EGGS

Question 1

[ THE ROLE OF EGGS ] ROLE OF THE WHOLE EGG
The whole egg is made up of a great deal of w____ as well as pr_____ and f__.

Answer 1

water, protein, fat

Question 2

[ THE ROLE OF EGGS ] ROLE OF THE WHOLE EGG
1. Whole eggs work to bi__ baked goods together because of the pr______ content and how it gels as the egg heats up. This adds str________ and str_______ to baked goods.
2. Because whole eggs contain so much w_____ content they also help with the le________. As the water eva_______ off of the eggs, it helps to lighten and leaven our baked goods.
3. Whole eggs also add fl_____, co____, and ri______ to baked goods.
4. Whole eggs also add ten________ and mo______ to baked goods.

Answer 2

1. bind ( kết dính ), protein, structure, strength
2. water, leavening ( sự là nở, làm xốp) , evaporates ( làm bay hơi, làm khô)
3. fluffy, color, richness
4. tenderness, moisture

Question 3

[ THE ROLE OF EGGS ] ROLE OF EGG WHITE
The egg white, also known as the alb_____ is about _/3 the total vo_____ of the egg and is made up of mostly w_____ and some pr______.

Answer 3

albumin, 2/3, volume, water, protein

Question 4

[ THE ROLE OF EGGS ] ROLE OF EGG WHITE
1. Egg whites can be wh______ to create an egg white fo____. This foam is filled with tons of a__ which helps to li_____ and le_____ baked goods. Egg white foams leaven everything from cakes to sou______ and can be used as a stand-alone as mer______.
2. Egg whites are very ne_____ in flavor so they really do
not con_______ to the flavor of your baked good like
the yo___ do.
3. Because egg whites contain a great deal of wa____ and no f__ they tend to have a dr_______ effect on baked goods. However, they can be used in conjunction with a high ratio of su___

Answer 4

1. whipped, foam, air, lighten, leaven ( làm dậy men ), soufflés, meringue
2. neutral, contribute, yolks
3. water, fat, drying, sugar

Question 5

[ THE ROLE OF EGGS ] ROLE OF EGG YOLK
An egg yolk makes up the other _/3 of the egg and contains a hi___ percentage of f__ as well as pro____ and w____.

Answer 5

1/3 , high , fat, protein, water

Question 6

[ THE ROLE OF EGGS ] ROLE OF EGG YOLK
When recipes call for yolks only it is typically because the f__ content as well as the yolk’s ability to emu_____ is desired.
1. Egg yolks add ri_______ to baked goods due to their fat content.
2. Egg yolks are great emulsifiers meaning they work to combine li_____ and f___ into one cohesive mixture.
3. Egg yolks add fla___ and co___ to baked goods.
4. Egg yolks also thi______ mixtures when they are he_____ because the proteins begin to dena_____ and gel.

Answer 6

fat, emulsify
1. richness
2. liquid, fats
3. flavor, color
4. thickness, heated, denature ( làm biến tính, biến chất )

Question 7

[ EGG MARKING ] The European Union has defined an egg c____ that consists of:
1. a number indicating the me_____ of production
2. a t___-letter code for the co_______ of origin
3. a regi_________ number indicating the hen-laying esta________

Answer 7

code:
1. method
2. two-letter, country
3. registration, establishment

Question 8

[ EGG MARKING ] THE FIRST NUMBER OF THE EGG CODE DEFINES F_____ METHODS OF HEN RAISING:
0 = or_______ egg production
1 = free- ra______ eggs
2 = deep lit___ indoor housing
3 = ca___ farming

Answer 8

FOUR:
0 = organic eff production
1= free-range eggs
2 = deep litter indoor housing
3 = cage farming

Question 9

[ EGG MARKING ] EGGS ARE GRADED ACCORDING TO THEIR S____:
1. Ex____ Large (XL): Large eggs weighing a minimum of 7g
2. Large (L): Large eggs weighing 6 to 73 g
3. Medium (M): Eggs weighing 5_ to 6_ g
4. Small (S): Small eggs weighing less than 5_ g

Answer 9

SIZE:
1. Extra large: >73g
2. Large: 63g - 73g
3. Medium: 53g - 63g
4. Small: <53g

Question 10

[ EGG MARKING ] TRACKING WHERE EGGS COME FROM:
1 - UK -012 -34
1: M_____ of production
UK: C______ of origin
012: Pr_____ ID ( farm code )
34: B____ number

Answer 10

1: Method of production
UK: Country of origin
012: Producer ID ( farm code )
34: Barn number