Eggs and vegetables

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Questions and Answers

What role does the cuticle play in the structure of an egg?

It serves as a protective barrier against bacteria and moisture. (correct)

It contributes to the egg's color and flavor.

It provides the majority of the egg's protein.

It is responsible for the egg's nutritional value.

Which vitamin is NOT found in significant amounts in the yolk of an egg?

Vitamin D

Vitamin K

Vitamin A

Vitamin C (correct)

Which grading of eggs is considered the highest quality?

USDA Grade B

USDA Grade AA (correct)

USDA Grade A

USDA Grade C

How is the freshness of an egg determined using the Haugh unit method?

By assessing the thickness of its albumen. Signup and view all the answers

What is the biological value of eggs relevant to protein?

They have the highest biological value of protein sources. Signup and view all the answers

Which type of fatty acids can be found primarily in the egg yolk?

Omega 3 and Omega 6 Signup and view all the answers

Which of the following components contributes most to the calorie content in an egg?

Yolk Signup and view all the answers

What is a characteristic of lipoproteins found in egg yolks?

They act as emulsifiers in food preparation. Signup and view all the answers

What is the primary benefit of including eggs in a therapeutic diet?

Easily digestible and high-quality protein Signup and view all the answers

In what manner are eggs generally inspected before purchase?

Using a method called candling. Signup and view all the answers

What aspect of vegetable handling affects the final texture after cooking?

The presence of acids or sugars during cooking Signup and view all the answers

Which statement accurately describes the proper washing technique for vegetables?

Use cold water for washing and change it several times Signup and view all the answers

What is the best practice for peeling and cutting vegetables to maintain their quality?

Use lemon juice to treat vegetables that brown quickly just before cooking Signup and view all the answers

In terms of storage, what is a crucial tip for fresh vegetables?

Other vegetables must be refrigerated to maintain freshness Signup and view all the answers

What indicates the spoilage of canned vegetables?

Swollen or puffed cans upon inspection Signup and view all the answers

How should frozen vegetables be stored to ensure quality?

In the original container until thawed Signup and view all the answers

Which factor does NOT influence the amount of fiber in vegetables?

The method of cooking employed Signup and view all the answers

What happens to the flavor of vegetables when soaked for an extended period?

Flavor diminishes because nutrients leach out Signup and view all the answers

What is the recommended method of handling leftovers from cooked vegetables?

Refrigerate them promptly and avoid mixing different batches Signup and view all the answers

Which of the following conditions must be avoided to ensure the best quality of dried legumes?

Exposing them to moisture immediately after purchase Signup and view all the answers

What is a recommended method to minimize flavor loss when cooking vegetables?

Cook for the shortest time possible Signup and view all the answers

What happens to anthocyanins in red vegetables when cooked in alkaline water?

They turn blue or blue-green Signup and view all the answers

Which of the following pigments is responsible for the color of green vegetables?

Chlorophyll Signup and view all the answers

Which cooking method is NOT recommended to maintain the color of green vegetables?

Long cooking times Signup and view all the answers

Which of the following factors does NOT contribute to nutrient loss in vegetables?

Short cooking time Signup and view all the answers

What effect does cooking vegetables in acidic conditions have on anthocyanins?

They turn a brighter red Signup and view all the answers

What is recommended to avoid when attempting to maintain the color of green vegetables?

Using baking soda Signup and view all the answers

What pigment is predominantly found in yellow and orange vegetables?

Carotenoids Signup and view all the answers

What is the minimum temperature at which egg white protein begins to coagulate?

62.2° C Signup and view all the answers

What effect does aging have on egg whites?

They thin out. Signup and view all the answers

What is the primary disadvantage of overcooking vegetables?

Change in flavor and texture Signup and view all the answers

Which storage method is recommended for whole eggs to best retain moisture?

In the fridge in their carton. Signup and view all the answers

Which method is least effective for preserving the color and nutrients in vegetables?

Cooking in very hard water Signup and view all the answers

At what temperature range are eggs typically cooked to ensure proper coagulation?

71° C to 80° C Signup and view all the answers

What happens to the vitellin membrane as eggs age?

It weakens and allows yolk migration. Signup and view all the answers

How long can unopened liquid egg products be stored before use?

7 days Signup and view all the answers

What is the appropriate storage duration for whole eggs in the refrigerator?

1 month Signup and view all the answers

Why is washing eggs not recommended?

It can allow absorption of odors. Signup and view all the answers

What is the recommended storage period for dried egg mix after opening?

7 to 10 days Signup and view all the answers

What causes eggs to crack when freezing them?

