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AB 2014-5

AB 2014 pp 121-137 Eggcyclopedia (Easter Eggs through Organic Eggs)

Question	Answer
What does the term "egg money" refer to?	Before WW II women would often tend small flocks for the family and sell the extra eggs for some personal spending money.
What is the ENC?	The ENC, or Egg Nutrition Center, was formed by the American Egg Board and United Egg producers to educate about egg nutrition.
What are egg substitutes?	Egg substitutes are liquid egg products containing egg white and other ingredients such as tofu, oils etc.
What is the myth about eggs during the vernal equinox on March 21?	Some believe that an egg will stand on its small end during the vernal equinox.
What does the expiration date on an egg carton indicate.	It is the date beyond which the eggs should not be sold
One gram of fat contains how many calories of energy?	9 calories
Besides being a source of energy, what are the other benefits of fats in our diet?	Fats aid in the absorption of certain vitamins, enhance eating pleasure and help you feel satisfied after a meal.
Saturated fats are primarily found in_______. a) foods of plant origin b) foods of both plant and animal origin c) foods of plant origin and fatty fish d) foods of animal origin	d) foods of animal origin
Polyunsaturated fats are primarily found in_______. a) foods of plant origin b) foods of both plant and animal origin c) foods of plant origin and fatty fish d) foods of animal origin	c) foods of plant origin and fatty fish
Monounsaturated fats are primarily found in_______. a) foods of plant origin b) foods of both plant and animal origin c) foods of plant origin and fatty fish d) foods of animal origin	b) foods of both plant and animal origin
Which type of fat is usually a solid at room temperature? a) Monounsaturated fats b) Saturated fats c) Polyunsaturated fats	b) saturated fats
Which types of fat reduce blood cholesterol? a) Monounsaturated fats b) Saturated fats c) Polyunsaturated fats	a) monounsaturated AND b) polyunsaturated fats
Which type of fat tend to increase blood cholesterol levels? a) Monounsaturated fats b) Saturated fats c) Polyunsaturated fats	b) saturated fats
A large egg contains how many grams of fat (and what types of fat)?	A large egg contains about 5 grams of total fat with about 1.5 grams being saturated and2.5 grams unsaturated
Which type of egg is more nutritious, Fertile of Non fertile eggs?	Neither, they are the same.
What are the disadvantages of eating fertile eggs?	Fertile eggs do not keep as well and they are more expensive to produce.
At what temperature do egg whites whip to their highest possible volume?	Room temperature
Eggs are included in which part of the Food Guide Pyramid?	Meat and meat alternatives.
The Food Guide Pyramid recommends that people eat how many ounces of meat or meat alternatives?	5-7 ounces
One egg is equivalent to how many ounces of meat or meat alternative?	One ounce
What are free-range eggs?	Eggs coming from chickens that have daily access to the outdoors.
What is meringue?	a foam of beaten egg white and sugar.
Where did the name meringue come from?	a pastry chef named Gasparini in the swiss town of Merhinyghen.
Were egg foams used in pastries earlier than the creation of the meringue?	yes
How and when did the simplified meringue evolve?	How: Gasparini created a small pastry of dried egg foam and sugar when: 1720
As the meringue's fame spread, who is said to have prepared the sweet with their own hands at the Trianon in France?	Marie Antoinette
What is the most critical factor to making meringue?	humidity
What causes meringue to absorb moisture from the air and become limp and sticky?	its high sugar content
What can you do to have the best results in making meringue?	make it on a bright, dry day
What should you be sure to have clean when making meringue? Why?	Be sure that the beaters and bowls are clean and free of fat or oil because the least bit of fat will prevent beaten egg whites from reaching their full volume
What kind of bowls should you use to whip meringue?	metal or glass
Why shouldn't you use plastic bowls while making meringue?	they tend to absorb fat
After you separate the eggs in making meringue, what should you do? Why?	allow the whites to stand at room temperature before being beaten so they will reach their fullest volume.
Why do some people use cream of tartar for whipping egg foam when making meringue?	it tends to lend stability to the egg foams?
When making meringue, what should you do if you do use cream of tartar when whipping eggs?	Beat the whites with the cream of tartar using 1/8 teaspoon for each 2 egg whites until foamy
When making meringue, what should you do when the egg white is foamy?	gradually beat in the sugar, 1 tablespoon at a time. Continue beating until sugar is dissolved and soft peaks form.
