Chapter 12 Eggs

Question 0

Why do we add egg to food?

Answer 0

For structure, color, leaven, coat, clarify, thicken, emulsify, bind, glaze

Question 1

Eggs symbolize ____

Answer 1

Fertility of life

Question 2

Name the fat soluble vitamins in egg

Answer 2

A, D, E, and K

Question 3

Yolk makes up ___% of the weight of the egg, and the egg white makes up the other ____%.

Answer 3

30%; 58%

Question 4

How does salmonella get into the egg?

Answer 4

Through the porous shell

Question 5

You get ___ grams of protein from a large egg, and ____ grams of protein from the white of an egg.

Answer 5

7; 3

Question 6

When you _______, the yolk turns green. What is the green?

Answer 6

Overcook the egg; iron

Question 7

The egg shell is made of

Answer 7

Calcium carbonate

Question 8

Body builders are ____ deficient because _____

Answer 8

Biotin deficient; because raw eggs have avidin, which binds to all of your biotin

Question 9

What is a cuticle/bloom?

Answer 9

The waxy coating that protects the egg from moisture loss and bacteria

Question 10

When is the air cell of an egg formed?

Answer 10

When it is layed and cooled down

Question 11

Egg Products Inspection Act of 1970

Answer 11

Inspection by the USDA poultry division. Egg processing plants must be inspected and eggs products must be wholesome, unadulterated, and truthfully labeled.

Question 12

Restricted Eggs

Answer 12

Cant go to the comsumer

Question 13

Checked Egg

Answer 13

Slightly cracked shell

Question 14

Leakers

Answer 14

Leaking some membrane

Question 15

Dirties

Answer 15

Dirty Shell

Question 16

Inedibles

Answer 16

Rotten/moldy/blood spots on egg

Question 17

Meat spots

Answer 17

Blood spots

Question 18

What are the two best quality eggs, which are the only ones you see in the grocery store? What makes them best quality?

Answer 18

USDA Grade AA, Grade A. Thick albumen (outer layer)

Question 19

Name and describe the 3 grading methods

Answer 19

Candling: look through egg with light and make sure yolk is in place
Haugh Units: crack open an egg on a surface, and observe the height of the albumen, height of yolk, and diameter of egg white
Appearance: crack open and evaluate albumen(pimples=weakness)

Question 20

The minute an egg is laid, it starts to _____

Answer 20

Deteriorate

Question 21

Out of these sizes of chicken eggs, name how much each weighs per dozen.

Answer 21

Peewee 15oz per dozen
Small 18
Med 21
Large 24
XL 27
Jumbo 30

Question 22

One large egg is approximately ______ calories, and ____ calories without the yolk

Answer 22

75 calories w/ yolk, 20 w/o yolk

Question 23

How is value added to eggs?

Answer 23

Can add nutrients to the feed such as vitamin E, omega 3, and raise the animal in good conditions

Question 24

In binding, protein denatures and acts as an _____

Answer 24

Adhesive

Question 25

What temperature must eggs be foamed/whipped?

Answer 25

Room temp!