
  • Binding is where the egg binds ingredients together
  • Binding coagulates when cooked
  • Soft peaks are stiff but not dry
  • Stiff peaks are dry and has dull foam
  • Emulsifying is where the eggs protein produces permanent emulsion of oil in liquids
  • Egg yolks hold other ingredients that do not normally mix such as oil and vinegar
  • Garnishing is where the egg is used as a decoration to make a dish more appealing
  • Boiled eggs can be sliced, sieved or chopped to use as food garnishes
  • Eggs can also give gloss or a glazed finish onto food
  • Egg wash is made with 3 parts egg and 1 part liquid
  • Eggs are used to make breading and batter which is used to provide a coating for the food prior cooking
  • The orange pigment of the egg yolk adds another color to food
  • Focus on the center of interest and hygienic practices
  • Make sure your plate is clean and presentable
  • Consider garnishing your dish when presenting egg dishes