Eggs Flashcards
1
Q
Types
A
Free range Barn Cage Organic Omega 3
2
Q
Structure of eggs
A
Shell(10%) made from calcium carbonate
White(60%)ovalbumin and globulin
Yolk(30%)held by chalazae. Made from vitelin, livetin, cholesterol, lecithin
3
Q
Dietetic value of eggs
A
Versatile
Inexpensive
Low in kilocalories
Hbv protein
4
Q
Guidelines for storing
A
Fridge @4degrees
Away from string smelling foods
Pointed downwards
5
Q
What should be on the egg box
A
Best before
Class
Rearing method
Number of eggs
6
Q
Culinary uses
A
Minding Thickening Whole food Garnish emulsify Aerate coat
7
Q
Effects of cooking eggs
A
White coagulates Bacteria destroyed Some b groups lost Protein coagulates Difficult to digest Reaction between iron and sulfur = green ring
8
Q
Properties of eggs
A
Aeration
Coagulation
Emulsification
9
Q
What proteins are found in the egg
White
Yolk
A
White: ovalbumin globulin
Yolk: vitellin and livetin
