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Home Ec > Chapter 10:Eggs > Flashcards

Chapter 10:Eggs Flashcards

1
Q

Are eggs cheap or expensive?

A

Cheap

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2
Q

What are eggs a good source of?

A

Protein

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3
Q

Are eggs easily digestible?

A

Yes

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4
Q

Who are eggs suitable for?

A

All age groups

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5
Q

What types of eggs are available in Ireland?

A

Hen, quail, duck & goose eggs

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6
Q

List the 4 types of eggs available:

A

-Organic
-Barn
-Free-Range
-Cage

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7
Q

What does free range mean?

A

Birds are free to roam in barns and outdoors

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8
Q

What does barn eggs mean?

A

Birds are free to roam in barns

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9
Q

What does cage eggs mean?

A

Birds are kept in cages with slanted floors, the eggs roll down the floor into collection trays.

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10
Q

What does organic eggs mean?

A

Birds are given organic feed and are not given growth hormones and/or antibiotics

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11
Q

What is organic food?

A

Organic food is food that has been produced without the use of pesticides or artificial fertilisers.

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12
Q

Is organic food good for the environment?

A

Yes, it is produced using methods that respect the environment

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13
Q

How do you know that prepackaged foods meet organic standards?

A

They carry the Euro leaf symbol

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14
Q

Why are many people against the rearing of birds in cages?

A

Ethical reasons, people believe that it is unethical to force birds into small cages where they cannot move.

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15
Q

What are concerns over living in such confined spaces? ( cages )

A

The close proximity can spread sickness/ disease a lot easier.

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16
Q

What does the A on eggs mean?

A

Battery

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17
Q

What does the B on eggs mean?

A

Fortified with omega-3

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18
Q

What does the C on eggs mean?

A

Organic

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19
Q

What does the D on eggs mean?

A

Free range

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20
Q

List the 6 parts of the egg:

A
  1. Shell
  2. Yolk
  3. Membrane
  4. Air space
  5. Chalazae
  6. White
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21
Q

How much macronutrients are in eggs?

A

Protein:13%
Fat:10%
Carbs:0%

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22
Q

List the micronutrients & water in eggs:

A

Minerals: calcium, iron, phosphorus
Vitamins: A,B group,D,E,K
Water:77%

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23
Q

What does the omega-3 in eggs do for your cholesterol?

A

Omega-3 lowers your cholesterol

24
Q

Are eggs a good source of HBV protein of LBV protein?

A

HBV

25
Q

Which types of fat does eggs contain? Which part contains fat?

A

Unsaturated & saturated fat in the yolk, the egg white has no fat

26
Q

What do eggs lack?

A

Carbohydrates

27
Q

Which vitamin does eggs lack?

A

Vitamin C, it contains all the other vitamins

28
Q

What minerals do eggs contain?

A

Calcium, iron & phosphorus

29
Q

Where in the egg contains the most water?

A

Egg white

30
Q

The HBV protein in eggs is useful for who?

A

Children, teenagers, pregnant women & (lacto) vegetarians

31
Q

Which diet is the whitest in an egg useful for?

A

Low- calorie diets

32
Q

What type of cooking methods should you avoid when cooking an egg if you’re on a low calorie diet?

A

Frying or any cooking method that adds oil

33
Q

What should eggs be served with? Give 1 example.

A

Carbohydrates & vitamin C. Eg. Orange juice & toast

34
Q

Why are eggs suitable for a low income household?

A

They cook quickly, using little fuel

35
Q

List 4/7 culinary uses for eggs: give one example

A
  1. Holding air, when whisked, meringues
  2. On their own, boiled
  3. As a main course, omelette
  4. Coating, batter on fish
36
Q

Give the remaining 3 culinary uses for eggs: give 1 example.

A
  1. Glazing, glazing on scones
  2. Binding to prevent food falling apart, burger
  3. Thickening and setting mixtures, custard
37
Q

What is the EU law for buying eggs?

A

Under EU law all the information you need to buy good-quality fresh eggs must be written on the carton.

38
Q

Give 5/9 regulations for labelling eggs:

A
  1. Name & address of packet or seller
  2. Egg packing centre code
  3. Number of eggs in the pack
  4. Class or quality of the eggs
  5. Country of origin
39
Q

Give the remaining 4 labelling regulations for eggs:

A
  1. Expiry or bet before date
  2. Farming method
  3. Storage instructions
  4. Size
40
Q

How many sizes of eggs are there? What are they?

A

4,
Small, medium, large & extra large

41
Q

What can all the regulations be summarised into (1 word)

A

Traceability

42
Q

What does the Bord Bia quality assurance scheme require?

A

It requires each egg to be individually stamped with 4 labels

43
Q

What are the 4 labels an egg has to be stamped with under the Bord Bia Quality Assurance Scheme?

A
  • farming method
  • country of origin
  • farm and county ID
  • best before date
44
Q

Where should you store eggs & why?

A

Store eggs in the fridge until ready for use, so that the growth of bacteria will be slowed down and the eggs will stay fresher for longer.

45
Q

What should you store eggs away from?

A

Store away from strong-smelling foods because the shell on eggs is porous and will absorb smells from foods like onions or garlic.

46
Q

If storing yolks separately what should you do with them?

A

If storing yolks separately, place them in a bowl of water, cover the bowl and then place it in the fridge. Yolks will dry out within a day if uncovered.

47
Q

What should you do if storing egg whites separately?

A

Store egg whites in an airtight container in the fridge so that they do not dry out.

48
Q

Which eggs should you use first? How do you remember this?

A

The oldest ones, FIFO ( first in first out)

49
Q

Why should you bring eggs to room temperature?

A

The shell will crack in,boiling water.
If making meringues,
the egg white will whisk more easily if
it is at room temperature,

50
Q

What should you do when combining an egg and hot liquid?

A

You should cool the liquid slightly first and then slowly add it to the eggs to prevent curdling

51
Q

What happens when you overcook eggs?

A

They become dry and rubbery, which makes them difficult to digest

52
Q

What happens to eggs when they become stale?

A

They loose water and the air space gets bigger making them lighter

53
Q

How to test an egg for freshness?

A

To test for freshness place an egg in a glass of water.

54
Q

List 4/7 effects of cooking on eggs:

A
  1. Protein coagulates
  2. Egg whites change from translucent to opaque
  3. Bacteria is killed (salmonella)
  4. When overcooked eggs become tough, rubbery and difficult to digest.
55
Q

List the remaining 3 effects of cooking eggs:

A
  1. See other flash card
  2. To boil an egg bring the water to a boil then reduce it to a simmer.
  3. Soft egg- 3 min. Hard egg- 5 min
56
Q

What happens when you over cook an egg?

A

The iron and the sulphur in the eggs react causing a green ring to form around the yolk

Home Ec (16 decks)

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