eggs

Question 1

what is the anatomy of the egg?

Answer 1

yolk, white, chalaza, shell, shell membrane and air cell

Question 2

yolk is made out of what?

Answer 2

it is composed of 1/3 of the egg’s weight.
Full of beta carotene (gives its colours: yellow to deep red)
and it is nutrient-dense and fatty

Question 3

what is the white of the egg made?

Answer 3

2/3 of the egg’s weight
90% water
a lot of proteins (ovalbumin, globulins, avidin)
trace of glucose, minerals and vitamins

Question 4

what is the chalaza ?

Answer 4

anchors the egg white at the center

rotates to keep the germinal disc in an upright position

Question 5

what is the shell?

• its % of the weight
• its role

Answer 5

calcium carbonate shell
12% of the weight of the egg
not solid- contain thousands of tine pore for gas exchange

Question 6

what does the shell membrane do?

• where it is situated
• it’s role

Answer 6

it is situated between the egg white and shell

protects from bacterial invasion

Question 7

what is an air cell

Answer 7

it is the pocket of air
provides air to the chick for first breath needed to break out of the shell
the fresher the egg the smaller the air cell

Question 8

what are the animals that produce egg?

Answer 8

duck, turkey, guinea, geese, chicken and quail

Question 9

why the eggs have different colours?

Answer 9

it is due to pigments called porphyrins when the hen is producing the egg

Question 10

what are the types of eggs?

Answer 10

standard white eggs, standard brown eggs, furnished/enriched/nest-laid eggs, free-run eggs, free-range eggs, organic eggs, omega 3 eggs, vitamin-enhanced eggs and processed eggs

Question 11

which egg is going to be used in restaurants and bakeries

Answer 11

processed eggs

Question 12

what is the difference between free-run eggs and free-range eggs?

Answer 12

free run eggs : provides hens’ access to the entire barn floor ara where hens can perch, scratch, forage and lay their eggs

free-range eggs: provides hens access to the outdoors

the diff - one can be outside and the other no

Question 13

organic eggs are fed with what and the hens are in free-range system or free-run system?

Answer 13

they are in a free-range system - they are fed with organic food

Question 14

the furnished/enriched/nest-laid eggs are equipped in what way?

Answer 14

the housing is equipped with perches and a curtained off area to gibes hens privacy when laying eggs

Question 15

what is the nutritional facts about eggs?

Answer 15

they are a great source of protein- contain 9 amino acids

nutrients: 
iron, 
fat-soluble vitamin such as A, D and E
vitamin B12
Choline 
Antioxidants : lutein and zeaxanthin

2/3 the fat in eggs are heart healthy

Question 16

what part of the egg has fat?

Answer 16

yolk

Question 17

what part of the egg has protein?

Answer 17

the white part of the egg

Question 18

the contamination of the egg is more common during what stage?

Answer 18

handling and preparation

Question 19

where is better to crack the egg?

Answer 19

on a hard surface - better than the corner of a bowl

* less chance of bacteria entering and less chance to crumble and fall in the food

Question 20

eggs shells are exposed to what?

Answer 20

salmonella

Question 21

what type of bacteria can grow in fridge temperatures?

Answer 21

listeria monocytogenes

Question 22

what happens when you wash an egg?

Answer 22

it removes the bacteria, for ex: salmonella. However, it removes also the natural protective layer and so the eggs must be refrigerated

Question 23

what do you do to store yolk?

Answer 23

mix with salt, sugar or acid (to prevent thickening)

Question 24

fact or myth

eating eggs raises cholesterol? if false explain why

Answer 24

myth- in fact, eggs contains cholesterol, but it is now knows that the cholesterol we eat through food does not impact the cholesterol levels in our blood. In healthy individuals, the liver regulates our cholesterol levels, so if we eat more cholesterol, the liver will make less, and vice versa

Question 25

True or False brown and white eggs offer nutritional differences?

Answer 25

False both types of eggs offer the same nutrition, the colours difference is only due to the hen's breed

Question 26

what happens when you cook an egg?

Answer 26

the egg proteins coagulate and are denatured. This creates a change in texture

Question 27

what can you add that will change the texture of the egg

Answer 27

acid or salt or when you work them into a foam

Question 28

what are the 2 main methods to cook an egg?

