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AB 2014-5
AB 2014 pp 121-137 Eggcyclopedia (Easter Eggs through Organic Eggs)
| Question | Answer |
|---|---|
| What does the term "egg money" refer to? | Before WW II women would often tend small flocks for the family and sell the extra eggs for some personal spending money. |
| What is the ENC? | The ENC, or Egg Nutrition Center, was formed by the American Egg Board and United Egg producers to educate about egg nutrition. |
| What are egg substitutes? | Egg substitutes are liquid egg products containing egg white and other ingredients such as tofu, oils etc. |
| What is the myth about eggs during the vernal equinox on March 21? | Some believe that an egg will stand on its small end during the vernal equinox. |
| What does the expiration date on an egg carton indicate. | It is the date beyond which the eggs should not be sold |
| One gram of fat contains how many calories of energy? | 9 calories |
| Besides being a source of energy, what are the other benefits of fats in our diet? | Fats aid in the absorption of certain vitamins, enhance eating pleasure and help you feel satisfied after a meal. |
| Saturated fats are primarily found in_______. a) foods of plant origin b) foods of both plant and animal origin c) foods of plant origin and fatty fish d) foods of animal origin | d) foods of animal origin |
| Polyunsaturated fats are primarily found in_______. a) foods of plant origin b) foods of both plant and animal origin c) foods of plant origin and fatty fish d) foods of animal origin | c) foods of plant origin and fatty fish |
| Monounsaturated fats are primarily found in_______. a) foods of plant origin b) foods of both plant and animal origin c) foods of plant origin and fatty fish d) foods of animal origin | b) foods of both plant and animal origin |
| Which type of fat is usually a solid at room temperature? a) Monounsaturated fats b) Saturated fats c) Polyunsaturated fats | b) saturated fats |
| Which types of fat reduce blood cholesterol? a) Monounsaturated fats b) Saturated fats c) Polyunsaturated fats | a) monounsaturated AND b) polyunsaturated fats |
| Which type of fat tend to increase blood cholesterol levels? a) Monounsaturated fats b) Saturated fats c) Polyunsaturated fats | b) saturated fats |
| A large egg contains how many grams of fat (and what types of fat)? | A large egg contains about 5 grams of total fat with about 1.5 grams being saturated and2.5 grams unsaturated |
| Which type of egg is more nutritious, Fertile of Non fertile eggs? | Neither, they are the same. |
| What are the disadvantages of eating fertile eggs? | Fertile eggs do not keep as well and they are more expensive to produce. |
| At what temperature do egg whites whip to their highest possible volume? | Room temperature |
| Eggs are included in which part of the Food Guide Pyramid? | Meat and meat alternatives. |
| The Food Guide Pyramid recommends that people eat how many ounces of meat or meat alternatives? | 5-7 ounces |
| One egg is equivalent to how many ounces of meat or meat alternative? | One ounce |
| What are free-range eggs? | Eggs coming from chickens that have daily access to the outdoors. |
| What is meringue? | a foam of beaten egg white and sugar. |
| Where did the name meringue come from? | a pastry chef named Gasparini in the swiss town of Merhinyghen. |
| Were egg foams used in pastries earlier than the creation of the meringue? | yes |
| How and when did the simplified meringue evolve? | How: Gasparini created a small pastry of dried egg foam and sugar when: 1720 |
| As the meringue's fame spread, who is said to have prepared the sweet with their own hands at the Trianon in France? | Marie Antoinette |
| What is the most critical factor to making meringue? | humidity |
| What causes meringue to absorb moisture from the air and become limp and sticky? | its high sugar content |
| What can you do to have the best results in making meringue? | make it on a bright, dry day |
| What should you be sure to have clean when making meringue? Why? | Be sure that the beaters and bowls are clean and free of fat or oil because the least bit of fat will prevent beaten egg whites from reaching their full volume |
| What kind of bowls should you use to whip meringue? | metal or glass |
| Why shouldn't you use plastic bowls while making meringue? | they tend to absorb fat |
| After you separate the eggs in making meringue, what should you do? Why? | allow the whites to stand at room temperature before being beaten so they will reach their fullest volume. |
| Why do some people use cream of tartar for whipping egg foam when making meringue? | it tends to lend stability to the egg foams? |
| When making meringue, what should you do if you do use cream of tartar when whipping eggs? | Beat the whites with the cream of tartar using 1/8 teaspoon for each 2 egg whites until foamy |
| When making meringue, what should you do when the egg white is foamy? | gradually beat in the sugar, 1 tablespoon at a time. Continue beating until sugar is dissolved and soft peaks form. |
