Eggs

Front 1

half the ingredient cost of cake batter is in what?

Back 1

eggs

Front 2

a whole egg consists of what?

Back 2

yolk
thin white
thick white
shell
air cell
chalazae membranes

Front 3

egg yolks are high in what?

Back 3

fat and protein

Front 4

an egg white is also known as . . .

Back 4

albumen protein, clean and soluble when raw but white and firm when coagulated

Front 5

an egg white consists of . . .

Back 5

protein and water

Front 6

an egg shell is porous, so what can get in and out?

Back 6

odors and moisture

Front 7

egg grades are . . .

Back 7

AA
A
B

The letters are not as important as getting clean, fresh-tasting eggs

Front 8

one egg white equals how many ounces

Back 8

1 ounce

Front 9

one egg yolk equals how many ounces?

Back 9

.67

Front 10

how many whole eggs are about 1 pound?

Back 10

9.5

Front 11

how many whites does it take to get 1 pound?

Back 11

16

Front 12

how many yolks to a pound?

Back 12

24

Front 13

If you use 20 ounces of yolks that contain 10% sugar, what should you adjust?

Back 13

deduct 10% from your sugar, or 20 oz times .10 - subtract 2 oz from the sugar

Front 14

dried egg whites are used to make what?

Back 14

meringue powders

Front 15

Name some of the functions of eggs

Back 15

structure
emulsifying fats and liquids
leavening through beating
shortening action
adding moisture
flavor
nutrition
color

Front 16

egg yolks consist of . . .

Back 16

proteins, fats, emulsifiers

Front 17

egg whites are naturally alkaline

Back 17

near 8, which increases as they age

Other alkaline foods: baking soda and hard water

Front 18

lecithin is . . .

Back 18

a complex mixture of emulsifying lipids found in egg yolks, dairy, cereal grains, soybeans

Front 19

what is candling?

Back 19

using a bright light to expose the air pocket and the thickness and clarity of the white

Front 20

the primary method for measuring eggs is called . . .

Back 20

candling

Front 21

size classifications for eggs are based on what?

Back 21

minimum weights per dozen . . . not how large they are

Front 22

grade b eggs may have these defects . . .

Back 22

stained shells, large air cells, watery whites, small blood spots, enlarged, flattened yolks

Front 23

the most well-known emulsifier in egg yolks is what?

Back 23

lecithin, about 10%

Front 24

phospholipids such as lecithin work as emulsifiers because . . .

Back 24

fatty acids are attracted to lipids and phosphates are attracted to water

Front 25

OIder eggs do what in water, and younger eggs do what?

Back 25

older - float
younger- sink

Front 26

the main difference between Grade AA and A eggs is what?

Back 26

firmness of the white and size of air cell

Front 27

emulsifying lipids in lecithin are classified as what?

Back 27

phospholipids

Front 28

what are egg yolks considered, tenderizers or tougheners?

Back 28

tougheners, but they produce a more tender structure than whole eggs

Front 29

the ability of eggs to bind ingredients is related to what?

Back 29

their ability to emulsify and form structure

Front 30

coagulated egg proteins in both whites and yolks are important as what?

Back 30

structure builders

Front 31

without eggs, most cakes would do what?

Back 31

collapse

Front 32

coagulated egg proteins provide structure but also what

Back 32

thickening and gelling

Front 33

why are eggs considered tougheners?

Back 33

because of their ability to provide structure

Front 34

eggs are the only common bakery ingredient that have both what and what?

Back 34

tenderizers (fats and emulsifiers) and tougheners (proteins)

Front 35

the tenderizers are in what part of the egg?

Back 35

the yolk

Front 36

proteins in yolk do not coagulate as quickly as what?

Back 36

egg white proteins

whites > whole > yolks

Front 37

eggs are especially good at doing what for a stable foam?

Back 37

aerating

Front 38

egg yolks are effective emulsifiers, meaning that they can do what?

Back 38

keep fat and water from separating

Front 39

what does foam consist of?

Back 39

tiny bubbles of air surrounded by a liquid or solid film

Front 40

by aerating, eggs assist in what process?

Back 40

leavening

Front 41

baked goods that rely heavily on foaming ability of eggs . . .

Back 41

sponge
genoise
chiffon
angel food cakes

Front 42

foaming power of eggs refers to what?

Back 42

how high they can be whipped

Front 43

egg whites can whip how high?

Back 43

about 8 times their volume

Front 44

rank the foaming power of eggs in order

Back 44

whites, whole, yolks

Front 45

why are eggs added to creamed butter?

Back 45

to emulsify and stabilize the mixture

Front 46

if eggs are added too quickly or while still cold, what happens?

Back 46

emulsion breaks

Front 47

why are cakes made with egg yolks crumbly?

