Eggs

Question 1

Types

Answer 1

Free range 
Barn 
Cage 
Organic 
Omega 3

Question 2

Structure of eggs

Answer 2

Shell(10%) made from calcium carbonate
White(60%)ovalbumin and globulin
Yolk(30%)held by chalazae. Made from vitelin, livetin, cholesterol, lecithin

Question 3

Dietetic value of eggs

Answer 3

Versatile
Inexpensive
Low in kilocalories
Hbv protein

Question 4

Guidelines for storing

Answer 4

Fridge @4degrees
Away from string smelling foods
Pointed downwards

Question 5

What should be on the egg box

Answer 5

Best before
Class
Rearing method
Number of eggs

Question 6

Culinary uses

Answer 6

Minding
Thickening 
Whole food 
Garnish emulsify
Aerate
 coat

Question 7

Effects of cooking eggs

Answer 7

White coagulates 
Bacteria destroyed 
Some b groups lost 
Protein coagulates 
Difficult to digest
Reaction between iron and sulfur = green ring

Question 8

Properties of eggs

Answer 8

Aeration
Coagulation
Emulsification

Question 9

What proteins are found in the egg

White
Yolk

Answer 9

White: ovalbumin globulin

Yolk: vitellin and livetin