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15
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process of incorporating air in a mixture to create a voluminous and lighter scrambled egg.
Aerating
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15
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. As a _______, it produces foam (by beating egg whites) stable enough to be incorporated in food mixtures as in a batter for chiffon cake.
Leavening
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15
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(Market forms of egg) this include Century Eggs, Pickled Eggs, and Salted Eggs, each with unique flavors
Preserved Egg
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heart
Other team wins 20 points!
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magnet
Take 10 points!
Okay!
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rocket
Go to first place!
Okay!
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thief
Give points!
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20
25
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seesaw
Swap points!
Oops!
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fairy
Take points!
5
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20
25
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rocket
Go to first place!
Okay!
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thief
Give points!
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25
15
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4 types of Market forms of egg
Fresh eggs, Preserved eggs, Frozen, Dried eggs
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seesaw
Swap points!
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magnet
Take 20 points!
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shark
Other team loses 25 points!
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lifesaver
Give 25 points!
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baam
Lose 10 points!
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rocket
Go to first place!
Okay!
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rocket
Go to first place!
Okay!
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thief
Give points!
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20
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T or F? Fresh eggs sink in water while old eggs float.
True
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15
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to add a golden hue to lumpia wrappers or glazed baked goods.
Coloring
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25
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makes an existing dish richer with protein and other nutrients that eggs contain.
Enriching
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15
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Egg white is used to clarify the wine after it is aged and ready for bottling. What do you call that culinary applications?
Clarifying
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Other term for egg white?
Albumen
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20
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Other term for garnishing
Decorating/Decorate
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15
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True or False: Fresh eggs have rough, dull-looking shells.
True
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15
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Give atleast 2 techniques on how to identify if the eggs are fresh
Gross Examination, Candling, Clicking, Water Test, Breaking, Shaking
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