Chapter 8 (eggs)

Question 1

10 functions of eggs

Answer 1

foaming
binding
emulsifying
glazing
interfering
thickening
colouring
clarifying
leavening
coating

Question 2

what contain egg yolk

Answer 2

lecithin

Question 3

3 examples of food where the function of binding is used

Answer 3

meatballs
muffins
battered food

Question 4

why better to use fresh eggs for foaming

Answer 4

they have thckier egg whites

Question 5

example of food creates with the ufnction of foaming

Answer 5

meringues, fluffy omelets, soufflés, spongecake

Question 6

the foaming is based on what

Answer 6

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

Question 7

what albumen is made of (2)

Answer 7

water and protein

Question 8

albumen is a layer of what

Answer 8

viscosity (thin and thick)

Question 9

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

Answer 9

pale yellow to deep red

Question 10

shell is made of what

Answer 10

calcium carbonate shell

Question 11

air cell- what happen when the egg is laid

Answer 11

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

Question 12

iron is bioavailable because it bounds to what

Answer 12

phosvitin

Question 13

2 types of protein in eggs + properties

Answer 13

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)

Question 14

types of fat + % in egg yolk

Answer 14

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

Question 15

type of pigments in egg yolk

Answer 15

carotenoids:

• xantophylls and lycopene
• lutein and zeaxanthin

Question 16

a egg contain how many ALA

Answer 16

0,25 g

Question 17

how many ALA should we consume per day

Answer 17

1,1-1,6 g

Question 18

dry heat method of eggs

Answer 18

scrambled
omelet
baking
frying

Question 19

moist method of eggs

Answer 19

microwaving
poaching
coddling
boiling
custards

Question 20

advantages to refrigerate eggs

Answer 20

1. delay in air cell growth and microbial growth

2. retain moisture

Question 21

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

Answer 21

egg yolk= 2 days

egg white= 4 days

Question 22

what we have to do before freezing eggs

Answer 22

pasteurized/

Question 23

2 eggs that you can’t freeze

Answer 23

cooked eggs

eggs in shells

Question 24

disadvantages of dried eggs (keep for 1 year)

Answer 24

loss of many functional and sensory qualities

Question 25

what can grow in fridge temperature

Answer 25

listeria monocytogenes

Question 26

externally, egg shells are exposed to what

Answer 26

samolnella

Question 27

what type of eggs we must avoid consuming

Answer 27

raw eggs

Question 28

egg substitutes (11)

Answer 28

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

Question 29

number of cholesterol on on egg

Answer 29

213mg

Question 30

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

Answer 30

7g
4g from white
3g from yolk

Question 31

5 minerals in eggs

Answer 31

seleniu, copper, zinc, iron, iodine

Question 32

how are nourish hen to have low cholesterol

Answer 32

low in fat and high in fiber

Question 33

% calcium, vit D, vit B12 in milk

Answer 33

30% calcium
25% vit D
20% vit B12