Milk Products and Eggs Test

Breed will determine the colour of the egg yolk.

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An egg is comprised of 1/3 egg yolk and 2/3 egg white.

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When cooking eggs, the yolk will coagulate before the egg white.

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The larger the air cell on an egg, the fresher the egg is.

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Most food service operations use large eggs for production

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The grade of the egg is directly related to the size of the egg.

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Eggs will keep for 4-5 weeks after bringing them home from the grocery store.

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• false

Eggs and most milk products should be stored between 0-4 ^oC

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• false

E. coli is the main bacteria of concern when working with egg products.

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• false

A cheese rind is helpful in preventing moisture loss.

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• false