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
2
Q
What percentage of your RDI of Vitamin A is in one large egg?
A
6%
3
Q
What percentage of your RDI of Thiamin is in one large egg?
A
2%
4
Q
What percentage of your RDI of Riboflavin is in one large egg?
A
15%
5
Q
What percentage of your RDI of Calcium is in one large egg?
A
3%
6
Q
What percentage of your RDI of Iron is in one large egg?
A
4%
7
Q
What percentage of your RDI of Vitamin D is in one large egg?
A
6%
8
Q
What percentage of your RDI of Vitamin E is in one large egg?
A
3%
9
Q
What percentage of your RDI of Vitamin B6 is in one large egg?
A
4%
10
Q
What percentage of your RDI of Folic Acid is in one large egg?
A
6%
11
Q
What percentage of your RDI of Vitamin B12 is in one large egg?
A
8%
12
Q
What percentage of your RDI of Sodium is in one large egg?
A
3%
13
Q
What percentage of your RDI of Potassium is in one large egg?
A
2%
14
Q
What percentage of your RDI of Phosphorus is in one large egg?
A
9%
15
Q
What percentage of your RDI of Magnesium is in one large egg?
A
1%
16
Q
What percentage of your RDI of Zinc is in one large egg?
A
4%
17
Q
What percentage of your RDI of Biotin is in one large egg?
A
3%
18
Q
What percentage of your RDI of Pantothenic Acid is in one large egg?
A
6%
19
Q
_____ is a garlic mayonnaise popular in the Provence region of southern France.
A
Aioli
20
Q
Where is aioli popular?
A
The Provence region of southern France
21
Q
Aioli is _____ mayonnaise.
A
Garlic
22
Q
Aioli is garlic mayonnaise popular in France. Spell aioli.
A
A-I-O-L-I
23
Q
Aioli is popular in the Provence region of southern France. Spell Provence.
A
P-R-O-V-E-N-C-E
24
Q
At what end of an egg is the air cell?
A
The large end
25
_____ use the size of the air cell as one basis for determining grade.
Candlers
25
What temperature is an egg when it is newly laid?
About 105 degrees F
26
What are the reasons that a slightly older egg is easier to peel after hard boiling?
The formation of the air cell and the seperation of the shell membranes
27
What is 105 degrees Fahrenheit in Celsius?
41 degrees Celsius
28
what is the summary of cooking terms
the following terms or phrases regularly occur in egg recipes
29
cook until _____ is ______ near _______ and comes out clean
knife, inserted, center
30
baked custard dishes are done when?
when a metal knife inserted off center comes out clean
31
cooking a custard longer results in what
a curdeled or weeping custard
32
when is stirred custard done
when a thin layer covers a metal spoon
33
what is the point where a stirred custard covers a spoon
20 to 30 degrees below boiling
34
stirred custards should not ______
boil
35
What is the albumen also known as?
The egg white
36
The white contains more than half the egg's total _____.
Protein
37
When does the albumen appear white?
When the egg is beaten or cooked
38
Egg foams are essential for making what five foods?
Meringues, puffy omelets, souffles, angel food cakes, and sponge cakes
39
About how many calories are in the white of a large egg?
17
40
The _____ accounts for about 66% of an egg's liquid weight.
Albumen (aka egg white)
41
Where does the majority of an egg's niacin come from?
The albumen (aka egg white)
42
How much does an egg white increase in volume when you beat it vigorously?
Six to eight times
43
What four layers does the albumen consist of?
Inner thick white, inner thin white, outer thick white, and outer thin white
44
How much of an egg's fat comes from the albumen?
None
45
What does the term "slightly beaten" mean
beating eggs with fork or whisk just until the yolks and whites are blended
46
Yolks cant incorporate as much _____ as whites
air
47
Thick and lemon colored beating creates a _____and is important to _____
foam, airy concoctions such as sponge cakes
48
Add a small amount of _____ to _____ which is tempering
hot mixture, eggs/egg yolks
49
When adding eggs to hot mixtures what can happen
They may begin to coagulate to rapidly and form lumps
50
Adding a small amount of a hot mixture to eggs is called ______ spell the missing word
T-e-m-p-e-r-i-n-g
51
Before combining eggs with a fat or sugar what do some recipes call for
The eggs to be at room temperature
52
What will eggs not being at room temperature do to some recipes
It may affect the texture
53
Are you able to use eggs straight out of the refrigerator in recipes
Yes, unless otherwise stated
54
Exquisitely ____ yet enormously ____, the egg is one of nature's marvels
simple; complex
55
The calorie count with an egg varies depending on what?
