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Nutrition Application > Eggs > Flashcards

Eggs Flashcards

1
Q

egg functions in food

A

leavening
thickening
coloring & flavoring
emulsify
binding
coat
glaze
clarify

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2
Q

the egg white functions

A

leavening
binding
coating
clarification

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3
Q

yolk acts as a

A

emulsification
binding
glaze
clarification
color & flavor
thickening

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4
Q

defense against entry of bacteria

A

shell

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5
Q

air cell is formed at the ____ end of the egg and the _____ it is the fresher

A

wide
smaller

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6
Q

albumin is ____ of the _____

A

2/3
egg white

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7
Q

surrounds and holds the yolk
stronger when ________

A

yolk membrane
fresher

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8
Q

major source of vitamins and minerals in the egg

A

yolk

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9
Q

yolk is ___ of the egg weight
yolk color ranges

A

1/3

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10
Q

pair of spiral bands that anchor the yolk inside the egg
more prominent when ______

A

Chalazae
fresh

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11
Q

entry for the fertilization of the egg

A

germinal disk

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12
Q

second barrier to keep bacteria out

A

shell membrane

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13
Q

size of egg increases when ?

A

eggs age

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14
Q

old eggs ______ in fresh cold water
why?
as the egg ages, the air cell becomes ____

A

float
the large air cell that forms as the egg cools after being laid
larger

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15
Q

the purpose of the air in the egg

A

for chicks first breath to break out of the egg

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16
Q

brown eggs cost more because they ______

A

come from larger hens that require more food and produce less eggs

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17
Q

the egg shell is made up of ________
it is ____ of the eggs weight

A

hard calcium carbonate
12%

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18
Q

the shell contains ______ which allow _____

A

thousands of small pores

exchange of gases between the inner egg and the surrounding air

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19
Q

color of egg shell depends on?

A

breed of the hen

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20
Q

vitamins in large egg

A

ADEK and B

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21
Q

egg substitutes advantages and disadvantages

A

:(
high in sodium

:)
ultra-pasteurized, packaged, and refigerated

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22
Q

quail, duck, goose, turkey, and ostrich eggs are all more likely to contain harmful bacteria and have ________ as a normal chicken egg

A

double/tripple the cholesterol

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23
Q

prep of eggs:
key is to keep cooking ____ with _______

____ may occur

A

short
low temp

color change

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24
Q

egg whites and yolks _____ at different ____

A

coagulate
temps

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25
Q

pewee
small
medium
large
large
jumbo

A

15 oz
18 oz
21 oz
24 oz
27 oz
30 oz

26
Q

white coagulation temp

yolk coagulation temp

A

140-149

149-158

27
Q

heating of eggs will _______

A

denature proteins

28
Q

sugar added to eggs will

______ coagulation temp
______ beating time
create _________

should be added at _____

A

increase
increase
smooth, stable foam

soft peaks

29
Q

salt adding to eggs will

A

lower coagulation temp

30
Q

adding acid to eggs will

A

lower coagulation temp
curdle eggs if too much
prolonged heating leads to thinning

31
Q

adding starch to eggs… how?

A

bring starch mix to max thickness before adding uncooked eggs

use tempering technique

32
Q

soft cooked eggs should take _____ minutes at ____ temp

A

3-5 min
simmering temp

33
Q

hard boiled eggs cook for _____ at ______ temp

A

10-12 min
simmering

34
Q

boiling temp of hard boiled eggs may result in ___________ texture and ______ color due to _______

A

tough rubbery eggs

greenish black

high heat and overcooking causes sulfur in whites to combine with iron in yolk (ferrous sulfide)

35
Q

advantages and disadvantages of hot start

A

:)
- greater temp cools
- easier to peel
- shorter total cooking time

:(
- greater tendency to crack when lowering into boiling water

36
Q

cold start advantages and disadvantages

A

:)
- requires less attention
- eggs easier to add to water
- less likely to crack

