Label the egg parts. (Ignore #2 because we did not learn that in class.)
Lots of people only eat egg whites since it contains and has of the protein. The white takes up of the egg because it .
When the air pocket of the egg increases in size with age.
The shell of an egg is very because there are 17 000 . There are no difference for the colour but only shows the .
What kind of eggs are the best for boiled eggs?
extremely fresh eggs
somewhat fresh eggs
not as fresh eggs
rotten eggs
For soft boiled eggs, cook the eggs for . The egg yolk will be runny on the inside. can be cooked for 10 mins and hard boiled are cooked for . After cooking the eggs, place them in an or run the eggs under cold water to prevent it from .
To make scramble eggs, you whisk the eggs in a pan or before you put it in. Add butter or other liquids for flavour and texture. What pan do you use to make scrambled eggs?
stainless steel
carbon steel
non-stick pan
sauce pan
How can you check the freshness of an egg?
Wash the egg and crack it to see if there is a red dot in the chalazae
Place it in cold water and see if it sinks and stays on their side
Refrigerate and use the eggs until it rots
Check the date on the carton
Hold it up against your ear and shake it to see if you hear a plop sound
What are some visual indicators of a fresh egg?
the chalazae is obvious
it will show a thick plump from the egg white
the membrane is thin and easy to break through
it will be easy to crack
the egg yolk will be round and plump
What are some things to look for in the appearance of a good pastry?
a golden brown colour on the edges that falls apart easily
delicate brown colour that holds its shape
the surface blisters are visible
its flakey and the texture is easy to cut into with a fork
Why should a pastry dough be rested before rolling it out?
More elastic and holds better
Discourages shrinkage
A more even distrubution of water
Easy to handle and a more uniform texture
Most recipes call for eggs. When buying eggs, we should always buy eggs and check the .
For boiled eggs, you will need 1 tsp of salt for every 2 litres of water. Boil the water and reduce to simmer. Add the eggs slowly with a spoon.
The two main types of pasta are and . They can be purchased either or . The most frequently used for commercial-prepared pasta is . They use and and as their main ingredients.
To make omelets, you will need a heat resistant spatula and a 6-8" diameter pan. What are high-quality ingredients and/or equipments needed for the best tasting omelet?
the eggs
a durable carbon steel or non-stick pan
milk, water, or cream
the fork
To make crepes, you can use or . A to inch diameter pan is used for sweeter crepes. A to inch diameter pan is used for savoury crepes. The that is used to pour the crepe batter makes a difference. The main ingredients for crepes are , eggs, , flour, and .
Some recipes for crepes recommend allowing the batter to sit in the fridge overnight to develop the gluten. What can be added to the crepe batter when it becomes too thick? (the most popular ones)
water
fruit juice
milk
brandy or beer
flower infused water
Pasta is cooked best starting with lots of ❌ water. The correct proportion of pasta to cooking water is ❌ grams of pasta for every ❌ litres of water. You add dried pasta to cooking water when the water is ❌ boiling, so it can evenly move around. ❌ is added to the pasta water to flavour the pasta.
What are some causes of pasta sticking together when cooking?
too little water
added pasta to simmering water
not evenly stirring
the pot is too small
What are some MAIN mistakes that are made when cooking pasta?
dumping all the pasta in the water
rinsing the pasta
not seasoning the water
undercooking the pasta
You should rinse the pasta to remove the starch because it gives a distinct flavour to the overall dish.
Tefilone creates a smooth pasta surface which is less desirable than a rough surface.
What are the main ingredients for commercially-prepared dried pasta?
dururm
semolina
all purpose flour
Why is water an important ingredient in pastry making?
it develops gluten
makes the dough more elastic
allows the flour to soak up liquid quickly
adds to the flavour
The biscuit method needs making powder, baking soda, and . You do not need to the dough for conventional pastry dough method. The conventional pastry dough needs water.
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