| What causes meringue to become gritty? | when the sugar is not completely dissolved |
| How do you check if the sugar has been completely dissolved when making meringue? | rub a bit of meringue between thumb and forefinger to feel if the sugar has dissolved |
| There are several kinds of meringues, each suited to a special use. What are the differences between these different kinds of meringue? | the differences are in the ratio of egg white to sugar, the method of mixing, or the method of cooking. |
| What is the common use of soft meringue? | used to top pies and puddings |
| What is the usual ratio for the soft meringue? | 2 tablespoons of sugar to 1 egg white |
| The soft meringue is usually is beaten until... | until soft peaks form |
| After being beaten, what do you do with soft meringue? | swirl it over a hot precooked pie filling or pudding |
| How should you cook soft meringue? | After beating and pouring over a pie/pudding, bake until peaks are lightly browned |
| How much of a 3 egg white soft meringue will cover? | it will cover a 9 inch pan |
| What are the baking instructions for soft meringue? | bake in a preheated 350 F oven for 12-15 minutes. For a soft meringue containing more egg whites, bake at 325 F for 25-30 min |
| What is a common problem when making soft meringue? | Sometimes liquid accumulates between the soft meringue and the filling. |
| how do you prevent the accumulation of liquid between the meringue and filling? | This weeping can be minimized if the filling is hot when the soft meringue is put on it. |
| On a pie, what should you do to prevent the shrinking of soft meringue on a pie during baking? | On a pie, the soft meringue should touch the crust all around the edge or it may shrink during baking |
| What is hard or swiss meringue? | a confection or foundation for fillings of fruits of puddings. |
| How is hard/swiss meringue produced? | by increasing the proportion of sugar to 4 tablespoons of sugar per egg white and beating until stiff peaks form |
| What should the hard/swiss meringue be baked on? | the hard/swiss meringue may be baked on a baking sheet greased with unsalted shortening (not oil)or on a baking sheet lined with wax or brown paper, or foil. |
| The hard/swiss meringue can be dispersed by... | The hard/swiss meringue may be piped through a pastry tube or shaped gently with a spoon or spatula. |
| What else can hard/swiss meringue be baked in? | greased pie plate, cake pan, or springform pan depending upon its intended use |
| What happens when you bake hard/swiss meringue in a pie plate? | the hard/swiss meringue forms a delicate crust for such fillings as chocolate or lemon and the result is often known as an angel pie |
| How is hard/swiss meringue baked in a cake or springform pan often served and what is it called? | with whipped cream & fruit and is called schaum torte or pavlova. |
| how is the texture of the finished hard/swiss meringue be varied? | the texture of the finished meringue can be varied from dry to crisp to chewy |
| Why is the texture of the finished hard/swiss meringue be varied? | depending on the oven temperature and baking time. |
| What are the baking instructions for hard/swiss meringue? | bake in a 225 F (250 for more golden color) preheated oven for 1 to 1 1/2 hrs until a cake tester or toothpick inserted in the center comes out clean. Turn off oven & leave in for 1 more hour. |
| How should hard meringues be stored and how do you restore crispness? | Will store several mos in sealed container w/ wax paper between layers. Re-crisp by baking for 15-20 min @ 250F. |
| What is Italian Meringue? | Made by beating hot sugar syrup into beaten egg whites. AKA boiled frosting |
| What is Chantilly meringue? | It is Italian Meringue folded into whipped cream. |
| What is Poached meringue? | Drop meringue into simmering milk or water for 5 min. AKA snow eggs or oeufs a la neige |
| Are puffy omelets and souffles best bake in a microwave or conventional oven? | conventional oven |
| Which cooks faster in the microwave, the yolk or egg white? | yolk |
| What microwave power level should be used when cooking unbeaten eggs? | 30 - 50% |
| What should be done to prevent the yolk of an unbeaten egg from exploding in an microwave. | Make a small break in the yolk membrane. |
| Why should you never cook eggs in their shells in the microwave? | They will explode. |
| What is the meaning of the term "nest egg"? | -an egg placed in nest to encourage laying or -money set aside as a reserve or -nests made of meringue on top of toast with yolks inside the "nests" |
| What is a nest run? | Ungraded shell eggs |
| Which amino acid is the egg missing for optimal nutrition? | None, it is considered to be a complete protein. |
| How much vitamin C is found in the egg/ | none |
| How much fat is in an egg? | 5 grams total, 1.5 g saturated & 2.5g unsaturated |
| Which nutrients found in an egg are least heat stable? (destroyed or degraded by cooking.) | Riboflavin, thiamin & folic acid |
Created by:
AlesiaMoore
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