Egg Anatomy
Egg Safety/Grading
Miscellaneous
Quality and Freshness
Cooking Role
100
Part of the egg is the first defense against bacteria. This part of the egg is very porous.
What is Shell?
100
Eggs should be stored in a fridge below this temperature for proper safety
What is 45 degrees?
100
Approximately how many eggs contain bacteria?
1 in 20,000
100
The color of the shell affects the flavor of the egg.
What is false?
100
Egg proteins coagulate and hold ingredients together
What is binding?
200
This is ropes of protein that anchor the yolk in the center of the thick albumen.
What is chalaza?
200
Storing eggs in their original cartons prevent this.
What is strong odors and flavors?
200
What type of eggs contain more protein?
What is cooked?
200
Fresh eggs have an albumen that is?
What is thick?
200
Proteins trap liquid, forming a smooth, thick texture; great for custards and puddings
What is thickener?
300
The round yellow portion of an egg that contains a natural emulsifier, lecithin.
What is egg yolk?
300
Who grades eggs?
What is USDA?
300
Name the 6 sizes of eggs?
What is peewee, small, medium, large, extra large, and jumbo?
300
When put in water, old egg will?
What is float?
300
Lecithin in yolks stabilizes oil and water mixtures
What is emulsifiers?
400
Official name for egg whites
What is Albumen?
400
Frozen eggs should be used within how long?
What is within 1 year?
400
A dish of beaten eggs cooked in a frying pan until firm, often with a filling added while cooking, and usually served folded over:
What is omelet?
400
An egg yolk that is old will have what characteristics?
What is flat and easily broken?
400
Egg whites trap air when beaten, expanding when baked
What is Leavening (Aeration)?
500
Formed on the wide end of the egg, gets larger as the egg ages.
What is air gap?
500
What are at least 2 methods that can be used to determine the grade of an egg?
What is shell inspection, candling, water test, and Haugh unit testing?
500
What types of eggs are safe for high risk populations to eat?
What is pasteurized?
500
Egg yolks that are fresh will have these characteristics
What is round and firm
500
Proteins hold onto water, keeping baked goods soft
What is Moisture Retention?