lesson 3 types and uses of eggs

Question 1

these are most often used for breakfast cookery

Answer 1

fresh egg/shell egg

Question 2

are made of high-quality fresh eggs. they come in the form of whole eggs with extra yolks and whites

Answer 2

frozen eggs

Question 3

are seldom used. dried egg is used primarily as an ingredient in the food industry

Answer 3

dried eggs

Question 4

the most popularly consumed eggs throughout the world and the basis of the poultry industry

Answer 4

chicken eggs

Question 5

produced by hens that have been given feeds without the aid of commercial fertilizers or pesticides

Answer 5

organic eggs

Question 6

much smaller than chicken eggs but with a similar flavor. also used for kwek kwek hehe

Answer 6

quail eggs

Question 7

slightly larger than chicken eggs. the chalazae are not as visible as it is in chicken egg and albumen is more transparent with less yellow coloring

Answer 7

duck eggs

Question 8

much larger than either chicken or duck eggs and has more flavor than chicken eggs

Answer 8

goose eggs

Question 9

approximately 1 1/2 times larger than a jumbo chicken egg

Answer 9

turkey eggs

Question 10

equal to 20 to 24 large chickens

Answer 10

ostrich eggs

Question 11

peewee eggs

Answer 11

15 ounces

Question 12

small eggs

Answer 12

18 ounces

Question 13

medium eggs

Answer 13

21 ounces

Question 14

large eggs

Answer 14

24 ounces

Question 15

x-large eggs

Answer 15

27 ounces

Question 16

jumbo eggs

Answer 16

30 ounces

Question 17

food with health benefits beyond their traditional nutritional values

Answer 17

functional food

Question 18

foods that have been modified through biotechnology to enhance their quality or nutritional value

Answer 18

designer food

Question 19

first use of egg

Answer 19

served “as is”

Question 20

the stickiness of the egg helps attached crumbs or items to food and bind ingredients together

Answer 20

binding

Question 21

used to coat fish or chicken portions before they are dipped into bread crumbs

Answer 21

coating

Question 22

used to form a stable emulsion when an egg or egg yolk is added to mayonnaise because it helps the oil, and vinegar stays smoothly blended together

Answer 22

emulsifying agents

Question 23

a substance that causes a mixture that would normally separate to stay together

Answer 23

emulsifier

Question 24

gives a shiny golden brown appearance to pastries and scones with beaten egg and milk

Answer 24

glazing

Question 25

raw egg whites may be added to hot broths to hold impurities and bring them to the top of simmering liquids

Answer 25

clarifying

Question 26

provide extra flavor and body in sauces and sweets like adding a beaten egg to mashed potatoes or milk pudding to improve its value

Answer 26

enriching other foods

Question 27

helps tighten mixtures by encapsulating air bubbles which makes cakes light and well risen

Answer 27

aerating/whisking