Term
| How much of the edible part of an egg is yolk as compared to white? |
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Definition
| About one-third (33%) is yolk and two-thirds (67%) is white. |
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Term
| Rank egg whites, egg yolks, and whole eggs from highest to lowest in structure-building properties. |
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Definition
| egg whites, whole eggs, egg yolks. |
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Term
| While egg yolks contain both structure-builders and tenderizers, when they are added to baked goods, the net effect is to |
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Definition
| toughen or build structure. |
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Term
| The yellow color in egg yolks is from |
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Definition
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Term
| One way tenderizers work in baked goods and baked custards is by |
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Definition
| slowing the unfolding and aggregation of egg proteins, which raises the temperature of coagulation. |
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Term
| If egg yolks are used in place of whole eggs in cake batter, the cake will most likely |
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Definition
| be more tender and crumbly. |
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Term
| The two components in whole eggs that provide tenderness are fat and |
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Definition
| emulsifiers, such as lecithin. |
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Term
| Rank egg whites, egg yolks, and whole eggs from highest to lowest in fat content. |
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Definition
| egg yolks, whole eggs, egg whites. |
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Term
| Which of the following is not considered a structure builder in baked goods? |
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Definition
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Term
| A major advantage of frozen, refrigerated, and dried egg products over shell eggs is that egg products are |
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Definition
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Term
| A small amount of citric acid is added to frozen pasteurized whole eggs so that |
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Definition
| the eggs will not turn greenish-gray. |
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Term
| Which would you expect to bake faster and be more likely to curdle and weep? |
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Definition
| baked custard made with whole milk (contains about 3.5% fat) |
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Term
| Which would you expect to bake faster and be more likely to curdle and weep? |
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Definition
| baked custard with a low amount of sugar |
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Term
| Which would you expect to bake faster and be more likely to curdle and weep? |
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Definition
| baked custard made with part lemon juice, part whole milk |
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Term
| The ability of egg whites to generate a large amount of stable foam is due to |
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Definition
| a unique combination of several egg white proteins, including ovalbumin and conalbumin. |
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Term
| Egg whites form a stable foam as |
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Definition
| protein molecules unfold, move to the surface of air bubbles, and aggregate to form a protective film around each bubble. |
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Term
| Small amounts of will decrease both the foaming power and stability of whipped egg whites. |
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Definition
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Term
| Which would you expect to form a more stable meringue? |
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Definition
| shell eggs that are one week old |
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Term
| Which of the following is the fastest to make but is also generally the most delicate and least stable? |
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Definition
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Term
| When a large amount of granulated sugar is added very quickly to egg whites during whipping |
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Definition
| protein molecules may not unfold properly and the sugar crystals could weigh down the whites, resulting in lower volume or in whites that will not whip. |
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Term
| Which egg whites generally whip up more easily in a common meringue? |
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Definition
| room temperature egg whites |
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