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GRADE 10 - TLE 1STQ > Types and characteristics of eggs > Flashcards

Types and characteristics of eggs Flashcards

1
Q

Types of eggs (7)

A
  • Chicken eggs
  • Bantam’s eggs
  • Duck eggs
  • Goose eggs
  • Hen’s eggs
  • Barn eggs
    _ Quail eggs
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2
Q

Eggs, defined (10)

A
  • Conventional
  • Pasture-raised
  • Enriched colony
  • Free range
  • Omega-3-enriched
  • Brown
  • Cage-free
  • Certified organic
  • Pasteurized
  • Vegetarian fed
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3
Q

Hen enclosures double as a nesting space.

A

Conventional

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4
Q

Hens roam and forage in a pasture; the USDA has no standard for these eggs.

A

Pasture-raised

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5
Q

Hens have access to the outdoor, eat grains, may forage.

A

Free-range

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5
Q

Hens fed an omega-3-rich diet.

A

Omega-3-enriched

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6
Q

Hens are free to move about a building or open space that includes perches and nesting areas.

A

Cage-free

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6
Q

Hen enclosures include nesting area, space for dustbathing or scratching.

A

Enriched colony

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6
Q

Eggs eat vegetarian diet.

A

Vegetarian fed

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6
Q

Hens are cage-free or free-range with outdoor access and fed certified organic food.

A

Certified organic

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7
Q

Simply egg shell color, hens have red feathers and ear lobes.

A

Brown

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8
Q

Eggs heated to destroy pathogens.

A

Pasteurized

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9
Q

It is the most popular and the most widely consumed eggs of the world.

A

Chicken eggs

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10
Q

A species and a young bird that hasn’t reached full maturity yet.

A

Chicken

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10
Q

A young male chicken

A

Cockerels

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11
Q

A young female chicken

A

Pullet

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12
Q

An adult female chicken

A

Hen/capon

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13
Q

An adult male chicken

A

Roosters/cocks

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14
Q

Types of chicken eggs

A
  • Standard
  • Organic
  • Free-range
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15
Q

A type of chicken egg that is most common and regular eggs

A

Standard eggs

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16
Q

A type of chicken egg that is pure, natural, and healthy eggs

A

Organic eggs

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17
Q

A type of chicken egg fed with pure, free of herbicides and pesticide, plants and a high-organic diet.

A

Organic eggs

18
Q

A types of chicken egg that moves freely but fed with normal vegetables.

A

Free-range

19
Q

A small and tasty egg, with white shell.

A

Bantam’s eggs

19
Q

Duck eggs needs to be boiled for _____________. Why? (2 answers)

A

10 minutes. because they have a thicker shell

20
Q

The largest type of common eggs that are likely free-range.

A

Goose eggs

20
Q

Bantam’s eggs is a smaller variety of ________.

A

hen

20
Q

It is much larger than a hen’s eggs and has a stronger flavor.

A

Duck eggs

21
Q

It has a rich, distinctive flavor, often preferred over other types.

A

Goose eggs

21
Q

Goose eggs’ color ranges from color ______ to ________.

A

cream, blue-gray

22
Q

It is graded according to size.

A

Hen’s eggs

22
Q

4 sizes of hen’s eggs

A
  • Small
  • Medium
  • Large
  • Extra-large or very large
23
Q

It is very intensively farmed but not confined to cages.

A

Barn eggs

24
Q

Eggs that are tiny with pretty speckled shells and a delicate flavor.

A

Quail eggs

25
Q

Other types of eggs

A
  • Quail
  • Chicken
  • Goose
  • Guinea hen
  • Duck
  • Emu
  • Pheasant
  • Turkey
  • Ostrich
26
Q

A delicacy and are known for their rich flavor that has a light pinkish, almost ivory tone.

A

Pheasant eggs

27
Q

It is the least common edible bird eggs.

A

Pheasant eggs

28
Q

Pheasant eggs add a _______, __________, and ___________ taste.

A

unique, sweet, smokey

29
Q

It is the second largest cage-free eggs that has creamier whites and thicker yolks.

A

Turkey’s egg

29
Q

A unique ingredient that packs a punch of flavor, size, and shape.

A

Emu’s eggs

30
Q

Emu’s eggs’ taste is linkened to _____________.

A

beef liver

31
Q

A process where eggs are passed over a strong light to show the shell and the interior.

A

Candling

32
Q

7 characteristics of quality fresh eggs

A
  • It should have a rough, chalky, and unbroken shell
  • It should sink in water
  • It should have a round and firm yolk
  • It should have light and thick white pact
  • It has round, well-centered yolk
  • It has small air cell (less than 5 cm deep)
  • It has a clean, uncracked shell with normal shape
33
Q

A process where eggs are determined if it is fresh through its buoyancy.

A

Spread test

34
Q

3 egg grades

A
  • Grade AA
  • Grade A
  • Grade B
35
Q

6 egg sizes

A
  • Jumbo
  • Extra large
  • Large
  • Medium
  • Small
  • Pee wee
36
Q

3 market form of eggs

A
  • Fresh eggs
  • Frozen eggs
  • Dried eggs
37
Q

A market form of egg often used for breakfast cookery.

A

Fresh eggs or shell eggs

38
Q

A market form of egg made from high-quality fresh eggs.

A

Frozen eggs

38
Q
A
39
Q

A market form of eggs primarily for baking and not suggested for use in breakfast cookery.

A

Dried eggs

40
Q

2 things to remember when storing eggs

A
  • Store eggs from foods that might pass on undesirable flavors or odors
  • Eggs must be stored in the refrigerator to maintain grade A quality
41
Q

As an egg ages:

A
  • Air cell becomes larger
  • The yolk becomes flatter, larger, and breaks more easily
  • Thick whites becomes thin and watery
42
Q

4 tips for storing eggs

A
  • Eggs should be stored in a cool, clean condition
  • Ideal storage in at 2° to 5°C with 85% away from humidity
  • ## Eggs required for cooking should be allowed to slowly reach a temperature of 20°C

GRADE 10 - TLE 1STQ (4 decks)

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