AB 2014 pp 121-137 Eggcyclopedia (Easter Eggs through Organic Eggs)
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| 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.
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| 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.
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| What are egg substitutes? | Egg substitutes are liquid egg products containing egg white and other ingredients such as tofu, oils etc.
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| 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.
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| What does the expiration date on an egg carton indicate. | It is the date beyond which the eggs should not be sold
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| One gram of fat contains how many calories of energy? | 9 calories
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| 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.
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| 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
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| 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
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| 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
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| Which type of fat is usually a solid at room temperature? a) Monounsaturated fats b) Saturated fats c) Polyunsaturated fats | b) saturated fats
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| Which types of fat reduce blood cholesterol? a) Monounsaturated fats b) Saturated fats c) Polyunsaturated fats | a) monounsaturated AND b) polyunsaturated fats
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| Which type of fat tend to increase blood cholesterol levels? a) Monounsaturated fats b) Saturated fats c) Polyunsaturated fats | b) saturated fats
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| 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
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| Which type of egg is more nutritious, Fertile of Non fertile eggs? | Neither, they are the same.
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| What are the disadvantages of eating fertile eggs? | Fertile eggs do not keep as well and they are more expensive to produce.
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| At what temperature do egg whites whip to their highest possible volume? | Room temperature
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| Eggs are included in which part of the Food Guide Pyramid? | Meat and meat alternatives.
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| The Food Guide Pyramid recommends that people eat how many ounces of meat or meat alternatives? | 5-7 ounces
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| One egg is equivalent to how many ounces of meat or meat alternative? | One ounce
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| What are free-range eggs? | Eggs coming from chickens that have daily access to the outdoors.
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| What is meringue? | a foam of beaten egg white and sugar.
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| Where did the name meringue come from? | a pastry chef named Gasparini in the swiss town of Merhinyghen.
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| Were egg foams used in pastries earlier than the creation of the meringue? | yes
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| How and when did the simplified meringue evolve? | How: Gasparini created a small pastry of dried egg foam and sugar when: 1720
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| 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
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| What is the most critical factor to making meringue? | humidity
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| What causes meringue to absorb moisture from the air and become limp and sticky? | its high sugar content
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| What can you do to have the best results in making meringue? | make it on a bright, dry day
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| 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
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| What kind of bowls should you use to whip meringue? | metal or glass
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| Why shouldn't you use plastic bowls while making meringue? | they tend to absorb fat
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| 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.
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| Why do some people use cream of tartar for whipping egg foam when making meringue? | it tends to lend stability to the egg foams?
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| 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
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| 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.
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| What causes meringue to become gritty? | when the sugar is not completely dissolved
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| 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
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| 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.
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| What is the common use of soft meringue? | used to top pies and puddings
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| What is the usual ratio for the soft meringue? | 2 tablespoons of sugar to 1 egg white
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| The soft meringue is usually is beaten until... | until soft peaks form
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| After being beaten, what do you do with soft meringue? | swirl it over a hot precooked pie filling or pudding
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| How should you cook soft meringue? | After beating and pouring over a pie/pudding, bake until peaks are lightly browned
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| How much of a 3 egg white soft meringue will cover? | it will cover a 9 inch pan
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| 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
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| What is a common problem when making soft meringue? | Sometimes liquid accumulates between the soft meringue and the filling.
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| 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.
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| 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
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| What is hard or swiss meringue? | a confection or foundation for fillings of fruits of puddings.
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| 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
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| 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.
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| 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.
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| What else can hard/swiss meringue be baked in? | greased pie plate, cake pan, or springform pan depending upon its intended use
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| 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
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| 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.
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| 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
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| Why is the texture of the finished hard/swiss meringue be varied? | depending on the oven temperature and baking time.
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| 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.
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| 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.
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| What is Italian Meringue? | Made by beating hot sugar syrup into beaten egg whites. AKA boiled frosting
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| What is Chantilly meringue? | It is Italian Meringue folded into whipped cream.
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| What is Poached meringue? | Drop meringue into simmering milk or water for 5 min. AKA snow eggs or oeufs a la neige
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| Are puffy omelets and souffles best bake in a microwave or conventional oven? | conventional oven
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| Which cooks faster in the microwave, the yolk or egg white? | yolk
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| What microwave power level should be used when cooking unbeaten eggs? | 30 - 50%
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| 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.
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| Why should you never cook eggs in their shells in the microwave? | They will explode.
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| 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"
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| What is a nest run? | Ungraded shell eggs
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| Which amino acid is the egg missing for optimal nutrition? | None, it is considered to be a complete protein.
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| How much vitamin C is found in the egg/ | none
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| How much fat is in an egg? | 5 grams total, 1.5 g saturated & 2.5g unsaturated
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| Which nutrients found in an egg are least heat stable? (destroyed or degraded by cooking.) | Riboflavin, thiamin & folic acid
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