air cell - lies between the membranes at the wide round end of an egg, albumen - thick fluid commonly known as egg white, yolk - round yellow protion of an egg encased in a thin membrane, chalazae - 2, thick twisted strands that anchor the yolk in the center of an egg, coagulate - process of an egg becoming firm changing an egg from liquid to semisolid, emulsifier - a substance like an egg that holds together two liquids that normally do not stay mixed, souffle - made by folding stiffly beaten egg whites into a sauce or pureed food. It is then baked., soft peaks - beaten egg whites that bend over when lifted by beaters from the mixture, stiff peaks - stand up straight when the beaters are lifted from the mixture, shirred eggs - another name for baked eggs, omelet - egg mixture formed into a large thick pancake. It is usually filled with ingredients and folded for serving, frittata - An unfolded omelet with fillings stirred into the egg mixture, custard - thickened blend of milk, eggs and sugar., quiche - a pie with custard filling often containing additional incredients like chopped vegetables and cheese., meringue - a foam made of beaten egg whites and sugar. It is used for baked desserts., weep - When liquid accumulates between the meringue and pie filling., beading - Brown droplets on the surface of meringue indicating it was overcooked., Red spot near egg yolk - Indicates blood vessel(s) have broken in the yolk. The egg is still safe to eat., Nutrients in eggs - Protein, B12, A, D, Iron, Calcium, Phosphorus., Grading - Difference in appearance after cooking will be demonstrated in which the consumer chooses.,

Chapter 33: Eggs

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