Past Exam Questions

Question 1

In relation to eggs, explain albumin

3

Answer 1

Albumins are a family of proteins
Albumins such as ovalbumin are found in the white of an egg
Albumins give egg white their coagulation properties which can be used thicken sauces such as custard

Question 2

In relation to eggs, explain lecithin

3

Answer 2

Lecithin is a natural emulsified present in egg yolk

It has the ability to join two immiscible liquids such as oil and water

It has a hydrophilic head and a hydrophobic tail which attach to the water an oil and prevent them from separating to create a permanent emulsion

Question 3

Describe the dietetic value of eggs

6

Answer 3

Excellent source of HBV protein - growth and repair - important in the diets of vegetarians (meat alternative), children, adolescents and pregnant women

Low in kilocalories - ideal food for calorie-controlled diets

Versatile - suited to many cooking methods and culinary uses - baking, sauces, batters

Inexpensive + cook quickly - minimising energy costs - economical food

High in saturated fats and cholesterol - restricted for those with high cholesterol or CHD (or those at risk) - only eat the whites

Lack carbohydrates and vitamin C - eat with foods high in these

Question 4

Explain how food labelling on egg cartons is beneficial as a source of consumer information
(8)

Answer 4

Name and address of packer/seller

Egg packaging centre code

Number of eggs in the pack

Class/quality of the eggs e.g. Class A

Date of minimum durability

Rearing method, e.g. free range

Weight, e.g. extra large (XL)/large(L)/medium(M)/small(S)

Storage instructions advising to keep eggs chilled

Question 5

Name three uses of eggs in food preparation and give an example of each
(3/5)

Answer 5

Whole food - boiled, fried, scrambled eggs

Emulsifier - mayonnaise - oil and water using lecithin

Aeration - eggs trap air when whisked which assist aeration in sponge cakes and meringues

Bind - eggs bind ingredients together and prevent them from falling apart e.g. burgers

Glaze - eggs form a shiny coating of food, giving an attractive finish when baking e.g. scones and pastry

Question 6

Outline the effects of heat on eggs

9

Answer 6

Proteins coagulate - whites at 60 degrees and yolks at 68 degrees

Eggs whites change from translucent to opaque

Bacteria are destroyed

Some B-group vitamins are lost particularly thiamine (not heat stable)

Eggs curdle if overcooked which causes egg proteins to clump together and squeeze out water, forming lumps of protein and a watery liquid

Eggs become tough and difficult to digest if overcooked

Egg yolk becomes dry and crumbly if overcooked

Egg whites become rubbery if overcooked

A reaction between iron and sulphur causes a green ring to form around the egg yolk if overcooked

Question 7

What are the properties of eggs

Answer 7

Aeration

Coagulation

Emulsification

Question 8

Culinary applications of the properties of eggs

Answer 8

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Question 9

Explain the aeration property of eggs

4

Answer 9

When eggs are whisked their protein chains unfold and air bubbles form

The protein chains entrap air which creates a foam

Whisking creates heat which begins to set albumin which forms a temporary foam

The foam needs to be heated in order to coagulate an set, otherwise it will collapse.

Question 10

Explain the coagulation property of eggs

4

Answer 10

When eggs are heated their protein chains unfold, straighten and bond together around small pockets of water, causing coagulation

Egg whites coagulate and change from translucent to opaque at 60 degrees

Egg yolks coagulate at 68 degrees

Overcooking causes proteins to clump together and squeeze out water, forming lumps of protein and a watery liquid (this is known as curdling)

Question 11

Explain the emulsification property of eggs

6

Answer 11

Lecithin is a natural emulsifier present in egg yolk

Lecithin has the ability to join two immiscible liquids (oil and water)

Lecithin has a hydrophilic head and a hydrophobic tail

The hydrophilic head attaches to the water

The hydrophobic tail attaches to oil

Lecithin prevents an oil and a water from separating which creates a permanent emulsion

