Chapter 12 Eggs Flashcards
Why do we add egg to food?
For structure, color, leaven, coat, clarify, thicken, emulsify, bind, glaze
Eggs symbolize ____
Fertility of life
Name the fat soluble vitamins in egg
A, D, E, and K
Yolk makes up ___% of the weight of the egg, and the egg white makes up the other ____%.
30%; 58%
How does salmonella get into the egg?
Through the porous shell
You get ___ grams of protein from a large egg, and ____ grams of protein from the white of an egg.
7; 3
When you _______, the yolk turns green. What is the green?
Overcook the egg; iron
The egg shell is made of
Calcium carbonate
Body builders are ____ deficient because _____
Biotin deficient; because raw eggs have avidin, which binds to all of your biotin
What is a cuticle/bloom?
The waxy coating that protects the egg from moisture loss and bacteria
When is the air cell of an egg formed?
When it is layed and cooled down
Egg Products Inspection Act of 1970
Inspection by the USDA poultry division. Egg processing plants must be inspected and eggs products must be wholesome, unadulterated, and truthfully labeled.
Restricted Eggs
Cant go to the comsumer
Checked Egg
Slightly cracked shell
Leakers
Leaking some membrane
Dirties
Dirty Shell
Inedibles
Rotten/moldy/blood spots on egg
Meat spots
Blood spots
What are the two best quality eggs, which are the only ones you see in the grocery store? What makes them best quality?
USDA Grade AA, Grade A. Thick albumen (outer layer)
Name and describe the 3 grading methods
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)
The minute an egg is laid, it starts to _____
Deteriorate
Out of these sizes of chicken eggs, name how much each weighs per dozen.
Peewee 15oz per dozen Small 18 Med 21 Large 24 XL 27 Jumbo 30
One large egg is approximately ______ calories, and ____ calories without the yolk
75 calories w/ yolk, 20 w/o yolk
How is value added to eggs?
Can add nutrients to the feed such as vitamin E, omega 3, and raise the animal in good conditions
In binding, protein denatures and acts as an _____
Adhesive
What temperature must eggs be foamed/whipped?
Room temp!
