Eggs
Student Worksheet 1 – Free range vs battery cage
hens
Identify one advantage and one disadvantage to the consumer of eggs produced by the following
methods:
Free Range
Battery Cages
Advantage
Advantage
Disadvantage
Disadvantage
Useful Fact
The Lion Mark
Eggs are stamped with the Lion Quality Mark if they come from hens that
have been vaccinated against Salmonella. They must also have a date
stamp to show they are fresh.
February 2015
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Student Worksheet 2 – The structure of a hen’s egg
Shell
Protects the egg and is covered in small holes which let water pass out of the shell
and air to enter over time.
Shell
membrane
This is on the inside of the shell and slows down the loss of water evaporating from
the egg and helps prevent the entry of bacteria. Air can move through the
membrane to take up the space of the water that is lost.
Air sac
As an egg becomes older, the water from the egg evaporates through the shell and
the air sac becomes bigger.
Yolk
The yellow oily part at the centre if the egg. This would feed the developing chick if
the egg was fertilised.
Yolk
membrane
Chalazae
This surrounds the yolk, keeping it separate from the egg white.
Twisted protein strands at either end of the egg yolk to hold it in place it in the
centre of the egg.
Thick and
This surrounds the yolk. As the egg gets older it becomes thinner and more
thin white
watery.
Use the terms in the table above to label the diagram of an egg:
February 2015
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Student Worksheet 3 – The structure of a hen’s egg:
Questions
1.
Which part of the egg would provide food for a growing chick if the egg was fertilised?
2.
What slows down the evaporation of water from an egg?
3.
What structures hold the egg yolk in place?
4.
Which part of the egg starts off thick but becomes thinner as the egg gets older?
5.
What part of the egg increases in size as the egg gets older?
6.
State why eggs should be stored away from strong smelling foods such as onions.
February 2015
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Student Worksheet 4 – Tests for freshness
Explain what is happening in the two tests for freshness in the diagrams below.
Brine test
1.
2.
3.
Plate test
1.
2.
3.
February 2015
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Student Worksheet 5 – The food value of eggs
1.
Find out how each important nutrient is used in the body.
2.
Give the names of:
3.

Two macronutrients found in eggs

One vitamin found in egg yolk

One vitamin found in egg white.
Identify one macronutrient and one vitamin that are not found in eggs.
Macronutrient
Vitamin
February 2015
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Student Worksheet 6 – Methods of cooking
Fill in the missing words.
When cooking eggs for breakfast,
and
are two different
methods that could be used. As the egg is cooking, the
overheating will lead to the eggs becoming
sets first but
and water may be squeezed from
the protein.
This is called
. Another word for eggs setting is
This process cannot be reversed and is called
that have been
.
. It is advised to only eat eggs
to prevent
.
Two groups of people who are particularly at risk and should always ensure their eggs are cooked are
and
.
February 2015
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Student Worksheet 7 – Versatility of eggs
Task 1
Complete the table showing some uses of eggs in cooking.
Name of dish
Use of eggs in cooking
Mayonnaise
Meat pie
Falafels
Fish in bread crumbs
Victoria sponge
Pancakes
Cheese omelette
Mousse
Bread and butter pudding
February 2015
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Task 2
Use the words in the box to complete the sentences below.
lecithin
set
white
separation
foam
oil
solid
water
If air is whisked into egg
a
Heat will
this mixture and it will become
Egg yolk contains a fat called
and
is made.
.
which stabilises emulsions of
which prevents
.
February 2015
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Student Worksheet 8 – Versatility of eggs: Research
task
Complete the table below by identifying some dishes showing the different uses of eggs.
As a main dish
Enriching
Glazing and adding colour
Aeration
Binding
Emulsification
Coating
Raising agent
Setting and thickening
Garnishing
February 2015
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Student Worksheet 9 – Practical tasks using eggs
1.
Prepare, cook and serve two dishes using eggs as a main ingredient. One dish should be suitable
for a lacto-vegetarian and the other suitable for a toddler.
Calculate the nutritional value of each of these dishes stating how it fits the consumer’s nutritional
needs:
2.
Prepare cook and serve one main course dish and one sweet dish showing different ways eggs
may be used.
Explain the role of the eggs in each of the dishes you have chosen.
3.
Cook one British dish and one international dish using eggs as a main ingredient. Set up a tasting
panel for preference testing and complete a sensory analysis of each of the dishes.
February 2015
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4.
Use each of the following techniques to create dishes of your choice:
Emulsification
Coagulation
A foam.
Explain the scientific principles underlying each technique.
5.
Choose a shop-bought product containing eggs and prepare and cook the same dish yourself.
Compare the nutritional value, cost and sensory qualities of each version.
February 2015
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