Chapter 12
暂无描述。系统推荐的高质量记忆内容，适合每天坚持背诵学习。
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For the anatomical components of an egg, what is its purpose for the hypothetical growing chicken? o Shell o Inner and outer membranes * White (albumen) o Yolk o Chalazae o Germinal disc
Shell- protects egg Inn and outer membranes - keeps out bacteria White - water + protein Yolk- most nutrients and emulsifiers Chalazae - holds yolk in place Germinal disk - genetic material
Know the difference in cholesterol, fat, protein, emulsifier, and vitamin/mineral content between the yolk and white (not exact numbers but rough idea)
Yolk - 2.5 g protein , 4.5 g fat , 180 mg of cholesterol White - 3.5 G protein , 0 fat , 0 cholesterol
What is the standard chicken egg size?
Large or 50 grams
On what general characteristics are eggs graded by the USDA?
Size of air cell , white firmness , presence of meat spots , shape
Are brown eggs more natural/healthful than white eggs?
No
What causes eggshell color to vary?
It depends on the breed of chicken
Are eggs with darker colored yolks more nutritious? Be able to explain.
Yes they contain more vitamin A and carotenoids
What causes egg yolk color to vary?
The hens diet . Carotenoid rich diet
What characteristics of eggs change as they age? Do they become unsafe to eat when these changes occur?
Whites are thinner and ph level increases . The egg is still safe to eat
What are the differences in living situation logistics for caged, cage free, free range, and pasture raised eggs? Which ones are regulated by the USDA?
Cage free and free range eggs are regulated by the usda .
Which egg products must be pasteurized?
All egg products
Why are egg products pasteurized?
To kill pathogens like salmonella
Why is pasteurization a delicate process requiring special equipment?
Excess heat will cause whites to coagulate
Which starts to denatures at a lower temperature - whites or yolks?
Whites at 140 f
What other important mechanism can we use to denature egg proteins - especially the whites? What food applications are there for whipped egg whites (foam)?
Beating and baking. Foam can be used for angel food cake or waffles
• What functions can eggs serve in baking and cooking?
They can be binders, emulsifiers and gelling agents.