Questions for Discussion

Appears in

Published 2003

A formula calls for 35 whole eggs. How much whole egg should you weigh out?
A formula calls for 10 egg yolks. How much egg yolk should you weigh out?
A formula calls for 6 egg whites. How much egg white should you weigh out?
Why might a slightly greenish cast develop in baking powder biscuits that contain eggs? How can it be prevented?
Draw the process of the heat coagulation of egg proteins. Include in your drawing what happens when eggs receive too much heat. Explain in words what is happening at each step, and be sure to properly label all your squiggles.
You need to temper room temperature eggs with hot milk to avoid coagulating the eggs. Explain how you will do this, and explain how it prevents coagulation of eggs.
You have extra egg yolks and decide to use them instead of whole eggs in a cake. You use 1 pound (or kilogram) egg yolk for each pound (or kilogram) of whole eggs called for in the formula. What differences might you expect in the cake baked with egg yolks compared with the cake baked with whole eggs?
Describe the process of egg foam formation.
List steps to follow when receiving and storing eggs and egg products, and explain why each is important.

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