Back 47

yolks are lower in moisture
higher in tenderizers than whole eggs

Front 48

what does the protein in eggs contribute to in terms of color?

Back 48

browning because of Maillard reaction

Front 49

fats, emulsifiers and proteins in eggs interfere with what process?

Back 49

starch retrogradation, the cause of staling

Front 50

egg proteins add a glossy brown film when added as what?

Back 50

egg wash

Front 51

why do some people add egg whites to sorbets?

Back 51

helps sorbets stay smoother during storage

Front 52

why does adding another egg to brownies make it cake-like?

Back 52

eggs provide aeration, and cake-like brownies are lighter than fudgy ones.

Front 53

fats, emulsifiers and proteins in eggs interfere with sugar and ice crystallization, promoting what?

Back 53

smooth texture in icings, confections and frozen desserts

Front 54

whole eggs contain how much moisture?

Back 54

about 75 percent

Front 55

because of moisture, if eggs are increased in a recipe, what do you decrease?

Back 55

other liquids such as milk and water

Front 56

eggs interfere with what in raw dough?

Back 56

gluten devlopment

Front 57

Egg yolks must be classified as what?

Back 57

tougheners

despite containing tenderizers

Front 58

what is the order of structure building of eggs among the whites, yolks and whole eggs?

Back 58

whites > whole > yolks


same as order for coagulation

Front 59

why are today's egg products replacing shell eggs in the bakeshop?

Back 59

safety

saves time

Front 60

do whole eggs and egg yolks also foam?

Back 60

yes, but not as well as egg whites.

Front 61

the foaming of a whole egg is important in the leavening of what?

Back 61

genoise

Front 62

why are egg yolks particularly good at emulsifying?

Back 62

because of their lipoproteins and emulsifiers including lecithin

Front 63

eggs are a significant source of what 2 ingredients?

Back 63

fat

cholesterol

Front 64

because eggs contain structure-building proteins, the use of eggs often makes a product taste . . .

Back 64

tougher and drier

Front 65

eggs interfere with what in raw dough?

Back 65

gluten development

Front 66

a properly cooked custard-based product has what qualities?

Back 66

moist
tender
smooth
creamy

Front 67

four egg white proteins - ovalbumin, conalbumin, globulin and lysozyme work together for maximum foaming power and foam stability, true or false?

Back 67

true

Front 68

how is what happens to egg whites when they're whipped similar to what happens to egg proteins when they are heated?

Back 68

In both cases, protein molecules unfold and bond, forming a type of structure

Front 69

why is stability in a meringue important?

Back 69

so it can hold up to folding, piping and baking

Front 70

with meringues, the goal is to balance what 2 opposing aspects?

Back 70

stability with volume and tenderness

Front 71

although sugar greatly stabilizes meringues, it slows whipping and decreases volume, true or false?

Back 71

true

Front 72

why should sugar be added slowly to egg foam as it's whipped?

Back 72

to give time for crystals to dissolve and not weigh down the foam

Front 73

what gives meringues shine?

Back 73

sugar forms a syrup

Front 74

why does sugar stabilize egg foam in meringues?

Back 74

because it slows the unfolding and aggregation of protein molecules

Front 75

why should you sift sugar before adding it to meringues?

Back 75

so it can be broken into smaller pieces and allowed to dissolve better between additions

otherwise use a finer grind of sugar, so it dissolves faster

Front 76

how does acid stabilize meringue?

Back 76

by lowering the pH

Front 77

why do you add acid early on when making meringues?

Back 77

whipping might take longer but the protein network that forms will be flexible and stable against overwhipping. The meringue will be whiter.

Front 78

which meringue is more stable than common meringue due to warming of egg whites and sugar?

Back 78

Swiss meringue

Temp should be 110

Front 79

To what temp is the hot syrup to make Italian meringues cooked to?

Back 79

248-250

Front 80

the hot syrup in an Italian meringue does what to the egg whites?

Back 80

coagulates them

Front 81

Which meringue is considered the most stable of the 3, although the volume is smaller and the mouthfeel not as good?

Back 81

Italian

Front 82

if volume is more important than stability, which eggs are better, fresh or older?

Back 82

older

Front 83

too much whipping has what effect on egg whites?

Back 83

curdling

Front 84

both underwhipped and overwhipped egg whites are what?

Back 84

unstable

Front 85

whip egg whites no faster than what speed?

Back 85

medium high

Front 86

what does salt do to stability of egg whites?

Back 86

decreases it

Front 87

should you wash egg before use?

Back 87

no

Front 88

eggs out of shell are susceptible to what?

Back 88

growth of bacteria

Front 89

do not crack an egg directly into a bowl containing other ingredients or other eggs; crack into what?

Back 89

a small cup or bowl, inspect for shell pieces, then add to batch

Front 90

don't allow shell to come in contact with egg contents. use what to pick out shell pieces?

Back 90

spoon