Guide to Good Food Chapter 18 Eggs
Guide to Good Food Chapter 18 Eggs
Guide to Good Food Chapter 18 Eggs
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<strong>Guide</strong> <strong>to</strong> <strong>Good</strong> <strong>Food</strong><br />
<strong>Chapter</strong> <strong>18</strong> <strong>Eggs</strong><br />
Tools:<br />
● Printer (color optional)<br />
● 4 sheets of 8.5” x 11” paper<br />
● Scissors<br />
Directions:<br />
1. Print<br />
2. Fold paper in half vertically<br />
3. Cut along dashed lines<br />
These instructions accompany the interactive<br />
E-Flash Cards online at www.g-wlearning.com
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beading<br />
Golden droplets of moisture that<br />
sometimes appear on the surface of<br />
a meringue.<br />
<strong>Guide</strong> <strong>to</strong> <strong>Good</strong> <strong>Food</strong> ● <strong>Chapter</strong> <strong>18</strong> <strong>Eggs</strong> ● 01 of 9 E-Flash Cards<br />
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candling<br />
Process by which eggs are qualitygraded.<br />
<strong>Guide</strong> <strong>to</strong> <strong>Good</strong> <strong>Food</strong> ● <strong>Chapter</strong> <strong>18</strong> <strong>Eggs</strong> ● 02 of 9 E-Flash Cards<br />
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coagulum<br />
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Clumps of a protein food.<br />
<strong>Guide</strong> <strong>to</strong> <strong>Good</strong> <strong>Food</strong> ● <strong>Chapter</strong> <strong>18</strong> <strong>Eggs</strong> ● 03 of 9 E-Flash Cards<br />
custard<br />
Mixture of milk (or cream), eggs,<br />
sugar, and a flavoring that is cooked<br />
until thickened.<br />
<strong>Guide</strong> <strong>to</strong> <strong>Good</strong> <strong>Food</strong> ● <strong>Chapter</strong> <strong>18</strong> <strong>Eggs</strong> ● 04 of 9 E-Flash Cards
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emulsion<br />
Mixture that forms when oil and<br />
liquid are combined.<br />
<strong>Guide</strong> <strong>to</strong> <strong>Good</strong> <strong>Food</strong> ● <strong>Chapter</strong> <strong>18</strong> <strong>Eggs</strong> ● 05 of 9 E-Flash Cards<br />
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meringue<br />
Fluffy white mixture of beaten egg<br />
whites and sugar, which may be soft<br />
or hard.<br />
<strong>Guide</strong> <strong>to</strong> <strong>Good</strong> <strong>Food</strong> ● <strong>Chapter</strong> <strong>18</strong> <strong>Eggs</strong> ● 06 of 9 E-Flash Cards<br />
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omelet<br />
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A beaten egg mixture that is cooked<br />
without stirring and served folded in<br />
half.<br />
<strong>Guide</strong> <strong>to</strong> <strong>Good</strong> <strong>Food</strong> ● <strong>Chapter</strong> <strong>18</strong> <strong>Eggs</strong> ● 07 of 9 E-Flash Cards<br />
soufflé<br />
Fluffy baked preparation made with<br />
a starch-thickened sauce in<strong>to</strong> which<br />
stiffly beaten egg whites are folded.<br />
<strong>Guide</strong> <strong>to</strong> <strong>Good</strong> <strong>Food</strong> ● <strong>Chapter</strong> <strong>18</strong> <strong>Eggs</strong> ● 08 of 9 E-Flash Cards
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weeping<br />
Layer of moisture that sometimes<br />
forms between a meringue and a<br />
filling.<br />
<strong>Guide</strong> <strong>to</strong> <strong>Good</strong> <strong>Food</strong> ● <strong>Chapter</strong> <strong>18</strong> <strong>Eggs</strong> ● 09 of 9 E-Flash Cards<br />
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