1 'Mis en place' Eggs

Question 1

A French culinary phrase which means “putting in place” or “everything in its place”

Answer 1

Mise ‘en place

Question 2

It refers to the setup required before cooking and is often used in professional kitchens to refer to organizing and arranging the ingredients that a cook will require for the menu items that are expected to be

Answer 2

Mise ‘en place

Question 3

7 parts of egg

Answer 3

shell
membrane
yolk
albumen/egg white
chalaza
germinal disc
air cell

Question 4

-The egg‘s outer covering
-egg‘s first line of defense against bacterial contamination.

Answer 4

shell

Question 5

The empty space between the white and shell at the large end of the egg which is barely existent in newly laid egg.

Answer 5

Air Cell

Question 6

Accounts for most of an egg‘s liquid weight.
This is produced by the oviduct and consists of four alternating layers of thick and thin consistencies.

Answer 6

Albumen/Egg White

Question 7

(albumen/egg white)
Accounts for most of an egg‘s liquid weight about ___%

Answer 7

67%

Question 8

This is the ropey strands of egg white at both sides of the egg, which anchor the yolk in place in the center of the thick white.

Answer 8

Chalaza

Question 9

the channel leading to the center of the yolk.
barely noticeable as a slight depression on the surface of the yolk. When the egg is fertilized, sperm enter here, travel to the center

Answer 9

Germinal Disc

Question 10

There are two kinds of membranes, these are the shell membrane and the vitelline membrane. The outer membrane sticks to the shell while the inner membrane sticks to the albumen. The vitelline membrane is the covering that protects the yolk

Answer 10

Membranes

Question 11

(membrane)
The ___________ is the covering that protects the yolk

Answer 11

vitelline membrane

Question 12

makes up about 33% of the liquid weight of the egg.
formed in the ovary.

Answer 12

Yolk

Question 13

Egg’s composition (4)

Answer 13

Water %
Protein %
Fat %
Ash%

Question 14

_______ is the highest ‘Biological Value’ of all the animal sources, meaning your body can use more of the amino acids provided by the egg.

Answer 14

egg protein

Question 15

Most fat in an egg is __________. Experts consider this to be the best type of fat for a balanced diet.

Answer 15

unsaturated fat

Question 16

refers to residue of mineral elements, which are left over after our body completes digestion of food we eat.

Answer 16

Ash

Question 17

is indeed one of nature‘s complete food.

Answer 17

Egg

Question 18

It contains ________ with all the essential ______ all of the vitamins except ________, and many minerals.

Answer 18

high quality protein
amino acids
vitamin c

Question 19

________ are particularly good for fortifying food ______(low/high) in protein quality. Except for _________, eggs provide the best protein naturally available.

Answer 19

Egg products
low
mother’s milk