Questions for Discussion

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About
  1. Which grade of egg would you choose to prepare poached eggs? hard-cooked eggs? fried eggs? scrambled eggs? Why?
  2. Is it possible to prepare hard-cooked eggs in a pressure steamer? Give reasons for your answer.
  3. When separating eggs, many chefs advise breaking them one by one over a small bowl, then transferring each white to the larger bowl as it is separated. Can you give a reason for this advice?
  4. Give two reasons for being careful not to add too much vinegar to the poaching water for eggs.
  5. In the recipe for waffles, what is the purpose of beating the sugar into the egg whites rather than combining it with the other dry ingredients?
  6. What precautions might you take if you were making French toast from thick slices of French bread?