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avian bowl > Avian Bowl 2024: Eggcyclopedia 103-118 > Flashcards

Avian Bowl 2024: Eggcyclopedia 103-118 Flashcards

1
Q

Within this section (Eggcyclopedia) are facts and figures, definitions and diagrams, graphs and even a few___.

A

Giggles

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2
Q

What percentage of your RDI of Vitamin A is in one large egg?

A

6%

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3
Q

What percentage of your RDI of Thiamin is in one large egg?

A

2%

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4
Q

What percentage of your RDI of Riboflavin is in one large egg?

A

15%

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5
Q

What percentage of your RDI of Calcium is in one large egg?

A

3%

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6
Q

What percentage of your RDI of Iron is in one large egg?

A

4%

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7
Q

What percentage of your RDI of Vitamin D is in one large egg?

A

6%

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8
Q

What percentage of your RDI of Vitamin E is in one large egg?

A

3%

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9
Q

What percentage of your RDI of Vitamin B6 is in one large egg?

A

4%

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10
Q

What percentage of your RDI of Folic Acid is in one large egg?

A

6%

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11
Q

What percentage of your RDI of Vitamin B12 is in one large egg?

A

8%

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12
Q

What percentage of your RDI of Sodium is in one large egg?

A

3%

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13
Q

What percentage of your RDI of Potassium is in one large egg?

A

2%

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14
Q

What percentage of your RDI of Phosphorus is in one large egg?

A

9%

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15
Q

What percentage of your RDI of Magnesium is in one large egg?

A

1%

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16
Q

What percentage of your RDI of Zinc is in one large egg?

A

4%

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17
Q

What percentage of your RDI of Biotin is in one large egg?

A

3%

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18
Q

What percentage of your RDI of Pantothenic Acid is in one large egg?

A

6%

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19
Q

_____ is a garlic mayonnaise popular in the Provence region of southern France.

A

Aioli

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20
Q

Where is aioli popular?

A

The Provence region of southern France

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21
Q

Aioli is _____ mayonnaise.

A

Garlic

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22
Q

Aioli is garlic mayonnaise popular in France. Spell aioli.

A

A-I-O-L-I

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23
Q

Aioli is popular in the Provence region of southern France. Spell Provence.

A

P-R-O-V-E-N-C-E

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24
Q

At what end of an egg is the air cell?

A

The large end

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25
Q

_____ use the size of the air cell as one basis for determining grade.

A

Candlers

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25
Q

What temperature is an egg when it is newly laid?

A

About 105 degrees F

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26
Q

What are the reasons that a slightly older egg is easier to peel after hard boiling?

A

The formation of the air cell and the seperation of the shell membranes

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27
Q

What is 105 degrees Fahrenheit in Celsius?

A

41 degrees Celsius

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28
Q

what is the summary of cooking terms

A

the following terms or phrases regularly occur in egg recipes

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29
Q

cook until _____ is ______ near _______ and comes out clean

A

knife, inserted, center

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30
Q

baked custard dishes are done when?

A

when a metal knife inserted off center comes out clean

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31
Q

cooking a custard longer results in what

A

a curdeled or weeping custard

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32
Q

when is stirred custard done

A

when a thin layer covers a metal spoon

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33
Q

what is the point where a stirred custard covers a spoon

A

20 to 30 degrees below boiling

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34
Q

stirred custards should not ______

A

boil

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35
Q

What is the albumen also known as?

A

The egg white

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36
Q

The white contains more than half the egg’s total _____.

A

Protein

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37
Q

When does the albumen appear white?

A

When the egg is beaten or cooked

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38
Q

Egg foams are essential for making what five foods?

A

Meringues, puffy omelets, souffles, angel food cakes, and sponge cakes

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39
Q

About how many calories are in the white of a large egg?

A

17

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40
Q

The _____ accounts for about 66% of an egg’s liquid weight.

A

Albumen (aka egg white)

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41
Q

Where does the majority of an egg’s niacin come from?

A

The albumen (aka egg white)

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42
Q

How much does an egg white increase in volume when you beat it vigorously?

A

Six to eight times

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43
Q

What four layers does the albumen consist of?

A

Inner thick white, inner thin white, outer thick white, and outer thin white

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44
Q

How much of an egg’s fat comes from the albumen?

A

None

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45
Q

What does the term “slightly beaten” mean

A

beating eggs with fork or whisk just until the yolks and whites are blended

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46
Q

Yolks cant incorporate as much _____ as whites

A

air

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47
Q

Thick and lemon colored beating creates a _____and is important to _____

A

foam, airy concoctions such as sponge cakes

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48
Q

Add a small amount of _____ to _____ which is tempering

A

hot mixture, eggs/egg yolks

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49
Q

When adding eggs to hot mixtures what can happen

A

They may begin to coagulate to rapidly and form lumps

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50
Q

Adding a small amount of a hot mixture to eggs is called ______ spell the missing word

A

T-e-m-p-e-r-i-n-g

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51
Q

Before combining eggs with a fat or sugar what do some recipes call for

A

The eggs to be at room temperature

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52
Q

What will eggs not being at room temperature do to some recipes

A

It may affect the texture

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53
Q

Are you able to use eggs straight out of the refrigerator in recipes

A

Yes, unless otherwise stated

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54
Q

Exquisitely ____ yet enormously ____, the egg is one of nature’s marvels

A

simple; complex

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55
Q

The calorie count with an egg varies depending on what?

