Q2W1 - Preparing Egg Dishes

Question 1

an oval round object laid by a female bird, reptile, fish, or invertebrate, usually containing a developing embryo.

Answer 1

Egg

Question 2

The eggs of birds are enclosed in a _____________, while those of reptiles are in a ________________.

Answer 2

Chalky shell, leathery membrane

Question 3

Anatomy of an Egg:

Answer 3

Shell
Yolk
Outer membrane
Inner membrane
Vitelline Membrane
Albumen
Chalazae
Air cell

Question 4

Two parts of an egg:

Answer 4

Yolk and egg white

Question 5

This part of an egg only contains protein and it is the healthiest.

Answer 5

Egg white

Question 6

This part of an egg contains fat, sat. fat, cholesterol, carbohydrates, and protein.

Answer 6

Egg yolk

Question 7

Helps cuts stop bleeding

Answer 7

Vitamin K

Question 8

Boosts immune system

Answer 8

zinc

Question 9

Keeps bones strong

Answer 9

Calcium, Vitamin D, and phosporus

Question 10

Fights germs and protects cells

Answer 10

Vitamin E

Question 11

Great for vision

Answer 11

Vitamin A

Question 12

Good for brain and spinal chord

Answer 12

Choline

Question 13

Builds and repairs tissue such as muscle

Answer 13

Protein

Question 14

Lowers odds of birth defect

Answer 14

Folate

Question 15

The____________ layer of the egg aids in the maintenance of its freshness by covering the small holes in the shell. This is called __________.

Answer 15

Mucin, Bloom

Question 16

How to store eggs properly?

Answer 16

store in a cool and dey place to prevent alkanility and bacterial growth

Question 17

If the egg sinks to the bottom of the water in the bowl and lays flat, it means?

Answer 17

Very fresh

Question 18

if the egg “bobs” upward it, it means?

Answer 18

It is a week old but fairly fresh

Question 19

If the egg stands on its small end, it means?

Answer 19

three weeks old and going bad

Question 20

Any egg that floats to the surface means?

Answer 20

Have gone bad and should not be eaten

Question 21

Simmer eggs only and not boiled to prevent over coagulation which would cause the eggs to be tough.

Answer 21

Egg cooked in a shell

Question 22

best time to cook/boil an egg?

Answer 22

8 minutes

Question 23

This method involves breaking the egg and using both the yolk and the white during cooking.

Answer 23

Egg prepared out of the shell

Question 24

When used as a binder or thickener due to the presence of proteins, the hydrophilic colloids of yolk and whites are converted into hydrophobic colloids thus turning them into GEL.

Answer 24

Egg as thickening agent and binder

Question 25

This is done by the incorporation of air during the egg beating

Answer 25

Egg as leavening agent

Question 26

Method of cooking eggs: A frying pan, a sauté pan (omelet pan), or even a griddle can be used to fry eggs.

Answer 26

Dry-heat, frying

Question 27

Method of cooking eggs: The egg is cooked until the white is set and the yolk is still soft. The egg is not flipped.

Answer 27

Dry-heat, Sunny-side up

Question 28

Method of cooking eggs: eggs are flipped over when the whites are 75% set. Cooking continues until the whites are completely cook but the yolk is still soft

Answer 28

Dry-heat, over easy

Question 29

Method of cooking eggs: The same as over easy, except that the yolks are completely set.

Answer 29

Dry-heat, over hard

Question 30

Method of cooking eggs: Beaten while raw until well blended and may be seasoned with salt and pepper or other seasoning.

Answer 30

Dry-heat, scrambled egg

Question 31

Method of cooking eggs: This is when eggs are beaten, cooked, and rolled into a cigar shape or folded into a flat half circle.

Answer 31

Dry-heat, Omelet

Question 32

Consist of whole eggs, cooked and seasoned as desired, and poured into a prepared pad heated in medium-high

Answer 32

Dry-heat, Plain Omelet

Question 33

Eggs are incorporated into other ingredients

Answer 33

Baking

Question 34

whole eggs that are baked and served in individual dishes. The egg is cracked, gently placed in a cup from which it can be rolled in a container coated with butter or margarine, and then baked in an oven at 350 (fahrenheit) (177 c) until cooked

Answer 34

Dry-heat, Shirred eggs

Question 35

an egg white foamed used in dessert dishes as a pie topping, a cake layer or a frosting. Made by whipping eggs white into foam and adding sugar, the amount of which determines the meringue is soft or hard.

Answer 35

Meringue

Question 36

A modified omelet. The main ingredient is a thick base generally made frim a white sauce or pastry cream, an egg-foam, and flavoring ingredients.

Answer 36

Soufflé

Question 37

is Commonly used, eggs should actually be simmered and never boiled, because it wil become tough and rubbery. The high heat of boiling also transforms the iron in the egg yolk into ferrous sulfide, causing the greenish-black color and unpleasant flavor to be found in the yolk of overly hard-cooked eggs.

Answer 37

Hard and soft boiled

Question 38

The water is heated to boiling and then the eggs are completely immersed in the boiling water.

Answer 38

Hot start method

Question 39

Hot start method: how many minutes to get a soft egg texture?

Answer 39

3 – 4 minutes

Question 40

Hot start method: How many minutes to get a medium egg texture?

Answer 40

5 - 7 minutes

Question 41

Hot start method: How many minutes to get a hard egg texture?

Answer 41

12 – 15 minutes

Question 42

Eggs are placed in a saucepan with enough cold water to cover them by atleast an inch.

Answer 42

Cold start method

Question 43

Cold start method: How many minutes to get a soft egg texture?

Answer 43

1 minute

Question 44

Cold start method: How many minutes to get a medium egg texture?

Answer 44

3 – 5 minutes

Question 45

Cold start method: How many minutes to get a hard egg texture?

Answer 45

10 minutes

Question 46

Eggs are prepared by breaking an egg into a small cup, called a coddler, made or porcelain or heat-proof glass with a screw-on top, and submerging the whole coddler in simmering water until the egg is cooked. The coddler should be buttered or greased before adding the raw egg.

Answer 46

Moist-heat, Coddling

Question 47

Eggs are cracked and simmered in enough water to cover the egg by at least twice its depth.

Answer 47

Moist-heat, Poaching

Question 48

These are mixtured of milk or cream sweetener (sugar and honey), flavorings (vanilla, nutmeg, etc.), and eggs or egg yolk

Answer 48

Moist-hear, Custard

Question 49

Eggs are cooked rapidly in a microwave oven, so special caution should be taken to avoid overcooking.

Answer 49

Moist-heat, Microwaving

Question 50

An italian version of an omelet. Several portions are usually cooked at once. Small cubes of cheese if added will melt during cooking and create yummy little cheese pockets.

Answer 50

Frittata

Question 51

An essentially baked custard (savory rather than sweet) in a pie shell. It usually includes cheese, as well as other ingredients. Since it is custard, it is more delicate in consistency than frittata

Answer 51

Quiche

Question 52

It is an egg, cheese, and bread casserole that puff up when baking. They are usually not a low-carbohydrate dish, although you can make them with low carbohydrate.

Answer 52

Strata

Question 53

what happens if you eat too many eggs?

Answer 53

the fat and cholesterol found in eggs can harm heart health and to diabtes, as well as prostate and colorectal cancers.