AB 2014 pp 121-137 Eggcyclopedia (Easter Eggs through Organic Eggs)
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| show | Before WW II women would often tend small flocks for the family and sell the extra eggs for some personal spending money.
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| show | The ENC, or Egg Nutrition Center, was formed by the American Egg Board and United Egg producers to educate about egg nutrition.
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| show | Egg substitutes are liquid egg products containing egg white and other ingredients such as tofu, oils etc.
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| What is the myth about eggs during the vernal equinox on March 21? | show 🗑
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| What does the expiration date on an egg carton indicate. | show 🗑
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| show | 9 calories
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| Besides being a source of energy, what are the other benefits of fats in our diet? | show 🗑
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| 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 | show 🗑
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| 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 | show 🗑
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| show | b) foods of both plant and animal origin
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| Which type of fat is usually a solid at room temperature? a) Monounsaturated fats b) Saturated fats c) Polyunsaturated fats | show 🗑
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| Which types of fat reduce blood cholesterol? a) Monounsaturated fats b) Saturated fats c) Polyunsaturated fats | show 🗑
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| show | b) saturated fats
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| A large egg contains how many grams of fat (and what types of fat)? | show 🗑
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| show | Neither, they are the same.
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| What are the disadvantages of eating fertile eggs? | show 🗑
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| At what temperature do egg whites whip to their highest possible volume? | show 🗑
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| show | Meat and meat alternatives.
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| The Food Guide Pyramid recommends that people eat how many ounces of meat or meat alternatives? | show 🗑
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| One egg is equivalent to how many ounces of meat or meat alternative? | show 🗑
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| What are free-range eggs? | show 🗑
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| What is meringue? | show 🗑
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| Where did the name meringue come from? | show 🗑
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| Were egg foams used in pastries earlier than the creation of the meringue? | show 🗑
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| How and when did the simplified meringue evolve? | show 🗑
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| As the meringue's fame spread, who is said to have prepared the sweet with their own hands at the Trianon in France? | show 🗑
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| What is the most critical factor to making meringue? | show 🗑
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| What causes meringue to absorb moisture from the air and become limp and sticky? | show 🗑
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| What can you do to have the best results in making meringue? | show 🗑
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| What should you be sure to have clean when making meringue? Why? | show 🗑
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| show | metal or glass
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| Why shouldn't you use plastic bowls while making meringue? | show 🗑
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| show | allow the whites to stand at room temperature before being beaten so they will reach their fullest volume.
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| Why do some people use cream of tartar for whipping egg foam when making meringue? | show 🗑
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| show | Beat the whites with the cream of tartar using 1/8 teaspoon for each 2 egg whites until foamy
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| show | gradually beat in the sugar, 1 tablespoon at a time. Continue beating until sugar is dissolved and soft peaks form.
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| show | when the sugar is not completely dissolved
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| How do you check if the sugar has been completely dissolved when making meringue? | show 🗑
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| There are several kinds of meringues, each suited to a special use. What are the differences between these different kinds of meringue? | show 🗑
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| show | used to top pies and puddings
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| What is the usual ratio for the soft meringue? | show 🗑
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| show | until soft peaks form
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| After being beaten, what do you do with soft meringue? | show 🗑
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| How should you cook soft meringue? | show 🗑
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| show | it will cover a 9 inch pan
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| What are the baking instructions for soft meringue? | show 🗑
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| What is a common problem when making soft meringue? | show 🗑
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| how do you prevent the accumulation of liquid between the meringue and filling? | show 🗑
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| show | On a pie, the soft meringue should touch the crust all around the edge or it may shrink during baking
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| show | a confection or foundation for fillings of fruits of puddings.
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| show | by increasing the proportion of sugar to 4 tablespoons of sugar per egg white and beating until stiff peaks form
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| What should the hard/swiss meringue be baked on? | show 🗑
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| The hard/swiss meringue can be dispersed by... | show 🗑
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| What else can hard/swiss meringue be baked in? | show 🗑
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| What happens when you bake hard/swiss meringue in a pie plate? | show 🗑
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| show | with whipped cream & fruit and is called schaum torte or pavlova.
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| show | the texture of the finished meringue can be varied from dry to crisp to chewy
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| Why is the texture of the finished hard/swiss meringue be varied? | show 🗑
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| What are the baking instructions for hard/swiss meringue? | show 🗑
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| show | Will store several mos in sealed container w/ wax paper between layers. Re-crisp by baking for 15-20 min @ 250F.
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| What is Italian Meringue? | show 🗑
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| show | It is Italian Meringue folded into whipped cream.
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| show | Drop meringue into simmering milk or water for 5 min. AKA snow eggs or oeufs a la neige
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| Are puffy omelets and souffles best bake in a microwave or conventional oven? | show 🗑
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| Which cooks faster in the microwave, the yolk or egg white? | show 🗑
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| What microwave power level should be used when cooking unbeaten eggs? | show 🗑
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| What should be done to prevent the yolk of an unbeaten egg from exploding in an microwave. | show 🗑
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| show | They will explode.
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| show | -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"
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| What is a nest run? | show 🗑
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| show | None, it is considered to be a complete protein.
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| show | none
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| show | 5 grams total, 1.5 g saturated & 2.5g unsaturated
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| show | Riboflavin, thiamin & folic acid
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