PREPARING EGG DISHES

A dish made from whites and yolks of eggs stirred or beaten together in a pan while being gently heated, typically with salt , butter, and other ingredients.

• Omelet

• Poached Eggs

• Deviled Eggs

• Scrambled Eggs

It is the process where eggs are passed over a strong light to show the shell and its interior.

(a)  

The egg is fresh, if the yolk sits up high and the white is thick closely surrounds the yolk.

• True

• False

Name this tool or utensil used in preparing egg dishes.

(a)  

Name this tool or utensil used in preparing egg dishes.

(a)  

It is the spiral rope-like strands twisted in opposite directions and keeps the yolk centered.

• Air Cell

• Chalaza

• Vitelline Membrane

• Albumen

It is an airspace forms when the contents of an egg cools and contract after it is laid.

• Air Cell

• Chalaza

• Vitelline Membrane

• Albumen

Goose eggs are much larger than chicken eggs.

• True

• False

Egg whites can be frozen to use later for toppings or garnishes.

• True

• False

Identify the uses of eggs.

It gives shiny golden brown appearance to pastries and scones when brushed with beaten egg and milk.

• Glazing

• Binding

• Clarifying

• Aerating and Whisking