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FND 100 Final > Eggs > Flashcards

Eggs Flashcards

1
Q

Best way to distinguish freshness of egg

A

Seeing if egg sinks of floats is best way

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2
Q

What happens to the egg as it ages?

A

Air increases in size and can migrate to the side of the egg

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3
Q

What is the best way of keeping eggs fresh?

A

Store in carton not door so less air introduced into the cell

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4
Q

Albumin

A

Thick and thin components of albumin

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5
Q

What is obvious when you crack a fresh egg open onto a plate?

A

Thick albumin is obvious thick and tall as it surrounds the egg

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6
Q

Colour of the shell and nutrition

A

Colour of shell is no impact on nutrition value of the egg, just due to breed of the hen that lays the egg

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7
Q

White egg hens

A

Leg Horn Hens

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8
Q

Brown egg hens

A

Rhode Island Red Hens

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9
Q

Colour of yolk

A

Varies with feed of the hen, but doesn’t indicate nutritive content

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10
Q

What is the yolk a major source of?

A

Vitamins, minerals, and fat

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11
Q

What is a chalazae?

A

Twisted cordlike strands of egg white

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12
Q

What does the chalazae do?

A

Anchor yolk in center of the egg

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13
Q

What does the prominent chalazae of the egg indicate?

A

Prominent chalazae indicates freshness

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14
Q

What is the air pocket of the egg

A

Pocket of air formed at large end of egg

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15
Q

What is the air cell caused by?

A

Contraction of the contents during cooling after laying

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16
Q

What are the two membranes of the shell?

A

Inner and outer shell membranes surround the albumen

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17
Q

Where does the air cell form?

A

Between these two membranes

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18
Q

Where is the thin albumen?

A

Nearest to the shell and spreads around thick white of high quality eff

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19
Q

Colour of thin albumen?

A

White

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20
Q

Colour of thick albumen

A

White

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21
Q

What is thick albumen a source of?

A

Major source of egg riboflavin and protein. Stands higher and spreads less than thin white in high-grade eggs

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22
Q

When do thins become indistinguishable?

A

In lower grade eggs

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23
Q

What are differences in nutrition composition of the eggs related to?

A

The diet of the hens

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24
Q

Where does pale colours of the yolk comes from?

A

Hans that are provided a wheat diet

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25
Q

When is the yolk more intense?

A

If the diet predominant in corn

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26
Q

When is yolk more orange in colour?

A

Carotenoids and betacarotene or fortifying feed with carotene

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27
Q

PH of egg yolk

A

pH of yolk is 6- 6.2

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28
Q

PH of egg white

A

on the alkaline side of the pH scale. Egg white tends to be 7.6 - 7.9

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29
Q

What happens when the chalazae becomes weakened?

A

The yolk then can shift its position and is no longer centered and can more towards one of the sides. You will notice that when you hard boil eggs

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30
Q

Size of the egg from start of laying cycle to end end

A

The size of the egg changes from the start to the end of laying cycle from a small egg to an extra large or jumbo egg

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31
Q

The larger the egg what happens to the shell

A

The larger the egg has a greater tendency for weakness in the shell

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32
Q

Why may jumbo or extra large eggs be lower quality?

A

Jumbos or extra large may have lower quality due to being more fragile

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33
Q

Why is the health of eggs important?

A

Need to ensure that there is control in lighting, temperature, water availability, and maintaining a clean environmental.

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34
Q

Process of egg production

A

Egg production farm
Egg collection process
Egg pickup from producer
Washing eggs
Candling eggs
Weighing and sizing eggs
Egg packaging

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35
Q

Washing eggs

A

Making sure they’re clean and no fecal material

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36
Q

What is candling eggs?

A

Using candlelight to image the interior structures. Air shell, chalazae, position of the yolk
Focuses on quality of egg

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37
Q

Egg packaging

A

Strength of calcium that makes up the egg shell means that you can push from end to end with force and it will not break. Allows us to stack them on top of one another

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38
Q

What is the grey ring around hard cooked egg yolk?

A

Ferrous sulfied that gives eggs the grey colour

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39
Q

What is present in yolk vs white contain?

A

Iron in yolk and hydrogen sulfide in white

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40
Q

What does hydrogen sulfide do?

A

will diffuse from egg white to surface of yolk where it will interact with the iron of the yolk and when H2S interacts with the iron of the yolk this si where you get ferrous sulfide

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41
Q

What is the grey rings in eggs more obvious in?

A

more stale eggs. Especially when you cool them slowly instead of rapidly

42
Q

Where are eggs sold by the producer?

A

To a grading station for sorting according to size and grade

43
Q

What does mass of egg determine?

A

Size

44
Q

What does size of egg include?

A

Includes the shell of the egg which is different from the nutrition value.

45
Q

What sized eggs can be grade A?

A

Possible for any egg sizes to be designated Grade A

46
Q

What do egg grades depend on?

A

A,B, C
Position of yolk
Size of air cell
Quality of shell

47
Q

What do egg grades depend on?

A

A,B, C
Position of yolk
Size of air cell
Quality of shell

48
Q

Position of yolk

A

Centered and anchored by chalazae

49
Q

Size of air cell

A

Small and centered at wide end

50
Q

Quality of shell

A

Strong and thick

51
Q

How long does it take from the egg to go from the hen to retail?

