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1) Food Fundamentals > Eggs > Flashcards

Eggs Flashcards

1
Q

Name some functions of eggs in food preparation.

A 
o Foaming
o Thickening
o Emulsifying
o Leavening
o Browning
o Glazing
o Binding
o Clarifying
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2
Q

Which food is used as a reference protein?

A

Eggs, since they have such a good ratio of AA

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3
Q

Why are eggs so nutritious?

A

All bird eggs are highly nutritious as they contain everything needed for the life of a new chick

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4
Q

How can eggs serve as binding agents?

A

o Battered foods
o Meatballs
o Muffins

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5
Q

How can eggs be used as foaming agents? By how much does it increase in volume? What type of eggs should you use? What does the foam depend on?

A

Increases 6-8 times in volume
o Fluffy omelets, soufflés, sponge cake, meringues
o Best to use fresh eggs because they have thicker egg whites
o Based on temperature, type of bowl (copper and zinc impede), addition of salt, sugar or acid

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6
Q

What fraction of the egg is the yolk?

A

1/3 of the eggs weight

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7
Q

Why is the yolk nutrient dense?

A

To nourish the chick

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8
Q

What pigments in chicken’s feed can cause colours of yolk?

A

Beta-carotene, depends on hen’s diet

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9
Q

What is another word for egg white?

A

Albumen

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10
Q

Albumen makes up what % of an egg’s weight?

A

58%

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11
Q

What is albumen made of?

A

Made of water and protein, layers of different viscosity

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12
Q

What is the chalaza?

A

Anchors egg yolk to the center of the egg white

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13
Q

What is the shell made of?

A

Calcium carbonate shell

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14
Q

Is the shell solid?

A

Not solid! Contain thousands of tiny pores to allow for gas exchange

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15
Q

What does the air cell do? What influences the size of the air cell?

A

o Provides air to chick for first breath needed to break out of the
shell
o The fresher the egg the smaller the air cell

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16
Q

What is the role of the shell membrane?

A

Protects from bacterial invasion

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17
Q

The egg shell makes up what % of the weight?

A

12% of the eggs weight

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18
Q

Define the macronutrient characteristics in an egg.
How many grams of protein from egg white and egg yolk?
What percentage of fat is monounsaturated and saturated?
How much cholesterol?

A
  • 7 grams of protein (4 from white, 3 from yolk)
  • Fat: 47% monounsaturated, 37% saturated
  • Cholesterol: 213 mg in one large egg
19
Q

Define the micronutrient characteristics in an egg.

A 
• Fat soluble vitamins A, D, E, K
• Water soluble B2, B12, folate, biotin,
pantothenic acid
•Selenium, iodine, zinc, iron, copper
• Iron is not bioavailable
20
Q

Which mineral is not available in eggs?

A

Iron is not bioavailable

21
Q

Why does egg white cook faster?

A

Ovalbumin (54% of egg white) denatures easy

22
Q

What is the protein in the egg yolk that prevents us from absorbing iron?

A

Phosvitin and conalbumin

23
Q

Which pigments are in the egg yolk?

A

o Carotenoids
o Xanthophyll and lycopene
o Lutein and zeaxanthin

24
Q

What kind of fats are in egg yolk?

A 
o Triglycerides (55%)
o Phospholipids (28%)
o Cholesterol (4-5%)
25
Q

Why do you have to be careful when eating raw egg whites?

A

Avidin binds to biotin, so you might miss out on biotin

26
Q

Name 5 value-added eggs.

A
  • Omega-3 Eggs
  • Low Cholesterol Eggs
  • Free Run
  • Organic Shell Eggs
  • Liquid Eggs
27
Q

How are omega-3 eggs made?

A

Added through fish oil

28
Q

How are low cholesterol eggs made?

A

o Hens are fed high fibre diet and low in fat

o Contain 18% less cholesterol than regular eggs

29
Q

Why do free run eggs have bigger eggs?

A

When you’re in an overcrowded space, you’re stressed so you produce smaller eggs

30
Q

How do organic shell eggs differ to regular eggs?

A
  • No nutrition

- Pigment is different (because of the feed)

31
Q

Why are liquid eggs useful?

A

o Quality consistent
o Convenient
o Microbial safety (pasteurized)

32
Q

Should everyone be careful of cholesterol?

A

o Dietary cholesterol has relatively little effect on
blood cholesterol in the majority of people
o Exceptions exist such as persons with diabetes and
heart disease

33
Q

How many eggs per day is safe?

A

3 eggs per day for healthy people

34
Q

Why could cholesterol suggest health benefits?

A
  • Increase HDL cholesterol

- Total cholesterol and LDL don’t change or go up slightly

35
Q

What is the method used to measure quality of eggs?

A

Candling

36
Q

What are some tips when purchasing eggs?

A

oOnly buy refrigerated eggs

oOpen carton to make sure eggs are clean and not cracked

37
Q

What is the size of the eggs based on?

A

oSize is unrelated to grading but determined by the weight of a dozen eggs

38
Q

When do eggs being to deteriorate?

A

Eggs begin to deteriorate as soon as they are laid

39
Q

What is the best way to store eggs?

A

Refrigerated in a contained (minimizes gas exchange)

40
Q

Name some egg substitutes.

A

Bananas (1/2 mashed)
1 Tbsp Flaxseed + 3-4 Tbsp water
- 1/4 C silken tofu

41
Q

Is sizing related to grading?

A

No

42
Q

True or False: the larger the air cell the fresher the egg?

A

False

43
Q

How does egg freshness affect the air cell?

A

The fresher the egg the smaller the air cell

44
Q

Why are there brown and white eggs?

A

Different types of chickens (brown and white)

Brown are larger, more costly

1) Food Fundamentals (17 decks)

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