Eggs

Question 1

What is the composition of yolks?

Answer 1

Water 50%, Fat 30%, Protein 17, other 3%

Question 2

What are the pros of egg products?

Answer 2

Look it up. :)

Question 3

What is added to frozen yolks and whites to preserve them?

Answer 3

Whites - Guar Guam and a whipping agent, Yolks - 10% sugar

Question 4

Eggs Whites are also known as __________.

Answer 4

Albumin

Question 5

Know the setting temperatures of an egg, yolk, and white, for example, yolks are the _________.

Answer 5

Weakest structure builders.

Question 6

What is the number one advantage of pasteurized egg products?

Answer 6

They are pasteurized.

Question 7

Understand the role of ingredients’ interference with custard (egg) coagulation; which ingredients affect the setting temperature? FYI, there are over about 5 questions.

Answer 7

We discussed this in our PowerPoint lecture on Monday.

Question 8

According to the textbook, what percentage of the egg is white and yolk?

Answer 8

Look it up. :)

Question 9

What is the composition of eggs?

Answer 9

Water 76%, protein 12, fat 10%, 2 %

Question 10

What is the composition of egg whites?

Answer 10

Water 88%, protein 10%, other 2%

Question 11

Why will egg whites not whip if they are contaminated with fat or emulsifiers?

Answer 11

Lips coat protein and prevent structure-building properties.

Question 12

Which will coagulate first, second, and third; whites, eggs, yolks.

Answer 12

First Eggs (160 F), Second Yolks (150-160 F), Third whites (140-150 F)

Question 13

What are the six parts of an egg?

Answer 13

Thin Whites, Thick Whites, Chalase, Air Cell, Shell, Yolk