Chapter 8 (eggs) Flashcards

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1
Q

10 functions of eggs

A
foaming
binding
emulsifying
glazing
interfering
thickening
colouring
clarifying
leavening
coating
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2
Q

what contain egg yolk

A

lecithin

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3
Q

3 examples of food where the function of binding is used

A

meatballs
muffins
battered food

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4
Q

why better to use fresh eggs for foaming

A

they have thckier egg whites

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5
Q

example of food creates with the ufnction of foaming

A

meringues, fluffy omelets, soufflés, spongecake

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6
Q

the foaming is based on what

A

temperature, type of bowl (copper and zinc impede), addition os salt/sugar/acid

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7
Q

what albumen is made of (2)

A

water and protein

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8
Q

albumen is a layer of what

A

viscosity (thin and thick)

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9
Q

range of colour of the yolk depending on the diet of the hen’s including the beta carotene

A

pale yellow to deep red

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10
Q

shell is made of what

A

calcium carbonate shell

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11
Q

air cell- what happen when the egg is laid

A

the content contracts causing the inner shell membrane to separate from the outer cell membrane

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12
Q

iron is bioavailable because it bounds to what

A

phosvitin

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13
Q

2 types of protein in eggs + properties

A
  1. ovalbumin - denature easily (reason why the eggs white turn white and not clear when you cooked it)
  2. avidin- binds the B vitamin biotin ( raw eggs white only)
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14
Q

types of fat + % in egg yolk

A

triglycerides (55%)
phospholipids (28%)
cholesterol (4-5%)

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15
Q

type of pigments in egg yolk

A

carotenoids:

  • xantophylls and lycopene
  • lutein and zeaxanthin
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16
Q

a egg contain how many ALA

A

0,25 g

17
Q

how many ALA should we consume per day

A

1,1-1,6 g

18
Q

dry heat method of eggs

A

scrambled
omelet
baking
frying

19
Q

moist method of eggs

A
microwaving
poaching
coddling
boiling
custards
20
Q

advantages to refrigerate eggs

A
  1. delay in air cell growth and microbial growth

2. retain moisture

21
Q

how long can you keep the egg yolk and the white egg in the fridge (2 different times)

A

egg yolk= 2 days

egg white= 4 days

22
Q

what we have to do before freezing eggs

A

pasteurized/

23
Q

2 eggs that you can’t freeze

A

cooked eggs

eggs in shells

24
Q

disadvantages of dried eggs (keep for 1 year)

A

loss of many functional and sensory qualities

25
Q

what can grow in fridge temperature

A

listeria monocytogenes

26
Q

externally, egg shells are exposed to what

A

samolnella

27
Q

what type of eggs we must avoid consuming

A

raw eggs

28
Q

egg substitutes (11)

A
  1. solken tofu
  2. banana
  3. peanut butter
  4. flax seeds
  5. baking powder
  6. chickpeas
  7. cornstarch
  8. chia seed
  9. soy protein powder
  10. arrowroot
  11. apple sauce
29
Q

number of cholesterol on on egg

A

213mg

30
Q

hoiw many proteins from one egg (separated by white and egg yolk)

A

7g
4g from white
3g from yolk

31
Q

5 minerals in eggs

A

seleniu, copper, zinc, iron, iodine

32
Q

how are nourish hen to have low cholesterol

A

low in fat and high in fiber

33
Q

% calcium, vit D, vit B12 in milk

A

30% calcium
25% vit D
20% vit B12