Sci of Food: Eggs 7-3, 7-4 &7-5

What is the job of the yolk?

• To provide nutrients for a growing chick

• To provide protection for a growing chick

Which of these is found in the yolk?

• Fat

• Protein

• Water

• Xanthophyll (yellow pigment)

• All of the above

What is the role of the egg white besides nourishment?

• Protection

• Regulation

• Coordination

• Locomotion

Why should we eat eggs?

• They provide essential amino acids, fatty acids and antioxidiants.

• Every egg we eat is one less chicken that will be a menace to society.

• They are delicious?

What two things make up most of an egg white?

• Fat and protein.

• Water and fat.

• Water and protein.

• Egg and white.

When you heat up and egg, why does it become a gel?

• The heat unfolds the protein, which then attach together to trap water..

• The heat unfolds the fats, which then attach together to trap water..

• It dehydrates and thickens.

.  How should you cook an egg?

• Low and slow

• High and dry

• With salt and pepper

What is a custard?

• A liquid trapped in a solid (e.g. flan)

• Gas bubbles trapped in a liquid or solid (e.g. soufflé)

• A hard boiled egg

• A soft boiled egg

What is a foam?

• A liquid trapped in a solid (e.g. flan)

• Gas bubbles trapped in a liquid or solid (e.g. soufflé)

• A hard boiled egg

• A soft boiled egg

What happens to an egg white’s protein when you beat them?

• They coagulate and become more firm

• They liquify and become more firm

• They coagulate and become less firm

• They liquify and become less firm