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Food Fundamentals > eggs > Flashcards

eggs Flashcards

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1
Q

what is the anatomy of the egg?

A

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

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2
Q

yolk is made out of what?

A

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

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3
Q

what is the white of the egg made?

A

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

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4
Q

what is the chalaza ?

A

anchors the egg white at the center

rotates to keep the germinal disc in an upright position

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5
Q

what is the shell?

  • its % of the weight
  • its role
A

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

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6
Q

what does the shell membrane do?

  • where it is situated
  • it’s role
A

it is situated between the egg white and shell

protects from bacterial invasion

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7
Q

what is an air cell

A

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

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8
Q

what are the animals that produce egg?

A

duck, turkey, guinea, geese, chicken and quail

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9
Q

why the eggs have different colours?

A

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

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10
Q

what are the types of eggs?

A

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

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11
Q

which egg is going to be used in restaurants and bakeries

A

processed eggs

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12
Q

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

A

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

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13
Q

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

A

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

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14
Q

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

A

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

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15
Q

what is the nutritional facts about eggs?

A

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

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16
Q

what part of the egg has fat?

A

yolk

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17
Q

what part of the egg has protein?

A

the white part of the egg

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18
Q

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

A

handling and preparation

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19
Q

where is better to crack the egg?

A

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

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20
Q

eggs shells are exposed to what?

A

salmonella

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21
Q

what type of bacteria can grow in fridge temperatures?

A

listeria monocytogenes

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22
Q

what happens when you wash an egg?

A

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

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23
Q

what do you do to store yolk?

A

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

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24
Q

fact or myth

eating eggs raises cholesterol? if false explain why

A

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

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25
Q

True or False

brown and white eggs offer nutritional differences?

A

False

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

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26
Q

what happens when you cook an egg?

A

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

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27
Q

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

A

acid or salt or when you work them into a foam

28
Q

what are the 2 main methods to cook an egg?

A

dry heat and moist heat

29
Q

what are some examples of cooking in dry heat

A

frying, scrambled, omelets and baking

30
Q

what are some examples of cooking in moist heat

A

boiling, coddling, poaching, custards and microwaving

31
Q

what are the eggs substitute in flour/powder

A 
energy powder
corn starch
arrowroot powder
soy protein powder
baking powder
chickpeas flour
all-purpose flour
whole wheat flour
32
Q

the substitute of eggs in flour/powder is best for

A

cookies, burgers and meatballs

33
Q

what are the eggs substitute in nuts and seeds

A 
flaxseed meal
chiassed 
peanut butter 
almond butter
any other seed butter
34
Q

the substitute of eggs in nuts and seeds is best for

A

waffles, pancakes, cookies, muffins and quick breads

35
Q

what are the eggs substitute in fruits and vegs

A 
unsweeted applesauce
mashed banana
mashed avocado
pureed pumpkin
prune
36
Q

the substitute of eggs in fruits and vegs is best for

A

quick breads, muffins and brownies

37
Q

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

A 
pureed silken tofu
dairy milk
soy milk
coconut milk
yogurt
buttermilk
condesed milk
kefir
38
Q

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

A

cakes, cupcakes, quick breads muffins, bars and brownies

39
Q

what are the eggs substitute in other things

A 
agar agar
soy lecithin
aquafaba
vinegar
lemon juice
40
Q

the substitute of eggs in other things are best for

A

gelatin pudding, macaroons, cupcakes, quick breads

41
Q

why use eggs in cooking?

A

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)

42
Q

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

A

phospholipid lecithin - help create a smooth, homogeneous mixture

43
Q

when does egg yolk thickens?

A

when the proteins are heated, they denature and then gel

44
Q

egg white can act as what

A

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

45
Q

what are the proportions of the egg-liquids mixtures?

A

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

46
Q

what is the group name of egg-liquid mixtures?

A

custards

47
Q

in what temperature you have to cooking egg-liquid mixtures

A

low cooking temperature

48
Q

give examples of savory custard?

A

quiche, chawanmushi, tamago dofu

49
Q

give examples of sweet custards?

A

cheesecake, creme caramel, creme brulee

50
Q

what is the group of egg liquid mixtures

A

creams

51
Q

give examples of cream

A
  • pourable cream
  • stiff creams or cream filling
  • fruit curds
52
Q

what is pourable cream?

  • consistency
  • contains what
  • cooked when
A

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

53
Q

what are stiff creams or cream filling?

  • how it is meant to stay
  • stiffen with what
  • cooking
A

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

54
Q

what is fruit curds

A

like a cream but made with fruit juice instead of milk

55
Q

why do proteins in egg whites coagulate?

A

due to the stress of whisking them

56
Q

what helps stabilize the egg whites foams?

A

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

57
Q

what prevents the egg white foam from forming?

A

oil, egg yolk, and fat

58
Q

what does salt do to egg white foams?

A

increases beating time and decreases stability

59
Q

what does sugar do to egg white foams?

A

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

60
Q

what does water do to egg white foams?

A

increase the volume and lightness of the foam

61
Q

give some examples of egg white foams

A

meringues, mousses and soufflés

62
Q

what are some examples of egg yolk foams

A

zabaglione and sabayons

63
Q

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

A
  • addition of water will help foaming

- heat from cooking in a double boiler will stabilize the foam

64
Q

what are some exaples of pickled and preserved eggs?

A

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

65
Q

What type of cream there is

A

Pourable cream, stiff creams or cream filling and fruit curds

Food Fundamentals (13 decks)

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