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Chikipedias > Eggs > Flashcards

Eggs Flashcards

1
Q

What is the temperature of an eggs when laid?

A

104*

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2
Q

What is the relative humidity that helps eggs hold their maximum quality?

A

70-80%

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3
Q

What is a brooder?

A

A brooder is a source of heat to keep chicks warmer during the first 4-6 weeks of age

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4
Q

What is the preferred position for storing an egg?

A

Small end down.

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5
Q

The grade of eggs depends upon:

A

The quality of the yolk and white

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6
Q

True or False

Eggs with a white shell have a milder flavor than those with a brown shell.

A

False

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7
Q

True or False

Large eggs are the best buy for all purposes

A

False

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8
Q

True or False

Eggs freeze at 32*F

A

False

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9
Q

True or False

Grade B eggs have the same nutritional value as grade A eggs.

A

True

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10
Q

Selecting the layers from the non-layers is a process called?

A

Culling

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11
Q

What is the egg tooth?

A

The temporary horny cap on the chicks upper beak.

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12
Q

What is pipping?

A

A chick breaking from it’s shell.

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13
Q

What is the ovum?

A

The female reproductive cell

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14
Q

What is the testes?

A

The males genital glands.

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15
Q

What is the ovary?

A

The female reproductive gland in which eggs are formed

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16
Q

What is the AA quality of the white of an egg?

A

Clear and Firm

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17
Q

In a fresh egg the air cell is no more than…

A

1/8” Deep

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18
Q

What is another term for the white of an egg?

A

Albumen

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19
Q

What method is used to judge the interior quality of an egg?

A

Candling

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20
Q

Name the 4 Grades of an egg?

A

AA
A
B
Inedible

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21
Q

What does USDA stand for?

A

United States Department of Agriculture

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22
Q

What end of the egg is the air cell located in?

A

Large End

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23
Q

If the yolk retains its position in the center when the egg is twirled, the white is usually __________?

A

Firm and Thick

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24
Q

Eggs with blood or meat spots more than 1/8” in diameter should be classified as __________/

A

Inedible

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25
Q

What grade should eggs be classified if they have large ridges?

A

Grade B

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26
Q

What grade should shells with large calcium deposits be placed in?

A

Grade B

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27
Q

Eggs that are perfectly spherical or too long to fit in the carton should be classified as _______?

A

Grade B Quality

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28
Q

What classification of egg cannot have any adhering dirt or foreign material?

A

Grade A or B

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29
Q

What is aioli?

A

A popular garlic mayonnaise

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30
Q

What is a free or floating air cell?

A

When the air sac moves freely toward the uppermost point of the egg as the egg is rotated

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31
Q

What percent does of the egg does the albumen account for?

A

66%

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32
Q

Are antibiotics used in the egg industry?

A

No.
If hens become ill and antibiotics are needed, their level of egg production is low. Any eggs produced in these conditions would be diverted from human consumption.

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33
Q

What is a protein found in small amounts in egg white, and inactivated by heat?

A

Avidin

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34
Q

Which B vitamin plays an important role in cell metabolism and the utilization of fats, proteins and carbohydrates?

A

Biotin

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35
Q

What are blood spots caused by?

A

The rupture of a blood vessel on the yolk surface during formation of the egg or in the wall of the oviduct

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36
Q

Are eggs with blood spots safe to eat?

A

Yes

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37
Q

What is the bloom or cuticle

A

The natural coating or covering on the eggshell that seals the eggshell pores.

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38
Q

What is removed when eggs are washed and sanitized before being sent to market?

A

The Bloom

39
Q

What are breaking plants

A

Processors who convert shell eggs into egg products by using modern equipment to separate the shell, white, and yolk.

40
Q

What temperature range should eggs be stored?

A

35-45*F

41
Q

When stored at proper temperatures, how long will eggs keep?

A

3-5 Weeks

42
Q

Is there a nutritive value difference between eggs grade AA, A, and B?

A

No

43
Q

Most eggs of this class go to institutional egg users such as bakeries or foodservice operations.

A

B

44
Q

Shells from which the edible part of the egg has been emptied

A

Blown Out Egshells

45
Q

All eggs sold at retail level must meet what classification standards?

A

Grade B

46
Q

What are the most common size eggs available?

A

Medium
Large
Extra Large

47
Q

Jumbo, extra large, large, medium, small, and pewee are all what?

A

Size classifications of eggs

48
Q

What are size classifications of eggs based on?

