Egg Jeopardy

Nutrients

100

Eggs are one of the best food sources of

Protein

200

One egg equals ____ ounce of lean protein.

One

300

Egg yolks are high in__________, so use egg yolks and whole eggs with moderation

cholesterol

400

According to one study, regular consumption of eggs may help prevent _____________, ______________, and ___________.

blood clots, heart attacks, and strokes

500

What are three ways you can buy raw eggs? 

Whole, seperated as yolks, white, aka liquid eggs

Cooking With Eggs

100

_____________are beaten egg mixtures that are cooked without stirring and served folded in half with or without a filling. Hint: we made these in class.

omelets

200

_____________ are fluffy baked product made with a starch-thickened sauce that is folded into stiffly beaten egg whites

souffles

300

___________ are a fluffy, white mixture of beaten egg whites and sugar. They may be soft or hard.

meringues

400

___________ are a mixture of milk, eggs, sugar, and a flavoring that is cooked until thickened. They may be stirred or baked. They are somewhat difficult to make.

custards

500

This type of cake is made entirely without fat using only beaten egg whites as the main ingredient to make it fluffy.

angel food cake

Eggs as Ingredients

100

Eggs act like these by keeping oil and water-based liquids from separating in foods like mayonnaise.

emulsifiers

200

Eggs act as these by adding air to foods like angel food cakes and soufflés.

foams

300

Eggs act like these by giving a creamy texture to sauces, custards, and puddings.

thickeners

400

Eggs act like these by holding ingredients together in meat loaf

binding agents

500

When Egg yolks can be used to thicken by whisking in a hot liquid

Tempering

Egg Grades and Sizes

100

The 3 grades of eggs are:

AA, A and B

200

The 5 sizes of eggs are:

extra large, large, medium, small, peewee

300

The most common egg would be this grade and this size:

large and A

400

The size and grade of eggs has no effect on the ______________ of eggs.

nutrient value or quality

500

The color of the egg depends on the type of _____________the egg came from

chicken or hen

The Egg and Its Parts

100

This is the yellow part of the egg that contains most of the cholesterol and nutrients

yolk

200

This part of the egg has the least amount of fat and contains the most protein

white

300

This thin and porous part of the egg protects the entire egg. It is mainly composed of calcium carbonate.

shell

400

This part of the egg suspends the yolk in place with a wire-like appearance

chalazae

500

The larger end of the egg contains this part that forms when the contents of the egg cool down and contract after it is laid. Chicken eggs are graded according to the size of this.

air cell