CHAPTER 5: EGG AND EGG COOKERY

Question 1

made up mainly of calcium carbonate; has many tiny pores which allow gases to pass in and out of eggs for the developing embryo.

Answer 1

shell

Question 2

composed of an outer membrane adjacent to the shell and inner membrane encasing the white

Answer 2

shell membrane

Question 3

space between the inner and the outer membranes at the large end of the egg

Answer 3

air cell or air sac

Question 4

58% of the weight of the egg

Answer 4

white or albumen

Question 5

31% of the egg, composed of yellow and white yolk

Answer 5

yolk

Question 6

natural protective cover sealing the shell pores when the egg is laid

Answer 6

bloom

Question 7

what lipids are found in the egg

Answer 7

triglycerides, phospolipids, cholesterol

Question 8

characteristics of fresh egg

Answer 8

• porous, uncracked shell
• good size and shape
• firm, defined albumen
• conical
• small air cell
• no germ spot

Question 9

formation of greenish discoloration when overcooked is due to

Answer 9

reaction of between iron in the yolk and the hydrogen sulfide liberated from the sulfur containing proteins ferrous sulfide

Question 10

t/f: addition of sugar to egg hasten coagulation

Answer 10

false, it delays it

Question 11

addition of ____ and ___ decreases coagulation point

Answer 11

liquids and acids

Question 12

____ and _____ are responsible for the remarkable ability of egg yolk to act as an emulsifying agent

Answer 12

lecithin and lysolecithin

Question 13

why are eggs useful as binding, thickening, and gelling agents?

Answer 13

because they contain proteins that are easily denatured by heat

Question 14

the higher the proportion of egg, the ___ the coagulation temperature.

Answer 14

lower

Question 15

stages in foam formation

Answer 15

• frothy
• soft foam
• stiff foam
• dry

Question 16

stage of foam formation: peaks hold their shape

Answer 16

stiff foam

Question 17

stage of foam formation: large, air bubbles that flow easily

Answer 17

frothy

Question 18

stage of foam formation: foam becomes whiter, soft peaks are formed

Answer 18

soft foam

Question 19

stage of foam formation: moistness and glossiness disappear

Answer 19

dry

Question 20

_____ increases the stability of foams

Answer 20

acids

Question 21

____ increases the stability of foams but delays foam formation

Answer 21

sugar

Question 22

addition of ____ increases stability and volume of foams

Answer 22

soda

Question 23

addition of ____ lowers quality of the foam

Answer 23

salt

Question 24

why duck eggs do not foam well?

Answer 24

because they lack ovomucin

Question 25

applications of foam in cookery:

Answer 25

as leavening and meringue

Question 26

soft meringue recipe

Answer 26

2 tbsp per egg white

Question 27

hard meringue recipe

Answer 27

1/4 cup per egg white