Answer 28

dry heat and moist heat

Question 29

what are some examples of cooking in dry heat

Answer 29

frying, scrambled, omelets and baking

Question 30

what are some examples of cooking in moist heat

Answer 30

boiling, coddling, poaching, custards and microwaving

Question 31

what are the eggs substitute in flour/powder

Answer 31

``` energy powder corn starch arrowroot powder soy protein powder baking powder chickpeas flour all-purpose flour whole wheat flour ```

Question 32

the substitute of eggs in flour/powder is best for

Answer 32

cookies, burgers and meatballs

Question 33

what are the eggs substitute in nuts and seeds

Answer 33

``` flaxseed meal chiassed peanut butter almond butter any other seed butter ```

Question 34

the substitute of eggs in nuts and seeds is best for

Answer 34

waffles, pancakes, cookies, muffins and quick breads

Question 35

what are the eggs substitute in fruits and vegs

Answer 35

``` unsweeted applesauce mashed banana mashed avocado pureed pumpkin prune ```

Question 36

the substitute of eggs in fruits and vegs is best for

Answer 36

quick breads, muffins and brownies

Question 37

what are the eggs substitute in dairy and non-dairy products

Answer 37

``` pureed silken tofu dairy milk soy milk coconut milk yogurt buttermilk condesed milk kefir ```

Question 38

the substitute of eggs in dairy and non-dairy is best for

Answer 38

cakes, cupcakes, quick breads muffins, bars and brownies

Question 39

what are the eggs substitute in other things

Answer 39

``` agar agar soy lecithin aquafaba vinegar lemon juice ```

Question 40

the substitute of eggs in other things are best for

Answer 40

gelatin pudding, macaroons, cupcakes, quick breads

Question 41

why use eggs in cooking?

Answer 41

egg yolks - for richness and emulsification egg whites - for adding lightness and air to recipes whole egg- good at binding, at providing structure, adding moisture (when mixed with sugar) and tenderness to baked good (cakes, cookies, muffins)

Question 42

what does the egg yolk contains that helps to bring together liquid and fat ?

Answer 42

phospholipid lecithin - help create a smooth, homogeneous mixture

Question 43

when does egg yolk thickens?

Answer 43

when the proteins are heated, they denature and then gel

Question 44

egg white can act as what

Answer 44

as a leavening agent - ex in a souffle, the heat of the oven expands the air trapped in the egg white foam

Question 45

what are the proportions of the egg-liquids mixtures?

Answer 45

consistency firm or soft, high whole egg or white content - firmier and glossier custard high yolk content - creamier custar

Question 46

what is the group name of egg-liquid mixtures?

Answer 46

custards

Question 47

in what temperature you have to cooking egg-liquid mixtures

Answer 47

low cooking temperature

Question 48

give examples of savory custard?

Answer 48

quiche, chawanmushi, tamago dofu

Question 49

give examples of sweet custards?

Answer 49

cheesecake, creme caramel, creme brulee

Question 50

what is the group of egg liquid mixtures

Answer 50

creams

Question 51

give examples of cream

Answer 51

- pourable cream - stiff creams or cream filling - fruit curds

Question 52

what is pourable cream? - consistency - contains what - cooked when

Answer 52

consistency of heavy cream at serving temperature It contains milk, eggs, sugar cooked only when begin to thicken

Question 53

what are stiff creams or cream filling? - how it is meant to stay - stiffen with what - cooking

Answer 53

meant to stay put in a dish or hold their shape stiffen with flour or cornstarch must be boiled

Question 54

what is fruit curds

Answer 54

like a cream but made with fruit juice instead of milk

Question 55

why do proteins in egg whites coagulate?

Answer 55

due to the stress of whisking them

Question 56

what helps stabilize the egg whites foams?

Answer 56

copper bowls and acid like vinegar or lemon juice or cream of tartar added at the beggining

Question 57

what prevents the egg white foam from forming?

Answer 57

oil, egg yolk, and fat

Question 58

what does salt do to egg white foams?

Answer 58

increases beating time and decreases stability

Question 59

what does sugar do to egg white foams?

Answer 59

helps stability if added slowly after the foam has begun to form

Question 60

what does water do to egg white foams?

Answer 60

increase the volume and lightness of the foam

Question 61

give some examples of egg white foams

Answer 61

meringues, mousses and soufflés

Question 62

what are some examples of egg yolk foams

Answer 62

zabaglione and sabayons

Question 63

what do you add to the egg yolk foams to foam and to stabilize the foam

Answer 63

- addition of water will help foaming | - heat from cooking in a double boiler will stabilize the foam

Question 64

what are some exaples of pickled and preserved eggs?

Answer 64

pickled eggs, chinese preserved eggs, salted eggs, fermented eggs and pidan

Question 65

What type of cream there is

Answer 65

Pourable cream, stiff creams or cream filling and fruit curds