| A | B |
|---|
| Air cell | pocket of air between membranes of egg at wide, round end. |
| Trussing | to close cavity and bind legs and wings of bird before roasting |
| Beading | brown droplets on surface of meringue. |
| Chalazae | two thick, twisted strands of albumen that anchor egg yolk in egg’s center. |
| Coagulate | for an egg, to become firm, changing from liquid to semisolid of solid state when heated. |
| Emulsifier | substances such as egg yolks that hold together two liquids that normally won’t stay mixed, such as water and oil. |
| Meringue | soft of hard foam made from beaten egg whites and sugar; used for baked desserts. |
| Weep | when liquid accumulates between meringue and pie filling because meringue was spread on cool filling. |
| Yolk | round, yellow portion of egg; encased in think membrane and floats with albumen. |
| Dry legumes | seeds of mature plants left in field to dry; includes dry beans, peas, and lentils. |
| Fresh legumes | legumes from young plants, including green beans and green peas; picked ripe and sold as vegetables. |
| Hilum | place where bean was attached to stem in pod; appears as scar on bean |
| Legumes | plants with seed pods that split along both sides when ripe. |
| Nuts | edible kernels surrounded by a hard shell |
| Seeds | edible, dried kernels of certain plants, such as the sunflower |
| Tofu | custard-like product made from soybeans |
| Giblets | edible internal organs of poultry |
| Myoglobin | reddish protein pigment where oxygen is stored in meat |
| Poultry | any bird raised for food |
| Albumen | thick fluid commonly know as egg white. |
