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Questions and Answers
What is the purpose of the inner shell membrane in an egg?
What is the function of the chalazae in an egg?
Why does the air cell in an egg increase as it ages?
How long can leftover egg whites be stored in the refrigerator?
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What happens to the white of an egg as it ages?
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What should cracked eggs be used for?
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Which nutrient is NOT found in eggs?
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How long can eggs be stored in the refrigerator?
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What is the minimum weight per dozen used for determining egg sizing?
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At what temperature does egg yolks coagulate?
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Which course is NOT listed as a course in which eggs are used?
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What does egg provide when used as a binding/adhesive agent?
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What creates foam when beaten?
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Which substance found in eggs covers oil particles to prevent them from gathering together in water-based mixtures?
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What is the standard grading system used for eggs?
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What should fresh eggs do when placed in a dish of cold water?
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Study Notes
Egg Structure and Functions
- The inner shell membrane protects the egg's contents and acts as a barrier against bacteria.
- Chalazae are twisted, rope-like structures that help anchor the yolk in the center of the egg, maintaining its position during handling.
- As an egg ages, moisture and air seep into it, causing the air cell to enlarge, which indicates the egg's freshness is declining.
Egg Storage and Aging
- Leftover egg whites can be safely stored in the refrigerator for up to 2 to 4 days.
- The white of an egg becomes thinner and less viscous as it ages due to the breaking down of proteins.
- Cracked eggs should be used immediately in cooked dishes or baked products to prevent bacterial growth.
- Fresh eggs will sink and lay flat at the bottom of a dish of cold water, indicative of their freshness.
Nutritional and Cooking Facts
- Eggs do not contain vitamin C, which is commonly found in fruits and vegetables.
- Eggs can be stored in the refrigerator for 3 to 5 weeks for optimal freshness.
- The minimum weight for classifying eggs into sizes is 24 ounces per dozen.
Cooking Properties
- Egg yolks coagulate at a temperature of approximately 144-158°F (62-70°C).
- Eggs are not typically used in break room cooking courses (the specific course was not listed).
- When used as a binding or adhesive agent, eggs provide cohesiveness to ingredients, helping to hold them together.
Cooking Techniques and Egg Properties
- Beating eggs creates foam due to the incorporation of air, leading to a light and airy texture in dishes.
- Lecithin, a substance found in eggs, acts as an emulsifier, covering oil particles to prevent separation in water-based mixtures.
- The standard grading system for eggs evaluates quality based on shell quality, air cell size, and the size and condition of the egg's contents.
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Description
Test your knowledge on egg cookery theory including the scope, structure, composition, grading, and cooking methods of eggs. Learn about egg structure, egg composition, and the characteristics of egg shells, yolks, and whites.
