Eggs

Question 1

the yolk is ~___% of the eggs weight and ___% of its kcal, contains ___, ___, and vitamin ___

Answer 1

30/75

Fe/thiamin/A

Question 2

albumen (aka the ___) is ~___% of the eggs weight, it is ___% water and ___% PRO

Answer 2

white/30

90/10

Question 3

chalaza:

Answer 3

anchors yolk to the centre of the egg

Question 4

shell: ___% of the eggs weight, made of ___ with many pores for ___

Answer 4

12/calcium carbonate

gass exchange

Question 5

air cell

Answer 5

pocket of air that forms when the egg is laid by the inside contracting, provides the chick its first air

Question 6

shell membrane:

Answer 6

protects from bacterial invasion

Question 7

functions of eggs:

Answer 7

emulsifier, binding, foaming, thickening, leavening, colouring, glazing, coating, clarifying, interfering, source of PRO and essential nutrients

Question 8

___ promote emulsions

Answer 8

phospholipids

Question 9

what are the 4 key proteins in the egg white?

Answer 9

1. ovalbumin: denatures easily
2. conalbumin: antimicrobial
3. ovomucin: viscous, reacts with viruses
4. avidin: binds biotin when raw

Question 10

PRO: \_\_\_g in white, \_\_\_g in yolk
fat: \_\_\_g in yolk
cholesterol: \_\_\_mg
\_\_\_ soluble vitamins, \_\_\_, \_\_\_, \_\_\_, \_\_\_, \_\_\_
minerals: \_\_, \_\_, \_\_, \_\_, \_\_

Answer 10

4/3
9
213
fat, B2, B12, folate, biotin, pantothenic acid
Se, Zn, I, Fe, Cu

Question 11

yolks are ___% triglyceride, ___% phospholipids, ___% cholesterol

Answer 11

55/28/4-5

Question 12

what pigments are responsible for the colour of egg yolk?

Answer 12

carotenoids (zeaxanthin, lutein)

Question 13

how are eggs supplemented with omega-3?

Answer 13

through the chicken’s diet

Question 14

main allergen:

Answer 14

ovalbumin

Question 15

how many eggs/day are deemed safe for cholesterol levels?

Answer 15

1

Question 16

dry heating methods:

Answer 16

frying, scrambling, omelet, baking

Question 17

wet heating methods:

Answer 17

poaching, boiling, coddling, microwaving

Question 18

what happens to eggs in the grading facility?

Answer 18

receiving, washing, candling, weighing, packing, storing

Question 19

what are the grades for eggs in Canada?

Answer 19

A, B, C

Question 20

what factors are looked at for grading?

Answer 20

cleanliness, cracks, centred yolk, firm white, small air cell

Question 21

what are the possible sized for eggs?

Answer 21

jumbo, extra large, large, medium, small, peewee

Question 22

what is the most common contaminant for eggs?

Answer 22

salmonella on the shell

Question 23

how long can you store eggs in the fridge?

Answer 23

1wk-1mo

Question 24

what types of eggs shouldn’t be frozen?

Answer 24

whole (in shells) and cooked

Question 25

aquafaba:

Answer 25

can replace eggs for making a good foam