:(
- egg white more rubbery
- greenish tint more likely

37
Q

egg white foams increase the egg volume to ____ its original

___ eggs are best

A

6-8x
fresh

38
Q

formation and stability of egg foams dependent on

A

beating technique
temp
type of bowel
separation of yolk and whote
added ingredients

39
Q

natural egg pH is _____

adding acid will _____ pH and result is ______

A

7.6-7.9
decrease pH
faster denaturation of protein

40
Q

water in egg foam increases volume up to _____ and creates puffier and softer foam

drawback _____
good for ______

A

40%

produce less stable foam
softening cakes

41
Q

stages of egg foam forming

A

foamy stage
soft peaks
stiff peaks
dry stage

42
Q

In foamy stage, ______ form on the surface, but not all _____ is broken
is foam stable?
air cells size are ______
mixture in a _____ phase
what is added at this stage

A

bubbles
egg white
not stable
large
liquid
acid, salt, vanilla

43
Q

in soft peak stage, air cells are ______
_____ exists as foam
mix is shiny and _____
mass is _____
soft peaks fall over near the ____
add ______ at this stage

A

medium-fine
all egg white
flowey
elastic
base
sugar gradually

44
Q

stiff peak stage

air cells are _____
color is _______
stable?
mass is _____
peaks still soft, but _____ falls over

A

fine
white and opaque
very stable
elastic
only tip

45
Q

Dry stage of egg foam

  • air cells are ______
  • color is ______
  • stable?
  • mix is ____ and ____ in bowl
  • mass is ______
  • peaks?
A

very fine
extremely white
NOT stable
dull and does not flow
brittle and inelastic
peaks remain rigid

46
Q

examples of dry heat

A

frying
baking

47
Q

examples of moist heat

A

boiled
coddling
poaching
custards
microwave

48
Q

An egg will age more in one day at room temp than in ______ in a fridge

A

one week

49
Q

fresh eggs vs old eggs

  • egg white?
  • Yolk?
  • proportions?
A

stands tall in fresher eggs, runnier in older eggs

yolk firmer in fresh eggs

more thick white than thin white in fresh
equal amounts of thick to thin in older

50
Q

USDA Grade AA

A

highest quality
sold in supermarkets

51
Q

USDA Grade A

A

2nd highest quality
sold in supermarkets

52
Q

USDA Grade B

A

lowest grade
available to food service establishments
not sold directly to consumers

53
Q

what is used to grade most eggs

A

candling

54
Q

other tests to establish egg grade other than candling

A

measuring haugh units (lower # = lower quality)

evaluating appearance (thickness, chalazae, roundness, firmness, shape, cleanliness, texture of shell)

55
Q

what is candling

A

method of determining egg quality based on observing egg against a light

56
Q

What is Haugh Units

A

detected by cracking egg on flat surface and looking at higher of albumin

fresher sit up tall and firm

57
Q

what’s does the Egg Products Inspection Act (1970) say

A

USDA will inspect egg processing plants
- applies to eggs shipped inter and intra state

Eggs must be
- wholesome
- unadulterated
- truthfully labeled

restricted eggs DO NOT pass

58
Q

when keeping eggs at home, keep refrigerated, use within _________ of pack date or by expiration. Keep in _______ with _____ ends up. Keep covered in carton.

A

4-5 weeks
egg carton
large

59
Q

Once eggs are broken, store in fridge

  • yolk should be ______ and used within _____
  • white should be ______ and used within _____
A

yolk
- cover and submerged in water
- 2 days

white
- covered in glass container
- 4 days

60
Q

precautions to prevent food borne illness

  • never consume _____ eggs
  • use _____ eggs for recipes that lightly cook eggs or do not cook at all
  • be cautious when preparing lightly cooks eggs and be sure to ______
  • cook eggs until _____ remains
  • cook all egg dishes to _____ degrees
A

raw
pasteurized
refrigerate
no visible liquid
145

Nutrition Application (15 decks)

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