eggs

Question 1

vitelline membrane

Answer 1

holds yolk together

Question 2

T/F egg shells are porous

Answer 2

true

Question 3

what is the cuticle

Answer 3

coating that plugs pores protecting egg
removed in processin
compensated by coating of oil

Question 4

what determines yolk color

Answer 4

diet

Question 5

pasteurized eggs in shell

Answer 5

• gentle water bath
• heat treated to kill salmonella on inside
• can be safely used raw

Question 6

T/F all eggs in the US are hormone free

Answer 6

true

Question 7

“organic eggs”

Answer 7

feed grown w/o pesticides, herbicides, fungicides, or commercial fertilizers
no antibiotics

Question 8

vegetarian egg

Answer 8

feed diet free of animal by-products

Question 9

Omega 3 enhanced eggs

Answer 9

given flax seed, algae, fish oils

• higher vit E
• increased omega 3 fatty acids

Question 10

Lutein enhanced eggs

Answer 10

marigolds, marigold extract, artificial color additives never allowed

Question 11

vit d enhanced eggs

Answer 11

feed enriched w vit d

Question 12

T/F consumption does not translate into high serum cholesterol

Answer 12

true

Question 13

why do eggs not raise human cholesterol

Answer 13

• egg fat mostly unsaturated
• sat and trans fat impacts human cholesterol more
• phospholipids interfere w/ cholesterol absorption

Question 14

sitsterol

Answer 14

produce lower cholesterol eggs

Question 15

T/F egg whites contain proteins w/ immune function

Answer 15

true

Question 16

egg beaters

Answer 16

egg substitutes
made from egg whites then colored yellow
~can also contain veg. oil

Question 17

benefits of eggs

Answer 17

complete protein
rich in minerals/proteins
linoleum acid
inexpensive

Question 18

how are eggs graded?

Answer 18

based on how big air sac is

grade A = smaller air sac than grade B

Question 19

what does cooking do to proteins

Answer 19

unwinds them

Question 20

cooking an egg

Answer 20

unbinds broteins and then rebinds them

-this process is irreversible

Question 21

T/F adding acid or salt, beating eggs also binds proteins together

Answer 21

true

Question 22

what happens when eggs are overcooked or over beaten?

Answer 22

water gets squeezed out

Question 23

what do eggs do?

Answer 23

• add nutrients to food
• color and flavor (proteins for browning)
• emulsifying
• glaze
• filter/clarify (consommé)
• bind
• leaven (lighten products)
• prevent crystallization

Question 24

what temp does entire egg set at

Answer 24

165

Question 25

what cooks first white or yolk

Answer 25

white

Question 26

what can you add to stabilize foams

Answer 26

acids (cream of tartar, lemon juice)

Question 27

what can contribute to flavors/aromas of eggs

Answer 27

feed - free range eggs variability greatest

Question 28

coddled egg

Answer 28

3-5 mins

Question 29

soft cooked

Answer 29

5-6 mins

Question 30

hard cooked

Answer 30

10-15

Question 31

green/grey color on eggs

Answer 31

iron/sulfur compound | harmless

Question 32

egg foams

Answer 32

whipping unfolds proteins and mixes air | -needs acid, flour, cornstarch, chocolate or gelatin to hold shape

Question 33

what interferes with bonding of proteins

Answer 33

egg yolk oil fat

Question 34

salt ____ whipping time and ____stability

Answer 34

increases; decreases

Question 35

vegan egg substitutes

Answer 35

``` ground flax seed energ-g egg replacer tofu mashed banana pureed fruit yogurts ```