Eggs

Question 1

4 sizes of eggs

Answer 1

Small, medium, large, extra large

Question 2

Types of eggs sources

Answer 2

Caged, branded, free range, organic

Question 3

What type of vegetarians can eat egg

Answer 3

Lacto ovo

Question 4

Storage of eggs

Answer 4

Cool place , pointy end down, away from strong smell foods

Question 5

What should eggs be pointed down when stored

Answer 5

The yolk does not rest near the shell

Question 6

How eggs can be cooked

Answer 6

Boiled, poached, fried, omelettes, quiche

Question 7

Caged eggs

Answer 7

Restricted movement, confined conditions

Question 8

Barn eggs

Answer 8

More space but kept inside

Question 9

Free range

Answer 9

Freedom to roam but bad feed

Question 10

Organic eggs

Answer 10

Free to move , fed organic food

Question 11

What should be written on eggs

Answer 11

Lion mark - quality checked egg, and the best before date

Question 12

Testing if an egg is fresh

Answer 12

If an egg sinks on its side- fresh
Sinks In between the top and side- 1 week
Sinks On the point- 2 weeks
Doesn’t sink- 3 weeks

Question 13

3 parts of a fresh egg

Answer 13

A thin white, a thick white , a yolk

Question 14

What will a stale egg differ to a fresh

Answer 14

No thin white on thick white

Question 15

What bacteria can eggs have

Answer 15

Salmonella

Question 16

Look for when buying eggs

Answer 16

Clean well shaped, no cracks, in use by date

Question 17

Nutrition in eggs

Answer 17

Protein, fat, minerals, vitamins, carbohydrates (small amounts)

Question 18

Pasteurised eggs

Answer 18

Treated with heat to remove bacteria, can be sold liquid egg product or in a pasteurised shell.

Question 19

Proportion of yolk to white in percentage

Answer 19

Yolk- 66%. White 33%

Question 20

What chemical functions do eggs have on foods

Answer 20

Coagulation, foaming, denaturing

Question 21

What happens when eggs denature foods

Answer 21

Unravel and form new structures when heated

Question 22

What are eggs in

Answer 22

Cakes, sausage rolls, quiche,

Question 23

How does salad dressing use eggs

Answer 23

Protein stops separating through emulsification

Question 24

How do eggs bind

Answer 24

The protein coagulates ( becomes thick and sets) and binds the ingredients together

Question 25

How does egg foam

Answer 25

Protein in egg stretches and denatures, air bubbles trapped, solidify when cooked

Question 26

What can eggs be used for to finish of pastry

Answer 26

Glazing for a glossy look

Question 27

How do eggs coat or enrobe chicken nuggets

Answer 27

Egg coagulates and helps the dry ingredients stick

Question 28

Thickening foods with egg

Answer 28

Coagulates as the protein is heated and thickens product

Question 29

Denaturation definition

Answer 29

Process when proteins lose their structure

Question 30

Coagulation definition

Answer 30

Change from a liquid to a thickened or solid state

Question 31

What temperature do eggs first coagulate for yolk and white

Answer 31

60 for white, 65 for yolk

Question 32

When does the whole egg coagulate

Answer 32

70

Question 33

What is syneresis

Answer 33

When an egg is over cooked and becomes hard and rubbery until it shrinks and water is squeezed out

Question 34

Foam definition

Answer 34

Substance that traps gas bubbles in a liquid or solid

Question 35

Food science of foaming in eggs

Answer 35

Egg whites only are whisked and air is brought in, protein unfolds , foam fixes protein when heated.

Question 36

What percentage of water to protein to fat in whites and yolk

Answer 36

White = 90% water, 10%protein, 0 fat Yolk = 15%protein, 50% water, 35% fat

Question 37

What happens to over beaten egg white

Answer 37

Releases water and changes shape

Question 38

Emulsion definition

Answer 38

is a mixture of two liquids that wouldn’t normally mix together. It comes in two different forms; fat dispersed into water water dispersed into fat.

Question 39

What are egg grades

Answer 39

Quality of the egg , best is A

Question 40

Calories in egg

Answer 40

55-80 (most from the yolk)

Question 41

Vitamins in egg

Answer 41

Every one except c , mainly vitamin A, D and E . B2 +B12

Question 42

Minerals in egg

Answer 42

Source of iodine + phosphorus + iron

Question 43

What bowl should be used when making meringues

Answer 43

Not plastic as fat can cling to plastic

Question 44

What temperature of eggs should you separate them at

Answer 44

When cold