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eggs Flashcards

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1
Q

describe what is meant by free range eggs

A

eggs from hens that are free to roam outdoors. They do however live in hen houses at night to protect them from foxes

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2
Q

describe what is meant by organic eggs

A

eggs from hens living on organic land and fed organic feed that is not treated with chemicals or fertilisers

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3
Q

describe what is meant by barn eggs

A

eggs from hens that are free to roam in large barns

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4
Q

describe what is meant by battery eggs

A

eggs from hens kept in cages indoors known as battery farming. Their feed, light and temperature is controlled.This is the cheapest method

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5
Q

what are assurance schemes?

A

they provide information to consumers on the condition of production and origin of particular foods

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6
Q

what standards do assurance schemes ensure

A

ensures standards of welfare, traceability, breeding, storage and other aspects of production are met

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7
Q

what is the British lion quality mark?

A

a mark in which eggs will have if they have been produced to the highest standard. Hens are tested for salmonella and hygiene is strictly controlled

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8
Q

what is found on an egg is labelling terms

A
  • country of origin (e.g. UK)
  • farm ID ( a specific code denoting the actual farm where your eggs were)
  • farming method (0= organic, 1=free range, 2= barn, 3=cage/battery)
    and also optional information:
  • lion mark
  • best before date
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9
Q

what should be labelled on the box

A
  • class/quality of the eggs e.g.class A
  • BBD
  • production/rearing method e.g. organic
  • weight e.g. XL, L, M, S
  • storing instructions
  • number of eggs
  • egg code
  • name and address
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10
Q

what is meant by class a eggs

A

highest grade of eggs, clean, fresh, unbroken shells

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11
Q

what is meant by class b eggs

A

eggs are removed from the shell and are pasteurised

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12
Q

How much of the composition does the shell make up and what is its importance?

A

shell (10%)
hard protective layer, inedible and porous (tiny holes), vary in colour which depends on breed of bird that laid it

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13
Q

How much of the composition does the egg white make up and what is its importance?

A

egg white (60%)
viscous, colourless liquid that surrounds the yolk, composed of proteins ovalbumin and globulin, minerals, vitamins and water, B vitamins

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14
Q

How much of the composition does the egg yolk make up and what is its importance?

A

egg yolk (30%)
viscous dark yellowed centre , held in place by a string like structure called chalazae, most nutritious part

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15
Q

the ___ ___ grows larger as the egg ____

A

the air sac grows larger as the egg ages

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16
Q

the _____ holds the egg together

A

the shell holds the egg together

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17
Q

the ____ is rich in nutrition and is oily

A

the yolk is rich in nutrition and is oily

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18
Q

the shell ________ helps to keep the egg fresh

A

the shell membrane helps to keep the egg fresh

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19
Q

the _______ is thick and thin, water based, egg white

A

the albumen is thick and thin, water based, egg white

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20
Q

the _______ is strong strands which holds the yolk in place

A

the chalaza is strong strands which holds the yolk in place

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21
Q

how can you test for freshness

A
  • as an egg becomes stale its mass decreases
  • the water inside the egg evaporates through the pores in the shell causing the yolk and white to shrink
  • The air pocket increases in size as the egg gets older, fills with air and bacteria, reducing weight further
  • the decrease in weight will cause the egg to float when placed in water
22
Q

what is egg yolk usually used for and what does it give

A

the yolk is used as an enriching ingredient in sponges and cakes and gives colour and adds nutrient (protein and fat)

23
Q

what is the egg white usually used for

A

egg white is used in meringues and rich sponge mixtures

24
Q

what happens when you whisk an egg white

A

produces a light foam consisting of tiny air bubbles

25
Q

describe the culinary use of eggs - binding

A

eggs set when cooked, holding ingredients together e.g. burgers/fish cakes

26
Q

describe the culinary use of eggs - thickening

A

eggs change the consistency of a sauce/dish as they coagulate when heated causing thickening e.g. custards and quiches. Temperature over 70 degrees celsius will cause the mixture to set fully and curdle (scramble)