A

Minimum net weight expressed in ounces per dozen

49
Q

True or False

eggs are both high in protein quality and low in cost.

A

True

50
Q

How much does a dozen large eggs weigh?

A

1 1/2 Pounds

51
Q

How many ounces of lean meat, poultry or fish is an egg equal to?

A

1 Ounce

52
Q

What mineral is used in building and maintining bones and teeth?

A

Calcium

53
Q

How many milligrams of calcium does one large egg provide?

A

28 mg 2.6% of the daily reference value

54
Q

Where is most of the calcium in an egg located?

A

Yolk

55
Q

What is an eggshell largely composed of?

A

Calcium Carbonate

56
Q

What is the average range of calories in an egg? (depending on size)

A

54-90

57
Q

USDA graded eggs must display the date packed in what format?

A

Julian date

58
Q

An expiration date can be no more than how many days after the pack date?

A

30 Days

59
Q

If a best by or use-by date appears, it can be no more than how many days after the pack date?

A

45 Days

60
Q

Define Chalazae

A

Ropey strands of egg white which anchor the yolk in place in the center of the thick white

61
Q

What is a fat-like substance found in every living cell in your body.

A

Cholesterol

62
Q

True or False

Dietary cholesterol does not automatically raise your blood cholesterol.

A

False

63
Q

Do eggs have a significant impact on blood cholesterol levels?

A

No

64
Q

How much cholesterol does one large egg contain?

A

186 mg

65
Q

Does cooking affect the cholesterol content of eggs?

A

No

66
Q

What determines the color of a shell?

A

Breed of hen

67
Q

What parts of a hen is an indicator of egg color?

A

Feather and ear lobe color
White feathers & earlobes = White eggs
Red feathers & earlobes = Brown eggs

68
Q

What color eggs are preferred in New England?

A

Brown

69
Q

Why are brown eggs usually more expensive?

A

Brown egg layers are slightly larger and require more food

70
Q

When does a greenish color around the yolk occur?

A

When eggs have been cooked too long or too high a temperature.

71
Q

Another name for the yolk membrane

A

Vitelline membrane

72
Q

What should the internal temperature egg dished should be cooked to?

A

160* F

73
Q

How long does it take to produce an egg?

A

24-26 Hours

74
Q

Most female animals have 2 functioning ovaries, but the hen only uses one. Which one?

A

The Left Ovary

The right ovary and oviduct remain dormant

75
Q

What are the several thousand future yolks found in a female chicks ovary called?

A

Ova

76
Q

When does ovulation occur

A

30 minutes after the last egg was laid

77
Q

What forms a double yolked egg?

A

Two yolks being released at the same time

78
Q

Germinal Disc

A

The entrance of the latebra, the channel leading to the center of the yolk

79
Q

Does the egg industry use hormones in poultry or egg production?

A

No 50 years ago a federal law passed prohibiting it.

80
Q

Do eggs contain hormones?

A

Yes, eggs naturally contain hormones

81
Q

What is the end and beginning of the Julian dating system

A

January 1 is 001, and December 31 is 365

82
Q

Eggs that were produced at egg farms that were inspected by a rabbi and found to merit the OU designation are considered what?

A

Kosher

83
Q

True or False

Almost all eggs are Kosher

A

True

84
Q

A factor in egg yolk that helps stabilize emulsions is called?

A

Lecithin

85
Q

Name 2 Cartenoids that reduce the risk of cataracts and age-related blindness.

A

Lutein and zeaxanthin

86
Q

Name the 2 shell membranes

A

Inner and outer

87
Q

True or False

Pasteurized Eggs have slightly lower amounts of heat sensitive vitamins.

A

True

88
Q

When would you use a pasteurized egg?

A

When a recipe uses raw or partially cooked eggs, and when serving very young, elderly, pregnant women, or anyone whose immune system is impaired.

89
Q

What is the technique used to blend uncooked eggs into hot mixtures?

A

Tempering

90
Q

Name 3 other uses for eggs? (not food industry)

A 
Cosmetics
Animal Feed
Experiments
Medical and Pharmaceutical
Nutraceutical
91
Q

What are Eggs produced by hens fed rations containing only vegetable foods?

A

Vegetarian Eggs

92
Q

The yolk accounts for what percent of the liquid weight of the egg?

A

34%

93
Q

Which portion of the egg contains a higher proportion of the eggs vitamins?

A

Yolk

Chikipedias (9 decks)

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