eggs Flashcards

1
Q

discuss the nutritive value and the contribution of eggs to the diet - protein

A

an excellent source of HBV protein

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2
Q

discuss the nutritive value and the contribution of eggs to the diet - fat

A

the yolk contains LDL cholesterol, the white is fat free

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3
Q

discuss the nutritive value and the contribution of eggs to the diet - carbohydrates

A

lack carbohydrates, for this reason, eggs are usually served with a carbohydrate rich foo e.g. bread

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4
Q

discuss the nutritive value and the contribution of eggs to the diet - vitamins

A

a good source of B group vitamins particularly B1(thiamine)

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5
Q

discuss the nutritive value and the contribution of eggs to the diet - minerals

A

a good source of calcium, phosphorus, zinc and sulfur

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6
Q

name and explain the properties of eggs and their related culinary uses - aeration

A

when eggs are wicked, protein chains unfold and air bubbles form. the protein chains entrap air, creating foam. whisking also creates an amount of heat that begins to se the egg albumin
-culinary application - meringues, sponges

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7
Q

name and explain the properties of eggs and their related culinary uses - coagulation

A

the eggs are heated, protein chains unfold, straighten and bond together around small pockets of water, causing coagulation. egg whites coagulate and change from translucent to opaque at 60C and egg yolks coagulate at 68C
-culinary application - cooking e.g. friend, billed and poached eggs

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8
Q

explain how quality is assured in egg production in order to minimise food safety risks(1)

A

Bord Bia Quality Assurance ensures eggs are produced and packed to the highest standards of food safety and traceability

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9
Q

explain how quality is assured in egg production in order to minimise food safety risks(2)

A

incoming stocks for egg laying must be certified free of salmonella

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10
Q

explain how quality is assured in egg production in order to minimise food safety risks(3)

A

Bord Bia SEAS can be used to verify Bord Bia certification status of egg producers

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11
Q

describe how eggs work as an emulsifier in food production. refer to one culinary application

A

lecithin is a natural emulsifier present in egg yolk. it can join to immiscible liquids, e.g. oil and water, as it has a hydrophilic head and a hydrophobic tail. the hydrophilic head attached to the water and the hydrophobic tail attaches to the oil, preventing them from separating. this creates a permanent emulsion
-culinary application - mayonnaise

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12
Q

evaluate the role of food labelling as a source of consumer information when buying eggs(1)

A

name and address of packer and seller

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13
Q

evaluate the role of food labelling as a source of consumer information when buying eggs(2)

A

number of eggs in the pack

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14
Q

evaluate the role of food labelling as a source of consumer information when buying eggs(3)

A

date of minimum durability e.g. best before date

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15
Q

contribution to the diet(1)

A

eggs are a versatile food suited to may different cooking methods and culinary uses e.g. baking, sauce, batters

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16
Q

contribution to the diet(2)

A

eggs are inexpensive and they cook very quickly minimising energy costs, making them an economical food

17
Q

contribution to the diet(3)

A

eggs lack carbohydrates and vitamin c, so they should be combined with foods rich in the to balance the diet

18
Q

explain the term organic in relation to eggs

A

from birds that are fed special organic feed that is not treated with chemical pesticides or fertilizers