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Food & Nutrition > Eggs > Flashcards

Eggs Flashcards

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1
Q

What are the chalazae?

A

They are strands attached to the thick albumen and hold the yolk in the middle.

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2
Q

What is another name for egg white and what are the 2 parts?

A

Albumen.

2 types - thicker one (‘stands up’) and thinner one (runs)

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3
Q

What is the vitelline membrane?

A

A membrane that holds the yolk together.

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4
Q

What is another name for the egg cell and what is it?

A

Germinal disc.

The part of the egg which would have developed into a chick if the egg was fertilised. It’s seen as a tiny speck on the surface of the yolk.

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5
Q

Which has a high concentration of protein? The white or the yolk?

A

The yolk.

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6
Q

What are the shell membranes?

A

2 membranes, the outer and inner one, they act as a film to keep the egg in good condition.

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7
Q

What does the shell do?

A

Prevents damage and shields the egg from bacteria.

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8
Q

What are 4 birds we consume eggs from in the UK?

A

Chicken
Geese
Duck
Quail

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9
Q

What are the 4 methods of egg farming?

A

Organic, free range, barn, battery.

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10
Q

What is organic egg farming like?

What are the advantages and disadvantages?

A

The hens live on organic land and fed organic feed. They are free to roam.

Advantages: Better for the wider environment as it’s less reliant on chemicals and fossil fuels. The hens have a better life.

Disadvantages: Most expensive, and the outdoors could expose hens to toxins/ predators.

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11
Q

What is free range egg farming like?

What are the advantages and disadvantages?

A

Hens are allowed to roam in open air but put in hen houses at night to protect from predators like foxes.

Advantages: Produce healthy eggs, hens are free to move outside and have access to natural light.

Disadvantages: Still expensive and yields can decrease.

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12
Q

What is barn egg farming like?

What are the advantages and disadvantages?

A

Hens move freely, but are always in a barn where light + feed is controlled.

Advantages: Hens are protected from the threat of predators and can enjoy increased social interaction.

Disadvantages: A great chance for disease and parasites to spread, and there’s a higher likelihood of injury from fights breaking out.

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13
Q

What is battery egg farming like?

What are the advantages and disadvantages?

A

Hens are kept in cages indoors where light, temperature and feed is controlled, cheapest but cruelest.

Advantages: High egg production rate, saves labour and easy to manage.

Disadvantages: It’s very stressful for hens, this can affect egg quality, there’s no space and hens are very unhealthy due to stress and lack of exercise.

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14
Q

What are assurance schemes?

A

Assurance schemes provide information on the condition of production and origin of particular foods.

They are voluntary organisations set up in the poultry industry to ensure the standards of welfare, traceability, storage and more to increase consumer confidence.

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15
Q

What is a British Lion Quality Mark?

A

Put on egg shells and boxes to indicate that eggs are produced to a code of practise operated by the British Egg Industry Council.

Also shows that British eggs are from hens vaccinated against salmonella.

Means that eggs have been produced to the highest standard of food safety.

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16
Q

How many UK eggs are stamped with the British Lion Quality Mark?

A

Around 85% - means eggs have been produced to the highest standard of food safety.

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17
Q

What are the different egg sizes?

A

Very large: 73+g
Large: 63-73g
Medium: 53-63g
Small: Under 53g

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18
Q

How much energy per medium size egg?

A

66kcal.

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19
Q

What kind of protein are eggs an amazing source of and why?

A

High biological value protein (HBV), they contain essential amino acids such as leucine.

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20
Q

What rough percentage of an edible portion of egg is protein?

A

12.6%

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21
Q

In one egg, does the yolk or white have an overall higher amount of protein?

A

The white because there’s more of it than the yolk, however the yolk has a higher concentration of it.

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22
Q

What percentage of an egg’s content is fat? Where in the egg is this fat?

A

9%

Found entirely in the yolk in the form of lecithin in an emulsified state.

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23
Q

What is the main composition of an egg’s total fatty acid content?

A

Monounsaturated (approximately 38%).

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24
Q

What percentage of fat is in the albumen?

A

Less the 0.5%.

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25
Q

An average egg contains how much cholesterol?

A

177mg.

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26
Q

What other long chain fatty acid are eggs rich in and in what form?

A

Omega-3 fatty acids.

In the form of DHA (docosahexaenoic acid)

27
Q

An average egg contains how much omega-3 fatty acids?

A

70mg.

28
Q

What vitamin is not found in eggs?

A

Vitamin C.

29
Q

What vitamins are eggs a good source of?

A

-Fat soluble vitamin A
-Vitamin D
-Vitamin E
-Vitamin B2 (riboflavin)
-Vitamin B12
-A number of other B vitamins including folate, biotin, pantothenic acid and choline.

30
Q

What minerals are found in eggs?

A

Eggs contain most of the minerals needed in the human body:
-Iodine
-Phosphorus
-Zinc
-Selenium
-Calcium

31
Q

Do eggs contain carbohydrates or dietary fibre?

A

Eggs contain only traces of carbohydrates and no dietary fibre.

32
Q

Name 5 ways of cooking eggs:

A

-Baking
-Frying
-Scrambling
-Poaching
-Boiling

33
Q

What is the function of eggs in baking?

