Q: We have used both brown and white eggs in our bakery. Is there a difference in the eggs beyond shell color?
Gonzalo, via e-mail

A: Beyond the color, there is no difference. White and brown eggs are nutritionally identical. The color of chicken eggs is determined by materials that are deposited while the eggs develop inside the hen's oviduct. Some chickens deposit white pigments, while others deposit brown pigments. Some chicken breeds, such as the Aracauna and Americauna, lay blue to green eggs, just to add to the color spectrum.

Q: How do you defrock a fresh coconut? We use coconut in several pastry applications, but are struggling to get them out of their shell.
Kimberly, via e-mail

A: Because coconuts can be difficult to crack, here is a simple method that involves baking the coconut. Pierce the softest eye of coconut with a metal skewer and drain the liquid into a bowl to sample. If it tastes sweet, the coconut is fresh; if it tastes oily, the coconut is rancid and should be discarded. Bake the coconut at 400°F (204°C) for 15 minutes. Break the shell with a hammer or back of a heavy cleaver, aiming for a ridge at the eye end, then remove the flesh with the point of a strong knife, easing it out carefully. Remove the brown skin with a vegetable peeler. Fresh coconut keeps in an airtight container, refrigerated, for one week, or frozen for three months.

Q: Is it true that alcohol in a formula evaporates during baking and cooking? Can I tell my customers that the food contains no alcohol after it has been baked?
Karen, via e-mail

A: Contrary to what most professionals believe, when using beer, wine or other alcoholic beverages in formulas, a lot of alcohol still remains after it has been baked. Here is a chart to show how much alcohol remains after a certain amount of time, depending on how the alcohol was used during production.

Q: We serve a lot of freshly prepared sandwiches made with our artisan bread. We are using turkey meat for some sandwiches and were wondering what the difference was between dark and white meat?
Christina, via e-mail

A: In a turkey, the active muscles, such as the legs, store a lot of oxygen and become dark, while less active muscles, like the breast, remain white. Turkeys do not fly, but they do plenty of running around. Active muscles, such as the legs and thighs, are full of blood vessels. These blood vessels contain myoglobin (or muscle hemoglobin), which delivers oxygen to the muscles. The more myoglobin the muscles contain, the darker the muscle.

Q: What does the German baking term anstellgut mean?
T.G., Green Bay, Wis.

A: Many terms used in baking with sourdough are used interchangeably, usually incorrectly. Some terms are confusing and have become ambiguous due to imprecise translation and use. For instance, there is little differentiation between a chef, levain, old dough and starter. While chef and levain refer to natural leavens, all are used to provide leavening to a new mix of dough. Anstellgut is the German term for the inoculants to the first stage in the three-stage sequence of elaboration of a leaven for the traditional process of German sourdough. It is a portion of the ripe sourdough leaven saved from the previous day's bake and corresponds to the French term chef.