A

Size

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56
Q

What is the step in grading in which the egg grader looks inside the egg (without breaking it) to judge the quality?

A

Candling

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57
Q

Long ago, candling was done by holding a ___ behind the egg. Spell the missing word.

A

C-A-N-D-L-E

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58
Q

Egg cartons coming from plants producing ____-graded eggs must display a Julian date.

A

USDA

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59
Q

Are egg cartons required to have an expiration date?

A

No

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60
Q

What is the Julian date on an egg carton?

A

The day the eggs were packed

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61
Q

If there is an expiration date on USDA grade shielded cartons, it must be no more than __ days after the pack date.

A

30

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62
Q

If there is an best-by (use by) date on USDA grade shielded cartons, it must be no more than __ days after the pack date.

A

45

63
Q

Do all states require the use of a Julian date on eggs that are not USDA-graded?

A

No. Most do but not all

64
Q

How much Cephalin does one large egg contain?

A

0.23 grams

65
Q

What is a phospholipid found in nerve tissues, including the white matter of the brain and spinal cord?

A

Cephalin

66
Q

How many calories are in a small egg?

A

54

67
Q

How many calories are in a medium egg?

A

63

68
Q

How many calories are in a large egg?

A

72

69
Q

How many calories are in an extra-large egg?

A

80

70
Q

How many calories are in a jumbo egg?

A

90

71
Q

What is the bloom also known as?

A

Cuticle

72
Q

____, also known as the cuticle, is the natural coat or covering on an eggshell that seals the pores. Spell the missing word.

A

B-L-O-O-M

73
Q

What are the two functions of bloom?

A

Prevents bacteria from entering the egg and prevents moisture loss.

74
Q

About___% of egg packers give eggs a light coating of edible mineral oil to restore the bloom.

A

10

75
Q

What do 10% of egg packers do?

A

Give eggs a light coating of edible mineral oil to restore the bloom.

76
Q

What do you call shells from which the edible part of the egg has been emptied?

A

Blown out eggshell

77
Q

How long can you keep blown-out eggshells?

A

Indefinitely

78
Q

Elizabeth wants to decorate an egg that she can just set on the counter indefinitely; she knows that if she just decorated an egg straight from her chickens, it will spoil and smell really bad. What must she do first before decorating the egg for it to last indefinitely?

A

Blow out the eggshell

79
Q

What is a savory version of a bread pudding called?

A

Strata

80
Q

Strata is a savory version of a bread pudding. Spell Strata.

A

S-T-R-A-T-A

81
Q

What is a simple sweetened custard that is poured over bread, with fruit, nuts, or other flavoring and then baked?

A

Bread Pudding

82
Q

What is bread pudding?

A

A simple sweetened custard that is poured over bread, fruit, nuts, or other flavoring and then baked.

83
Q

What do you call processors that convert shell eggs into egg products?

A

Breakers

84
Q

Who are “breaking plants” under strict inspection from?

A

U.S. Department of Agriculture

85
Q

Breaking plants use a ___ array of modern equipment to break eggs and separate the eggshell, white, and yolk.

A

Fascinating

86
Q

The basic principle of egg cooking is to use a _______ to ________ temperature and time carefully

A

Medium, Low

87
Q

If the whites of a cooked egg are shrunken and tough what happened

A

They were cooked at to high of a temperature or to long at a low temperature

88
Q

While cooking a egg dish what should the internal temperature be

A

160 degrees fahrenheit

89
Q

How many basic methods of egg cooking are there

A

5

90
Q

What are the five basic egg cooking methods

A

Baked, hard boiled/ hard cooked, fried, poached, scrambled

91
Q

What are the four ways of frying an egg

A

Sunny side up, overeasy/ overhard, basted, steambasted

92
Q

What does shirred mean

A

Eggs baked in a dish in an oven

93
Q

According to the Avian Bowl Manual, what does AI stand for?

A

Avian influenza

94
Q

What is avian influenza also referred to as?

A

Bird flu

95
Q

What is avian influenza?

A

A health issue in birds that causes mild to severe symptoms and can be fatal to infected birds

96
Q

What does pathogenicity refer to?

A

An orgnanisms ability to cause disease

97
Q

What are the two types of avian influenza associated with domestic poultry?

A

High pathogenicity and low pathogenicity

98
Q

What does HPAI stand for?

A

High pathogenicity avian influenza

99
Q

Give the abbreviation of the more serious type of avian influenza.

A

HPAI

100
Q

What are the symptoms of HPAI in egg-laying hens?

A

Respiratory problems, decreased food intake, and slowed or stopped egg production

101
Q

In addition to pathogenicity, avian influenza is also classified by what?

