Review Questions - Eggs

5 Written Questions

1. shiny peaks that droop over without holding their shape, and whipped foam slides around bowl
2. act as a adhesive binding other ingredients to the surface of the cooked material.
3. over whipping, temperature, bowl, separation of eggs, sugar, fluid, acid
4. emulsifying (lecithin), binding, foaming, interfering, color, clarify
5. fat contamination, careful separation of yolk and white

5 Matching Questions

1. Describe the shell membrane
2. Describe the foamy stage.
3. Describe the chalazae
4. What is the role of egg proteins in foaming in food products?
5. Describe the shell

1. a ropy twisted strands that anchor the yolk to the egg white
2. b inner and outer membranes; protect the egg against bacterial invasion
3. c used to aerate and leaven. Interfering:
4. d very large air bubbles
5. e 12% of the egg's weight, porous calcium carbonate

5 Multiple Choice Questions

1. creates tall, dry, no longer shiny peaks
   1. How does acid affect the stability of egg white foam?
   2. How does over whipping affect the stability of egg white foam?
   3. How does temperature affect the stability of egg white foam?
   4. How does sugar affect the stability of egg white foam?
2. to make or become clear or pure using egg whites
   1. What is the role of egg proteins in clarifying food products?
   2. What is the role of egg proteins in the color of food products?
   3. What is the role of egg proteins in binding in food products?
   4. What is the role of egg proteins in foaming in food products?
3. foamy, soft peaks, stiff peaks, dry peaks
   1. Describe the role of egg proteins in food production.
   2. Describe factors that affect the volume and stability of egg white foams.
   3. Describe the process by which eggs are graded. (3 methods)
   4. Describe the various changes or stages that occur as egg white is mechanically beaten to a very stiff or dry foam. (4 total)
4. bowl, beater, and egg should be at room temp.
   1. How does temperature affect the stability of egg white foam?
   2. How does sugar affect the stability of egg white foam?
   3. How does over whipping affect the stability of egg white foam?
   4. How does acid affect the stability of egg white foam?
5. 7 g protein (4g in white & 3g in yolk), ovalbumin is the primary protein, 5g fat, 213-215 mg cholesterol, vitamins A, D, E, K, B12, riboflavin, biotin, folate, pantothenic acid, selenium, iron, zinc, copper
   1. Describe the soft peaks stage.
   2. Describe the stiff peaks stage.
   3. Describe the nutrient composition of eggs.
   4. Describe the yolk of an egg.

5 True/False Questions

1. How does acid affect the stability of egg white foam? → stabilizes egg white foam, but inhibits the mechanical coagulation of proteins necessary for fluid formation

   True        False

2. Describe the air cell → located between the 2 shell membranes at larger end of the egg

   True        False

3. What is the role of egg proteins in the color of food products? → used to aerate and leaven. Interfering:

   True        False

4. Describe the yolk of an egg. → very large air bubbles

   True        False

5. What are Haugh units and how are they used? → Grade AA - best quality and Grade A

   True        False