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Egg White (Albumen)

The clear, protein-rich part of an egg surrounding the yolk, constituting 57% of its total weight.

Egg Yolk

The yellow or orange center of an egg, rich in fat, vitamins, and cholesterol, constituting 31% of its weight.

Shell Membranes

The thin, translucent layers between the egg white and the shell, consisting of inner and outer membranes.

Eggshell

The hard, protective outer covering of an egg, composed mainly of calcium carbonate.

Hard-cooked Egg

An egg cooked in its shell until both the white and yolk are solid.

Soft-cooked Egg

An egg cooked in its shell with a solid white but a soft, runny, or partially set yolk.

Poached Egg

An egg cooked without its shell in hot (not boiling) water, resulting in a tender white and runny yolk.

Fried Egg (Sunny Side-up)

An egg cooked without its shell in a pan with oil or butter, not flipped, leaving the yolk runny and visible.

Scrambled Eggs

Eggs beaten together and cooked in a pan, stirred to form soft, irregular curds.

French Omelet

A rolled, tightly folded omelet with a smooth, tender surface and a soft interior, cooked quickly.

American Omelet

An omelet cooked longer over higher heat, resulting in a firmer, crispy, golden-brown surface with an uneven texture.

Boiled Egg

An egg cooked by immersion in boiling water with its shell unbroken; can be hard or soft.

Fresh Eggs

Eggs sold by weight and freshness, typically found in their whole, shell-on form.

Frozen Eggs

Eggs processed and sold frozen, often as separated whites, yolks, or whole eggs, used in bakery products.

Dried Eggs

Eggs that have been dehydrated into a powder form, known as whole-egg solids or egg white powder.

Preserved Eggs

Eggs processed through methods like salting, pickling, or aging (e.g., century eggs, salted eggs).

Aerating (Egg Use)

The process of incorporating air into a mixture using eggs, as in scrambled eggs or foams.

Thickening (Egg Use)

Using the coagulation property of eggs to thicken mixtures, as in custards or leche flan.

Binding (Egg Use)

Adding beaten egg to a mixture to hold ingredients together, as in meatloaf or embutido.

Coating (Egg Use)

Using an egg wash (beaten egg) to help breading or crumbs adhere to food before frying or baking.

Emulsifying (Egg Use)

Using egg yolk to stabilize a mixture of two immiscible liquids, like in mayonnaise.

Leavening (Egg Use)

Using the foaming property of eggs to incorporate air and help mixtures rise, as in chiffon cake.

Glazing (Egg Use)

Brushing an egg wash (e.g., yolk and water) on baked goods to give a golden, glossy finish.

Clarifying (Egg Use)

Using egg white to remove impurities from liquids, such as in clarifying consommé or wine.

Root Vegetables

Edible underground plant parts such as carrots, radishes, sweet potatoes, and turnips.

Tuber Vegetables

The fleshy, thickened parts of underground stems, such as potatoes and Jerusalem artichokes.

Seed Vegetables

Vegetables derived from plant seeds, primarily legumes like beans, chickpeas, and lentils.

Bulb Vegetables

Underground buds with layered leaves, such as onions, garlic, shallots, and leeks.

Leaf Vegetables

Edible plant leaves, such as lettuce, cabbage, spinach, and mustard greens.

Stem and Shoot Vegetables

The edible stalks or young shoots of plants, such as asparagus, bamboo shoots, and kangkong.

Fruit Vegetables

Botanically fruits but used as vegetables in cooking, such as tomatoes, eggplants, squash, and bell peppers.

Flower Vegetables

Edible flowers of plants, such as cauliflower, broccoli, squash blossoms, and banana flowers.

Fresh Vegetables

Newly harvested, unprocessed vegetables sold in their natural state.

Canned Vegetables

Vegetables that have been processed, cooked, and sealed in cans or jars for preservation.

Frozen Vegetables

Vegetables that are blanched and frozen quickly after harvest to preserve freshness and nutrients.

Dried/Dehydrated Vegetables

Vegetables that have had most of their water content removed, such as dried beans, mushrooms, or powdered vegetables.

Chlorophyll

The green pigment in plants responsible for photosynthesis; gives green vegetables their color.

Carotenoids

Pigments that provide yellow, orange, and red colors in vegetables like carrots, squash, and sweet potatoes.

Flavonoids

A class of plant compounds that include anthocyanins (blue/red) and anthoxanthins (cream/white), affecting color and taste.

Tender Crisp

A desired texture for cooked vegetables where they are cooked just until softened but still retain some crunch.

Primary Cooking Equipment

The most essential and frequently used kitchen tools, often requiring manual operation (e.g., knives, pots, pans).

Auxiliary Cooking Equipment

Electronic or supportive devices that function independently to aid primary equipment (e.g., mixers, food processors).

Kitchen Utensils

Hand-held tools or implements used for specific food preparation tasks (e.g., spatula, whisk, ladle).