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FOODS > EGG PT 2 > Flashcards

EGG PT 2 Flashcards

1
Q

how do haugh units work

A

height of albumen is measured

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2
Q

how is the height of albumen measured

A

egg cracked open onto flat surface (randomly selected from a batch)

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3
Q

differentiate between fresh egg whites and older egg whites

A

fresh egg whites are tall and firm and older ones tend to spread out

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4
Q

how is the haugh united calculated

A

by measuring albumen height to weight ratio and using a conversion table

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5
Q

how is the haugh unit related to quality

A

as haugh unit decreases, quality decreases

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6
Q

describe grading by appearance

A

based on appearance of eggs broken onto flat surface

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7
Q

how should albumen look when grading based on appearnce

A

albumen should be thick and not spread much

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8
Q

describe yolk when grading based on appearance

A

yolk should be compact and upright, flattens over time

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9
Q

how are eggs sold determined

A

by a weight minimum per dozen eggs; eggs sold in various sizes; large eggs are standard for most recipes

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10
Q

how much cholesterol does 1 egg contain

A

215 mg; egg yolk is rich in cholesterol

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11
Q

how are egg substitutes made

A

eliminating/replacing egg yolk (rich in cholesterol); replacement done by addition of vegetable oil

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12
Q

whats the advanced of egg replacement

A

ultra pasteurized, so they have longer shelf life and can be used for uncooked recipes

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13
Q

whats the disadvantage of egg replacement

A

high sodium

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14
Q

describe standard chicken eggs

A

white or brown shelled non fertilized eggs

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15
Q

describe fertilized eggs

A

will not develop if refrigerated

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16
Q

describe free-range eggs

A

“have access” to outdoor areas (no standard def)

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17
Q

describe organic eggs

A

come from uncaged hens that are fed organic diet

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18
Q

describe pickled eggs

A

hard boiled, soaked in vinegar often with beets

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19
Q

describe salted duck eggs

A

Chinese preserved food product made by soaking duck eggs in brine

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20
Q

describe century eggs

A

Chinese delicacy made by preserving eggs in clay mixture for several weeks to months

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21
Q

what are the functions of eggs in foods

A

emulsifying agent, binding agent, foaming, interafereing agent, color

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22
Q

whats an emulsifying agent

A

helps form emulsion, which is the dispersion of two immiscible liquieds

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23
Q

why can eggs work as an emulsifying agent

A

because of the proteins, lipoproteins, and phospholipids in egg yolks

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24
Q

whats an example of an egg emulsifying agent

A

lecithin, a phospholipid, with one end that attracts water and the other is drawn to fat

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25
Q

why can eggs act as binding agents

A

because of high protein content

26
Q

how do eggs work as binding agents

A

heat coagulates proteins, allowing them to act as pan adhesive to bind other ingredients

27
Q

what are two examples of eggs working as binding agents

A

meatloaf and breaded foods

28
Q

describe egg white foaming

A

essential for aerating and leaving many foods, like meringues and angel food

29
Q

what happens when creating a foam and you vigorously beat egg whites

A

protein denaturation

30
Q

what happens after proteins are denatured

A

unfolded proteins form films around air cells

31
Q

what happens after unfolded proteins form films around air cells

A

when form is heated, air cells expand

32
Q

what happens after expansion

A

proteins coagulate and set the structure

33
Q

what do formation and stability depend on

A

many factors, like beating technique, temp, adding ingredients

34
Q

when are eggs used as interfering agents

A

used to interfere with the formation of large ice crystals in frozen desserts or sugar crystals in candies

35
Q

what do eggs create when acting as an interfering agent

A

creates a smoother, velvety texture

36
Q

how do eggs contribute to color in foods

A

egg yolks contribute to golden brown colors and egg proteins can contribute to maillard browning

37
Q

how do changes in prepared/cooked eggs occur

A

effects of temperature and time

38
Q

whats the key to creating prepared eggs

A

keep temp low and/or time short

39
Q

what happens when egg proteins are overheated

A

become tough and rubbery and shrink from dehyration

40
Q

do coagulation temperatures differ for whites and yolks? how? what does this allow for

A

yes, whites coagulate at lower temps; this allows for firm whites and soft yolks

41
Q

describe color changes in prepared eggs

A

green-colored compound

42
Q

what happens if eggs are overcooked or temps too high when cooking

A

sulfur in egg white may react with iron in yolk, which creates ferrous sulfide

43
Q

what are shirred eggs

A

baked eggs in individual dishes

44
Q

what are meringues

A

egg white foam + sugar

45
Q

what are souffles

A

beaten egg whites folded into thick egg yolk mixture

46
Q

what are the three methods of moist-heat prep

A

hard boiling, poaching, microwaving

47
Q

whats hard boiling

A

actually simmered bc egg should not be boiled

48
Q

whats poaching

A

eggs cracked into simmering water

49
Q

describe microwaving eggs

A

cooks egg very fast, usually require special dishes

50
Q

what happens to eggs at room temp

A

lose quality very rapidly

51
Q

what happens to egg whites over storage time

A

thin

52
Q

what happens to vitelline membrane over storage time

A

weakens, which causes yolk to migrate and flatten

53
Q

what happens to size of air cell in egg over time

A

increases

54
Q

will fresher eggs sink or float

A

sink

55
Q

why does keeping eggs in carton in fridge help retain freshness

A

because shells are porous so want to prevent moisture from escaping and flavor/odor absoprtion

56
Q

why do American refrigerate eggs and europeans dont

A

more salmonella in us

57
Q

what happens when eggs are spray-dried into fine powder (either whole or separated whites and yolks)?

A

lose many functional and sensory qualities

58
Q

whats removed prior to egg drying

A

sugars

59
Q

how are dried instant powders made

A

by rewetting and additionally drying the agglomerated particles

60
Q

whats the shelf life of dried egg whites vs whole eggs

A

dried egg whites shelf life is basically unlimited while the shelf life of a whole egg is one year

61
Q

can you freeze whole egg

A

no but you can freeze inside contents

62
Q

what should you do instead of passing yolk back and forth between shells

A

use an egg separator

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