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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
