eggs

Question 1

discuss the nutritive value and the contribution of eggs to the diet - protein

Answer 1

an excellent source of HBV protein

Question 2

discuss the nutritive value and the contribution of eggs to the diet - fat

Answer 2

the yolk contains LDL cholesterol, the white is fat free

Question 3

discuss the nutritive value and the contribution of eggs to the diet - carbohydrates

Answer 3

lack carbohydrates, for this reason, eggs are usually served with a carbohydrate rich foo e.g. bread

Question 4

discuss the nutritive value and the contribution of eggs to the diet - vitamins

Answer 4

a good source of B group vitamins particularly B1(thiamine)

Question 5

discuss the nutritive value and the contribution of eggs to the diet - minerals

Answer 5

a good source of calcium, phosphorus, zinc and sulfur

Question 6

name and explain the properties of eggs and their related culinary uses - aeration

Answer 6

when eggs are wicked, protein chains unfold and air bubbles form. the protein chains entrap air, creating foam. whisking also creates an amount of heat that begins to se the egg albumin
-culinary application - meringues, sponges

Question 7

name and explain the properties of eggs and their related culinary uses - coagulation

Answer 7

the eggs are heated, protein chains unfold, straighten and bond together around small pockets of water, causing coagulation. egg whites coagulate and change from translucent to opaque at 60C and egg yolks coagulate at 68C
-culinary application - cooking e.g. friend, billed and poached eggs

Question 8

explain how quality is assured in egg production in order to minimise food safety risks(1)

Answer 8

Bord Bia Quality Assurance ensures eggs are produced and packed to the highest standards of food safety and traceability

Question 9

explain how quality is assured in egg production in order to minimise food safety risks(2)

Answer 9

incoming stocks for egg laying must be certified free of salmonella

Question 10

explain how quality is assured in egg production in order to minimise food safety risks(3)

Answer 10

Bord Bia SEAS can be used to verify Bord Bia certification status of egg producers

Question 11

describe how eggs work as an emulsifier in food production. refer to one culinary application

Answer 11

lecithin is a natural emulsifier present in egg yolk. it can join to immiscible liquids, e.g. oil and water, as it has a hydrophilic head and a hydrophobic tail. the hydrophilic head attached to the water and the hydrophobic tail attaches to the oil, preventing them from separating. this creates a permanent emulsion
-culinary application - mayonnaise

Question 12

evaluate the role of food labelling as a source of consumer information when buying eggs(1)

Answer 12

name and address of packer and seller

Question 13

evaluate the role of food labelling as a source of consumer information when buying eggs(2)

Answer 13

number of eggs in the pack

Question 14

evaluate the role of food labelling as a source of consumer information when buying eggs(3)

Answer 14

date of minimum durability e.g. best before date

Question 15

contribution to the diet(1)

Answer 15

eggs are a versatile food suited to may different cooking methods and culinary uses e.g. baking, sauce, batters

Question 16

contribution to the diet(2)

Answer 16

eggs are inexpensive and they cook very quickly minimising energy costs, making them an economical food

Question 17

contribution to the diet(3)

Answer 17

eggs lack carbohydrates and vitamin c, so they should be combined with foods rich in the to balance the diet

Question 18

explain the term organic in relation to eggs

Answer 18

from birds that are fed special organic feed that is not treated with chemical pesticides or fertilizers