What causes meringue to become gritty?	when the sugar is not completely dissolved
How do you check if the sugar has been completely dissolved when making meringue?	rub a bit of meringue between thumb and forefinger to feel if the sugar has dissolved
There are several kinds of meringues, each suited to a special use. What are the differences between these different kinds of meringue?	the differences are in the ratio of egg white to sugar, the method of mixing, or the method of cooking.
What is the common use of soft meringue?	used to top pies and puddings
What is the usual ratio for the soft meringue?	2 tablespoons of sugar to 1 egg white
The soft meringue is usually is beaten until...	until soft peaks form
After being beaten, what do you do with soft meringue?	swirl it over a hot precooked pie filling or pudding
How should you cook soft meringue?	After beating and pouring over a pie/pudding, bake until peaks are lightly browned
How much of a 3 egg white soft meringue will cover?	it will cover a 9 inch pan
What are the baking instructions for soft meringue?	bake in a preheated 350 F oven for 12-15 minutes. For a soft meringue containing more egg whites, bake at 325 F for 25-30 min
What is a common problem when making soft meringue?	Sometimes liquid accumulates between the soft meringue and the filling.
how do you prevent the accumulation of liquid between the meringue and filling?	This weeping can be minimized if the filling is hot when the soft meringue is put on it.
On a pie, what should you do to prevent the shrinking of soft meringue on a pie during baking?	On a pie, the soft meringue should touch the crust all around the edge or it may shrink during baking
What is hard or swiss meringue?	a confection or foundation for fillings of fruits of puddings.
How is hard/swiss meringue produced?	by increasing the proportion of sugar to 4 tablespoons of sugar per egg white and beating until stiff peaks form
What should the hard/swiss meringue be baked on?	the hard/swiss meringue may be baked on a baking sheet greased with unsalted shortening (not oil)or on a baking sheet lined with wax or brown paper, or foil.
The hard/swiss meringue can be dispersed by...	The hard/swiss meringue may be piped through a pastry tube or shaped gently with a spoon or spatula.
What else can hard/swiss meringue be baked in?	greased pie plate, cake pan, or springform pan depending upon its intended use
What happens when you bake hard/swiss meringue in a pie plate?	the hard/swiss meringue forms a delicate crust for such fillings as chocolate or lemon and the result is often known as an angel pie
How is hard/swiss meringue baked in a cake or springform pan often served and what is it called?	with whipped cream & fruit and is called schaum torte or pavlova.
how is the texture of the finished hard/swiss meringue be varied?	the texture of the finished meringue can be varied from dry to crisp to chewy
Why is the texture of the finished hard/swiss meringue be varied?	depending on the oven temperature and baking time.
What are the baking instructions for hard/swiss meringue?	bake in a 225 F (250 for more golden color) preheated oven for 1 to 1 1/2 hrs until a cake tester or toothpick inserted in the center comes out clean. Turn off oven & leave in for 1 more hour.
How should hard meringues be stored and how do you restore crispness?	Will store several mos in sealed container w/ wax paper between layers. Re-crisp by baking for 15-20 min @ 250F.
What is Italian Meringue?	Made by beating hot sugar syrup into beaten egg whites. AKA boiled frosting
What is Chantilly meringue?	It is Italian Meringue folded into whipped cream.
What is Poached meringue?	Drop meringue into simmering milk or water for 5 min. AKA snow eggs or oeufs a la neige
Are puffy omelets and souffles best bake in a microwave or conventional oven?	conventional oven
Which cooks faster in the microwave, the yolk or egg white?	yolk
What microwave power level should be used when cooking unbeaten eggs?	30 - 50%
What should be done to prevent the yolk of an unbeaten egg from exploding in an microwave.	Make a small break in the yolk membrane.
Why should you never cook eggs in their shells in the microwave?	They will explode.
What is the meaning of the term "nest egg"?	-an egg placed in nest to encourage laying or -money set aside as a reserve or -nests made of meringue on top of toast with yolks inside the "nests"
What is a nest run?	Ungraded shell eggs
Which amino acid is the egg missing for optimal nutrition?	None, it is considered to be a complete protein.
How much vitamin C is found in the egg/	none
How much fat is in an egg?	5 grams total, 1.5 g saturated & 2.5g unsaturated
Which nutrients found in an egg are least heat stable? (destroyed or degraded by cooking.)	Riboflavin, thiamin & folic acid

Created by: AlesiaMoore

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