Egg and Egg Cookery

Question 1

Outer covering of egg, composed largely of calcium carbonate

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

Answer 1

shell

Question 2

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

Answer 2

Yolk (germinal disc)

Question 3

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

Answer 3

Albumen / Egg White

Question 3

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

Answer 3

Air cell

Question 4

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

Answer 4

Chalaza/Chalazae

Question 5

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

Answer 5

Germinal Disc

Question 6

covering that protects the yolk from breaking

Answer 6

Vitelline Membrane

Question 7

The term yolk originated from an Indo-European means

Answer 7

Bird

Question 8

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

Answer 8

Egg Quality

Question 9

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

Answer 9

Egg Grading

Question 10

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

Answer 10

Haugh Unit by Raymond Haugh

Question 11

a practical non destructive method of assessing internal egg quality

Answer 11

Egg Candling

Question 11

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

Answer 11

Floating test

Question 12

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

Answer 12

Leaker

Question 13

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

Answer 13

thin albumen (white)

Question 13

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

Answer 13

Thick albumen

Question 14

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

Answer 14

Poached Egg

Question 14

cooking methods most often used for eggs

Answer 14

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

Question 15

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

Answer 15

fried egg

Question 16

egg cooking method wherein a cream or milk is added

Answer 16

scrambled egg

Question 17

example of an emulsion, fat in water types

Answer 17

egg yolk

Question 18

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

Answer 18

souffles

Question 19

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

Answer 19

Organic Eggs

Question 20

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

Answer 20

refrigerated liquid egg products

Question 21

are used as ingredients by food processors

Answer 21

frozen egg products

Question 22

are used primarily as ingredients in the food industry

Answer 22

dried egg product

Question 23

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

Answer 23

balut

Question 24

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

Answer 24

Pidan Eggs (century eggs)

Question 24

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

Answer 24

penoy

Question 25

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

Answer 25

Quail Eggs

Question 25

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

Answer 25

pickled eggs

Question 26

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

Answer 26

choline

Question 27

major protein in egg white

Answer 27

ovalbumin

Question 28

major protein in egg yolk

Answer 28

lipoproteins

Question 29

prevent birth defects

Answer 29

folate

Question 30

aids in calcium and phosphorus absorption

Answer 30

Vitamin D

Question 31

dietary concern in egg

Answer 31

allergies high cholesterol in egg yolks

Question 32

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

Answer 32

essential fatty acid

Question 33

vitamins and minerals in egg white

Answer 33

proteins selenium potassium

Question 33

vitamins and minerals in egg yolk

Answer 33

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

Question 34

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

Answer 34

VIT. B12

Question 35

Required to make thyroid hormones

Answer 35

Iodine

Question 35

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

Answer 35

Vitamin D

Question 36

contributes to eye health and helps strengthen your immune system

Answer 36

vitamin A

Question 37

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

Answer 37

Zinc

Question 38

has a direct influence on the microbiological quality of egg

Answer 38

shell quality

Question 38

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

Answer 38

bloom

Question 39

2 components of egg quality

Answer 39

shell quality and interior egg quality

Question 40

shell quality

Answer 40

cleanliness soundness smoothness size and shape

Question 41

has direct bearing on functional properties of eggs

Answer 41

interior egg quality