| Introduction -- Chapter 32 -- Chapter 34 -- Chapter 8 -- Chapter 21 -- Supplementary Reading on Beverages -- Lesson Assignments |
Chapter 21: Eggs
Chapter 21 objectives
After studying this chapter, you will be able to:
- understand the composition of eggs;
- purchase and store eggs properly;
- apply various cooking methods to eggs;
- prepare pancakes and other griddlecakes;
- offer customers a variety of breakfast foods.
Chapter 21 topics
- Eggs
- composition
- grading
- storage
- sanitation
- egg products
- egg substitutes
- nutrition
- Whipped egg whites
- Applying various cooking methods
- Dry-heat cooking methods
- baking
- sautéing
- pan-frying
- Moist-heat cooking methods
- In-shell cooking (simmering)
- poaching
- Crepes
Key terms from Chapter 21
| albumen | crepes | omelet | ||
| basted | French toast | pasteurization | ||
| blintz | frittata | quiche | ||
| chalazae cords | grades | shirred |
Related websites for Chapter 21
http://www.aeb.org/
http://www.eggs.org/
http://www.enc-online.org/
http://www.poultryegg.org/
