Egg Revison

  • Created by: hfarley
  • Created on: 07-05-17 11:46
Barn Eggs
Hens move freely inside large sheds.
1 of 25
Free Range
hens are allowed to roam freely outdoors during the day.
2 of 25
Hens live on a special organic diet that does not include chemicals.
3 of 25
Hens are confined to cages where the light, temperature and feed are regulated.
4 of 25
What is the British Red Lion Mark?
When a lion mark is printed on an egg, it means that the British eggs come from hens that have been vaccinated against salmonella and are produced to a strict code of practice.
5 of 25
Diagram of an Egg
Diagram of an Egg
6 of 25
Chalazae/ Anchors
These are strands attached to the thick albumen which anchor the yolk in the middle of the egg.
7 of 25
When you crack an egg, you see two types of white- the thick white 'stands up' and the tin white runs towards the edge. The albumen is also called the 'white'.
8 of 25
Vitelline Membrane
This holds the yolk together.
9 of 25
Germinal Disk
This is the part of the egg which would have developed into a chick if the egg had been fertilised. It is seen as a tiny speck on the surface of the egg.
10 of 25
This has a higher concentration of protein then the white.
11 of 25
Shell Membranes
There are two membranes- the outer and inner. There job is to act as filters to keep the egg in good condition.
12 of 25
The shell prevents damage and acts as a shield to prevent against bacteria.
13 of 25
Air Cell
This is at the rounded end of an egg. As the egg ages, it loses water and more air is drawn into the egg to replace the lost water so the air cell gets bigger.
14 of 25
What is Binding?
The egg sets when cooked sticking other ingredients together.
15 of 25
What is Glazing?
Before cooking, foods can be brushed with a beaten egg. During cooking, the glaze turns golden brown.
16 of 25
What is Trapping Air?
The protein in the egg white stretches when beaten and traps air.
17 of 25
What is Enriching?
Adding richness and extra nutrition to foods.
18 of 25
What is Coagulation?
This is when the egg sets in the mixture once it has exceeded 70°C. The egg white coagulates at 60°C and the yolk coagulates at 70°C.
19 of 25
What is Coating?
Foods can be brushed with egg then dipped in breadcrumbs. During cooking, the egg coagulates and holds the mixture together.
20 of 25
What is Thickening?
The egg white coagulates at 60°C and the yolk at 70°C, when these temperatures are reached, they begin to set and thicken the mixture. Do not allow to exceed these temperatures because the mixture will set fully and curdle (scramble).
21 of 25
What is Garnish?
Eggs can be used to add garnish to foods either poached or boiled and sliced.
22 of 25
What is Emulsification?
Oil and water mixed together form an emulsion, but this only lasts a short time before they separate. The lecithin in the egg yolk helps keep the emulsion stable.
23 of 25
What is Batter?
A batter is a mixture of flour, eggs and a liquid such as milk. There are two main types of consistencies- thin or pouring; and thick or coating.
24 of 25
How to Give an Approximation of an Egg's Age?
The egg is placed into a bowl of cold water. If it sinks and stays resting horizontally, it is about 3-6 days. If it sinks but at an angle, more than 1 week. If it sinks but stands on end, 2 weeks. Floats- too old and should be discarded immediately.
25 of 25

Other cards in this set

Card 2


Free Range


hens are allowed to roam freely outdoors during the day.

Card 3




Preview of the front of card 3

Card 4




Preview of the front of card 4

Card 5


What is the British Red Lion Mark?


Preview of the front of card 5
View more cards


No comments have yet been made

Similar Home Economics: Food & Nutrition resources:

See all Home Economics: Food & Nutrition resources »See all Food resources »