2.05 Breakfast Cookery

What are the 3 main parts of an egg?

• Shell, white, and yolk

• Shell, white, and albumin

• Shell, soft yolk, and hard yolk

• Shell and white

What is the purpose of an egg's shell?

• It contains all of an egg's cholesterol.

• It makes up most of an egg's weight.

• It protects the egg's contents.

• It is the albumin.

What part of the egg is the albumin?

• Shell

• White

• Yolk

Most of an egg's calories, cholesterol, and fat are found in the:

• Shell

• White

• Yolk

• Albumin

Eggs are very ___. They should be stored carefully so that they do not absorb other odors.

• Non-porous

• Soluble

• Durable

• Porous

What is the default size egg that most recipes call for?

• Peewee

• Medium

• Large

• Jumbo

Eggs are graded based on quality. What are the grades of eggs?

• AA, A, and B

• AA, AB, and BB

• A, B, and C

• AA, BB, and CC

Frozen eggs are often high-quality eggs that have been ___ and then frozen.

• Cooked

• Pasteurized

• Cleaned

• Dehydrated

What type of eggs are simmered in water with an acid (like vinegar)?

• Scrambled

• Fried

• Custard

• Poached

What type of egg dish contains bread, eggs, cheese, and meat/veggies and is baked in an oven?

• Scrambled

• Fried

• Omelets

• Strata