Guide to Good Food
Chapter 18 Eggs
Tools:
● Printer (color optional)
● 4 sheets of 8.5” x 11” paper
● Scissors
Directions:
1. Print
2. Fold paper in half vertically
3. Cut along dashed lines
These instructions accompany the interactive
E-Flash Cards online at www.g-wlearning.com
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Golden droplets of moisture that
sometimes appear on the surface of
a meringue.
beading
Guide to Good Food ● Chapter 18 Eggs ● 01 of 9 E-Flash Cards
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Process by which eggs are qualitygraded.
candling
Guide to Good Food ● Chapter 18 Eggs ● 02 of 9 E-Flash Cards
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Clumps of a protein food.
coagulum
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custard
Mixture of milk (or cream), eggs,
sugar, and a flavoring that is cooked
until thickened.
Guide to Good Food ● Chapter 18 Eggs ● 04 of 9 E-Flash Cards
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Mixture that forms when oil and
liquid are combined.
emulsion
Guide to Good Food ● Chapter 18 Eggs ● 05 of 9 E-Flash Cards
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Fluffy white mixture of beaten egg
whites and sugar, which may be soft
or hard.
meringue
Guide to Good Food ● Chapter 18 Eggs ● 06 of 9 E-Flash Cards
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A beaten egg mixture that is cooked
without stirring and served folded in
half.
omelet
Guide to Good Food ● Chapter 18 Eggs ● 07 of 9 E-Flash Cards
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soufflé
Fluffy baked preparation made with
a starch-thickened sauce into which
stiffly beaten egg whites are folded.
Guide to Good Food ● Chapter 18 Eggs ● 08 of 9 E-Flash Cards
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Layer of moisture that sometimes
forms between a meringue and a
filling.
weeping
Guide to Good Food ● Chapter 18 Eggs ● 09 of 9 E-Flash Cards
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