Exam 13: Eggs

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?

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

Distinguish between: Hard and soft meringues

Describe the dispersion state, including each ingredient, of the following food systems: A. Uncooked custard mixture B. Baked custard

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

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.

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

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

In order to freeze egg yolks successfully:

The most abundant protein in egg white is:

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 then refrigerated. The next day s/he peeled them, sliced them in half, and popped out the yolks -1.What did the yolks look like? 2.Why 3.What should s/he have done to prevent this from happening? 4.How tender were the egg whites?

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.

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

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

The sac surrounding the yolk of an egg is called the

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

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

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