Eggs and starches

Chicken Eggs

Most popular eggs, basis of the poultry industry.

Organic Eggs

Produced by hens that are fed without fertilizers, pesticides, or herbicides.

Quail Eggs

Smaller than chicken eggs, similar flavor, with speckled shells.

Duck Eggs

Slightly larger than chicken eggs, richer flavor, higher fat content.

Goose Eggs

Much larger than chicken or duck eggs, extremely high in fat and cholesterol.

Turkey Eggs

1.5 times larger than jumbo chicken eggs, very high in cholesterol and fats.

Ostrich Eggs

Equivalent to 20 to 40 large chicken eggs, suitable for multiple dishes.

Egg

Refers to poultry or fowl products, used as an emulsifier and leavener.

Egg Coddler

Tool used to gently cook eggs in boiling water.

Egg Beater

Used to quickly beat, whip, or mix eggs and other ingredients.

Egg Cooker

Used to steam-cook eggs for boiling, poaching, or omelets.

Egg Cup

Holds soft or hard-boiled eggs upright while eating.

Egg Timer

Measures cooking time to ensure eggs are perfectly cooked.

Scrambled Eggs

Dish made from beaten eggs stirred in a pan while gently heated.

Poached Eggs

Eggs cooked without shells in simmering water.

Omelet

Made from beaten eggs fried in a pan.

Hardboiled Eggs

Eggs cooked in boiling water with shells unbroken.

Baked Eggs

Eggs baked in a flat-bottomed dish.

Sunny Side Up Eggs

Eggs fried on one side only.

Deviled Eggs

Hard-boiled eggs filled with a mixture of yolks and other ingredients.

Cereal

A kind of grain used to make food products.

Grain Types

Include wheat, oats, rice, rye, barley, millet, quinoa, and corn.

Wholemeal bread

Bread made from whole grain, contains more fiber and nutrients.

Frozen Eggs

Used in various dishes, pasteurized and sold in large cans.

Dried Eggs

Not recommended for breakfast meals, mainly used in baking.

Brown Rice

Rich in the vitamin B group, a variety eaten for nutrition.

Maize

Cereal staple in Africa and South America, used as animal feed.

Sorghum

Cereal consumed as livestock feed and in human foods.

Pasta

Dough made from durum wheat and water, used in various dishes.

Whole Wheat Pasta

Healthier alternative to white pasta, contains more fiber.

Cornstarch

A more efficient thickener than wheat flour, used in cooking.

Roots and Tuber Starches

Best for thickening sauces towards the end of cooking.

Health Benefits of Cereal

Source of energy, prevents cancer, aids digestion, and provides protein.

Chicken Eggs

Most popular eggs, basis of the poultry industry.

Organic Eggs

Produced by hens that are fed without fertilizers, pesticides, or herbicides.

Quail Eggs

Smaller than chicken eggs, similar flavor, with speckled shells.

Duck Eggs

Slightly larger than chicken eggs, richer flavor, higher fat content.

Goose Eggs

Much larger than chicken or duck eggs, extremely high in fat and cholesterol.

Turkey Eggs

1.5 times larger than jumbo chicken eggs, very high in cholesterol and fats.

Ostrich Eggs

Equivalent to 20 to 40 large chicken eggs, suitable for multiple dishes.

Egg

Refers to poultry or fowl products, used as an emulsifier and leavener.

Egg Coddler

Tool used to gently cook eggs in boiling water.

Egg Beater

Used to quickly beat, whip, or mix eggs and other ingredients.

Egg Cooker

Used to steam-cook eggs for boiling, poaching, or omelets.

Egg Cup

Holds soft or hard-boiled eggs upright while eating.

Egg Timer

Measures cooking time to ensure eggs are perfectly cooked.

Scrambled Eggs

Dish made from beaten eggs stirred in a pan while gently heated.

Poached Eggs

Eggs cooked without shells in simmering water.

Omelet

Made from beaten eggs fried in a pan.

Hardboiled Eggs

Eggs cooked in boiling water with shells unbroken.

Baked Eggs

Eggs baked in a flat-bottomed dish.

Sunny Side Up Eggs

Eggs fried on one side only.

Deviled Eggs

Hard-boiled eggs filled with a mixture of yolks and other ingredients.

Cereal

A kind of grain used to make food products.

Grain Types

Include wheat, oats, rice, rye, barley, millet, quinoa, and corn.

Wholemeal bread

Bread made from whole grain, contains more fiber and nutrients.

Frozen Eggs

Used in various dishes, pasteurized and sold in large cans.

Dried Eggs

Not recommended for breakfast meals, mainly used in baking.

Brown Rice

Rich in the vitamin B group, a variety eaten for nutrition.

Maize

Cereal staple in Africa and South America, used as animal feed.

Sorghum

Cereal consumed as livestock feed and in human foods.

Pasta

Dough made from durum wheat and water, used in various dishes.

Whole Wheat Pasta

Healthier alternative to white pasta, contains more fiber.

Cornstarch

A more efficient thickener than wheat flour, used in cooking.

Roots and Tuber Starches

Best for thickening sauces towards the end of cooking.

Health Benefits of Cereal

Source of energy, prevents cancer, aids digestion, and provides protein.

Soft-boiled Eggs

Eggs cooked in boiling water for a shorter period, resulting in a firm white and runny yolk.

Over Easy Eggs

Eggs fried with the yolk still liquid, then briefly flipped so the whites cook completely but the yolk remains runny.

Egg Wash

A mixture of beaten eggs (sometimes with water or milk) used to brush on pastries before baking for a glossy finish or to help crumbs adhere.

Gluten

A protein composite found in wheat, barley, rye, and some other grains, which gives dough its elasticity.

Quinoa

A grain-like seed, known for being a complete protein and naturally gluten-free.