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| Question | Answer |
|---|---|
| How do you judge the interior quality of eggs? | candling |
| What quality is most important to determine the grade of an egg? | the interior quality is most important although there are other factors to help determine the egg grade |
| What are the different egg grades? | AA, A, B, Inedible |
| Each egg is graded on its individual merits of quality according to ______? | United States Department of Agriculture (USDA) |
| What knowledge is essential to understanding candling and grading? | knowledge of the parts of the egg |
| How do you candle eggs? | hold the egg up to the light in a slanting position |
| What 3 things can you usually see when candling eggs? | air cell, yolk, and white |
| When candling, how can you cause the inside to the egg to whirl? | by turning your wrist quickly |
| Why might you want to make the inside of the whirl when candling? | tells you a great deal about the yolk and white. |
| The air cell is nearly always in the large end of the egg therefore, ____ end next to the candling light? | large |
| When learning how to candle, what is a helpful thing to do? | you will find it helpful to break out and observe and egg contents you are in doubt about. |
| What are 3 things you should consider when grading eggs? | air cell depth, yolk outline, & albumen quality |
| What are the interior quality factors of an A egg for the air cell? | Air cell: 3/16" or less in depth |
| What are the interior quality factors of an B egg for the air cell? | Air cell: more than 3/16" in depth |
| What are the interior quality factors of an inedible egg for the air cell? | Air cell: doesn't apply |
| What is the depth of the air cell? | the distance from its top to its bottom when the egg is held with the air cell up |
| what happens to the air cell as the egg ages? | evaporation takes place & the air cell becomes larger & the egg is downgraded |
| What is the air cell like in a fresh egg? | the air cell is small, not more than 1/8" deep |
| What are some characteristics of a fresh yolk? | a high-quality egg will be surrounded by a rather dense layer of albumen or white so it only moves slightly way from the center of the egg when its twirled before the candler so, the yolk outline is only slightly defined or partially visible. |
| What happens to the yolk as the egg ages or deteriorates in quality? | albumen thins & the yolk tends to move more freely & more closely approaches the shell & the yolk becomes more visible when candled |
| how does the character and condition of the albumen determined? | it is determined largely on how the behavior of the yolk of the egg is when it is candled.if the yolk retains its position in the center when the egg is twirled, the white is usually firm and think. |
| For blood spots in eggs, how much of a blood/meat spot classifies it as inedible? | 1/8 inch in diameter |
| Should very small pinpoint spots be considered in judging contests? | no |
| What should contestants not confuse blood spots with? | chalazae |
| The string of the albumen helps... | hold the yolk in the center of the egg.it may be prominent in some eggs |
| how do you distinguish a blood spot from a chazalae? | by a bright area of refracted light that accompanies the darker shadow of the chazalae |
| What are 3 factors that will not be consitered in interior quality when candling? | 1. loose bubbly or out of position air cell 2. exterior stains or dirt 3. faulty eggshell type or texture |
| What are the interior quality factors of an AA egg of the air cell? | 1/8" or less in depth |
| What are the interior quality factors of an AA egg of the white? | White: clear may be reasonably firm |
| What are the interior quality factors of an AA egg of the yolk? | Yolk: outline slightly defined |
| What are the interior quality factors of an AA egg of the spots? | Spots: None |
| What are the interior quality factors of an A egg for the white? | White: clear may be reasonably firm |
| What are the interior quality factors of an A egg for the yolk? | Yolk: outline may be fairly well defined |
| What are the interior quality factors of an A egg for the spots? | Spots: none |
| What are the interior quality factors of an B egg for the white? | White: clear may be weak and watery |
| What are the interior quality factors of an B egg for the yolk? | Yolk: Outline clearly visible |
| What are the interior quality factors of an B egg for the spots? | spots: blood or meat spots aggregating not more than 1/8" in diameter |
| What are the interior quality factors of an inedible egg for the white? | white: doesn't apply |
| What are the interior quality factors of an inedible egg for the yolk? | yolk: doesn't apply |
| What are the interior quality factors of an inedible egg for the spots? | Spots: blood or meat spots aggregating more than 1/8" in diameter |
