Eggs

Question 1

Types of eggs

Answer 1

Free range eggs - roam free, outside for part of day
Barn eggs- roam free large barns
Cage eggs - slanted floors
Organic eggs - fed organic feed, no chemicals or pesticides, no growth hormones or antibiotics
Omega 3 eggs - fed high omega 3 diet

Question 2

Nutritional % eggs

Answer 2

Fat 12%
Protein 12%
Carbohydrate 0%
Water 74%

Question 3

Proteins in egg white

Answer 3

Ovalbumin

Globulin

Question 4

Protein in egg yolk

Answer 4

Vitelin

Livetin

Question 5

Type of fat in yolk

Answer 5

Saturated

Question 6

Vitamins in eggs

Answer 6

Fat solubles A D E K
Beta carotene (a)
Water soluble B1, B2, B3, B12
Lack vitamin C

Question 7

What gives yolk it yellow colour

Answer 7

Beta Carotene (a) vitamin

Question 8

Minerals in eggs

Answer 8

Iron, phosphorous, sulphur, zinc, selenium, calcium

Question 9

Parts of egg

Answer 9

Shell
Yolk
Membrane
Air space
Chalazae
White
Yolk

Question 10

Describe the shell

Answer 10

Made of calcium carbonate for protection.

Porous (water, gases, odours)

Membrane inside holds egg in place

Water evaporates out of white through shell, air space becomes
larger, eggs become lighter and are gone off

10%

Question 11

Describe the white

Answer 11

Viscous colourless fluid

Thin and watery when stale

60%

Question 12

Describe the yolk

Answer 12

Held in place by chalazae

Very nutritious

30%

Question 13

Eggs contribution to diet/ benefits of eggs

Answer 13

Easy to Digest - kids, elderly
Protein
Meat alternative
Economical
Cook quickly
Versatile
Saturated fat - Hugh cholesterol
Not vitamin c
Served with carbohydrates as lack

Question 14

Culinary uses of eggs

Answer 14

Binding
Emulsifying
Aerating
Thickening
Garnish
Coating
Whole
Glazing
Enriching

Question 15

Effects of cooking on eggs

Answer 15

Protein coagulates
Pathogenic Bacteria is destroyed
Egg white turns from clear to opaque
Curdling if temperature too high
B group vitamin lost - not heat sustainable
Green ring of sulphide around yolk if over cooked
Over cooking = crumbly yolk, rubbery white and hard to digest

Question 16

Guidelines for buying eggs

Answer 16

Check date
Heavy 
No cracks or breaks
Carton information
Free range to be more consumer aware

Question 17

Egg must be labelled with

Answer 17

Best before date
Code letter for county and farm of production
Way chickens were kept number

Question 18

Egg box must have

Answer 18

Name address and information of packer
Quality of eggs (a, b)
Size
Best before date
Sprague instructions
Number of eggs in pack

Question 19

Storage of eggs guide

Answer 19

Fridge to keep fresher for longer
Pointed end down to precent chalazae from breaking and egg yolk being intact
Away from strong smelling foods - porous
Used at room temperature

Question 20

What happens when eggs are whisked (aeration of eggs)

Answer 20

Protein chains unfold and bubbles form
Protein chains trap air and create foam
Heat sets egg albumin ( heat occurs when whisking )
Foam will collapse if egg isn’t heated to coagulate permanently eg in meringue

Question 21

What happens when eggs are heated ( explain coagulation of eggs)

Answer 21

Eggs are heated
Protein chains unfold and clump together around pockets of water causing coagulation
Egg white colour change
Over cooking causes proteins to clump together and squeeze out water leaving lumps of protein and watery liquid (curdling)
Eg in frying eggs

Question 22

Describe how emulsification happens

Answer 22

Lectin is a natural emulsifier in egg yolk
It can join two immiscible liquids eg oil and water due to its HYDROPHILIC head ( water loving) and HYDROPHOBIC tail (water hating) .
Water attached to head, oil attached to tail preventing them from separating.
Eg mayonnaise

Question 23

To get bord bia quality mark eggs must:

Answer 23

Be routined salmonella checked
Have accurate records of origin, age , sex , breed, movement and veterinary records of eggs
Feed given to hen mustn’t be contaminated by bacteria
Thorough Sanitation in packing plant
Staff have HACCP and food safety training

Question 24

What does HACCP stand for

Answer 24

HAZARD ANALYSIS AND CRITICAL CONTROL POINT