Eggs
How are egg sizes measured?
What is the key element that distinguishes proteins from carbohydrates and lipids?
Nitrogen.
What is poultry?
Domesticated birds raised for meat (e.g., chicken, turkey, duck).
List 4/7 most common emulsifiers.
Lecithin
Carrageenan
Guar gum
Xanthan gum
Polysorbates
Cellulose
Mono- & diglycerides
What are the two main categories of seafood based on anatomy?
Vertebrates (finfish) and invertebrates (shellfish).
What are the 4 categories for egg production?
1. Conventional
2. Cage-Free
3. Free range
4. Organic
What are the two main processes that occur when proteins are heated, and what do they do?
Denaturation (structure disrupted) and coagulation (protein solidifies).
What determines whether poultry meat is white or dark?
The amount of myoglobin and muscle use (more use = more myoglobin = darker meat).
Why is fish generally more tender than meat?
It has less collagen, weaker connective tissue, and a unique layered muscle structure.
What is the Chalaza and what is it's purpose?
Rope-like structure. Anchors yolk in center
What is the Maillard reaction?
A reaction between amino acids and reducing sugars under heat that produces browning and flavor compounds.
At what internal temperature is poultry considered safe to eat?
165°F.
List the 3 main sources for Oil:
● Seeds → soybean, canola, corn, sunflower, cottonseed, safflower
● Fruits → coconut, palm kernel, palm, olive
● Nuts → almond, peanut, walnut
What pigment gives salmon its pink color?
Astaxanthin
According to the Egg Inspection Act (1970) eggs must be (3 things):
Eggs must be:
○ Wholesome
○ Unadulterated
○ Properly labeled
Why does meat become more tender when cooked with moist heat over time?
Collagen in connective tissue breaks down into gelatin, softening the meat.
What is the purpose of nitrates/nitrites in poultry products, and what health concern is associated with them?
They preserve meat, add flavor/color, and prevent bacteria; concern is formation of carcinogenic nitrosamines (especially with high heat and low antioxidants).
Monounsaturated has what type of Bond?
Polyunsaturated has what type of bond?
Monounsaturated = 1 double bond
Polyunsaturated = 2+ double bonds
Explain the concept of bioaccumulation in relation to mercury in seafood.
Mercury builds up as small fish are eaten by larger fish, leading to higher concentrations in top predators.
List 5 Rules associated with Egg Safety:
1. Refrigerate
2. Cook until no liquid remains
3. Cook dishes to 160°F
3. Avoid raw eggs
5. Use pasteurized eggs when needed
Describe the factors that influence meat color and explain the chemical changes involved.
Myoglobin content determines color; oxygen exposure forms oxymyoghobin (bright red), further oxidation forms mletmyoglobin (brown), and heat denatures proteins causing gray/brown color.
Explain why dark meat contains more fat and nutrients than white meat.
Dark meat has more myoglobin and slow-twitch fibers, uses aerobic metabolism (burns fat), leading to higher fat storage and more nutrients like iron, zinc, and B vitamins.
True or False: Vegetable oil is Hannah's favorite type of oil ever.
TRUE YAYYY
Why do dark fish spoil faster than light fish, and what is the biochemical reason?
Dark fish contain more myoglobin and iron, which accelerate fat oxidation, leading to faster rancidity.