Expansion of liquids inside the egg. Signup and view all the answers

Study Notes

Eggs

Definition: An egg is an oval-shaped reproductive cell produced by female birds, reptiles, amphibians, fish, insects, and other animals.
Composition:
- Cuticle (bloom): A waxy coating on the eggshell that prevents bacterial contamination and moisture loss.
- Yolk: Contains fat-soluble vitamins (A, D, E, and K), choline, lutein, zeaxanthin, phosphorus, iron, folate, and omega 3 & 6 fatty acids.
- White (albumen): Provides protein and riboflavin.
Nutritional Value:
- Contains all essential amino acids.
- Excellent source of vitamin B12, biotin, iodine, selenium, and choline.
- Contains riboflavin (B2) and pantothenic acid (B5).
- Provides carotenoids lutein and zeaxanthin.
Protein Types and Contents:
- Lipovitellin and lipovitellinin: Found in the yolk, acting as emulsifiers in food preparation.
Purchasing Eggs:
- Inspection: Eggs should be wholesome, unadulterated, and truthfully labeled.
- Grading: USDA Grade AA is the highest, followed by USDA Grade A and USDA Grade B.
- Candling: A method of quality determination by examining eggs against a light source.
- Haugh Units: Measure the freshness of an egg based on the albumen's height.
- Sizing: Determined by the minimum weight of a dozen eggs in the shell.
Eggs in Food Preparation:
- Uses: Flavor, color, emulsify, thicken, bind, foam, interfere, clarify.
- Changes in Prepared Eggs:
  - Coagulation Temperatures: Egg white (62.2°C - 65°C), egg yolk (65°C - 70°C), whole egg (62.2°C - 70°C).
  - Cooking Temperature: Simmering (71-80°C).
Hard and Soft Boiled:
- Hard-boiled: Cooked for longer periods to coagulate the yolk completely.
- Soft-boiled: Cooked for shorter periods, leaving the yolk runny.
Storage of Eggs:
- Refrigeration: Store in the carton to prevent absorption of flavors and odors.
- Shelf Life: Whole eggs (about a month), yolk (2 days under water), whites (4 days in a covered glass container).
- Washing: Not recommended.
- Frozen Eggs: Not recommended for whole eggs, but whites and yolks can be frozen separately or mixed together.

Vegetables

Handling Vegetables:
- Selection and Purchasing: Choose good color, non-wilted vegetables. Buy in season for the best value, and select medium-sized, heavy vegetables. Avoid sprouted root vegetables.
- Washing and Soaking: Wash root vegetables with a stiff brush. Wash leafy vegetables in multiple changes of cold water. Drain well and refrigerate lightly covered. Avoid soaking for long periods to prevent nutrient loss.
- Peeling and Cutting: Peel thinly and cut into uniform pieces for even cooking. Peel and cut as close to cooking time as possible. Treat vegetables that brown easily with acid or an antioxidant solution or keep them submerged in water until ready.
For Processed Vegetables:
- Canned: Reject damaged, puffed, or swollen cans. Check the drained weight and grade.
- Storage:
  - Fresh Vegetables: Store potatoes, onions, and winter squash at cool temperatures (50–65°F/10–18°C) in a dry, dark place. Refrigerate other vegetables. Cover peeled and cut vegetables to prevent drying and oxidation.
  - Frozen Vegetables: Store at 0ºF (-18ºC) or colder in original containers until ready for use. Do not refreeze thawed vegetables.
  - Leftovers: Avoid mixing batches.
  - Dried Legumes: Soak for several hours before cooking to replace moisture lost in drying.
Cooking Changes:
- Texture:
  - Fiber: Varies by type of vegetable, maturity, and the specific part of the vegetable. Acid and sugars make fiber firmer. Heat and alkalis soften fiber.
  - Starch: Dried starchy foods require enough water for cooking.
  - Doneness: Achieved when the desired level of tenderness is reached.
- Flavor Changes:
  - Flavor Loss Control: Cook for a short time, use boiling salted water, use enough water to cover food, steam vegetables, and use young, fresh vegetables.
- Color Changes:
  - White Vegetables: Contain anthoxanthins and flavonoids, turning yellow in alkaline water.
  - Red Vegetables: Contain anthocyanins, turning a brighter red with acids and blue or blue-green with alkalis.
  - Green Vegetables: Contain chlorophyll, turning olive green with acids or long cooking times.
  - Yellow and Orange Vegetables: Contain carotenoids, relatively stable to acid or alkali. Short cooking time preserves color, vitamins, and flavors.
- Nutrient Losses:
  - Factors: High temperature, long cooking, leaching, alkalis, plant enzymes, oxygen.
  - Minimizing Losses: Cook for a short time, use minimal water, avoid baking soda, use fresh vegetables.

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