Eggs. Flashcards
Eggs are eaten from 4 animals. Name them.
Hens, ducks, geese and quail eggs
Name the 2 nutrients found in egg whites.
Water and HBV protiens.
Name the 6 nutrients found in egg yolks. State what happens to one of the vitamins while cooking.
- HBV proteins.
- Fat.
- Iron.
- Vitamin A.
- Vitamin D.
- Vitamin B group (although B group is destroyed during cooking).
State an alternative to meat and fish for Lacto-vegetarians that includes egg.
Omelette. They are a vulnerable source of HBV proteins for Lacto-vegetarians.
Name 7 uses of eggs in cookery.
Thickening. Binding. Coating. Enriching. Lightening. Glaze. Garnish.
Name examples that use eggs in thickening.
Soups, sauces, custards.
Name examples that use eggs in binding.
Fish cakes, rissoles, meatballs.
Name examples that use eggs in the coating.
Fish, scotch eggs.
Name examples that use eggs in enriching.
Milk puddings, potatoes.
Define enriching.
Adding nutritive value.
Name examples that use eggs in lightening.
Cakes, soufflés, egg whites in meringues.
What is to glaze?
Giving a shiny look to pastry.
Garnishing methods.
Sieving or slicing.
Name 5 methods of cooking eggs.
- Boiling.
- Poaching.
- Frying.
- Scrambling.
- Baking.
How do you store eggs? Name 1 place that is good storage for eggs.
Rounded side up, in a clean and cool storage place that is not too dry. The normal refrigerator temperature is good.
How do you see if an egg is fresh?
If an egg sinks to the bottom of the pan of water it is very fresh.
How do you see if an egg is stale? If it is state a reason why?
If an egg rises to the top of the water it is stale, this is because as the egg gets older the air space inside gets larger.
Name the purpose of the chalazae.
To keep the yolk in place.
