Eggs Nutrition and Cooking Functions
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Questions and Answers

What is the primary function of lecithin found in egg yolks?

  • To allow oil and water to mix (correct)
  • To provide protein stability
  • To act as a binding agent
  • To enhance flavor

Raw eggs are considered safe to consume without cooking.

False (B)

At what temperature do egg whites coagulate?

60°C

Egg yolks contain a high percentage of __________.

<p>fat</p> Signup and view all the answers

Match the cooking method to its characteristic:

<p>Boiled eggs = Cooked without added fat Scrambled eggs = Can be healthy when done in the microwave Fried eggs = Absorb fat from cooking oil Poached eggs = Cooked in boiling water</p> Signup and view all the answers

Which vitamin is NOT primarily found in eggs?

<p>Vitamin C (C)</p> Signup and view all the answers

Starches are known as simple carbohydrates.

<p>False (B)</p> Signup and view all the answers

What is the primary purpose of pasteurization in milk treatment?

<p>To kill harmful bacteria</p> Signup and view all the answers

What is the primary function of carbohydrates in the body?

<p>For energy (C)</p> Signup and view all the answers

Soya is considered an incomplete protein.

<p>False (B)</p> Signup and view all the answers

Name one complex carbohydrate source.

<p>Bread, rice, pasta, cereal, or potatoes.</p> Signup and view all the answers

Bicarbonate of soda is a __________ raising agent.

<p>chemical</p> Signup and view all the answers

Match the following raising agents with their description:

<p>Yeast = Produces gas through fermentation Bicarbonate of soda = Breaks down when heated to produce carbon dioxide Baking powder = Contains bicarbonate of soda and cream of tartar Steam = Helps raise mixtures by escaping as vapor</p> Signup and view all the answers

Which of the following should be avoided when handling food?

<p>Handling food when feeling unwell (B)</p> Signup and view all the answers

Hair should be left loose when preparing food.

<p>False (B)</p> Signup and view all the answers

What is one effect of raising agents in baking?

<p>They help mixtures rise.</p> Signup and view all the answers

Hands must be __________ thoroughly after washing to prevent spreading bacteria.

<p>dried</p> Signup and view all the answers

What is the purpose of covering cuts with blue waterproof plasters in food preparation?

<p>To easily identify if it falls into the food (A)</p> Signup and view all the answers

What is a key dietary consideration for someone with coeliac disease?

<p>Consumption of gluten-free foods (B)</p> Signup and view all the answers

Vegans can consume dairy products.

<p>False (B)</p> Signup and view all the answers

Name one reason why dietary needs might differ between individuals.

<p>Age or lifestyle choices.</p> Signup and view all the answers

A diet consisting of lentils, tofu, and leafy green vegetables is beneficial for individuals who are _______.

<p>vegetarian or vegan</p> Signup and view all the answers

Match the following dietary groups with their characteristics:

<p>Lacto-Ovo Vegetarian = Eats dairy and eggs but no meat or fish Vegan = Avoids all animal products Lacto Vegetarian = Eats dairy but no meat, fish, or eggs Coeliac Disease = Requires a gluten-free diet</p> Signup and view all the answers

Which nutrient is particularly important for females during adolescence once menstruation begins?

<p>Iron (B)</p> Signup and view all the answers

High-fibre diets can help prevent diseases such as type 2 diabetes.

<p>True (A)</p> Signup and view all the answers

What should be included in a high-fibre diet?

<p>A variety of fruits and vegetables, and whole grain choices.</p> Signup and view all the answers

Food containing _______ should be avoided by someone who is lactose intolerant.

<p>lactose</p> Signup and view all the answers

Which dietary adjustment is recommended for elderly adults?

<p>Take additional nutrient supplements as needed (D)</p> Signup and view all the answers

Regular exercise is an important aspect of maintaining a healthy lifestyle.

<p>True (A)</p> Signup and view all the answers

Why might young children require more calories than adults?

<p>Because they are continually growing and very energetic.</p> Signup and view all the answers

People with lactose intolerance should consume _______ alternatives.

<p>plant-based</p> Signup and view all the answers

What dietary consideration should be taken for adolescents?

<p>Regular meals to maintain blood sugar levels (C)</p> Signup and view all the answers

What is one high-protein plant-based food recommended for vegans?

