BREAKOUT
What is the quality control method to supplement the grading process?
Breakout
Describe bread pudding.
a simple sweet custard that is poured over pieces of bread, fruit, or nuts or other flavorings and baked.
What is another term for bird flu?
Avian Influenza
They are occasionally found on an egg yolk. They are caused by the rupture of a blood vessel on the yolk surface during the formation of the egg.
Blood spots
How do you safely use raw eggs in recipes?
Heat the eggs to 160degrees or use pasteurized shell eggs or egg product
How are eggs are judged?
The height off the thick albumen is measured with a micrometer.
The measurement is correlated with the weight of an egg to give a Haugh unit measurement-- the higher the Haugh value, the higher the quality of the egg.
The Haugh unit is not used for the food service industry who uses a simple observation to evaluate the condition of albumen.
Name three ways bread pudding can be served
Hot, cold or something with heavy cream or a dessert sauce
What is another name for Italian Marange
Boiled Frosting
Is what you call shells from which the edible part of the egg has been emptied
Blown out
Are blood spots safe to eat
yes
This is the definition of an AA egg.
The egg content covers a small area. The white is firm, has much thick white surrounding the yolk and a small amount of the thin white. Yolk is round and upstanding.
What is a savory bread pudding called?
strata
This is another word of Hollandaise Sauce
Bearnaise Sauce
What are the recommendations for buying eggs?
Look for shells that are clean and whole
Eggs loose quality rapidly at room temperature-- eggs stored between 35-45 degrees can be stored for 3-5 weeks.
This is done to chicks are 10 days old or less. It is similar to clipping dog's nails or trimming horse's hooves.
Beak Trimming
This is the definition of an A egg?
The egg content coverers a moderate area. White is reasonably firm and has a considerable amount of thick white and medium amount of thin white. The yolk is round and upstanding.
DAILY DOUBLE
What type of food is the egg?
What is special about the egg?
A complete protein because it has all nine essential amino acid (as well as all nine of the non-essential amino acids).
Scientists use the egg as the standard proteins which all other proteins are judged.
Egg is second only to mothers' milk for human nutrition.
6.29 grams of high-quality protein (12.6% of DRV)
This is another term for blown-out eggshells.
Empty eggshells.
This is also known as a cuticle and is the natural covering on the eggshell that seals the shell pores.
How is it removed?
Bloom
In nature, it dries and flakes off
Before sent to market, eggs are sanitized and the bloom is removed.
10% of egg packers give eggs a light coating of edible mineral oil.
What is the term for processors who convert shell eggs into egg products
Breakers
This is the definition of a B egg.
The egg contents covers a wide area. The white is weak and watery, has no thick white and the large amount of thin white is evenly spread out. The yolk is enlarged and flattened.
What is the B vitamin that plays an important role in cell metabolism and the utilization of fats, including egg yolk, and is synthesized by the body.
Biotin
(When combined with avidin, the biotin becomes unavailable-- but you would have to eat 24 raw egg whites a day for biotin to be inhibited by avidin)
If you look up Bain Marie, it tells you to see what?
Water bath
What are the grades of eggs?
The sizes of eggs
AA and A are sold in stores ; B are used for foodservices and bakeries
jumbo, extra large, large, medium, small, and pee wee-- they are classified by weight. (most eggs are extra large, large, and medium)
Who inspects the breaking plants?
US Department of Agriculture by the USDA Food Safety and Inspection Service.