Eggs and Breakfast Foods - Review

Which part of an egg contains protein + water?

• Outer shell

• Albumen

• Yolk

• Chalaze

The membranes that hold the egg yolk in place are called _______.

• Outer shell

• Albumen

• Yolk

• Chalaze

Which egg grade(s) contains a high yolk and white that will not spread much. (Choose all that apply)

• USDA Grade AA

• USDA Grade A

• USDA Grade B

• USDA Grade C

Eggs should be received at ____ degrees F.

• 32

• 37

• 41

• 45

Eggs should be stored at ____ degrees F.

• 32

• 37

• 41

• 45

TRUE or FALSE: Liquid, frozen, and dehydrated eggs do not have to be pasteurized.

• True

• False

Which of the following is a characteristic of an egg that is cooked or held too long?

• The egg will turn grayish-green.

• The egg will bounce on the ground.

• The egg will develop a sweet smell.

• The egg will turn hard as a rock.

Placing eggs in a small, ceramic, oven-proof dish with other ingredients, baked until whites are fully cooked.

• Hard-cooked eggs

• Baked eggs

• Poached eggs

• Fried eggs

Blending eggs until yolks and white are combined, add seasonings, cook over gentle heat while stirring.

• Hard-cooked eggs

• Scrambled eggs

• Omelet

• Fried eggs

TRUE or FALSE: A quiche is a savory egg custard baked in a crust and blended with other ingredients.

• True

• False