Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

IGCSE CAMBRIDGE FOOD AND NUTRITION 2023. > Eggs. > Flashcards

Eggs. Flashcards

You may prefer our related Brainscape-certified flashcards:
Gourmet Food flashcards
1
Q

How were eggs traditionally produced? and What was developed as demand for eggs has grown?

A

Traditionally produced by free-range farming, as demand has grown, large scale production in the form of battery farms was developed.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

What is the difference between free-range and battery farms?

A

Free-range means that they were allowed to roam loose in the farmyard, eating grain and other food from the ground but battery means hens are kept in cages.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Most eggs eaten are ___’s eggs but ___, _____, and ______’s eggs can be eaten provided they are fresh.
Fill in the missing answers.

A

Most eggs eaten are hen’s eggs but duck, goose, and quail’s eggs can be eaten provided they are fresh.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

What are the sizes and weights of the different eggs?

A

Large - 70 g.
Medium - 60 - 70 g.
Small - 50 - 60 g.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

What three things should egg cartons state?

A

Egg cartons should state the date of packaging, supplier and best before date.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

What three things are eggs mainly composed of?

A

Composed of three main parts; shell, egg white, egg yolk (88.5% of the egg is edible).

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

What does an egg shell consist of?

A

Consists of an outer cuticle (a transparent, protective coating), a true shell and inner membrane.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

How does the developing chick obtain oxygen?

A

The shell is porous and therefore allows the developing chick to obtain oxygen.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

What do the pores of a shell allow to enter and escape?

A

The pores also allow bacteria and odours to enter, and water and CO2 to escape.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

What do the membranes that line the shell inside act as?

A

The membranes that line the shell inside act as filters to bacteria to protect the inside.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

What happens at the end of the egg that supplies the chick with oxygen?

A

At the end of the egg the membranes separate into an air space to supply the chick with oxgen.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

How does the color of the shell vary and does it influence the nutritional value of the egg in any way?

A

The color of the shell varies according to the breed and does not influence the nutritional value of the egg in any way.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

What anchors the egg yolk in the center of the thick egg white?

A

Chalazae anchors the egg yolk in the center of the thick egg white.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

What are the two visible layers of the egg white?

A

Two visible layers: thick white (nearest to the yolk), thin white (nearest to the shell).

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

What are the consistents of an egg white?

A

The white consists of: 88.5% water, 10.5% protein, riboflavin and other B vitamins.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

What are the two main proteins in egg white?

A

The main proteins in egg white are ovalbumin and mucin.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

What percentage of an egg is egg yolk?

A

Forms about 30% of the whole egg.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

What are the consistents of an egg yolk?

A

It consists of 16.5% protein, 33% fat and 50% water.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

What vitamins are found in the egg yolk?

A

Fat-soluble vitamins A, D, E, and K.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

What mineral element is present in egg yolk?

A

Mineral elements including iron but is poorly absorbed by humans.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

What emulsifier is present in eggs?

A

Contains lecithin (an emulsifier).

22
Q

What is the color of an egg yolk related to and does it affect its nutritional value?

A

Color of the egg yolk is related to the diet and the nutritional value is not affected by the color.

23
Q

What seals the pores and reduces moisture loss and prevents bacterial penetration?

A

The cuticle seals the pores and reduces moisture loss and prevents bacterial penetration.

24
Q

How do you test eggs for freshness?

A

By placing it in a glass of water.

25
Q

If a fresh egg is placed in a glass of water, what happens?

A

Fresh egg will sink.

26
Q

If a partially stale egg is placed in a glass of water, what happens?

A

Partially stale egg will float in the middle.

27
Q

If a stale egg is placed in a glass of water, what happens?

A

Stale egg will float on the top.

28
Q

What happens to an egg as it gets older in regards to:

  • Water.
  • Yolk membranes.
  • Thick white.
  • Air spaces.
  • Moisture.
  • Bacteria.
  • Smell.
  • Decomposition.
A

As an egg gets older, several changes take place:

  • Water moves from the white into the yolk.
  • The yolk membranes weaken.
  • The thick white becomes thinner.
  • The size of the air space increases.
  • Moisture is lost through the shell.
  • Bacteria enter through the shell.
  • The bad smell of hydrogen sulfide is produced.
  • The egg eventually decomposes as bacteria contaminate the contents.
29
Q

What are the three dietary importance points of eggs in the diet?

