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BASIC FOODS 1 & 2 > Egg and Egg Cookery > Flashcards

Egg and Egg Cookery Flashcards

1
Q

Outer covering of egg, composed largely of calcium carbonate

  • color does not affect egg quality, flavor, cooking characteristics, nutritive value or shell thickness
A

shell

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2
Q

Major source of egg vitamins, minerals and fat and about half of the protein

A

Yolk (germinal disc)

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3
Q

also called egg white, accounts for most of an eggs liquid weight, about 67%, consist of thin and thick layer

A

Albumen / Egg White

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3
Q

Pocket of air formed at large end of egg, caused by contraction of the conents during cooling after laying

A

Air cell

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4
Q

Ropey strands of egg white at both ends of the egg, which anchor the yolk in place in the center of the thick white

  • mistaken sometimes for egg imperfections
A

Chalaza/Chalazae

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5
Q

entrance of the latebra, the chanel leading to the center of the yolk

A

Germinal Disc

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6
Q

covering that protects the yolk from breaking

A

Vitelline Membrane

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7
Q

The term yolk originated from an Indo-European means

A

Bird

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8
Q

Refers to the characteristics affecting eggs acceptability to consumers and the egg shell is the first point of evaluation

A

Egg Quality

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9
Q

Is a form of quality control used to classify a variable commodity or product into a number of classes

A

Egg Grading

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10
Q

this is unit for descriing egg freshness, based on the thickness of albumen

A

Haugh Unit by Raymond Haugh

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11
Q

a practical non destructive method of assessing internal egg quality

A

Egg Candling

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11
Q

a simple way to know if the egg is fresh or old

A

Floating test

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12
Q

refers to a ruptured egg shell membrane while the shell is still intact

A

Leaker

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13
Q
  • nearest to the shell
  • spreads around thick white of high quality egg
A

thin albumen (white)

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13
Q
  • major source of egg riboflavin and protein
  • stans higher and spread less than thin white in higher grade
A

Thick albumen

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14
Q

are prepared by dropping broken out eggs into boiling water or flavored liquid

A

Poached Egg

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14
Q

cooking methods most often used for eggs

A
  • baking
  • sauteing (scrambled, omelet, fritata
  • pan frying (sunny side up, overeasy)
  • simmering ( boiled )
  • poaching
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15
Q

common method cooking of egg, cook ever medium heat or low heat then cover the pan during the last few minutes to solidify the upper layer of egg white

A

fried egg

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16
Q

egg cooking method wherein a cream or milk is added

A

scrambled egg

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17
Q

example of an emulsion, fat in water types

A

egg yolk

18
Q

these are savory delicate mixes lightened by egg white foams and have the reputation of a difficult dish to prepare

A

souffles

19
Q

are from hens fed with rations having ingredients pesticides, fungicides, herbicides or commercial fertilizers

A

Organic Eggs

20
Q

are widely used esp. by the foodservice industry and the commercial food industry

A

refrigerated liquid egg products

21
Q

are used as ingredients by food processors

A

frozen egg products

22
Q

are used primarily as ingredients in the food industry

A

dried egg product

23
Q

ultimate filipino delicacy , unhatched 18day old duck chick, boiled

A

balut

24
Q

are a delicacy in China, they are salted duck eggs in which the shell is coated with mud and allowed to matured between one to 6months

A

Pidan Eggs (century eggs)

24
Q

is also incubated like the balut, bu is infertile eggs so no embyro develops

A

penoy

25
Q

are delicacies in Western Europe and North America, and are commonly eatin in Columbia, Venezuela, Japan, Vietnam and the Philippines

A

Quail Eggs

25
Q

are made by boiling the eggs in shell and immersing the peeled eggs in a solution of vinegar, salt, spices

A

pickled eggs

26
Q

Develops memory functions and improve memory capability, has the highest protein efficiency ration

A

choline

27
Q

major protein in egg white

A

ovalbumin

28
Q

major protein in egg yolk

A

lipoproteins

29
Q

prevent birth defects

A

folate

30
Q

aids in calcium and phosphorus absorption

A

Vitamin D

31
Q

dietary concern in egg

A

allergies
high cholesterol in egg yolks

32
Q

are essential nutrients and required through diet as the body cannot make them

A

essential fatty acid

33
Q

vitamins and minerals in egg white

A

proteins
selenium
potassium

33
Q

vitamins and minerals in egg yolk

A

energy
proteins
choline
riboflavin
panthothenic acid
vit B6, B12
folate
phosphorous
selenium

34
Q

helps maintain the health of your blood cells, nervous system , DNA and brain and reducess tiredness and fatigue

A

VIT. B12

35
Q

Required to make thyroid hormones

A

Iodine

35
Q

Works with calcium and phosphorus for healthy bones, muscle and teeth

A

Vitamin D

36
Q

contributes to eye health and helps strengthen your immune system

A

vitamin A

37
Q

is crucial for healthy growth and development, esp. during period

A

Zinc

38
Q

has a direct influence on the microbiological quality of egg

A

shell quality

38
Q

the moist protective coating on a freshly laid egg that partially seals the pores of the egshell to prevent penetration by bacteria also called cuticle

A

bloom

39
Q

2 components of egg quality

A

shell quality and interior egg quality

40
Q

shell quality

A

cleanliness
soundness
smoothness
size and shape

41
Q

has direct bearing on functional properties of eggs

A

interior egg quality

BASIC FOODS 1 & 2 (23 decks)

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