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Flashcards in Eggs Deck (24)
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1

Composition: protein

13%

2

Composition: fat

12%

3

Composition: carbohydrates

0%

4

Composition: vitamins

ABD

5

Composition: minerals

Iron, calcium (1%)

6

Composition: water

74%

7

Parts of an egg

Shell
Yolk
White
Chalaza
Air bubble
Membrane

8

Nutritive value: protein

HBV
Growth and repair of body cells
White and yolk
Growing children/recovering from injury

9

Nutritive value: fat

Saturated
Yolk
Heat, energy, insulation and protection
Very active person

10

Nutritive value: Carbohydrate

Contains none
Usually served with

11

Nutritive value: calcium, sulphur and phosphorus

In yolk
Fore healthy blood, bones and teeth

12

Nutritive value: vitamin A

Growth, healthy skin and eyes

13

Nutritive value: Vitamin B

Healthy nerves and release of energy

14

Nutritive value: Vitamin D

Healthy bones, absorbing calcium

15

Nutritive value: vitamin C

Eggs are lacking in vitamin c

16

Nutritive value: water

Contains 74%

17

5 uses of eggs

On their own: scrambled
Savory dishes: omelette
Sweet dishes: sponge
Glazing: pastry
Emulsion: mayonnaise

18

6 things found on egg carton

Number of eggs
EU size
EU class
Name of producer
Registration number of packaging station
If free range

19

Board Bia Egg Assurance Auality Scheme

Every egg is individually stamped with code so it is completely retractable

20

4 things found on egg

Farming method: (0-4)organic, free range,barn,cage
Country of origin: IE- Ireland
Farm and county ID: letter for county and number for farm
Best before date

21

Storing eggs

Store in clean, cool, dry place eg. Fridge
Don't wash: removes protective layer
Keep away from strong smelling foods : porous
Point tip downwards: fresher for longer
Use before best before date
Don't use if damaged or dirty

22

How to avoid cross contamination

-way hands before and after
-throw out broken eggs immediately
-Handle carefully, don't splash on other surfaces
- Clean and disinfect surfaces after working with raw eggs

23

Effects of cooking or heat on eggs

Bacteria killed
Protein coagulates (sets)
Eggs whites become cloudy and then white
Eggs curdle if cooked at high temperature for too long
If overcooked, become hard and difficult to digest
Lightly cooked, more digestible

24

Risk of salmonella

Pregnant women, elderly and young children should not eat products with raw eggs eg.homemade mayonnaise because the bacteria could affect them as their immune systems are usually not as strong