Eggs and Cooking Methods

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

• Yolk

• Shell

• Chalaza

• Germinal disk

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

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

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

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

What is the function of egg in pudding?

• Thickener

• Interfering agent

• Structure

• Emulsifier

An example of eggs being used as an emulsifier is

• Egg foam pancakes

• Pudding

• Mayonnaise

• Pickles

Which of the following foods uses eggs as a binding/coating agent?

• meringues

• ice cream

• fried chicken

• Pudding

An example of egg whites being used as leavening agent is

• Meringues

• Meatballs

• Mayonnaise

• Fried Chicken

If you are frying or poaching eggs, what grade or grades of eggs should you use?

• A

• B

• AA

• AA and A