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Home Economics-Emer > Eggs > Flashcards

Eggs Flashcards

1
Q

Composition: protein

A

13%

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2
Q

Composition: fat

A

12%

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3
Q

Composition: carbohydrates

A

0%

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4
Q

Composition: vitamins

A

ABD

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5
Q

Composition: minerals

A

Iron, calcium (1%)

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6
Q

Composition: water

A

74%

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7
Q

Parts of an egg

A 
Shell
Yolk
White
Chalaza
Air bubble
Membrane
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8
Q

Nutritive value: protein

A

HBV
Growth and repair of body cells
White and yolk
Growing children/recovering from injury

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9
Q

Nutritive value: fat

A

Saturated
Yolk
Heat, energy, insulation and protection
Very active person

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10
Q

Nutritive value: Carbohydrate

A

Contains none

Usually served with

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11
Q

Nutritive value: calcium, sulphur and phosphorus

A

In yolk

Fore healthy blood, bones and teeth

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12
Q

Nutritive value: vitamin A

A

Growth, healthy skin and eyes

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13
Q

Nutritive value: Vitamin B

A

Healthy nerves and release of energy

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14
Q

Nutritive value: Vitamin D

A

Healthy bones, absorbing calcium

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15
Q

Nutritive value: vitamin C

A

Eggs are lacking in vitamin c

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16
Q

Nutritive value: water

A

Contains 74%

17
Q

5 uses of eggs

A 
On their own: scrambled
Savory dishes: omelette 
Sweet dishes: sponge
Glazing: pastry
Emulsion: mayonnaise
18
Q

6 things found on egg carton

A 
Number of eggs
EU size
EU class
Name of producer
Registration number of packaging station
If free range
19
Q

Board Bia Egg Assurance Auality Scheme

A

Every egg is individually stamped with code so it is completely retractable

20
Q

4 things found on egg

A

Farming method: (0-4)organic, free range,barn,cage
Country of origin: IE- Ireland
Farm and county ID: letter for county and number for farm
Best before date

21
Q

Storing eggs

A

Store in clean, cool, dry place eg. Fridge
Don’t wash: removes protective layer
Keep away from strong smelling foods : porous
Point tip downwards: fresher for longer
Use before best before date
Don’t use if damaged or dirty

22
Q

How to avoid cross contamination

A
  • way hands before and after
  • throw out broken eggs immediately
  • Handle carefully, don’t splash on other surfaces
  • Clean and disinfect surfaces after working with raw eggs
23
Q

Effects of cooking or heat on eggs

A

Bacteria killed
Protein coagulates (sets)
Eggs whites become cloudy and then white
Eggs curdle if cooked at high temperature for too long
If overcooked, become hard and difficult to digest
Lightly cooked, more digestible

24
Q

Risk of salmonella

A

Pregnant women, elderly and young children should not eat products with raw eggs eg.homemade mayonnaise because the bacteria could affect them as their immune systems are usually not as strong

Home Economics-Emer (11 decks)

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