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Foods > Eggs > Flashcards

Eggs Flashcards

1
Q

An egg has how many structural components?

A

5 components

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2
Q

Where does fertilization occur?

A

Geminal disc

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3
Q

What is the shell made of?

A

Calcium carbonate

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4
Q

What is the fat-rich part?

A

Yolk

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5
Q

Name the 5 components

A

Shell, yolk, shell membrane, air cell, albumen

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6
Q

Name facts about the yolk

A

It mostly consists of lipids and proteins
The color of the yolk depends on the hen’s diet

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7
Q

Where does fertilization occur?

A

Geminal disc

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8
Q

The quality of eggs is determined by what?

A

Storage

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9
Q

What could be the reason that the egg spreads more?

A

The quality has decreased

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10
Q

What is the function of the shell membranes?

A

Protect the egg from bacteria

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11
Q

What increases in size during storage?

A

Air cell

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12
Q

Ca carbonate supplements require what for absorption?

A

Acid

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13
Q

Ca citrate supplements do not require juice for absorption. True or False

A

True

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14
Q

1970 Egg Products Inspection Act mandates

A

inspection of egg-processing plants

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15
Q

Restricted Eggs

A

Cracked shells, Leakers, Dirties, Inedible, Meat Spots

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16
Q

What is optional and paid for by egg producers?

A

Grading

17
Q

What USDA is not sold directly to consumers?

A

B

18
Q

What are grade B eggs typically used for?

A

To make liquid, frozen, and dried egg products

19
Q

What are the 3 methods for grading?

A

Candling, measuring Haugh units, evaluating appearance

20
Q

Haugh units measures?

A

The height of the albumen
As the Haugh unit decreases, the quality decreases

21
Q

1 egg contains 215 mg of cholesterol. True or False

A

True

22
Q

Standard eggs

A

White or brown-shelled non-fertilized eggs

23
Q

Fertilized eggs

A

Will not develop if refrigerated

24
Q

Free-range eggs

A

“have access” to outdoor areas

25
Q

Organic

A

Come from uncaged hens that are fed organic diets

26
Q

Century eggs

A

Preserved in clay for weeks to months

27
Q

Salted duck eggs

A

preserved in brine

28
Q

Pickled eggs

A

Soaked in vinegar and beets

29
Q

Example of an emulsifying agent

A

Lecithin

30
Q

What are 2 functions of eggs?

A

Interfering agents: create a smoother and velvety texture
Color

31
Q

What are two things that can affect prepared eggs?

A

Temp and time

32
Q

Will fresher eggs sink or float?

A

Sink

33
Q

Eggs lose ________ very rapidly at room temperature.

A

Quality

34
Q
A

Foods (17 decks)

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