2.05 Breakfast Cookery

2.05 Breakfast Cookery

9th - 12th Grade

28 Qs

quiz-placeholder

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2.05 Breakfast Cookery

2.05 Breakfast Cookery

Assessment

Quiz

Other

9th - 12th Grade

Practice Problem

Medium

Created by

Kaitlyn Trotter

Used 20+ times

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28 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

15 mins • 1 pt

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

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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.

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What part of the egg is the albumin?

Shell

White

Yolk

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

Shell

White

Yolk

Albumin

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

Non-porous

Soluble

Durable

Porous

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

Peewee

Medium

Large

Jumbo

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

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