Eggs and Cooking Methods

Eggs and Cooking Methods

9th - 12th Grade

25 Qs

quiz-placeholder

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Eggs and Cooking Methods

Eggs and Cooking Methods

Assessment

Quiz

Specialty

9th - 12th Grade

Medium

Created by

Shannone Hernandez

Used 33+ times

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25 questions

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1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Media Image

The porous covering made of calcium carbonate that allows the transfer of gas through the egg is called the __________

Yolk

Shell

Chalaza

Germinal disk

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Media Image

This part of the egg is formed when the egg cools to the temperature of its surroundings. As the contents of the egg cools, the egg contracts faster than the shell, which creates the _________

Yolk

Shell

Air Cell

Germinal Disk

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Media Image

The white cords, or umbilical cord, in the egg, which holds the yolk in the center and provides nutrients to the growing baby chick inside is the _________ .

Yolk

Shell

Chalaza

Germinal disc

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Media Image

The small white spot on the yolk where the female's genetic material is found is called the _________ ( Responses: yolk, shell, chalaza, germinal disc, air cell)

Yolk

Shell

Chalaza

Air cell

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Media Image

The part of the egg that holds all the fat and cholesterol and is the source of food for the baby chick is called the _________

Yolk

Shell

Chalaza

Air Cell

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Media Image

What is the function of egg in pudding?

Thickener

Interfering agent

Structure

Emulsifier

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Media Image

An example of eggs being used as an emulsifier is

Egg foam pancakes

Pudding

Mayonnaise

Pickles

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