Eggs/Breakfast, Vegetables, Starches, and Healthy Cooking (20-23)

Primary parts of an egg

Shell, yolk, albumen

Chalazae cords

Thick, twisted strands of egg white that anchor the egg in place

Three grades of eggs

AA, A, and B

Pasteurization

The process of heating something to a certain temperature for a specific period in order to destroy pathogenic bacteria

Souffle

Either a sweet or savory fluffy dish made with a custard base lightened with whipped egg whites and then baked; the whipped egg whites cause the dish to puff when baked

Shirred eggs

Baked eggs also referred to as

French style omelet

The eggs are cooked while constantly shaking the pan to keep them light and fluffy

Dry heat cooking methods

Shirred eggs, quiches, scrambled eggs, omelets, frittatas, pan-fried eggs (sunny side up, over easy, over medium, over hard), basted eggs

Moist heat cooking methods

Soft boiled, hard boiled, and poached eggs

Pancakes and waffles

Also known as griddlecakes

Blintzes

Crepes cooked on only one side, then filled with cheese, browned in butter, and served with sour cream, fruit compote or preserves

Muesli

A breakfast cereal made from raw or toasted cereal grains, dried fruits, nuts, and dried milk solids and usually eaten with milk or yogurt, sometimes known as granola

Two types of coffee bean commonly used

Arabica and robusta

Decoction

Boiling a substance until its flavor is removed

Infusion

The extraction of flavors at temperatures below boiling

Two types of ways to brew coffee

Drip brewing and espresso brewing

Cupping

Testing coffee or tea for taste and quality, often performed by a professional taster trained to identify key coffee or tea characteristics

Steamed milk

Milk that is heated with steam generated by an espresso machine

Foamed milk

Milk that is heated and frothed with air and steam generated by an espresso machine; slightly cooler than steamed milk

Barista

Italian for 'bartender; now used to describe someone who has been professionally trained in the art of preparing espresso and espresso-based beverages

Flavored tea

Tea to which flavorings such as oils, dried fruit, spices, flowers, and herbs have been added

Tisanes

Herbal infusions in tea popular in countries such as Europe and Asia for their perceived health benefits and healing properties

SHU

Scoville heat units

Cellulose

A complex carbohydrate found in the cell wall of plants; it is edible but indigestible by humans

Individually quick frozen (IQF)

A method that employs blasts of cold air, refrigerated plates, liquid nitrogen, or other techniques to chill vegetables quickly

Refreshing, shocking

Submerging a food in cold water to quickly cool it and prevent further cooking

Capsaicin

An alkaloid found in chile peppers' placental ribs that provides the peppers' heat

Chlorophyll

A naturally occurring pigment that predominates in green vegetables such as cabbage

Carotenoid

A naturally occurring pigment that predominates in red and yellow vegetables such as carrots and red peppers

Flavonoids

Plant pigments that dissolve readily in water, found in red, purple, and white vegetables such as blueberries, red cabbage, onions, and tea

New potatoes

Small, immature potatoes that are harvested before their starches develop

Starchy potatoes, mealy potatoes

Potatoes that have a high starch content, thick skin, and low moisture

Waxy potatoes

Potatoes that have low starch content, thin skin, and high moisture

Two methods of sautéing potatoes

Tossing and still-frying

Hull or husk

Most grain kernels are protected by this

Bran, endosperm, germ

Three parts of a kernel

Cracking

A milling process in which grains are broken open

Grinding

A milling process in which grains are reduced to a powder; the powder can be of differing degrees of fineness or coarseness

Hulling

A milling process in which the hull or husk is removed from grains

Pearling

A milling process in which all or part of the hull, bran, and germ are removed from the grains

Long, medium, and short grain

Three types of rice

Brown rice

Rice that still has the bran attached

White rice

Rice that has been pearled in the milling