What pathogen is associated with shell eggs

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Reference no: EM133013217

Unit Eighteen: Introduction to Protein Cookery

Please define in your own words the following:

Key Terms albumen albumin chalazae egg white egg yolk egg shell
egg membrane air cell
hard-cooked or hard boiled over coagulation
poached eggs scrambled sunny side up over easy over hard custard
non-stick pan seasoned syneresis ferrous sulfide
hydrogen sulfide

Study Questions

1. What are the basic parts of an egg? What is the basic composition of each part?

2. How can one determine the freshness of an egg?

3. How are eggs graded? What determines the different grades of eggs?

4. Describe the safety and sanitation issues associated with the storing, handling and cooking of eggs.

5. What pathogen is associated with shell eggs?

6. Briefly describe what happens to egg proteins as they coagulate.

7. What are the 2 temperatures concerns when cooking eggs?

8. What happens to scrambled eggs as they are overcooked? Does syneresis apply to this scenario? Please explain your answer.

9. According to the ratio guide, what is the ratio of liquid to acid when poaching eggs?

10. Describe, in detail, the method for poaching and determining proper doneness in poached eggs.

11. Eggs can be poached be prepared ahead of time for service. Please describe the procedure.

12. What are the qualities of a properly poached egg?

13. Define soft scrambled eggs and an omelet. What are the qualities of properly soft scrambled eggs and the qualities of properly prepared omelet?

14. Describe the method for fried eggs. What are the qualities of properly fried eggs at each of the following stages: sunny side up, over easy and over hard?

15. Describe the method for scrambled eggs. What are the qualities of properly scrambled eggs?

16. Describe the method for hard-cooked eggs. What are the qualities of a properly hard- cooked egg?

17. What has happened if hard-cooked eggs have a green ring around the outside of the yolk? What steps should be taken during the cooking process to prevent this?

18. What is the effect of ferrous sulfide relative to egg cookery?

19. What is the ratio and method for a baked sweet custard?

20. What has happened? The custard is overcooked and weeping. It looks like a small wheel of Swiss Cheese? What is the term for the weeping of liquid from the custard?

Reference no: EM133013217

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