Egg And Egg Cookery

Front 1

5 functions of eggs

Back 1

-emulsifies
-coats
-clarifies
-produces foam
-forms gel

Front 2

where are all of the emulsifying products in an egg?

Back 2

the yolk

Front 3

two things in yolk

Back 3

-lecithin
-lysolecithin

Front 4

is there fat in the yolk or white?

Back 4

yolk ONLY

Front 5

6 components that make up egg structure?

Back 5

-bloom (protective shell coat)
-shell
-egg white (thick and thin)
-chalziferous (inner layer of thin white)
-yolk
-chalazae (anchors yolk to center of egg

Front 6

characteristics of fresh eggs
(yolk shape, egg white, air cells, sulfur presence)

Back 6

yolk-rounded
white-twice as much thick than thin
air cells-none or small
sulfur smell- none

Front 7

characteristics of deteriorated eggs
(yolk shape, egg white, air cells, sulfur presence)

Back 7

yolk- flat
white- more thin than thick
air cells-larger
sulfur smell-present

Front 8

which quality egg is best for baking?

Back 8

B

Front 9

dishes containing eggs should be cooked to what temp?

Back 9

160 F

Front 10

hard cooked egg method?

Back 10

start in room temp water
boil water then take heat off and let eggs sit in water for 15-17 min

Front 11

poached egg method?

Back 11

gently slip egg into salted water heated just under boiling

cook for 5 min

Front 12

ways to alleviate spreading of yolk in poached eggs?

Back 12

-add acid
-add salt
-use egg poacher or vortex

Front 13

when making an omlet, when is the skillet heated?

Back 13

before adding eggs

Front 14

how to make a fluffy omlet?

Back 14

egg whites are whipped
and yolks are folded in

Front 15

difference between stirred and baked custards?

Back 15

stirred is made over a double boiler and then placed in an ice bath after (to prevent curdling)

Front 16

three stages of beating egg whites?

Back 16

1. soft peak
2. stiff peak (peak stands up)
3. dry peak (breaks)-do not want this

Front 17

how much sugar per egg white in a soft meringue?

Back 17

2- 2 1/2 tablespoons

Front 18

how much sugar in a hard meringue?

Back 18

twice the amount of sugar as soft

Front 19

effect of underbeating egg white foams

Back 19

too liquidy

Front 20

effect of overbeating egg white foams

Back 20

dry

Front 21

effect of salt on egg white foams

Back 21

decreases stability

Front 22

effect of liquid on egg white foams

Back 22

decreases stability

Front 23

effect of yolk on egg white foams

Back 23

decreases stability (because of fat content)

Front 24

effect of sugar on egg white foams

Back 24

increases stability (and time to form)

Front 25

effect of acid on egg white foams

Back 25

increases stability (and time to form)

Front 26

temperature effect on volume of egg white foams

Back 26

room temp will have more volume than cold

Front 27

freshness effect on volume of egg white foams

Back 27

fresher=more volume

Front 28

type of beater effect on volume of egg white foams

Back 28

wire whisk incorporates more air
=more volume

Front 29

acid effect on volume of egg white foams

Back 29

decreases volume

Front 30

yolk effect on volume of egg white foams

Back 30

decreases volume

Front 31

sugar effect on volume of egg white foams

Back 31

decreases volume

Front 32

salt effect on volume of egg white foams

Back 32

decreases volume

Front 33

water effect on volume of egg white foams

Back 33

increases volume

Front 34

do egg substitutes contain yolk?

Back 34

no

Front 35

what can egg substitutes be?

Back 35

-corn oil and non fat dry milk
-soy protein isolate
-soybean oil
-egg white solids calcium caseinate