Question 1

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.

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Question 2

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

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Question 3

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

Accepted Answer

These proteins are indeed important components of egg yolk, each playing a role in the nutrition and functionality of the egg. Livetin acts as a transport protein, lipoproteins are involved in the emulsification of fats, lipovitellins are crucial for the storage of lipids and iron, and phosvitin is important for binding and transporting minerals.

Question 4

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

Accepted Answer

Feeding hens a diet high in canola oil has been shown to result in eggs with lower levels of saturated fatty acids and cholesterol, as the fatty acid profile of the hen's diet influences the composition of the egg.

Question 5

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.

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Question 6

Egg quality declines continuously after the egg is laid

Accepted Answer

Egg quality declines due to factors like moisture loss, carbon dioxide loss, and microbial growth, which affect freshness and quality over time.

Question 7

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?

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The answer of A consumer has hard-cooked two dozen eggs...

Question 8

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

Accepted Answer

Maximum stability in egg white foam is reached when the proteins are partially coagulated, providing a stable structure before the foam reaches its maximum volume. Overbeating beyond this point can lead to the breakdown of the foam's structure, reducing stability.

Question 9

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?

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Question 10

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

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Question 11

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?

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Question 12

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.

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Question 13

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

Accepted Answer

Feeding flaxseed to hens can increase the omega-3 fatty acid content in their eggs, as the nutrients from the flaxseed are incorporated into the eggs they lay.

Question 14

Distinguish between:
Hard and soft meringues

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Hard and soft meringues ...

Question 15

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

Accepted Answer

Frozen egg whites can be used successfully after thawing; they retain their properties for whipping and cooking.

Question 16

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.

Accepted Answer

This technique is called tempering, and it gradually increases the temperature of the eggs, preventing them from curdling when they are added to the hot sauce.

Question 17

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

Accepted Answer

Overcoagulation of egg proteins leads to the squeezing out of water and results in a tough, rubbery texture, which is caused by excessive heat or prolonged cooking time.

Question 18

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

Accepted Answer

Dried egg whites are treated to remove glucose because glucose can cause browning (Maillard reactions) when the egg whites are heated, which is undesirable in many applications where a clear, bright appearance is preferred.

Quiz 13: Eggs