Cream » Ice
Cream Glossary » E
A food product produced
from fowl that is used as both an ingredient and a main
dish for baked foods. Eggs have a firm shell of calcium
carbonate enclosing a liquid white, a single yolk (or an
occasional double yolk) and an air cell. The white or albumen
is an obvious liquid that turns to an opaque white when
cooked or beaten.
It is a yellow liquid of
an egg creation up about 40 percent of the liquid weight
of the egg. Egg yolks are an outstanding source of protein
and iron, but are high in cholesterol. An egg yolk turns
to an solid yellow as it is cooked.
Gelato Ice Cream:
Ice cream the characteristic
cold Italian treat which is quite well-known the world over,
that has very high dietary value; soft and thick at the
time, flavorsome, refreshing and also real and, especially
if it is home-based fresh daily, is a joy for the eyes and
palate, its right for persons of any age.