Size
56
What is the step in grading in which the egg grader looks inside the egg (without breaking it) to judge the quality?
Candling
57
Long ago, candling was done by holding a ___ behind the egg. Spell the missing word.
C-A-N-D-L-E
58
Egg cartons coming from plants producing ____-graded eggs must display a Julian date.
USDA
59
Are egg cartons required to have an expiration date?
No
60
What is the Julian date on an egg carton?
The day the eggs were packed
61
If there is an expiration date on USDA grade shielded cartons, it must be no more than __ days after the pack date.
30
62
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.
45
63
Do all states require the use of a Julian date on eggs that are not USDA-graded?
No. Most do but not all
64
How much Cephalin does one large egg contain?
0.23 grams
65
What is a phospholipid found in nerve tissues, including the white matter of the brain and spinal cord?
Cephalin
66
How many calories are in a small egg?
54
67
How many calories are in a medium egg?
63
68
How many calories are in a large egg?
72
69
How many calories are in an extra-large egg?
80
70
How many calories are in a jumbo egg?
90
71
What is the bloom also known as?
Cuticle
72
____, also known as the cuticle, is the natural coat or covering on an eggshell that seals the pores. Spell the missing word.
B-L-O-O-M
73
What are the two functions of bloom?
Prevents bacteria from entering the egg and prevents moisture loss.
74
About___% of egg packers give eggs a light coating of edible mineral oil to restore the bloom.
10
75
What do 10% of egg packers do?
Give eggs a light coating of edible mineral oil to restore the bloom.
76
What do you call shells from which the edible part of the egg has been emptied?
Blown out eggshell
77
How long can you keep blown-out eggshells?
Indefinitely
78
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?
Blow out the eggshell
79
What is a savory version of a bread pudding called?
Strata
80
Strata is a savory version of a bread pudding. Spell Strata.
S-T-R-A-T-A
81
What is a simple sweetened custard that is poured over bread, with fruit, nuts, or other flavoring and then baked?
Bread Pudding
82
What is bread pudding?
A simple sweetened custard that is poured over bread, fruit, nuts, or other flavoring and then baked.
83
What do you call processors that convert shell eggs into egg products?
Breakers
84
Who are "breaking plants" under strict inspection from?
U.S. Department of Agriculture
85
Breaking plants use a ___ array of modern equipment to break eggs and separate the eggshell, white, and yolk.
Fascinating
86
The basic principle of egg cooking is to use a _______ to ________ temperature and time carefully
Medium, Low
87
If the whites of a cooked egg are shrunken and tough what happened
They were cooked at to high of a temperature or to long at a low temperature
88
While cooking a egg dish what should the internal temperature be
160 degrees fahrenheit
89
How many basic methods of egg cooking are there
5
90
What are the five basic egg cooking methods
Baked, hard boiled/ hard cooked, fried, poached, scrambled
91
What are the four ways of frying an egg
Sunny side up, overeasy/ overhard, basted, steambasted
92
What does shirred mean
Eggs baked in a dish in an oven
93
According to the Avian Bowl Manual, what does AI stand for?
Avian influenza
94
What is avian influenza also referred to as?
Bird flu
95
What is avian influenza?
A health issue in birds that causes mild to severe symptoms and can be fatal to infected birds
96
What does pathogenicity refer to?
An orgnanisms ability to cause disease
97
What are the two types of avian influenza associated with domestic poultry?
High pathogenicity and low pathogenicity
98
What does HPAI stand for?
High pathogenicity avian influenza
99
Give the abbreviation of the more serious type of avian influenza.
HPAI
100
What are the symptoms of HPAI in egg-laying hens?
Respiratory problems, decreased food intake, and slowed or stopped egg production
101
In addition to pathogenicity, avian influenza is also classified by what?
The proteins on the surface of the virus
102
How many H proteins are there?
