EGG PT 2

Question 1

how do haugh units work

Answer 1

height of albumen is measured

Question 2

how is the height of albumen measured

Answer 2

egg cracked open onto flat surface (randomly selected from a batch)

Question 3

differentiate between fresh egg whites and older egg whites

Answer 3

fresh egg whites are tall and firm and older ones tend to spread out

Question 4

how is the haugh united calculated

Answer 4

by measuring albumen height to weight ratio and using a conversion table

Question 5

how is the haugh unit related to quality

Answer 5

as haugh unit decreases, quality decreases

Question 6

describe grading by appearance

Answer 6

based on appearance of eggs broken onto flat surface

Question 7

how should albumen look when grading based on appearnce

Answer 7

albumen should be thick and not spread much

Question 8

describe yolk when grading based on appearance

Answer 8

yolk should be compact and upright, flattens over time

Question 9

how are eggs sold determined

Answer 9

by a weight minimum per dozen eggs; eggs sold in various sizes; large eggs are standard for most recipes

Question 10

how much cholesterol does 1 egg contain

Answer 10

215 mg; egg yolk is rich in cholesterol

Question 11

how are egg substitutes made

Answer 11

eliminating/replacing egg yolk (rich in cholesterol); replacement done by addition of vegetable oil

Question 12

whats the advanced of egg replacement

Answer 12

ultra pasteurized, so they have longer shelf life and can be used for uncooked recipes

Question 13

whats the disadvantage of egg replacement

Answer 13

high sodium

Question 14

describe standard chicken eggs

Answer 14

white or brown shelled non fertilized eggs

Question 15

describe fertilized eggs

Answer 15

will not develop if refrigerated

Question 16

describe free-range eggs

Answer 16

“have access” to outdoor areas (no standard def)

Question 17

describe organic eggs

Answer 17

come from uncaged hens that are fed organic diet

Question 18

describe pickled eggs

Answer 18

hard boiled, soaked in vinegar often with beets

Question 19

describe salted duck eggs

Answer 19

Chinese preserved food product made by soaking duck eggs in brine

Question 20

describe century eggs

Answer 20

Chinese delicacy made by preserving eggs in clay mixture for several weeks to months

Question 21

what are the functions of eggs in foods

Answer 21

emulsifying agent, binding agent, foaming, interafereing agent, color

Question 22

whats an emulsifying agent

Answer 22

helps form emulsion, which is the dispersion of two immiscible liquieds

Question 23

why can eggs work as an emulsifying agent

Answer 23

because of the proteins, lipoproteins, and phospholipids in egg yolks

Question 24

whats an example of an egg emulsifying agent

Answer 24

lecithin, a phospholipid, with one end that attracts water and the other is drawn to fat

Question 25

why can eggs act as binding agents

Answer 25

because of high protein content

Question 26

how do eggs work as binding agents

Answer 26

heat coagulates proteins, allowing them to act as pan adhesive to bind other ingredients

Question 27

what are two examples of eggs working as binding agents

Answer 27

meatloaf and breaded foods

Question 28

describe egg white foaming

Answer 28

essential for aerating and leaving many foods, like meringues and angel food

Question 29

what happens when creating a foam and you vigorously beat egg whites

Answer 29

protein denaturation

Question 30

what happens after proteins are denatured

Answer 30

unfolded proteins form films around air cells

Question 31

what happens after unfolded proteins form films around air cells

Answer 31

when form is heated, air cells expand

Question 32

what happens after expansion

Answer 32

proteins coagulate and set the structure

Question 33

what do formation and stability depend on

Answer 33

many factors, like beating technique, temp, adding ingredients

Question 34

when are eggs used as interfering agents

Answer 34

used to interfere with the formation of large ice crystals in frozen desserts or sugar crystals in candies

Question 35

what do eggs create when acting as an interfering agent

Answer 35

creates a smoother, velvety texture

Question 36

how do eggs contribute to color in foods

Answer 36

egg yolks contribute to golden brown colors and egg proteins can contribute to maillard browning

Question 37

how do changes in prepared/cooked eggs occur

Answer 37

effects of temperature and time

Question 38

whats the key to creating prepared eggs

Answer 38

keep temp low and/or time short

Question 39

what happens when egg proteins are overheated

Answer 39

become tough and rubbery and shrink from dehyration

Question 40

do coagulation temperatures differ for whites and yolks? how? what does this allow for

Answer 40

yes, whites coagulate at lower temps; this allows for firm whites and soft yolks

Question 41

describe color changes in prepared eggs

Answer 41

green-colored compound

Question 42

what happens if eggs are overcooked or temps too high when cooking

Answer 42

sulfur in egg white may react with iron in yolk, which creates ferrous sulfide

Question 43

what are shirred eggs

Answer 43

baked eggs in individual dishes

Question 44

what are meringues

Answer 44

egg white foam + sugar

Question 45

what are souffles

Answer 45

beaten egg whites folded into thick egg yolk mixture

Question 46

what are the three methods of moist-heat prep

Answer 46

hard boiling, poaching, microwaving

Question 47

whats hard boiling

Answer 47

actually simmered bc egg should not be boiled

Question 48

whats poaching

Answer 48

eggs cracked into simmering water

Question 49

describe microwaving eggs

Answer 49

cooks egg very fast, usually require special dishes

Question 50

what happens to eggs at room temp

Answer 50

lose quality very rapidly

Question 51

what happens to egg whites over storage time

Answer 51

thin

Question 52

what happens to vitelline membrane over storage time

Answer 52

weakens, which causes yolk to migrate and flatten

Question 53

what happens to size of air cell in egg over time

Answer 53

increases

Question 54

will fresher eggs sink or float

Answer 54

sink

Question 55

why does keeping eggs in carton in fridge help retain freshness

Answer 55

because shells are porous so want to prevent moisture from escaping and flavor/odor absoprtion

Question 56

why do American refrigerate eggs and europeans dont

Answer 56

more salmonella in us

Question 57

what happens when eggs are spray-dried into fine powder (either whole or separated whites and yolks)?

Answer 57

lose many functional and sensory qualities

Question 58

whats removed prior to egg drying

Answer 58

sugars

Question 59

how are dried instant powders made

Answer 59

by rewetting and additionally drying the agglomerated particles

Question 60

whats the shelf life of dried egg whites vs whole eggs

Answer 60

dried egg whites shelf life is basically unlimited while the shelf life of a whole egg is one year

Question 61

can you freeze whole egg

Answer 61

no but you can freeze inside contents

Question 62

what should you do instead of passing yolk back and forth between shells

Answer 62

use an egg separator