<p>Tofu or beans.</p> Signup and view all the answers

Flashcards

Binding in eggs

Protein that binds ingredients together during cooking, creating a cohesive texture.

Coating or enrobing with eggs

The process of coating food in a dry ingredient, like breadcrumbs, with the help of egg. This helps the coating adhere to the food during cooking.

Glazing with eggs

Adding a glossy finish to food, often by brushing it with a beaten egg mixture.

Emulsification in eggs

The ability of egg yolks to combine oil and water into a stable mixture, thanks to the presence of lecithin.

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Aeration of egg whites

The process of incorporating air bubbles into egg whites when beaten, which increases their volume and creates a light and airy texture.

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Effects of simple carbohydrates

The process of raising the blood sugar level quickly, often caused by consuming refined sugars.

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Effects of complex carbohydrates

The process of maintaining stable blood sugar levels by providing a slow and steady release of energy. This is achieved through consuming complex carbohydrates.

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What is the primary function of carbohydrate?

Carbohydrate provides the body with energy, with 1 gram providing 3.75kcal.

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Besides energy, what other benefit do wholegrain carbohydrates provide?

Wholegrain carbohydrates provide the body with dietary fibre, which aids digestion and promotes gut health.

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How does carbohydrate influence protein usage in the body?

Carbohydrates spare protein from being used for energy, allowing it to focus on its primary functions of growth and repair.

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What are some examples of foods that provide complex carbohydrates?

Foods rich in starch, like bread, rice, pasta, and potatoes, are sources of complex carbohydrates.

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What are some examples of foods that provide simple carbohydrates?

Sweets, biscuits, shakes, honey, and table sugar are examples of foods containing simple carbohydrates.

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What are some key hygiene practices to prevent food poisoning?

Maintaining high personal hygiene when handling food is crucial to prevent food poisoning. This includes washing hands thoroughly, keeping nails short, removing jewelry, covering cuts, and avoiding food handling when ill.

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How can we reduce the risk of food poisoning during food handling?

Minimizing handling time and the number of people handling food helps minimize potential contamination and the risk of food poisoning.

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What is unique about soya as a protein source?

Soya is a complete protein, meaning it contains all essential amino acids. It's found in various forms like soya milk, tofu, soya sauce, and meat substitutes.

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What is the primary function of raising agents in baking?

Raising agents help cakes rise by producing gas that expands during baking. These agents can be chemical (like baking powder), biological (like yeast), or produce steam or air.

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How can air be incorporated into doughs and mixtures during baking?

Mechanical processes like folding, sieving, creaming, rubbing, and beating can introduce air into doughs and mixtures, contributing to their texture and volume.

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Balanced Diet

A balanced diet consisting of fruits, vegetables, whole grains, and lean protein, providing essential nutrients for optimal health.

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Regular Meals

The practice of consuming meals at regular intervals throughout the day to maintain stable blood sugar levels and prevent unhealthy snacking.

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Basal Metabolic Rate (BMR)

The amount of energy required by the body to function at rest.

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Dietary Needs

Adjusting dietary intake based on individual needs, such as age, activity level, or medical conditions.

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Vegan Diet

A diet excluding all animal products, including meat, fish, dairy, eggs, and honey.

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Vegetarian Diet

A diet excluding meat and fish, but may include dairy and eggs.

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Lactose Intolerance

A condition where the body cannot digest lactose, a sugar found in dairy products.

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Celiac Disease

A disease where the body cannot tolerate gluten, a protein found in wheat, rye, and barley.

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Lacto Vegetarian

A type of vegetarian diet excluding all animal products except dairy products.

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Lacto-Ovo Vegetarian

A type of vegetarian diet excluding all animal products except dairy and eggs.

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Lifestyle Choices

Dietary choices that influence overall health and well-being.

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Hunger Awareness

The ability to understand and respond to hunger and fullness cues.

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High-Fiber Diet

A diet rich in fiber, promoting digestive health and preventing diseases like diabetes and heart disease.

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Growth Spurt

The period of rapid physical growth and development during adolescence.

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Developmental Stages

Dietary needs that change throughout different stages of life, from infancy to adulthood.

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Study Notes

Egg Nutritional Profile and Functions

  • Eggs are a good source of protein (13%), mostly saturated fat (10%), vitamins (A, B2, D), and minerals (including iodine).

