Deck 13: Eggs

Question 1

Ovomucin contributes significantly to the viscous nature of thick white because of
its fibrous nature.

Answer 1

True

Question 2

A dark green ring around the yolk of a hard cooked egg occurs when:

A) Metmyoglobin is denatured by acid
B) Cooking water is very alkaline
C) Ferrous sulfide forms from overcooking or slow cooling
D) Protein coagulates and then curdles
E) The egg is fresher in quality

Answer 2

C

Question 3

Adding milk solids to a baked custard causes an increase in:

A) Tenderness
B) Sonority
C) Clarity
D) Coagulation temperature
E) Gel strength.

Answer 3

D

Question 4

When preparing a soft meringue, the usual ratio of sugar per egg white is

A) 1 tsp
B) 2 tsp
C) 1 tbsp
D) 2 tbsp
E) 4 tbsp.

Question 5

An advantage of egg substitutes is that:

A) They can be separated successfully
B) No cholesterol is present
C) Volume is greater in cakes made with substitutes than with fresh eggs
D) Aroma and flavor are superior to fresh eggs
E) They do not require refrigeration or freezing

Question 6

If a starch-thickened pudding thins instead of thickening some after egg yolk has been added, the problem is caused by:

A) Adding a little egg white, too
B) Failing to beat the yolk first
C) Inadequate heating to inactivate the α-amylase in the yolk
D) Inadequate heating to inactivate the α-amylase in the starch Too much sugar
E) Too much sugar

Question 7

In baking custards made with the following, which is likely to be done first:

A) Double sugar
B) Egg whites
C) Egg yolks
D) More eggs
E) None of the above

Question 8

The following is a characteristic of a high-quality fresh egg:

A) Large air cell
B) Large proportion of thick white
C) No chalaza
D) Off-centered yolk
E) Wide, flat yolk

Question 9

Theoretically, salt in the cooking water for poaching eggs speeds coagulation because it ionizes and aids in reducing the electrical charges on protein molecules.

Question 10

As eggs deteriorate, the pH of the egg white 100

A) Is raised
B) Is lowered
C) Denatures
D) Disappears
E) None of these

Question 11

In order to freeze egg yolks successfully:

A) Add sugar or salt to yolks prior to freezing
B) Egg yolks cannot be frozen unless cooked
C) Freeze slowly to avoid large ice crystals
D) Freeze rapidly to avoid large ice crystals
E) Just freeze without additives and they will do beautifully

Question 12

The addition of acid to an egg white foam speeds formation and stabilizes the foam.

Question 13

Eggs with increased levels of omega-3 fatty acids can be produced by feeding hens a diet rich in flaxseed.

Question 14

The increased opacity that occurs when egg white is heated is caused by

A) The increasing solubility of the protein
B) Decreasing solubility of the protein
C) A rapid change in pH
D) Sonic vibrations
E) None of these

Question 15

To prevent food-borne illness from eggs, they need to be cooked to a temperature of at least

A) 32ºC
B) 42ºC
C) 52ºC
D) 62ºC
E) 72°C

Question 16

The most abundant protein in egg white is:

A) Ovalbumin,
B) Conalbumen
C) Ovomucoid
D) Ovomucin
E) Avidin

Question 17

A particularly important emulsifying agent in egg yolk is:

A) Vitelline
B) Lecithin
C) Avidin
D) Biotin
E) None of these

Question 18

A baked custard is done when:

A) A knife inserted at a midpoint between the edge and center comes out clean
B) A spoon is coated when dipped in the custard
C) Little holes appear around the sides of the custard cup
D) The top browns and appears dry
E) The top springs back when pressed lightly

Question 19

The sac surrounding the yolk of an egg is called the

A) Latebra
B) Vitelline membrane
C) Chalazae
D) Germinal disk
E) None of these

Question 20

Careful attention to sanitation during storage and handling of eggs prevents infection with Salmonella enteritidis.

Question 21

Why would a food company want to pasteurize eggs in the shell? Discuss how this pasteurization might be done and how it would affect the egg from a food safety standpoint.

Question 22

Describe the dispersion state, including each ingredient, of the following food systems:

Question 23

Important egg yolk proteins include livetin, lipoproteins, lipovitellins, and phosvitin.

Question 24

A diet high in canola oil can cause hen's to lay eggs with significantly reduced
levels of saturated fatty acids and cholesterol.

Question 25

Explain why a starch-egg pie filling recipe calls for the starch mixture to be cooked until thickened, and then a small portion of that cooked starch paste added to the eggs in a small bowl and stirred, and then the egg-starch mixture added to the entire cooked starch mixture.

Question 26

Egg quality declines continuously after the egg is laid

Question 27

A consumer has hard-cooked two dozen eggs for deviled eggs. The eggs were cooked in boiling water for fifteen minutes, allowed to cool in that same water for five minutes, and

Question 28

Maximum stability of an egg white foam is reached before the maximum volume is achieved.

Question 29

Food science laboratory experiments often call for deteriorated eggs. How would you "deteriorate" an egg for such an experiment? Would this deteriorated egg be spoiled? What will be appearance of this cracked out egg? Compare this appearance to that of a fresh egg. What changes would you expect if using this
egg for preparing muffins? For poaching? For frying? For an angel food cake?

Question 30

Coagulation of eggs is more likely to occur over a short temperature range if the cooking temperature is high.

Question 31

A neighbor brings you a chocolate meringue pie. The meringue is high and lightly browned, with small drops of amber-like droplets on the surface. What are these droplets called, what caused them, and how can they be prevented?

Question 32

When an egg is "baked" in the microwave oven, what must be done to it to ensure
that it does not explode during cooking? Relate to the structure of an egg.

Question 33

Flaxseed can be included in the diet of hens to produce eggs with increased levels of omega-3 fatty acids.

Question 34

Distinguish between:

Question 35

Frozen egg whites will clump and become gummy and cannot be used successfully.

Question 36

In preparing sauces that contain eggs, it is critical to add a small amount of sauce to the egg in a separate dish. Do this several times to equilibrate the egg temperature, so that the egg does not curdle when added to the hot starch mixture.

Question 37

Overcoagulation of egg proteins results in toughening and occurs from too much heat or too long a cooking time.

Question 38

Dried egg whites are treated to remove the glucose that can cause browning.