Chapter 12

Question 1

For the anatomical components of an egg, what is its purpose for the hypothetical growing chicken?
o Shell
o Inner and outer membranes
* White (albumen)
o Yolk
o Chalazae
o Germinal disc

Answer 1

Shell- protects egg
Inn and outer membranes - keeps out bacteria
White - water + protein
Yolk- most nutrients and emulsifiers
Chalazae - holds yolk in place
Germinal disk - genetic material

Question 2

Know the difference in cholesterol, fat, protein, emulsifier, and vitamin/mineral content between the yolk and white (not exact numbers but rough idea)

Answer 2

Yolk - 2.5 g protein , 4.5 g fat , 180 mg of cholesterol
White - 3.5 G protein , 0 fat , 0 cholesterol

Question 3

What is the standard chicken egg size?

Answer 3

Large or 50 grams

Question 4

On what general characteristics are eggs graded by the USDA?

Answer 4

Size of air cell , white firmness , presence of meat spots , shape

Question 5

Are brown eggs more natural/healthful than white eggs?

Answer 5

No

Question 6

What causes eggshell color to vary?

Answer 6

It depends on the breed of chicken

Question 7

Are eggs with darker colored yolks more nutritious? Be able to explain.

Answer 7

Yes they contain more vitamin A and carotenoids

Question 8

What causes egg yolk color to vary?

Answer 8

The hens diet . Carotenoid rich diet

Question 9

What characteristics of eggs change as they age? Do they become unsafe to eat when these changes occur?

Answer 9

Whites are thinner and ph level increases . The egg is still safe to eat

Question 10

What are the differences in living situation logistics for caged, cage free, free range, and pasture raised eggs? Which ones are regulated by the USDA?

Answer 10

Cage free and free range eggs are regulated by the usda .

Question 11

Which egg products must be pasteurized?

Answer 11

All egg products

Question 12

Why are egg products pasteurized?

Answer 12

To kill pathogens like salmonella

Question 13

Why is pasteurization a delicate process requiring special equipment?

Answer 13

Excess heat will cause whites to coagulate

Question 14

Which starts to denatures at a lower temperature - whites or yolks?

Answer 14

Whites at 140 f

Question 15

What other important mechanism can we use to denature egg proteins - especially the whites?
What food applications are there for whipped egg whites (foam)?

Answer 15

Beating and baking. Foam can be used for angel food cake or waffles

Question 16

• What functions can eggs serve in baking and cooking?

Answer 16

They can be binders, emulsifiers and gelling agents.