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Questions and Answers
Frozen eggs are processed without pasteurization and can be used directly after taking them out of the freezer.
Frozen eggs are processed without pasteurization and can be used directly after taking them out of the freezer.
False
Dried eggs typically come in powdered form and are often used by manufacturers of cake mixes.
Dried eggs typically come in powdered form and are often used by manufacturers of cake mixes.
True
For fresh eggs, the air cell size is considered an indicator of freshness, where fresh eggs have a larger air cell.
For fresh eggs, the air cell size is considered an indicator of freshness, where fresh eggs have a larger air cell.
False
Duck eggs are known for their smaller size compared to hen's eggs.
Duck eggs are known for their smaller size compared to hen's eggs.
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Candling is a method used to evaluate the external cleanliness of an egg's shell.
Candling is a method used to evaluate the external cleanliness of an egg's shell.
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Quail eggs are recognized for their small size and typically have light-colored shells.
Quail eggs are recognized for their small size and typically have light-colored shells.
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The breaking method for determining fresh eggs examines the thickness and clarity of the egg white.
The breaking method for determining fresh eggs examines the thickness and clarity of the egg white.
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A goose egg is commonly used for cooking and has a smooth, glossy shell.
A goose egg is commonly used for cooking and has a smooth, glossy shell.
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Fresh eggs should float when placed in water during freshness testing.
Fresh eggs should float when placed in water during freshness testing.
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Duck eggs are considered smaller than hen's eggs.
Duck eggs are considered smaller than hen's eggs.
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The candling method involves examining an egg's internal quality by holding it before a light source.
The candling method involves examining an egg's internal quality by holding it before a light source.
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Dried eggs come in solid form and are often used directly in recipes without further preparation.
Dried eggs come in solid form and are often used directly in recipes without further preparation.
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A fresh hen's egg must have a rough and chalky shell.
A fresh hen's egg must have a rough and chalky shell.
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Quail eggs are larger than hen's eggs and have dark brown speckled shells.
Quail eggs are larger than hen's eggs and have dark brown speckled shells.
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The water test for egg freshness involves placing eggs in a bowl and observing if they sink or float.
The water test for egg freshness involves placing eggs in a bowl and observing if they sink or float.
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Ostrich eggs are commonly used in daily cooking due to their size.
Ostrich eggs are commonly used in daily cooking due to their size.
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Study Notes
Market Forms of Egg
- Fresh eggs are used directly in cooking and baking.
- Frozen eggs are pasteurized prior to freezing and require thawing before use.
- Dried eggs are also pasteurized, come in powdered form, and are commonly used in cake mixes by manufacturers.
Characteristics of Quality Fresh Eggs
- Fresh eggs should appear clean, uniform in size, and free from stains, odors, or feces.
- The shell should be rough, chalky, unbroken, and sink in water.
- Quality eggs have a firm, round, well-centered yolk.
- They feature a thick, light white part and have a small air cell for freshness.
How to Buy Eggs
- Select the desired type and understand the quality indicators for each.
- Various methods to determine freshness:
- Candling: Holding the egg before a light source to check for defects.
- Gross Examination: Fresh eggs have rough, dull shells.
- Water Test: Fresh eggs sink, while stale eggs float when placed in water.
- Breaking: Fresh eggs display clear, thick whites; the yolk is well-rounded and elevated in the center.
Kinds of Eggs Available in the Market
- Hen's Egg: Most commonly used in cooking, can come from Leghorn or native chickens.
- Quail Egg: Small eggs with dark brown speckled shells, often used in gourmet dishes.
- Duck Egg: Larger than hen's eggs and richer in flavor, with a grayish thick shell.
- Goose & Ostrich Eggs: Typically used for decoration, especially during Easter celebrations.
Market Forms of Egg
- Fresh Eggs: The most commonly used form in cooking.
- Frozen Eggs: Pasteurized before freezing and require thawing before use.
- Dried Eggs: Also pasteurized prior to drying and are in powdered form; primarily used in commercial cake mixes.
Characteristics of Quality Fresh Eggs
- Should be clean, uniform in size, and free from stains, odors, or feces.
- Shell characteristics include being rough, chalky, and unbroken.
- Fresh eggs should sink in water.
- Yolk must be firm, round, and well-centered.
- White part should be light and thick, with a small air cell.
How to Buy Eggs
- Determine the desired type and understand quality indicators for each.
- Familiarize with methods to assess freshness:
- Candling: Holding eggs before a light source to check for quality.
- Gross Examination: Observing for rough, dull shells indicative of freshness.
- Water Test: Fresh eggs sink in water, while stale eggs float.
- Breaking Test: Fresh eggs have clear, thick whites and well-rounded yolks elevated in the center.
Kinds of Eggs Available in the Market
- Hen’s Egg: The most frequently used egg, sourced from leghorn or native chickens.
- Quail Egg: Small, dark brown speckled shells; considered a delicacy.
- Duck Egg: Larger than hen’s eggs with a richer flavor and a grayish, thick shell.
- Goose & Ostrich Eggs: Larger eggs often used for decoration, particularly during Easter celebrations.
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Description
This quiz covers the market forms of eggs including fresh, frozen, and dried eggs. It also outlines the characteristics of quality fresh eggs, emphasizing factors like cleanliness and shell condition. Test your knowledge on how these different egg forms are used in cooking.
