eggs

Eggs act as an emulsifier in which of the following foods?

• mayonnaise

• angel food

• meat loaf

• breaded meat

Eggs act as a binder in which of the following foods?

• mayonnaise

• angel food

• burgers

• breaded meat

When we refer to eggs as an 'emulsifier', what does that mean?

• An egg can hold a fat and a liquid together without separating

• When a fresh egg is heated, the shell membranes bond between the shell and whites

• An egg can be prepared in as many ways as a chef's toque has pleat

• The protein in the egg may 'curdle' when exposed to too high of heat

Cholesterol is found in the _________ __________

• egg white

• egg yolk

• the whole egg

• There is no cholesterol in eggs

The air cell grows larger as an egg ages.

• True

• False

Which part of the egg?

• shell

• yolk

• albumin

• chalazae

What is the name of the protective membrane just under the shell?

• Shell membrane

• Air pocket

• Thin Albumen

• Chalazae

The colour of the egg shell has no influence on nutritional values or eating quality.

• True

• False

What egg structure holds the yolk in the center by anchoring and supporting it?

• Albumen

• Chalaza

• Yolk

• Air cell

Egg whites act as a raising agent when whipped into a foam by

• adding protien

• adding volume

• adding air

• adding texture