16
103
How many N proteins are there?
9
104
What does the H in H proteins stand for?
Hemagglutinin
105
What two H proteins have been found to cause HPAI?
H5 and H7
106
What virus strain of AI is most talked about worldwide?
H5N1
107
As of March 2012, how many outbreaks of HPAI have occured in the U.S. in the past 100 years?
3
108
During regular testing of domestic flocks, it's not unusual to occasionally find ____.
LPAI
109
Spell the term that refers to an organism's ability to cause disease.
P-A-T-H-O-G-E-N-I-C-I-T-Y
110
Where is H5N1 commonly found?
Asia
111
Is the spread of AI viruses from one person to another common?
No, it is extremely rare
112
How many different AI virus combinations are possible?
144
113
What type of AI can slow or stop a hen's egg production?
High pathogenicity (HPAI)
114
When hardboiling eggs how much water should be above the eggs
At least one inch
115
It is almost impossible to hard boil eggs at altitudes over ______ feet
10,000
116
Cooking over easy eggs is like cooking Sunny Side up eggs just dont ______ the pan
cover
117
Cooking basted eggs is like cooking sunny side up eggs but you just add __ table spoons of butter and dont _____ the pan
2, cover
118
How many teaspoons of butter should be used in steam basted eggs
1
119
How many inches of liquid should be heated for poached eggs
2 to 3 inches
120
Should poached eggs be stirred
no
121
When following the manuals recipe for scrambled eggs, how many eggs should be used
2 eggs
122
Blood spots are occasionally found on an ____ ____.
Egg yolk
123
Do blood spots indicate a fertilized egg?
No
124
What method is used to reveal blood spots?
Mass candling
125
What is the reason that blood spots are not safe to eat?
There is no reason. They are chemically and nutritionally safe to eat.
126
How are blood spots caused?
By the rupture of a blood vessel on the yolk surface or by a similar accident in the wall of the oviduct
127
Chalazae are neither _____ nor beginning _____.
Imperfections, embryos
128
What is the purpose of chalazae?
To anchor the yolk in place in the center of the thick white
129
Chalazae are ropey strands of what?
Egg white
130
What does it mean if the chalazae are more prominent?
The egg is fresher
131
Why do you need to remove the chalazae when cooking?
You do not need to, though some cooks do
132
Approximately how long should you cook poached eggs
3-5 minutes
133
What should you add to water to enhance coagulation in poached eggs?
Vinegar or salt
134
In the manuals recipe for scrambled eggs, how many eggs should you use?
Two
135
In the manuals recipe for scrambled eggs, how much milk or water should you use?
2 tablespoons
136
When should you stop cooking scrambled eggs?
When they are thickened and no visible liquid egg remains
137
What are eggs widely known as?
Breakfast entrées
138
Eggs _____ ingredients in dishes, such as meatloaf or crabcakes
Bind
139
Eggs ______ such baked high-rises as soufflés and sponge cakes
Leaven
140
Eggs _____ mayonnaise, salad dressings and hollandaise sauce
Emulsify
141
Eggs ______ soups, and coffee
Clarify
142
What four things do eggs do to cakes
Add color, flavor, moisture, and nutrients
143
What is cream of tartar?
An acid ingredient, which stabilizes beaten egg whites
144
What is a cream puff also called
Choux pastry
145
Can cream puffs be used for main dish?
Yes, when filled with egg or chicken salad
146
Choix pastry is named after what
The French word for cabbage
147
What is cholesterol?
A fat-like substance found in every living cell of your body
148
Where in your body is cholesterol especially concentrated?
Your liver, kidney, adrenal glands, and brain
149
What does cholesterol insulate?
Nerve fibers
150
_____ must be available for your body to produce vitamin D.
Cholesterol
151
Cholesterol is required for the structure of ___ ___.
Cell walls
152
Cholesterol is essential for ____. Spell the missing word.
L-I-F-E
153
Elevated blood cholesterol levels increase the risk of what?
Heart disease
154
Whose advice should you follow if your blood cholesterol levels are elevated?
Your doctor's
155
One large egg contains ___ milligrams of cholesterol.
186
156
What is the most important change to make in a blood cholesterol-lowering diet?
To limit saturated fats and trans-fatty acids