A

Typically takes 5 to 7

52
Q

Distribution of eggs: Retail sales

A

55.1%

53
Q

Distribution of eggs: hotels, restaurants, and institutions

A

27.6%

54
Q

Distribution of eggs: Industrial Processors

A

17.3%

55
Q

Industrial processors

A

turned into dried eggs for cake mix, egg whites, egg bites etc

56
Q

Egg white proteins

A

Ovalbumin
Ovotransferrin
Ovomucoid
Ovomucin

57
Q

Ovalbumin egg white composition

A

54%

58
Q

Type of protein is ovalbumin

A

Simple protein (polypeptide chain on its own)

59
Q

Ovalbumin solubility

A

Water solubility

60
Q

Structure of ovalbumin

A

Solid gel and opaque

61
Q

What does heat do for ovalbumin ?

A

denatured with formation of solid water holding gel that is opaque in nature

62
Q

Percent of ovotransferrin in eggs

A

12%

63
Q

What does ovotransferrin bind?

A

Bind Fe 2+/3+

64
Q

Ovotransferrin where does it come into play?

A

iron interactions in yolk and white and that is where ovotransferrin comes into play and it capable of interacting with Fe 2+ or 3+

65
Q

Percent that ovomucoid makes up?

A

11%

66
Q

What kind of protein is ovomucoid?

A

Glycoprotein

67
Q

What is ovomucoid subject to?

A

Subject to post translational modification
With one sugar added on to the peptide chain

68
Q

Percent of ovomucin?

A

3.5%

69
Q

Characteristics of ovomucin

A

Glycoprotein and filamentous

70
Q

Where is ovomucin present?

A

in thick albumin at a 4x greater concentration than in the thin albumin

71
Q

What does ovomucin allow?

A

Allows thick albumin to stand up and be distinct

72
Q

Ph as eggs age

A

pH change due to carbon dioxide.
Part of thick albumin being less obvious is change in ovomucin as a result of the change in pH

73
Q

Proteins in egg yolk

A

Lipoproteins

74
Q

What do lipoproteins contains in their structure?

A

Phospholipids within their structure and phospholipids are stabilizers

75
Q

Cell membrane of lipoproteins

A

cell membrane structure with the hydrophilic head and hydrophobic tail

76
Q

What does the structure of lipoproteins make them?

A

An emulsifier

77
Q

Lipoproteins lecithin

A

The generic term by phosphotidal choline is more scientific name

78
Q

What does cooking with eggs center around?

A

Centres around coagulation of egg proteins

79
Q

Temperature of cooking egg whites

A

62- 65 degrees C

80
Q

Tempature of cooking egg yolds

A

65-70 degrees C

81
Q

Temperature denatures for eggs

A

Whites and yolks differ

82
Q

What makes the difference in cooking temperature?

A

Yolk has significant proportion of lipid which makes a different in temperature of coagulation and denaturation

83
Q

Dilution

A

Increase in temperature for denaturation

84
Q

What will dilution increase?

A

The temperature for denaturation/coagulation to occur

85
Q

Direct heatings vs indirect heating and denaturation

A

Direct heat will cause the proteins to denature a lot quicker opposed to the water bath for custard which allow proteins to unfold more slowly and binding moisture in the thickening or coagulation process

86
Q

Methods of egg agitation with cooking

A

Slow and uniform coagulation (liquid, soft stirred custard)

87
Q

Liquid vs gel form of eggs

A

Liquid when agitates and gel when not agitated

88
Q

What process if responsible for the thickened consistency of stirred custard?

A

Unfolding proteins, exposing the different regions of the polypeptides chains. If they polypeptide regions are hydrophilic you can see how they can easily bind the moisture which would be responsible for the thickened consistency of the stirred custard

89
Q

What is formed in the absence of agitation?

A

Production of a moisture biding gel (semi-solid) product

90
Q

What affect will sugar have on egg?

A

Protective effect on proteins requiring greater temperatures for proteins to denature

91
Q

Effect of salt on egg?

A

Salt charged ions can actually enhance denaturation of proteins by virtue of their charges they can interact with amino acid residues of protein (side chains) and encourage the denaturation of the protein mixture. Minor or small effect because you don’t add a lot of salt to most of your products.

92
Q

Soft custard process

A

Talking about indirect method of heating, the presence of sugar will increase temperature required for denaturation because of its hydrophilic nature and capacity to bind water it causes proteins to denature at higher temperature. We want to have a soft liquid or loose texture to soft custards and need constant stirring to prevent gel formation. Just thickened but do not want a gel in the soft custard. Key proteins that give us thickening are egg proteins (mostly egg white but also egg yolk) thicken by unfolding and binding water

93
Q

Baked custard process

A

Coagulation going from a sol (water soluble native state of proteins in egg and milk mixure) converted into a semi solid moisture holding gel. order to get the gel you cannot stir or agitation the product. It needs to sit in the water bath undisturbed

94
Q

When does curdling happens

A

Curdling happens with extensive and prolonged heating of our mixtures.

95
Q

What is curdling the result of?

A

Overdenaturation of proteins so they no longer bind moisture

96
Q

Characteristics of curdling

A

Clumps of protein have separated from the aqueous environment. Clear separation of denatures protein from aqueous surroundings.

97
Q

Proteins interact with what in coagulation

A

Proteins interact with each other not water so they precipitate or fall out of solution.

98
Q

What temperature do changes in thickening happen?

A

Changes in thickening as the temperature gets over 70 C. We will see thickening and coagulation around this time

99
Q

Degrees of safety for flow heating vs branding up heat quickly

A

Slow heating gives five degrees of safety but quickly brining up heat bring 3 degrees of sagety. 5 vs 3 is difference between coagulation and curdling

100
Q

What is the key to baked custard?
??? ** listen to video**

A

Even coagulation from constant stirring which will give you a thickened fluid custard and zero agitation is key to baked custard because the slow denaturation due to the water bath allows proteins to slowly unfold and form a network with the water

FND 100 Final (9 decks)

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