A

Eggs enrich flavour, moisten, shorten, help form glazes and assist aeration in baking.

They’re used in the production of cakes, sponges, biscuits and pastries.

34
Q

Name 4 food products which egg whites are used in:

A

Royal icing, meringue, macaron, marshamallows.

35
Q

What happens to egg whites when heated?

A

Coagulates to a white, opaque solid.

36
Q

What happens to egg whites when whisked?

A

Has the ability to produce a white foam consisting of millions of air bubbles.

37
Q

What are egg yolks particularly used in?

A

Sponges and cakes.

38
Q

What is the function of egg yolk in baked products?

A

-Gives colour to products as it is high in fat and protein.

-Improves nutritional value.

-Helps the formation of smaller air cells and as a result, gives the goods a finer texture.

39
Q

What are the 8 functions of eggs in cooking?

A

-Aeration
-Binding
-Coating
-Enriching
-Emulsifying
-Glazing
-Garnishing
-Thickening

40
Q

What is aeration and give 3 examples:

A

Egg protein can stretch as it is whisked or beaten due to the ability of ovalbumin to stretch. Air becomes trapped within the eggs and this makes mixtures light and foamy. It can also act as a raising agent in cake making.

Examples: Mousses, sponges, meringues.

41
Q

What is binding and give 3 examples:

A

Eggs coagulate (become solid) when heated.

Examples: Fishcakes, burgers, falafels.

42
Q

What is coating and give 3 examples:

A

before frying foods, they are coated in raw egg then dipped into crumbs or flour. The egg protein coagulates when heated, sealing the food as it cooks forming a crispy coating and preventing the food from overcooking.

Examples: Scotch eggs, fish cakes, battered fish.

43
Q

What is enriching and give 3 examples:

A

Adding egg to a dish to add more nutrients.

Examples: Custard, mashed potato, pasta dishes.

44
Q

What is emulsifying and give 3 examples:

A

Egg yolk contains lecithin, which holds together water and oil and stops them from separating.

Examples: Mayonnaise, aioli, creaming mixture for cakes.

45
Q

What is glazing and give 3 examples:

A

Beaten egg, egg yolk or egg white is glazed over the surface of foods before baking to give it a shine and brown colour.

46
Q

What is garnishing and give 1 example:

A

Sliced boiled egg is used to add colour to dishes.

Example: Salad.

47
Q

What is thickening and give 3 examples?

A

Egg protein coagulates on heating and causes thickening.

Examples: Custard, sauces and soups.

48
Q

What happens to egg during storage?

A

Overtime the space in the air cell gets bigger, water moves into the yolk from the white which causes the yolk to increase in size and become more viscous. The skin surrounding the yolk becomes thinner making it more susceptible to breaking into the white. Moisture is lost and bacteria can enter through the porous shell.
The bad smell which develops in a rotten egg is caused by the reaction of sulphur from the egg white and phosphoric acid in the yolk. Finally the egg eventually decomposes.

49
Q

By how many times can egg white increase in size when beaten?

A

8 times.

50
Q

What can whole egg foam be used for?

A

Sponge mixtures, to give a light, open texture.

51
Q

What is foam?

A

A dispersion of gas (air) within a liquid (egg white). The egg white protein forms a protective coating or network around the bubble, stopping the air and liquid from mixing. This stabilises the foam, but if it is left to stand it will collapse.

52
Q

what produces better foam, newer or slightly older eggs? And why?

A

Eggs which are a few days old produce a better foam than freshly laid eggs because the egg white becomes thinner and the amount of egg white protein decreases.

53
Q

What causes the pH to rise?

A

Loss of carbon dioxide from the egg. This can affect some cooking processes. For example, the egg becomes less acid and more alkaline which can lengthen the time it takes to make a good foam.

54
Q

At roughly what temperature does egg white coagulate?

A

60 degrees celsius.

55
Q

At roughly what temperature do egg yolks coagulate?

A

70 degrees celsius.

56
Q

What ingredients can affect the coagulation temperature and how?

A

Sugar increases time taken for eggs to coagulate as it increases the temperature needed.

Acids decrease coagulation temperature and therefor cooking time.

57
Q

What happens if an egg boils for longer than 10 minutes?

A

A green/black ring of iron sulphide forms around the egg due to the reaction of sulphur in the egg white with the iron in the egg yolk.

This can be prevented by accurate timing/ cooling the egg rapidly after heating.

58
Q

What can an over-heated egg mixture cause?

A

syneresis or curdling, where the liquid oozes out of the set mixture.

59
Q

Why should you store eggs away from strong smelling foods?

A

Because egg shells are porous and absorb smells.

60
Q

Explain 1 way you can test an egg for freshness:

A

Placing the egg in a glass bowl filled with cold water. Freshly laid eggs sink to the bottom. Older eggs will float.

61
Q

What is the British Lion Mark’s link with salmonella

A

The mark means that the eggs have been laid by hens which have been vaccinated against salmonella and produced to the highest standard of food safety.

62
Q

Who are egg allergies most common in?

A

Young children.

63
Q

Name 3 rules of storing eggs:

A

-Store at a constant temperature below 20C
-Store away from strong smelling foods
-Ideally place the eggs point down in their boxes or trays.

Food & Nutrition (15 decks)

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