Eggs

The thin layer between the shell and albumen of an egg is called:

• membrane

• chalaze

• air cell

• yolk

When you make meringue, eggs are fulfilling the function of:

• binding

• interference

• foams

• thickeners

An egg is cooked by cracking into a hot pan, cooking the egg on both sides; egg and yolk are fully cooked throughout.

• sunny side up

• over easy

• poached

• over hard

Egg yolks are higher in protein than whites.

• true

• false

One egg has about how many grams of protein?

• 6 grams

• 2 grams

• 10 grams

• 15 grams

Which part of the egg contains most of the vitamins?

• white

• yolk

A jumbo size egg can be Grade B.

• true

• false

When eggs are used in the preparation of a sauce, they are fulfilling the function of:

• emulsification

• binding

• foam

• thickener

When storing eggs, 1 week in the fridge = ____________ on the counter.

• 3 days

• 1 day

• 3 weeks

• 1 month

Cooking an egg in water outside of its shell is:

• hard boiling

• sunny side up

• soft boiling

• poaching