Food and Nutrition - Egg Unit

What is the process of grading eggs with light?

• illumination

• candling

• gleaming

• luminescence

What does USDA stand for?

• United States Division of Agriculture

• United States Department of Agronomics

• United States Dietary Agency

• United States Department of Agriculture

What are three stages of beaten egg whites?

• Foamy

  Soft Peaks

  Stiff Peaks

• Faint

  Low-Pitched Peaks

  High-Pitched Peaks

• Foamy

  Light Peaks

  Heavy Peaks

• Fluffy

  Soft Peaks

  Hard Peaks

What is the yellow part of an egg called?

• Yellow

• Middle

• Yolk

• Center

What is the albumen of an egg?

• Egg White

• Yolk

• Shell

• None of the above

What part of an egg contains the most protein?

• Yolk

• Shell

• Egg White

• Inner Shell Membrane

According to the USDA, what is the optimal storage time for raw eggs in their shells?

• 1 to 2 weeks

• 3 to 5 weeks

• 4 to 6 weeks

• 7 to 10 weeks

What bacteria is associated with eggs?

• Toxoplasma

• Norovirus

• Listeria

• Salmonella

Casseroles and other dishes containing eggs should be cooked to what temperature?

• 160° F

• 260° F

• 120° F

• 350° F

How long can you keep hard cooked eggs?

• 3 days

• 1 week

• 1 day

• 2 weeks