Eggs, Cooking Methods, and Starch Sources – Page 1

Vocabulary flashcards covering egg cooking terms, poaching tools, freshness testing, and starch sources based on Page 1 notes.

Basted egg

A fried egg cooked by spooning hot fat or steam over the surface without flipping, producing a tender top and fully cooked white.

Over-easy egg

A fried egg that is briefly flipped to cook the top while keeping the yolk runny.

Sunny-side up

A fried egg cooked on one side only without flipping, with the yolk visible and usually runny.

Coagulated egg white

Egg white that has solidified through heating, forming a firm white layer.

Poached egg

Egg cooked in simmering water without its shell, resulting in a tender white surrounding a soft yolk.

Egg poacher

A kitchen utensil used for poaching eggs (often a pan with cups or a rack for submerged cooking).

Freshness test

A method to determine whether eggs are still fresh before cooking.

Cereal grains

A primary source of starch derived from grasses such as wheat, rice, and corn.

Plating (food presentation)

The art of presenting food on a plate to enhance appearance and appeal.