27
Q

describe the culinary use of eggs - whole foods

A

eggs can be eaten on their own or cooked in a variety of ways e.g. boiled, poached

28
Q

describe the culinary use of eggs - emulsify

A

eggs enable immiscible liquids e.g. oil and vinegar to mix and form an emulsion. The lecithin in egg yolks keep the emulsion stable e.g. mayonnaise

29
Q

describe the culinary use of eggs - garnish

A

eggs can be used to add decoration to make a foo more visually appealing

30
Q

describe the culinary use of eggs - glaze

A

beaten egg is brushed over the surface before cooking. The surface of the food takes on a shiny, golden-brown appearance due to coagulation of egg proteins and the Maillard browning reaction

31
Q

describe the culinary use of eggs - aerate

A

eggs trap air when whisked, assisting aeration e.g. meringue

32
Q

describe the culinary use of eggs - coat

A

foods can be brushed with egg then dipped in breadcrumb. During cooking the egg coagulates (sets) and holds the product together e.g. breadcrumbs on poultry/fish

33
Q

describe the culinary use of eggs - enrich

A

eggs can make a food taste richer or add to the nutritional values e.g. mashed potatoes

34
Q

describe coagulation

A
  • a protein molecule is a long strand of amino acids
  • the strands fold over on themselves creating internal bonds
  • when the molecules are heated the strands relax and uncoil (denaturation)
  • this allows the protein bonds to bounce off each other, connect with each other and form bonds with each other around small pockets of water
  • this causes a criss cross network and a firm stable structure to form - coagulation
35
Q

describe emulsification

A
  • lecithin is a natural emulsifier present in egg yolk
  • it can join two immiscible liquids e.g. oil and water as it has a hydrophilic (water-loving) head and a hydrophobic (water-hating) tail. The hydrophilic head attaches to the water and the hydrophobic tail attaches to the oil preventing them from separating
  • this creates a permanent emulsion
36
Q

what temperature does the white coagulate

A

60 degrees celsius

37
Q

what temperature does the yolk coagulate

A

68-70 degrees

38
Q

why are group b vitamins lost

A

they are heat sensitive

39
Q

why are eggs difficult to digest if overcooked

A

the white become rubbery and yolk becomes dry

40
Q

talk about the nutritional value of eggs in terms of protein

A

HBV protein, yolk: vitellin and livetin, egg white: ovalbumin and globulin

41
Q

talk about the nutritional value of eggs in terms of fat

A

yolk: Saturated fat (contains LDL cholesterol), egg white: no fat

42
Q

talk about the nutritional value of eggs in terms of carbohydrates

A

lacks carbs - serve with carb rich foods e.g. bread

43
Q

talk about the nutritional value of eggs in terms of vitamins

A

B vitamins, yolk: good source of vitamin A, D, E, K, eggs lack vitamin c

44
Q

talk about the nutritional value of eggs in terms of minerals

A

calcium, phosphorus, zinc, sulfer, non=haem iron present in yolk

45
Q

talk about the nutritional value of eggs in terms of water

A

high water concentration

46
Q

what are the guidelines for purchasing eggs

A
  • buy from a reliable source
  • check best before date
  • buy in small amounts
  • avoid purchasing eggs with cracked shell
  • ensure eggs feel heavy for their size
47
Q

what are the guidelines for storing eggs

A
  • store in a cool, clean, dark environment or in the fridge
  • store eggs away from strong smelling foods
  • store eggs with the pointed and downwards to prevent the chalazae from breaking and the yolk becoming damaged
  • eggs should be removed from the fridge an hour before use
  • use within best before date
48
Q

how much does a very large egg weigh?

A

73g +

49
Q

how much does a large egg weigh?

A

63-73g

50
Q

how much does a medium egg weigh?

A

53-63g

51
Q

how much does a small egg weigh?

A

<53g

52
Q

where do the eggs we eat mostly come from?

A

hens

food tech (15 decks)

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