Show:
General
Nutrients
Structure
Functions
Miscellaneous
100
What are the three types of eggs?
What is poached, coddled, shirred
100
What are eggs a great source of?
What is protein
100
What are the two main parts of an egg?
What is white and yolk
100
What role do eggs play in food when they coagulate?
What is thicken
100
What government agency grades eggs?
What is the USDA
200
What is the definition poached?
What is cooked in water
200
What is the only naturally occurring vitamin found in eggs needed for the bodies to use calcium?
What is Vitamin D
200
What is the round yellow portion of an egg called?
What is yolk
200
What is the function of the egg that holds food together such as meatballs, meatloaf, or breading on chicken and fish?
What is binders
200
What is used to determine the size of the air cell and quality of the albumen?
What is a strong light
300
What is the definition of shirred?
What is baked eggs
300
What other nutrients are found in eggs?
What is Vitamins A and B, Calcium, Phosphorus, Iron
300
What is formed at one end of egg as the egg cools after being laid and determines the grade?
What is air cell
300
What is the function of the eggs in which whites only are used as leavening agent? Examples are angel food cake, meringue, and souffles
What is foams
300
What grade of egg is not usually found in stores?
What is B
400
What is the definition of coddled?
What is soft boiled eggs
400
Which part of the egg contains the most nutrient? The white or the yolk?
What is the yolk
400
What is another name for the egg whites?
What is albumen
400
What is the function called when eggs are added to ice cream products to prevent the early formation of ice crystals?
What is interfering agents
400
What are the three main grades of eggs?
What is AA, A, B
500
What is the process used to grade eggs called?
What is candling
500
How many calories are in an average large egg?
What is 80 calories
500
What are strands of album twisted together for an anchor, holding the yolk to the shell called?
What is chalazae
500
What is the function of an egg that allows ingredients to combine that would not normally combine (ex oil and vinegar in salad dressing)?
What is emulsifiers
500
Where is the best place to store eggs and how long do they stay fresh?
What is the refrigerator for four weeks