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TLE G7
G7 T4.1
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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