eggs

Question 1

advantages and disadvantages of free range eggs

Answer 1

advantages:

• better quality of life for the hens
• better quality eggs

disadvantages:
- more expensive

Question 2

advantages and disadvantages of battery cages

Answer 2

advantages:

• more eggs can be produced because there are more chickens
• controlled environment
• cheaper eggs

disadvantages:

• concerns over animal welfare (poor conditions)
• controlled environment

Question 3

explain the lion mark

Answer 3

eggs are stamped with the lion quality mark if they come from hens that have been vaccinated against salmonella. they must also have a date stamp to show they are fresh.

Question 4

name 3 dishes that use egg as their main ingredient

Answer 4

omelet, souffle, meringue, quiche

Question 5

what makes eggs organic

Answer 5

the chickens are fed organic food, on organic soil

Question 6

explain why eggs should be kept in the fridge

Answer 6

eggs are porous, which allows them to absorb strong odours and bacteria, which is why its recommended to store them in the fridge in a sealed box.

Question 7

what are the fat soluble vitamins

Answer 7

A, D, E and K

Question 8

what are the water soluble vitamins

list examples

Answer 8

B and C

any of: thiamine, riboflavin, niacin, pantothenic acid, b6, biotin, folic acid, b12

Question 9

which area of the egg has:

1. fats
2. b vitamins
3. minerals

Answer 9

1. the yolk.
2. niacin and b12 - these are water soluble and so are found in the egg white.
3. iron, phosphorus and selenium are found in both the yolk and the white.

Question 10

which area of the egg has:

1. protein
2. fat soluble vitamins
3. water

Answer 10

1. found in both the yolk and the white. needed for growth, maintenance and repair of the egg.
2. the yolk
3. both the white and the yolk contain water.

Question 11

how to change the nutrient content of eggs

Answer 11

by manipulating the feed of hens. by adding flaxseed or fish oil to a hens feed, you increase the amount of omega-3 a hen is consuming, which is then transferred to their eggs.

Question 12

what is omega-3 and where is it found in the egg

Answer 12

fatty acids, in the yolk

Question 13

eggs carrying the british lion mark are produced under strict requirements, which are:

Answer 13

• ensures the highest standard of food safety.
• covers the entire production chain.
• guarantees that all hens are vaccinated against salmonella.
• ‘passport’ system ensuring hens, eggs and feed are fully traceable.

Question 14

numbers on an egg
farming method codes:
(0-3)

Answer 14

0 = organic
1 = free range 
2 = barn
3 = cage

Question 15

what is the farm id

Answer 15

a specific code denoting the actual farm where the eggs were produced

Question 16

define and give examples

1. thickening
2. emulsifying
3. binding
4. glazing
5. coating

Answer 16

1. thickening: when the egg sets fully;
   custard, trifle, lemon meringue filling
2. emulsifying: oil + water don’t mix - mixing it with egg keeps the emulsion stable;
   mayonnaise, hollandaise, bearnaise
3. binding: sticking other ingredients together;
   meatballs, burgers, spanish omelet
4. glazing: brushed with beaten egg;
   scones, pastries, sausage rolls, quiche, pie, vol au vents
5. coating: dipping in egg to hold ingredients together;
   fried chicken, scotch eggs, cutlets, kibbeh, fish cakes, goujons

Question 17

define and give examples

1. trapping air
2. coagulation
3. garnish
4. enriching

Answer 17

1. trapping air: protein in the egg white stretching when beaten;
   meringue, cake making, eclairs, profiteroles
2. coagulation: thickening of an egg;
   60° egg white, 65° egg yolk, 70° full egg
3. garnish: used to add decoration;
   salad
4. enriching: adding richness and extra nutrition;
   brioche, sweet pastry, rich shortcrust pastry