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Chapter 10:Eggs Flashcards

(56 cards)

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1
Q

Are eggs cheap or expensive?

A

Cheap

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2
Q

What are eggs a good source of?

A

Protein

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3
Q

Are eggs easily digestible?

A

Yes

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4
Q

Who are eggs suitable for?

A

All age groups

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5
Q

What types of eggs are available in Ireland?

A

Hen, quail, duck & goose eggs

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6
Q

List the 4 types of eggs available:

A

-Organic
-Barn
-Free-Range
-Cage

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7
Q

What does free range mean?

A

Birds are free to roam in barns and outdoors

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8
Q

What does barn eggs mean?

A

Birds are free to roam in barns

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9
Q

What does cage eggs mean?

A

Birds are kept in cages with slanted floors, the eggs roll down the floor into collection trays.

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10
Q

What does organic eggs mean?

A

Birds are given organic feed and are not given growth hormones and/or antibiotics

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11
Q

What is organic food?

A

Organic food is food that has been produced without the use of pesticides or artificial fertilisers.

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12
Q

Is organic food good for the environment?

A

Yes, it is produced using methods that respect the environment

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13
Q

How do you know that prepackaged foods meet organic standards?

A

They carry the Euro leaf symbol

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14
Q

Why are many people against the rearing of birds in cages?

A

Ethical reasons, people believe that it is unethical to force birds into small cages where they cannot move.

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15
Q

What are concerns over living in such confined spaces? ( cages )

A

The close proximity can spread sickness/ disease a lot easier.

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16
Q

What does the A on eggs mean?

A

Battery

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17
Q

What does the B on eggs mean?

A

Fortified with omega-3

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18
Q

What does the C on eggs mean?

A

Organic

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19
Q

What does the D on eggs mean?

A

Free range

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20
Q

List the 6 parts of the egg:

A
  1. Shell
  2. Yolk
  3. Membrane
  4. Air space
  5. Chalazae
  6. White
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21
Q

How much macronutrients are in eggs?

A

Protein:13%
Fat:10%
Carbs:0%

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22
Q

List the micronutrients & water in eggs:

A

Minerals: calcium, iron, phosphorus
Vitamins: A,B group,D,E,K
Water:77%

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23
Q

What does the omega-3 in eggs do for your cholesterol?

Study These Flashcards
A

Omega-3 lowers your cholesterol

24
Q

Are eggs a good source of HBV protein of LBV protein?

25
Which types of fat does eggs contain? Which part contains fat?
Unsaturated & saturated fat in the yolk, the egg white has no fat
26
What do eggs lack?
Carbohydrates
27
Which vitamin does eggs lack?
Vitamin C, it contains all the other vitamins
28
What minerals do eggs contain?
Calcium, iron & phosphorus
29
Where in the egg contains the most water?
Egg white
30
The HBV protein in eggs is useful for who?
Children, teenagers, pregnant women & (lacto) vegetarians
31
Which diet is the whitest in an egg useful for?
Low- calorie diets
32
What type of cooking methods should you avoid when cooking an egg if you’re on a low calorie diet?
Frying or any cooking method that adds oil
33
What should eggs be served with? Give 1 example.
Carbohydrates & vitamin C. Eg. Orange juice & toast
34
Why are eggs suitable for a low income household?
They cook quickly, using little fuel
35
List 4/7 culinary uses for eggs: give one example
1. Holding air, when whisked, meringues 2. On their own, boiled 3. As a main course, omelette 4. Coating, batter on fish
36
Give the remaining 3 culinary uses for eggs: give 1 example.
5. Glazing, glazing on scones 6. Binding to prevent food falling apart, burger 7. Thickening and setting mixtures, custard
37
What is the EU law for buying eggs?
Under EU law all the information you need to buy good-quality fresh eggs must be written on the carton.
38
Give 5/9 regulations for labelling eggs:
1. Name & address of packet or seller 2. Egg packing centre code 3. Number of eggs in the pack 4. Class or quality of the eggs 5. Country of origin
39
Give the remaining 4 labelling regulations for eggs:
6. Expiry or bet before date 7. Farming method 8. Storage instructions 9. Size
40
How many sizes of eggs are there? What are they?
4, Small, medium, large & extra large
41
What can all the regulations be summarised into (1 word)
Traceability
42
What does the Bord Bia quality assurance scheme require?
It requires each egg to be individually stamped with 4 labels
43
What are the 4 labels an egg has to be stamped with under the Bord Bia Quality Assurance Scheme?
- farming method - country of origin - farm and county ID - best before date
44
Where should you store eggs & why?
Store eggs in the fridge until ready for use, so that the growth of bacteria will be slowed down and the eggs will stay fresher for longer.
45
What should you store eggs away from?
Store away from strong-smelling foods because the shell on eggs is porous and will absorb smells from foods like onions or garlic.
46
If storing yolks separately what should you do with them?
If storing yolks separately, place them in a bowl of water, cover the bowl and then place it in the fridge. Yolks will dry out within a day if uncovered.
47
What should you do if storing egg whites separately?
Store egg whites in an airtight container in the fridge so that they do not dry out.
48
Which eggs should you use first? How do you remember this?
The oldest ones, FIFO ( first in first out)
49
Why should you bring eggs to room temperature?
The shell will crack in,boiling water. If making meringues, the egg white will whisk more easily if it is at room temperature,
50
What should you do when combining an egg and hot liquid?
You should cool the liquid slightly first and then slowly add it to the eggs to prevent curdling
51
What happens when you overcook eggs?
They become dry and rubbery, which makes them difficult to digest
52
What happens to eggs when they become stale?
They loose water and the air space gets bigger making them lighter
53
How to test an egg for freshness?
To test for freshness place an egg in a glass of water.
54
List 4/7 effects of cooking on eggs:
1. Protein coagulates 2. Egg whites change from translucent to opaque 3. Bacteria is killed (salmonella) 4. When overcooked eggs become tough, rubbery and difficult to digest.
55
List the remaining 3 effects of cooking eggs:
5. See other flash card 6. To boil an egg bring the water to a boil then reduce it to a simmer. 7. Soft egg- 3 min. Hard egg- 5 min
56
What happens when you over cook an egg?
The iron and the sulphur in the eggs react causing a green ring to form around the yolk

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