Chapter 12 Eggs Flashcards Preview

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Flashcards in Chapter 12 Eggs Deck (26):
0

Eggs symbolize ____

Fertility of life

1

Why do we add egg to food?

For structure, color, leaven, coat, clarify, thicken, emulsify, bind, glaze

2

Name the fat soluble vitamins in egg

A, D, E, and K

3

Yolk makes up ___% of the weight of the egg, and the egg white makes up the other ____%.

30%; 58%

4

How does salmonella get into the egg?

Through the porous shell

5

You get ___ grams of protein from a large egg, and ____ grams of protein from the white of an egg.

7; 3

6

When you _______, the yolk turns green. What is the green?

Overcook the egg; iron

7

The egg shell is made of

Calcium carbonate

8

Body builders are ____ deficient because _____

Biotin deficient; because raw eggs have avidin, which binds to all of your biotin

9

What is a cuticle/bloom?

The waxy coating that protects the egg from moisture loss and bacteria

10

When is the air cell of an egg formed?

When it is layed and cooled down

11

Egg Products Inspection Act of 1970

Inspection by the USDA poultry division. Egg processing plants must be inspected and eggs products must be wholesome, unadulterated, and truthfully labeled.

12

Restricted Eggs

Cant go to the comsumer

13

Checked Egg

Slightly cracked shell

14

Leakers

Leaking some membrane

15

Dirties

Dirty Shell

16

Inedibles

Rotten/moldy/blood spots on egg

17

Meat spots

Blood spots

18

What are the two best quality eggs, which are the only ones you see in the grocery store? What makes them best quality?

USDA Grade AA, Grade A. Thick albumen (outer layer)

19

Name and describe the 3 grading methods

Candling: look through egg with light and make sure yolk is in place
Haugh Units: crack open an egg on a surface, and observe the height of the albumen, height of yolk, and diameter of egg white
Appearance: crack open and evaluate albumen(pimples=weakness)

20

The minute an egg is laid, it starts to _____

Deteriorate

21

Out of these sizes of chicken eggs, name how much each weighs per dozen.

Peewee 15oz per dozen
Small 18
Med 21
Large 24
XL 27
Jumbo 30

22

One large egg is approximately ______ calories, and ____ calories without the yolk

75 calories w/ yolk, 20 w/o yolk

23

How is value added to eggs?

Can add nutrients to the feed such as vitamin E, omega 3, and raise the animal in good conditions

24

In binding, protein denatures and acts as an _____

Adhesive

25

What temperature must eggs be foamed/whipped?

Room temp!