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17 Cards in this Set
- Front
- Back
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What determines the color of egg shells
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The breed of the hen
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The opalescent color in raw eggs that does not appear white until its beaten or cooked
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Albumin
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Yolk color depends on
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the diet of then hen
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Ovalbumin
Conalbumin Ovomucoid Lysozyme |
Egg white proteins
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Lipovitellin
Phosvitin Livetin |
Egg Yolk Proteins
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Neutral lipids
Phospholipids Cholesterol |
Egg Yolk Fats
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Egg quality is determined by
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Candling
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Implies that the egg can be incubated and developed into a chick
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Fertile
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can be used to fortify whole egg blends to increase emulsifying action
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Egg yolk
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True False: No essential differences are found in emulsifying properties of dried whole egg and yolk and fresh liquid eggs
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True
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an excellent binding ingredient
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Egg White
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Eggs are used in confectionery products and ice creams to control ________ of water molecules and create smooth texture and mouth-feel
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crystallization
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Eggs contain fats which carry and ____flavors in food products
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meld
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Eggs ___ ____ and enhance other flavors
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add flavor
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True False:Egg yolks impart rich color and are used to fortify whole egg blends for a deeper color in baked products
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True
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True False: Eggs improve cell structure and enable products to maintain structure during baking, thus retarding moisture loss from baked products
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True
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Egg proteins ____ water, making it less available for microorganisms to grow and cause spoilage
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Bind
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