| How many combos of physical features are there? | 350+ |
| What systems have been designed to establish poultry features? | classes breeds and varieties |
| a group of breeds originating from the same geographical area | |
| How are the names of the classes chosen? | indicated by region where the breeds originated |
| what is a breed? | a group, each of which possesses a given set of physical features such as body shape or type, skin color, carriage of station, of toes, & feathered or non-feathered shanks. |
| What does variety mean? | sub division of a breed |
| What are some characteristics to distinguish a variety? | color, comb type,or presence of a beard and/or muffs |
| What are some varieties of plymoth rocks? | barred, white, buff, partridge |
| bobwhite quail? | 23-24 |
| canary | 13 |
| guinea? | 27-28 |
| chicken? | 21 |
| muscovy duck? | 35 |
| pheasants? | 24-28 |
| chukar partridge? | 23-24 |
| coturnix quail? | 17 |
| ostrich? | 42 |
| ducks? | 28 |
| swan? | 42 |
| geese? | 28 |
| turkey? | 28 |
| pigeon? | 18-20 |
| What are the symptoms of Bursal disease? | Ruffled feathers, diarrhea, trembling, and prostration |
| What is the infectious agent for Bursal Disease? | Virus |
| What is the lifespan away from poultry if they get Bursal Disease? | Months |
| What are the symptoms of Coccidiosis? | Diarrhea and death |
| What is the infectous agent for Coccidiosis? | Protozoa |
| What is the lifespan away from poultry for Coccidiosis? | Months |
| What are the symptoms of Duck enteritis? | Disrrhea, death |
| What is the infectous agent for Duck enteritis? | Virus |
| What is the lifespan away from poultry for Duck enteritis? | Days. |
| What are the symptoms for fowl cholera? | Comb and face discolored and swollen. |
| What is the infectious agent for fowl cholera? | Bacteria |
| What is the lifespan away for poultry infected by fowl cholera? | weeks |
| What are the symptoms of Infectious coryza? | Swelling around eyes and cold symptoms |
| What is the infectious agent for infectious coryza? | bacteria |
| What is the life span away from poultry for infectious coryza? | days |
| What are the symptoms for avian influenza | Coughing, sneezing, rales, lacrimation |
| What is the infectious agent for avian influenza? | virus |
| What is the lifespan away from poultry for avian influenza? | Weeks |
| What are the symptoms for Laryngotracheitis? | Gasping and coughing |
| What is the infectious agent for laryngotracheitis? | virus |
| What is the lifespan away for poultry for laryngotracheitis? | days |
| What are the symptoms for mycoplasma? | chronic respiratory problems |
| What is the infectious agent for mycoplasma? | mycoplasma |
| What is the lifespan away for poultry for mycoplasma? | days |
| What are the symptoms for salmonella? | diarrhea |
| What is the infectious agent for salmonella? | bacteria |
| What is the lifespan away for poultry for salmonella? | weeks |
| What are the symptoms for avian TB? | Weight loss, death |
| What is the infectious agent for avian TB? | bacteria |
| What is the lifespan away from poultry for avian TB? | years |
| Which type of egg is more nutritious, Fertile of Nonfertile 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 a coddled egg? | An egg that has been cooked in a coddler or cooked in the shell for a very brief time. |
| When did commercial cold storage begin to be used in the U.S.? | 1890 |
| What is the purpose of cold storage? | So eggs will be available year-round since egg production is seasonal. This also avoids drastic price fluctuations |
| Why is cold storage no longer necessary? | Modern flock management (light control, etc) allow for year-round egg production. |
| What determines egg shell color? | The breed of the hen. |
| What does a yellow or greenish color in raw egg white indicate? | The presence of riboflavin. |
| What does cloudiness in raw egg white indicate? | It indicated the presence of carbon dioxide which has not had time to escape through the shell and thus indicates a very fresh egg. |
| Does a cloudy egg white indicate that an egg is fresh or old? | Fresh |
| What causes a cooked egg white to have a caramel color? | Either iron in the cooking water or a carbonylamine-type reaction. |
| Which foods contain a large number of xanthophylls, resulting in a deep yellow colored yolk? | Yellow corn, alfalfa meal |
| Which foods contain a moderate number of xanthophylls, resulting in a medium yellow colored yolk? | Wheat, barley |
| Which foods contain a small number of xanthophylls, resulting in a light yellow colored yolk? | White cornmeal |
| What might be added to the hen's feed to improve the yellow coloring of the yolk? | Natural yellow-orange substances such as marigold petals |
| How does yolk pigmentation change as the egg cooks? | There is little to no change. |
