Tiny openings in shell allowing gases and moisture to pass through.

Layer of fat and oil that will not separate or settle.

To go from a liquid to a solid state.

Break egg out of shell and cook in simmering vortex of liquid.

Cordlike strands that anchor the yolk in place. The larger the fresher the egg.

White waxy by-product of animal fats, clogs your arteries!

Another name for egg white.

Makes things light and fluffy

Ex: Angel food cake

Gives flavor, changes tenderness, and adds yellow to baked goods.

Ex: muffins, banana bread, etc.

Holds ingredients together

Ex: meatballs

Keeps ingredients from separating.

Ex: salad dressing, mayo

Coagulates when it is heated.

Ex: puddings, custards

Acts like glue between foods.

Ex: breaded chicken, zucchini fries, fried twinkies

What is letter A?

What is letter G?