Eggs

Question 1

What is the composition of eggs ?

Answer 1

Protein 13%
Fat 12%
Carbohydrate 0%
Minerals 1% calcium iron 
Vitamins 1% A D B
Water 73%

Question 2

Buying eggs

Answer 2

Name of producer
Class: extra A B C 
Size
Country of origin 
Expiry / bbd 
Week number
Caged or free range

Question 3

The structure of an egg?

Answer 3

Membrane 
Shell
Yolk
White 
Chalaza
Air space

Question 4

Checking if an egg is fresh ?

Answer 4

Stale eggs float

If Fresh, yolk is raised and white around is jelly like.

Question 5

Storing eggs?

Answer 5

Pointed end down
Keep away from strong smelling foods
If storing yolks separately, place in bowl of water
Store whites in airtight container

Question 6

Using eggs in cookery?

Answer 6

Keep at room temperature before cooking
Egg whites will not whisk if yolk present
Do not overcook
Raw or lightly cooked eggs should not be given to babies toddlers pregnant women elderly people or invalids die to risk of salmonella poisoning

Question 7

Effects of cooking on eggs

Answer 7

Protein coagulates

If overcooked they curdle and become less digestible

Question 8

What are quality assured eggs?

Answer 8

A producer is awarded the quality assurance mark from an bord bia, when tested by department of agriculture and approved for best practice at all stages of egg production.

Question 9

What are the uses of eggs in the diet?

Answer 9

Eating on their own
Thickening
Holding air
Binding
Coating
As a main course
Glazing
Emulsions