| What causes the greenish ring around the yolk of a hard-cooked egg? | It is the result of sulfur and iron compounds in the egg reacting at the surface of the yolk. It may occur when eggs are overcooked or when the cooking water has a hight iron content. |
| How do you avoid greenish yolks in hard-cooked eggs? | Proper cooking time, & temperature. Rapidly cooling the eggs. |
| What causes multiple concentric green rings in the yolk of a hard-cooked egg? | Iron in the hen's feed or water. |
| What causes a large batch of scrambled eggs to turn green? | Cooking at too high a temperature or holding for too long. |
| Which part of the egg contains the germinal disc? | Yolk |
| Which part of the egg contains major source of egg riboflavin and protein? | Thick albumen (White) |
| What is the name of the yolk membrane? | Vitelline |
| Which part of the egg white is closest to the shell? | Thin Albumen (White) |
| What are the Chalazae? | Twisted, cord-like strands of egg white that anchor the yolk in the center of the egg. |
| Which part of the egg is the major source of vitamins & minerals? | Yolk |
| Where is the air cell found in an egg? | At the large end, between the two shell membranes. |
| What does a prominent chalazae indicate? | Freshness. |
| How many shell membranes are there? | 2 |
| What is the function of the cell membrane? | Protective barrier against bacterial penetration. |
| Why do some people prefer to whip their eggs in a copper bowl? | The copper of the bowl reacts with the conalbumin of the egg to stabilize the foam much like cream of tartar does. |
| Why should plastic or wooden bowls NOT be used for beating egg whites? | Because they absorb the fat and produce a less stable foam. |
| What is a piercer? | A sharp pointed tool for gently pricking a very small hole in the large end of an egg before hard-cooking. A clean, sterile needle amy also be used. Thought to help with peeling egg after cooking. |
| What is a poacher? | A rack that holds single egg sized cups over simmering water, or a small colander-like form that holds an egg as it poached. |
| Is a quiche dish deep or shallow? | shallow |
| How is a RING used during poaching? | It is a round band used to hold a fried or poached egg during cooking. |
| Is a souffle dish deep or shallow? | deep |
| Eggs function as a _______ in meatballs or croquettes. a) binder b) leavener c) clarifier d) emulsifier | a) binder |
| Eggs function as a _______ in souffles and sponge cakes. a) thickening agent b) leavener c) crystalization retardant d) emulsifier | b) leavener |
| Eggs function as a _______ in mayonnaise and salad dressings. a) binder b) leavener c) clarifier d) emulsifier | d) emulsifier |
| Eggs function as a _______ in custards and sauces. | |
| a) thickening agent | |
| b) glaze | |
| c) clarifier | |
| d) emulsifier | a) thickening agent |
| Eggs function as a _______ in on top of breads and cookies. | |
| a) crystallization retardant | |
| b) glaze | |
| c) clarifier | |
| d) binder | b) Glaze |
| soups and coffee. | |
| a) thickening agent | |
| b) glaze | |
| c) clarifier | |
| d) emulsifier | c) clarifier |
| Eggs function as a _______ in frostings and boiled candies. | |
| a) crystallization retardant | |
| b) glaze | |
| c) clarifier | |
| d) emulsifier | a) crystallization retardant |
| What happens when eggs are cooked at too high a temperature or for too long? | The whites become tough & rubbery and the yolks may turn gray-green |
| What is a shirred egg? | It is a baked egg. |
| Why do yolks inhibit the foaming of egg whites. | Because yolks contain FAT. |
| What can you add to egg whites to make the foam more stable when whipping them? | Cream of tartar or lemon juice |
| What is curdling,weeping or syneresis? | When egg mixtures such as custards or sauces are cooked too rapidly, the protein becomes over-coagulated and separates from the liquid |
| What are the two basic kinds of custard? | stirred & baked |
| What are the usual proportions for making a custard? | 1 egg, 1 cup milk, 2 tbs sugar |
| How does increasing the proportion of sugar in a custard recipe effect the finshed custard? | Increasing the sugar makes the custard less firm and lengthens the cooking time. |
| How does increasing the proportion of egg in a custard recipe effect the finshed custard? | Increasing the egg makes the more firm and shortens the cooking time. |
| Can egg whites be substituted for yolks in a custard recipe. | Yes, custards can be made with egg whites, yolks or whole eggs. |
| What is a DRV, RDA or RDI? | DRV = Daily Reference Values RDA = Recommended Dietary Allowances RDI = Reference Daily Intake |
| What natural product can bue used to dye hardboiled eggs bleu? | Canned blueberries or red cabbage leaves |
| 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 |
Created by:
Fly123