A

The proteins on the surface of the virus

102
Q

How many H proteins are there?

A

16

103
Q

How many N proteins are there?

A

9

104
Q

What does the H in H proteins stand for?

A

Hemagglutinin

105
Q

What two H proteins have been found to cause HPAI?

A

H5 and H7

106
Q

What virus strain of AI is most talked about worldwide?

A

H5N1

107
Q

As of March 2012, how many outbreaks of HPAI have occured in the U.S. in the past 100 years?

A

3

108
Q

During regular testing of domestic flocks, it’s not unusual to occasionally find ____.

A

LPAI

109
Q

Spell the term that refers to an organism’s ability to cause disease.

A

P-A-T-H-O-G-E-N-I-C-I-T-Y

110
Q

Where is H5N1 commonly found?

A

Asia

111
Q

Is the spread of AI viruses from one person to another common?

A

No, it is extremely rare

112
Q

How many different AI virus combinations are possible?

A

144

113
Q

What type of AI can slow or stop a hen’s egg production?

A

High pathogenicity (HPAI)

114
Q

When hardboiling eggs how much water should be above the eggs

A

At least one inch

115
Q

It is almost impossible to hard boil eggs at altitudes over ______ feet

A

10,000

116
Q

Cooking over easy eggs is like cooking Sunny Side up eggs just dont ______ the pan

A

cover

117
Q

Cooking basted eggs is like cooking sunny side up eggs but you just add __ table spoons of butter and dont _____ the pan

A

2, cover

118
Q

How many teaspoons of butter should be used in steam basted eggs

A

1

119
Q

How many inches of liquid should be heated for poached eggs

A

2 to 3 inches

120
Q

Should poached eggs be stirred

A

no

121
Q

When following the manuals recipe for scrambled eggs, how many eggs should be used

A

2 eggs

122
Q

Blood spots are occasionally found on an ____ ____.

A

Egg yolk

123
Q

Do blood spots indicate a fertilized egg?

A

No

124
Q

What method is used to reveal blood spots?

A

Mass candling

125
Q

What is the reason that blood spots are not safe to eat?

A

There is no reason. They are chemically and nutritionally safe to eat.

126
Q

How are blood spots caused?

A

By the rupture of a blood vessel on the yolk surface or by a similar accident in the wall of the oviduct

127
Q

Chalazae are neither _____ nor beginning _____.

A

Imperfections, embryos

128
Q

What is the purpose of chalazae?

A

To anchor the yolk in place in the center of the thick white

129
Q

Chalazae are ropey strands of what?

A

Egg white

130
Q

What does it mean if the chalazae are more prominent?

A

The egg is fresher

131
Q

Why do you need to remove the chalazae when cooking?

A

You do not need to, though some cooks do

132
Q

Approximately how long should you cook poached eggs

A

3-5 minutes

133
Q

What should you add to water to enhance coagulation in poached eggs?

A

Vinegar or salt

134
Q

In the manuals recipe for scrambled eggs, how many eggs should you use?

A

Two

135
Q

In the manuals recipe for scrambled eggs, how much milk or water should you use?

A

2 tablespoons

136
Q

When should you stop cooking scrambled eggs?

A

When they are thickened and no visible liquid egg remains

137
Q

What are eggs widely known as?

A

Breakfast entrées

138
Q

Eggs _____ ingredients in dishes, such as meatloaf or crabcakes

A

Bind

139
Q

Eggs ______ such baked high-rises as soufflés and sponge cakes

A

Leaven

140
Q

Eggs _____ mayonnaise, salad dressings and hollandaise sauce

A

Emulsify

141
Q

Eggs ______ soups, and coffee

A

Clarify

142
Q

What four things do eggs do to cakes

A

Add color, flavor, moisture, and nutrients

143
Q

What is cream of tartar?

A

An acid ingredient, which stabilizes beaten egg whites

144
Q

What is a cream puff also called

A

Choux pastry

145
Q

Can cream puffs be used for main dish?

A

Yes, when filled with egg or chicken salad

146
Q

Choix pastry is named after what

A

The French word for cabbage

147
Q

What is cholesterol?

A

A fat-like substance found in every living cell of your body

148
Q

Where in your body is cholesterol especially concentrated?

A

Your liver, kidney, adrenal glands, and brain

149
Q

What does cholesterol insulate?

A

Nerve fibers

150
Q

_____ must be available for your body to produce vitamin D.

A

Cholesterol

151
Q

Cholesterol is required for the structure of ___ ___.

A

Cell walls

152
Q

Cholesterol is essential for ____. Spell the missing word.

A

L-I-F-E

153
Q

Elevated blood cholesterol levels increase the risk of what?

A

Heart disease

154
Q

Whose advice should you follow if your blood cholesterol levels are elevated?

A

Your doctor’s

155
Q

One large egg contains ___ milligrams of cholesterol.

A

186

156
Q

What is the most important change to make in a blood cholesterol-lowering diet?

A

To limit saturated fats and trans-fatty acids

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