A
  • Good source of HBV protein.
  • Easily digested.
  • Used in so many different ways in food preparation making them a valuable contribution to the diet.
30
Q

What temperature does ovalbumin start to coagulate at?

A

Ovalbumin in the egg white starts to coagulate at 60°C until the whole white is solid and opaque.

31
Q

At what temperature does the egg yolk start to coagulate?

A

The proteins of the egg yolk start to coagulate at 70°C and continue until the yolk is dry and hard.

32
Q

What happens to an overcooked egg?

A

If overcooked the proteins become tough and difficult to digest.

33
Q

What happens if eggs are heated too quickly?

A

If eggs are heated too quickly the proteins will coagulate and shrink rapidly causing any liquid that the egg contains to be squeezed out and the proteins to become tough - this is called syneresis.

34
Q

What are the eight uses of eggs in food preparation?

A
  • Trapping air.
  • Thickening.
  • Emulsifying.
  • Binding.
  • Coating.
  • Glazing.
  • Garnishing.
  • Setting e.g. quiche.
  • Enriching.
  • Eggs can be used as a main ingredient in a dish and can be cooked through various methods.
35
Q

Eggs can be used as a main ingredient in a dish and can be cooked by the following methods:

A
  • Baking - in small dishes or with vegetables in quiches and flans.
  • Frying - normally shallow frying.
  • Boiling.
  • Poaching.
  • Scrambling - over a gentle heat.
36
Q

Eggs can be used to trap air and this ability is used in:

A
  • Cake making.
  • Lightening.
37
Q

How do eggs trap air?

A

Both the egg white and the whole gg can trap air because of the ability of ovalbumin to stretch.

38
Q

How can eggs be used in cake making?

A

Eggs are used as a raising agent.

39
Q

How can eggs be used to lighten?

A

Mousses, souffles, etc. as a meringue or whole egg.

40
Q

How can eggs be used to thicken?

A

Eggs are used to thicken custards, sauces, soups because of the coagulation of the egg proteins.

41
Q

How can eggs be used emulsifiers?

A

Egg yok contains lecithin which is an emulsifier and enables oil and water to be mixed into an emulsion without separating.

42
Q

Give two examples of egg-emulsified dishes.

A

Used in making mayonnaise and caking making when eggs are added ti the fat and sugar in a creamed mixture.

43
Q

How can eggs be used as a binder?

A

Ingredients for rissoles, croquettes and meat or fish cakes can be bound together with egg, which when heated will coagulate and hold the ingredients together.

44
Q

How can eggs be used in glazing?

A

Eggs can be brushed over pastries, bread, etc. to produce a golden brown shiny glaze during baking.

45
Q

How can eggs be used in garnishing?

A

Hard-boiled eggs can be used to garnish salads.

46
Q

How can eggs be used in the coating?

A

Eggs are used as a coating for fried food, either on their own or combined with flour or breadcrumbs.

47
Q

What about using eggs as a coating is effective?

A

They form a protective layer on the outside of the food which sets and holds it together and prevents it from overcooking.

48
Q

How can eggs be stored?

A
  • Eggs should be stored in a fridge away from strong-smelling foods.
  • They should be brought up to room temperature before use.
  • Eggs will stay in good condition for 2 weeks.
  • Eggs cannot be frozen whole but the egg whites and yolks can be frozen separately.
  • Eggs can be preserved by pickling e.g. quail eggs.
  • Do not wash eggs because it removes the protective cuticle and bacteria will penetrate.
  • Store with the round end up which keeps the air space in place.
49
Q

What is candling?

A

Before eggs are packed, they are checked for defects by being passed over a strong light in a process known as candling.

50
Q

What happens if an egg is boiled for some time?

A

If an egg is boiled for some time, a green/black ring of iron sulfide forms around the yolk, and this reaction is due to the reaction of sulfur in the egg white with iron in the yolk, particularly in eggs that are not very fresh and can be prevented by cooling the egg rapidly after cooking.

51
Q

How can eggs be used to enrich?

A

To add HBV protein e.g. sauces and puddings.

52
Q

How can eggs be used to enrich?

A

Add HBV protein e.g. sauces and puddings.

IGCSE CAMBRIDGE FOOD AND NUTRITION 2023. (41 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions