What is the leakage of liquid from baked custard called?
Foods Chapter 16: Eggs
| A | B |
|---|---|
| bacteria | cracked eggs may contain harmful |
| thickening agents | whole eggs and egg yolks used in such foods as sauces, custards and puddings |
| binding agents | eggs hold together the ingredients in foods such meat loaf and croquettes |
| syneresis | leakage of a liquid from a gel such as in a baked custard |
What are the golden droplets that appear on the surface of a meringue?
beading. Golden droplets of moisture that sometimes appear on the surface of a meringue.
What is the mixture that forms when you combine liquids that ordinarily do not mix?
An emulsion is a mixture that forms when you combine liquids that ordinarily do not mix.
Why does the addition of other ingredients change the coagulation temperature of eggs?
If more ingredients are added to eggs in a mixture, the coagulation temperature of egg proteins will change. That is because the other ingredients dilute the egg proteins, and it takes more heat to move them to a place in the mixture where they can collide and bond.
What are the 4 stages of egg foams?
Using room temperature egg whites and equipment helps speed egg white beating.
- Foamy to Clarify. Foamy is the first stage of beaten egg white.
- Stiff Foam or Soft Peaks. The second stage of egg white beating comes after the foamy stage, with its large, clear bubbles.
- Stiff Peaks.
- Over-Beaten and Dry Peaks.
What is the emulsifier in egg yolk?
Lecithin is another important emulsifier found in egg yolk. Known as a phospholipid, it’s a fatlike molecule with a water-loving “head” and a long, water-fearing “tail.” The tail gets buried in the fat droplets, and its head sticks out of the droplet surface into the surrounding water.
When egg whites are beaten to the stage?
SARAH SAYS: If egg whites are beaten to dry and dull, they are overbeaten — Watch carefully, because egg whites can go from stiff to dry and overbeaten in as little as 30 seconds. A test to perform to see if your egg whites are stiffly beaten is to stop the beaters and then lift them — the peak should hold.
Are Beaten egg mixtures that are cooked without stirring and served folded in half?
eggs
Question Answer omelet a beaten egg mixture that is cooked without stirring and served folded in half soufflé fluffy baked preparation made with a starch-thickened sauce into which stiffly beaten egg whites are folded meringue fluffy white mixture of beaten egg whites and sugar, which may be soft or hard How should beaten eggs be added to a hot mixture?
How should beaten eggs be added to a hot mixture? Explain. Fold a small amount of the hot mixture in the eggs and then add the warm eggs to the rest. What happens with egg proteins are cooked too long?
What does egg coagulation mean?
Coagulation indicates a change from a fluid to a solid or semisolid (gel) state. Egg proteins denature and coagulate over a wide temperature range. Natural protein consists of complex, folded and coiled individual molecules.
What does frothy mean when beating eggs?
Many cakes and mousses achieve their light, airy texture from perfectly beaten egg whites. The air that is beaten into the eggs allows for evenly distributed tiny air bubbles in the batter or mixture. If the recipe says beat whites until “foamy” or “frothy,” beat them until they form a mass of tiny, clear bubbles.
What causes custard to not thicken when cooked?
Custard – Problems and Solutions. STARCH-BASED CUSTARDS Won’t thicken: Egg yolks have a starch digesting enzyme called alpha-amylase. In order for a successful gelling of a starch in the recipe, the enzyme has to be killed by cooking the custard almost to boiling (a little less than 212 degrees F).
Why does the water run out when making custard?
In the early stage of cooking, the water is held rather “loosely” by the corn starch granules, and when the mixture cools, the water simply runs out. To stop weeping, just be sure to bring the corn starch mixture to almost a full boil over medium heat and, stirring constantly, for 1 minute.
Are there any problems with making custard from scratch?
Making custard recipes from scratch can be difficult for some, and problems differ by how they’re thickened – starch-based (thickened with starch and eggs) or without (thickened entirely by eggs); I have included the most commonly asked custard problems with solutions.
What happens to the starch in custard when it boils?
As the cooking temperature reaches somewhere near boiling (near 212 degrees F), the starch granules swell to their maximum size and burst open. Here most of the starch molecules escape into the recipe, releasing the water that had been absorbed by them to escape back into the mixture, resulting in thinning.
