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FOOD SCIENCE > Eggs > Flashcards

Eggs Flashcards

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1
Q

What is an indicator of good quality in an egg?

A

high proportion of thick white

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2
Q

What sorrounds an egg yolk?

A

vitelline membrane

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3
Q

_____________ are yolk anchors

A

chalazae

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4
Q

what type of emulsion is an egg?

A

oil in water

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5
Q

Calories and macronutrients in an egg

A

80 calories, 6 grams of protein, 5 grams of fat

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6
Q

Micronutrients in an egg

A

A, D, riboflavin

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7
Q

The grading of an egg includes the following criteria

A
  • Thickness of white

- Location and condition of yolk

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8
Q

Grades of Eggs

A

AA, A, B

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9
Q 
How much doe the following egg sizes weigh:
Jumbo
x-LARGE
Large
Medium
Small
Peewee
A 
Jumbo-30 oz
x-LARGE-27 oz
Large-24 oz
Medium-21 oz
Small-18 oz
Peewee-15 oz
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10
Q

For how long can eggs be maintained in cold storage?

A

six months

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11
Q

At which temperature must eggs be stored?

A

29-32 F

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12
Q

Qualities of fresh eggs

A
  • Sink

- Dull rough shell

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13
Q

At which temperature does the protein in en egg coagulate?

A

62-70 C

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14
Q

What is syneresis?

A

liquid released from a coagulated product.

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15
Q

Why does syneresis happen?

A

Product was cooked at too high a temperature or too low a temperature fro too long time

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16
Q

Ingredients that stablilize an egg white foam?

A

acid, sugar

17
Q

Why does an acid stiffen an egg white foam?

A

the protein is tenderized and allowed to extend more easily

18
Q

How is specific gravity calculated?

A

weight of a given volume divided by weight of the same volume in water

19
Q

Why do eggs at room temperature whip up more easily ?

A

due to lower surface tensions

20
Q

Which property in egg yolk helps to stablelize an emulsion?

A

lipoproteins

21
Q

Which ingredients speed up coagulation?

A

vinagar and salt

22
Q

What can happen to an egg if its overcooked or allowed to cool slowly?

A

The turns green

23
Q

Why do egg yolks become green when overcooked?

A

iron from the yolk combines with sulfur from the egg to create ferrous sulfide

24
Q

The _______the % sag, the more tender the gel

A

larger

25
Q

Characteristics of custards made from dehydrated eggs

A

grayer, less yellow, eggy flavor and watery

26
Q

Egg yolk stabilizers

A

salt and sugar

27
Q

Characteristics of egg substitutes

A

lower in fat, calories,cholesterol but high in sodium

28
Q

Why do eggs stored in the refrigerator for too long become alkaline

A

They lose CO2

29
Q

Characteristics of eggs stored for too long

A

alkaline, water whites and flat yolks

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