Question 12

Give a culinary application of the aeration property of eggs

Answer 12

Aeration - meringues, sponges, soufflés

Question 13

Give a culinary application of the coagulation property of eggs

Answer 13

Coagulation - binding (beef burgers), thickening (custard, hollandaise sauce), glazing (pastry and scones)

Question 14

Give a culinary application of the emulsification property of eggs

Answer 14

Emulsification - mayonnaise and vinaigrettes (oil and vinegar), cakes (fat and sugar), hollandaise sauce (butter and vinegar)

Question 15

Explain how quality is assured in egg production in order to minimise food safety risks (producers)

Answer 15

Bord Bia quality Mark is only obtain by a producer if their farm is audited to ensure;

• participation in routine salmonella testing of hens to prevent salmonellosis in humans, all hens must be certified salmonella free
• accurate records are kept of the origin, sex, age, breed, movement and vetinary treatments of all hens to ensure full traceability
• all feed given to hens is heat treated to reduce bacterial contamination

Question 16

In relation to eggs, what is organic?

2

Answer 16

Organic eggs come from birds that are fed special organic feed that is not treated with chemical pesticides or fertilisers

The birds are also not treated with growth hormones or given antibiotics

Question 17

Outline the factors to be considered when storing eggs

7

Answer 17

Store eggs in a fridge at 4 degrees as room temperature speeds up bacterial growth which increases the rate of spoilage

Store eggs away from strong smelling food such as fish as their porous shells can absorb odours

Ensure eggs are stored with the pointed end down to prevent the chalazae from breaking and the egg yolk becoming damaged

Leftover whites should be refrigerated in an airtight container for two to four days.

Leftover yolks should be refrigerated in water for two to four days to prevent drying out.

Minimise the amount of time eggs are in storage.

Use within the best before date

Question 18

Name four nutrients found in eggs

16

Answer 18

Vitamin A 
Vitamin D 
Vitamin E
Vitamin K 
Thiamine (B1)
Riboflavin (B2)
Niacin (B3)
Cobalamin (B12) 
HBV protein 
Saturated fat 
Calcium 
Phosphorus 
Zinc 
Sulphur 
Non-haem iron 
Water

Question 19

Describe the nutritive value of eggs
(Proteins)
(3)

Answer 19

An excellent source of high biological value protein

Proteins ovalbumin and globulin in the white

Proteins vitellin and livetin in the yolk

Question 20

Describe the nutritive value of eggs
(Fat)
(3)

Answer 20

Saturated fat is present in the yolk - dispersed as a fine emulsion due to the presence of lecithin

Cholesterol in the yolk

White is fat-free

Question 21

Describe the nutritive value of eggs (Carbohydrates)

Answer 21

Lack carbohydrates so they should be served with high carb foods such as bread

Question 22

Describe the nutritive value of eggs (Vitamins)

3

Answer 22

B-group vitamins particularly thiamine (B1) riboflavin (B2), niacin (B3) and cobalamin (B12)

A, D, E and K vitamins are found in the yolk (vitamin A beta-carotene gives the yolk its colour)

Eggs lack vitamin C

Question 23

Describe the nutritive value of eggs (Minerals)

5

Answer 23

Calcium 
Phosphorus
Zinc
Sulphur 
Non-haem iron in the yolk

Question 24

Describe the nutritive value of eggs (Water)

Answer 24

High water content with the majority found in the white

Question 25

Explain how food labelling on eggs is beneficial as a source of consumer information

Answer 25

EU legislation requires that individual eggs be stamped with a code to ensure full traceability of the egg to the farm

A number to distinguish production/rearing method e.g. 0 (organic), 1 (free-range)

Two letters denoting the country of origin e.g. IE for Ireland

A code containing a letter and a number to identify the country and producer the egg came from e.g. D68

The date of minimum durability e.g. 07/04

Question 26

Explain how quality is assured in egg production in order to minimise food safety risks (packaging plant)

Answer 26

Bord Bia quality Mark is only obtained by a packaging plant if they have been audited to ensure:

• implementation of a thorough sanitation and pest-control programme
• staff who operate or monitor any critical control point (CCP) receive HACCP and food safety training