Eggs

Question 1

What is an indicator of good quality in an egg?

Answer 1

high proportion of thick white

Question 2

What sorrounds an egg yolk?

Answer 2

vitelline membrane

Question 3

_____________ are yolk anchors

Answer 3

chalazae

Question 4

what type of emulsion is an egg?

Answer 4

oil in water

Question 5

Calories and macronutrients in an egg

Answer 5

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

Question 6

Micronutrients in an egg

Answer 6

A, D, riboflavin

Question 7

The grading of an egg includes the following criteria

Answer 7

• Thickness of white

- Location and condition of yolk

Question 8

Grades of Eggs

Answer 8

AA, A, B

Question 9

How much doe the following egg sizes weigh:
Jumbo
x-LARGE
Large
Medium
Small
Peewee

Answer 9

Jumbo-30 oz
x-LARGE-27 oz
Large-24 oz
Medium-21 oz
Small-18 oz
Peewee-15 oz

Question 10

For how long can eggs be maintained in cold storage?

Answer 10

six months

Question 11

At which temperature must eggs be stored?

Answer 11

29-32 F

Question 12

Qualities of fresh eggs

Answer 12

• Sink

- Dull rough shell

Question 13

At which temperature does the protein in en egg coagulate?

Answer 13

62-70 C

Question 14

What is syneresis?

Answer 14

liquid released from a coagulated product.

Question 15

Why does syneresis happen?

Answer 15

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

Question 16

Ingredients that stablilize an egg white foam?

Answer 16

acid, sugar

Question 17

Why does an acid stiffen an egg white foam?

Answer 17

the protein is tenderized and allowed to extend more easily

Question 18

How is specific gravity calculated?

Answer 18

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

Question 19

Why do eggs at room temperature whip up more easily ?

Answer 19

due to lower surface tensions

Question 20

Which property in egg yolk helps to stablelize an emulsion?

Answer 20

lipoproteins

Question 21

Which ingredients speed up coagulation?

Answer 21

vinagar and salt

Question 22

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

Answer 22

The turns green

Question 23

Why do egg yolks become green when overcooked?

Answer 23

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

Question 24

The _______the % sag, the more tender the gel

Answer 24

larger

Question 25

Characteristics of custards made from dehydrated eggs

Answer 25

grayer, less yellow, eggy flavor and watery

Question 26

Egg yolk stabilizers

Answer 26

salt and sugar

Question 27

Characteristics of egg substitutes

Answer 27

lower in fat, calories,cholesterol but high in sodium

Question 28

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

Answer 28

They lose CO2

Question 29

Characteristics of eggs stored for too long

Answer 29

alkaline, water whites and flat yolks