Egg Functions in Cooking

  • Binding: Eggs bind ingredients together during cooking.
  • Coating/Enrobing: Eggs help dry ingredients adhere to food during cooking.
  • Glazing: A brushed egg wash creates a glossy finish.
  • Emulsification: Egg yolk lecithin stabilizes oil and water mixtures.
  • Aeration: Beaten egg whites trap air for fluffier textures.
  • Thickening: Eggs thicken sauces and custards by coagulating at specific temperatures (egg whites at 60°C, yolks at 70°C).

Egg Safety

  • Raw eggs can contain salmonella, causing food poisoning.
  • Thoroughly cooked eggs destroy bacteria.
  • Pregnant women, babies, the elderly, and frail individuals need extra caution when consuming eggs.
  • Manufacturers often use dried or pasteurized eggs for safety.

Egg Cooking Methods

  • Boiled/Poached: Healthy options as no added fat is used.
  • Scrambled: Healthy, especially if cooked in a microwave, as no extra fat is used.
  • Fried: Can absorb a lot of fat from oil; use unsaturated oils and drain excess.

Milk Processing Methods

  • Pasteurization: Heating milk to kill harmful bacteria without altering taste.
  • Ultra-High Temperature (UHT): Heating milk to a higher temperature for a shorter time to extend shelf life.
  • Sterilization: Heating milk to very high temperatures to destroy all microorganisms.

Carbohydrates: Types and Effects

  • Sugars (Simple Carbs): Raise blood sugar rapidly.
  • Starches (Complex Carbs): Maintain stable blood sugar levels.

Carbohydrate Functions

  • Energy Source: 1 gram of carbohydrate provides 3.75 kcal.
  • Fiber Source: Whole grain carbohydrates provide fiber.
  • Protein Sparing: Carbohydrates allow proteins to focus on growth and repair.

Carbohydrate Sources

  • Complex (Starch): Bread, rice, pasta, cereal, potatoes.
  • Simple: Sweets, biscuits, shakes, honey, table sugar.

Food Safety Handling Practices

  • Minimize handling time.
  • Thorough handwashing (before food prep, after raw meat).
  • Dry hands to prevent bacteria spread.
  • Keep nails short and clean.
  • Remove jewelry.
  • Cover cuts with waterproof plasters (blue preferred).
  • Do not handle food if ill (48-hour exclusion after symptoms cease).
  • Wear clean protective clothing (aprons/jackets).

Soy Products

  • Soy is a complete protein source containing all essential amino acids.
  • Commonly found as soy milk, tofu, soy sauce, meat substitutes.

Raising Agents: Chemical, Biological, Steam/Air, Mechanical

  • Raising Agents (General): Produce gas to expand doughs/mixtures when heated.
  • Chemical: Bicarbonate of soda (alkali), baking powder (soda + acid), self-raising flour (flour + baking powder).
  • Biological: Yeast (releases CO2 and alcohol through fermentation; needs proofing).
  • Steam/Air: Water escaping as steam (Yorkshire puddings), adding cold air will reduce rise.
  • Mechanical: Folding dough (trapping air), sieving, creaming, rubbing fat into flour, whisking, beating.

Dietary Lifestyle Considerations

  • Balanced Diet: Essential for all ages.
  • Healthy Weight: Vital to prevent diseases and joint stress; Control portions. Exercise recommended.
  • Dietary Needs: Vary based on age (developmental stages), lifestyle choices, dietary restrictions (vegetarian/vegan, coeliac, lactose intolerance, high fiber).
  • Meal Planning for Dietary Groups: Vegetarian/Vegan (plant-based proteins, iron sources, B12 supplements), Coeliac Disease (gluten-free alternatives), Lactose Intolerance (lactose-free/plant-based dairy alternatives), High Fibre (lots of fruits, vegetables, whole grains).
  • Developmental Stages: Nutritional needs change throughout life. Children (more calories), adolescents (growth spurts, nutrient balance), adults (energetic lifestyles, pregnancy/breastfeeding), elderly (reduced calorie needs, nutrient supplements).

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Description

Explore the nutritional profile of eggs, their versatile functions in cooking, and safety precautions. Learn how eggs aid in binding, coating, glazing, emulsifying, aerating, and thickening food, along with essential cooking methods. This quiz will enhance your understanding of eggs in culinary practices.

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