11 rue

Question 1

free run vs free range

Answer 1

free run: runs in enclosed area
free range: can run in a barn or outdoors

Question 2

nutrition of eggs

Answer 2

have the highst PER protein efficiency ratio
13 essential vit / min: ribofalvin, selenium
lutein / zeasanthin (antiox for eye heatlh)

Question 3

albumen (egg yt) is composed of…..

Answer 3

1. ovalbumin: contributes to foaming
2. ovomucin: contributes to stable egg yt, viscious egg gel
3. lysozone, an antimicrobial E: part of innate immune syst

thermally stable up to 74C

Question 4

lipids in the yolk are: ___ / phospholipids / ____

Answer 4

trig / choles
some eggs have omg3 bcs the chicken are fed fish oil & flax seed

Question 5

does egg concern heart health?

Answer 5

egg is rich in satfat, which could < choles =/ as food high in choles
LOOK @ ENTIRE DET- eat in moderation

Question 6

how to know if egg is fresh?

which color?

Answer 6

when broken, still round due to thick portion of egg yt
cloudy or milk yt due to dissolved CO2 after laying

Question 7

sign of aging

Answer 7

• thinner yt & flatter yolk
• weaker chalaze so yolk not in the centre
• larger aiir cell, more basic

Question 8

in terms of flavour & odour, doesnt depend on chicken/ feed / storage. T or F?

Answer 8

F

Question 9

what to notice abt egg’s flavour & odour?

Question 10

candling
assess via quality of shell / ___ / ___ __
bt now we sue mass scanner!

Answer 10

= to hold the eggg in dark room w/ storage light to gauge quality
see shell’s quality, size of air bubble, blood spots & molk

Question 11

grade Canada A of egg

Answer 11

for grocery store
- undistinct, round, & centred yolk w. FIRM albumen
- uncracked shell w/ less than 3 stain spots

Question 12

grade Canada C of egg

Answer 12

for processed food
- distinct yolk outline w/ blood spots 3mm
- cracked shell w/ stain spots BT no leak

Question 12

grade Canada B of egg

floats freely

Answer 12

for commercial baking
- oblong yolk that floats freely when twirled
- UNcracked shell w. stain spots

Question 13

Salmonella contamination: how? what to do?
heat to ___C; chill to __ __ ___ & cool rapidly after ___

inside & egg’s exterior: laying stage

Answer 13

how? comes from infected intestinal tract of hem OR contam on egg’s exterior -> shgell pores -> inside
when it’s inside the egg, the bacteria count is low in layign stage bt INCREASE ra[pidly @ warm temp

74C / slow growth potential / laying

Question 14

shell egg pasteurisation: radio frequency (RF) waves

what’s the good thing

Answer 14

• patented,kil Salmonella & Ecoli
• via hot water & RF
• fast & cheap, bt new & unavailable in canada

Question 15

shell egg pasteurisation: HOT WATER immersion, microwave & radiation

how it affects the protein?

Answer 15

longer, $$$
potentially denat & coagulate protein l less whipping ability

Question 16

1 good thing abt frozen egg & 1 bad

Answer 16

functional properti still intact!
however, it’s viscous & gummy when thawed
=> add salt, sugar & syrup before freezing.

Question 17

why should we use dried egg?

Answer 17

has alonger shelf life
for dry mix- cake: remove glucose to prevent the enzymatic browning a& keep color

Question 18

why should we uyse pasteurised egg?

machine

Answer 18

w/ automatic egg breaking machine, spearate yt, yolk & whole- filtered & chill
FREE OF salmonella & egg contam

Question 19

store in commercial cold storage….

Answer 19

abt 0C, just above the freezing point, humidity (85-90%)
PROPER CIRCULATION’d prevent the smell transfer
maintain eggs’ quality up to 6 months

Question 20

how does egg turn green?

Answer 20

bcs of overheating and overcooking
=> SH -> ferrous sulfide
bt not a safety concern

Question 21

shell egg pasteurisation: HHP & HPP

Answer 21

HHP = High Hydrostatic P
HPP = Hydrostatic P Processing
- rid of pathogen extend shelf line
- bt no longer considered a novel tech

Question 22

in canada must we pasteurise our egg?

Answer 22

NO - bt if it does, mushier and less fluffy

Question 23

what is coagulation by mechanical beating?

S-S

Answer 23

protein unfold to surround the aircell as viscoelastic film
protein absorb @ hydrophobic surgace of air bubble
=> disulfide bond forms

Question 24

fators of heat coagulation: shgar, salt & acid

Answer 24

sugar promotes heat sability of protein
salt promotes coagulation
acid lowers the coagulation temp

Question 25

factors that improve egg foam: pasterurised, thick, room temp

Answer 25

pasteurised & spary dried: partally unfold the protein
thick yt, thick foams
room temp egg yts lower the surface tension @ air-H20 interface

Question 26

factors that improve egg foam: fine wire beater, mixer, hand

Answer 26

creates smaller air cell
for mix, use a small round-bottom nonwl w/ sloping sides
w/ hands, large & wide bowl

Question 27

2 factors that decrease egg foam:
loose that flexibility in ___ film, broke __ cells

Answer 27

1. yolk contam: due to liporprotein
2. overbeating: viscoelastic / air
   brittle & inelastic
   liquid separate from the foam

Question 28

sugar affect egg foam; stabilise foam, > overbeating
_____

add slowly after FOAM is created bt ___ peake returns

Answer 28

creates this shiny glossy txture
soft

Question 29

why is the egg turn green?

Answer 29

due to overheating or overcooking
in yolk , h sulfide turns into ferrous sulfide
bt not a safety concern

Question 30

egg hsa a waxy coating that prrotects it called _____

Answer 30

cuticle. bloom
=> washed off during mass produc
=> apply a mineral oil coating

Question 31

bcs (fact), a fresh egg would sink/dont sink in a cup of water

Answer 31

air cell < as egg ages,