Culinary Uses (Junior Cert Home Economics): Flashcards
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Practise the cards
9 cards from this deck
Groups avoiding raw/lightly cooked eggs
Groups avoiding raw/lightly cooked eggs
Pregnant women, babies, ill people, weak immune systems
Risk of raw/lightly cooked eggs
Risk of raw/lightly cooked eggs
Food poisoning
Culinary use: thickening and setting
Culinary use: thickening and setting
E.g. custard
Culinary use: holding air when whisked
Culinary use: holding air when whisked
E.g. meringues
Ways to cook eggs on their own
Ways to cook eggs on their own
Boiled, poached, or scrambled
Example of eggs as main course
Example of eggs as main course
Omelettes
Culinary use: binding
Culinary use: binding
Prevents food falling apart, e.g. sandwiches
Culinary use: glazing
Culinary use: glazing
E.g. pastry egg wash
Culinary use: coating
Culinary use: coating
E.g. batters for frying