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Eggs
| Question | Answer |
|---|---|
| what types of eggs are there? | Free range, Barn egg, cage egg, organic egg, omega 3 egg |
| what is a free range egg? | from birds who are able to roam free in barns and can go outside |
| what is barn eggs? | from birds that are able to roam free in barns |
| what is a cage egg? | from birds kept in cages |
| what is an organic egg? | from birds fed special organic feed that is not treated with chemicals/pesticides/ fertilisers |
| what is an omega 3 egg? | from birds that are fed a diet high in omega 3. |
| what is the structure of an egg? | shell, white, yolk |
| how much percent is the shell in an egg? | 10 % |
| how much percent is the white in an egg? | 60% |
| how much percent is the white in an egg? | 30% |
| what vitamin does eggs lack? | carbohydrates |
| where should you buy eggs from? | retailer with strict food hygiene and safety policy |
| what should you check before you buy eggs? | the best before date |
| should you buy eggs in large amounts? | no! save waste |
| what quality mark should eggs have? | bord bia mark |
| What temperature should you store eggs at ? | 4*C |
| Where should you store them? | in the fridge away from strong smelling foods |
| What should be on the box of eggs? | 1. Name and address of packer/seller 2. egg packaging centre code 3. number of eggs in the pack 4. class/quality of egg 5.date of durability 6. rearing method 7. weight 8. storage instructions |
| what should be on egg labels? | 1. a number to distinguish rearing method 2. 2 letters distinguishing origin 3. a code to identify county 4. the date of durability |
| how do you test if an egg is still fresh? | put in water and if it rises to the top its stale |
| How long should you remove egg from fridge before use? | 1 hour |
| what are some culinary uses of eggs? | binding, thickening, whole food, emulsification, garnishing, glazing, aerating, coating, enriching |
| what is an example of binding? | burger meat |
| example of thickening? | custard or quiche |
| example of whole food? | boiled eggs |
| example of emulsifying? | mayonnaise |
| example of garnishing? | nisoise salad |
| what are effects of cooking on eggs? | protein coagulates, egg white changes colour clear- white, bacteria destroyed |
| what vitamins are lost? | b group vitamins |
| properties of eggs? | aeration, coagulation, emulsification |
| what is aeration? | when eggs are whisked, protein chains unfold and air bubbles form. e.g meringues |
| what is coagulation? | when eggs are heated, protein chains unfold, straighten and bond together around small pockets of water causing coagulation. |
| what is emulsification? | lecithin is a natural emulsifier present in egg yolk it joins 2 liquids= emulsification e.g mayonnaise |
| What organisation controls quality of eggs? | egg quality assurance scheme (EQAS) |
Created by:
SarahBonner
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