eggs

Question 1

describe what is meant by free range eggs

Answer 1

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

Question 2

describe what is meant by organic eggs

Answer 2

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

Question 3

describe what is meant by barn eggs

Answer 3

eggs from hens that are free to roam in large barns

Question 4

describe what is meant by battery eggs

Answer 4

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

Question 5

what are assurance schemes?

Answer 5

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

Question 6

what standards do assurance schemes ensure

Answer 6

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

Question 7

what is the British lion quality mark?

Answer 7

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

Question 8

what is found on an egg is labelling terms

Answer 8

• 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

Question 9

what should be labelled on the box

Answer 9

• 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

Question 10

what is meant by class a eggs

Answer 10

highest grade of eggs, clean, fresh, unbroken shells

Question 11

what is meant by class b eggs

Answer 11

eggs are removed from the shell and are pasteurised

Question 12

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

Answer 12

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

Question 13

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

Answer 13

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

Question 14

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

Answer 14

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

Question 15

the ___ ___ grows larger as the egg ____

Answer 15

the air sac grows larger as the egg ages

Question 16

the _____ holds the egg together

Answer 16

the shell holds the egg together

Question 17

the ____ is rich in nutrition and is oily

Answer 17

the yolk is rich in nutrition and is oily

Question 18

the shell ________ helps to keep the egg fresh

Answer 18

the shell membrane helps to keep the egg fresh

Question 19

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

Answer 19

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

Question 20

the _______ is strong strands which holds the yolk in place

Answer 20

the chalaza is strong strands which holds the yolk in place

Question 21

how can you test for freshness

Answer 21

• 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

Question 22

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

Answer 22

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

Question 23

what is the egg white usually used for

Answer 23

egg white is used in meringues and rich sponge mixtures

Question 24

what happens when you whisk an egg white

Answer 24

produces a light foam consisting of tiny air bubbles

Question 25

describe the culinary use of eggs - binding

Answer 25

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

Question 26

describe the culinary use of eggs - thickening

Answer 26

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)

Question 27

describe the culinary use of eggs - whole foods

Answer 27

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

Question 28

describe the culinary use of eggs - emulsify

Answer 28

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

Question 29

describe the culinary use of eggs - garnish

Answer 29

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

Question 30

describe the culinary use of eggs - glaze

Answer 30

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

Question 31

describe the culinary use of eggs - aerate

Answer 31

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

Question 32

describe the culinary use of eggs - coat

Answer 32

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

Question 33

describe the culinary use of eggs - enrich

Answer 33

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

Question 34

describe coagulation

Answer 34

- 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

Question 35

describe emulsification

Answer 35

- 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

Question 36

what temperature does the white coagulate

Answer 36

60 degrees celsius

Question 37

what temperature does the yolk coagulate

Answer 37

68-70 degrees

Question 38

why are group b vitamins lost

Answer 38

they are heat sensitive

Question 39

why are eggs difficult to digest if overcooked

Answer 39

the white become rubbery and yolk becomes dry

Question 40

talk about the nutritional value of eggs in terms of protein

Answer 40

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

Question 41

talk about the nutritional value of eggs in terms of fat

Answer 41

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

Question 42

talk about the nutritional value of eggs in terms of carbohydrates

Answer 42

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

Question 43

talk about the nutritional value of eggs in terms of vitamins

Answer 43

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

Question 44

talk about the nutritional value of eggs in terms of minerals

Answer 44

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

Question 45

talk about the nutritional value of eggs in terms of water

Answer 45

high water concentration

Question 46

what are the guidelines for purchasing eggs

Answer 46

- 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

Question 47

what are the guidelines for storing eggs

Answer 47

- 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

Question 48

how much does a very large egg weigh?

Answer 48

73g +

Question 49

how much does a large egg weigh?

Answer 49

63-73g

Question 50

how much does a medium egg weigh?

Answer 50

53-63g

Question 51

how much does a small egg weigh?

Answer 51

<53g

Question 52

where do the eggs we eat mostly come from?

Answer 52

hens