Eggs

1. It is the thick colorless substance that surrounds the egg yolk.

• Egg yolk

• Shell membrane

• Egg white

• Air cell

2. What market forms of eggs is usually use in scrambled eggs, omelets and French toast?

• Fresh eggs

• Frozen Eggs

• Dried Eggs

• Market Eggs

3. The egg is kept in position at the Centre of the egg with the help of the?

• Scrambled egg

• Frozen egg

• Air cell

• Chalazas

4. the most nutritious and versatile in the kitchen is what we called?

• Egg

• Shell membrance

• Meringue

• Cookies

5. Are prepared by whipping the whole egg out of the shell and then pan-frying like fried egg?

• Scrambled egg

• Omelet

• Poached egg

• Boiled egg

6. What market forms of egg are most often used for breakfast cookery?     

• Fresh eggs

• Frozen eggs

• Dried eggs

• Market eggs

7. _is the outer hard covering of the egg and is made up mainly of calcium carbonate?

• Egg yolk

• Egg shell

• Air cell

• Egg white

8. What market forms of egg is used primarily for baking?

• Fresh eggs

• Frozen eggs

• Dried eggs

• Market eggs

9. An air space that rests between the outer and inner membranes at the larger part of the egg?

• Egg yolk

• Egg shell

• Air cell

• Egg white

10. It is a raw egg cooked in hot water?

• Poached egg

• Boiled egg

• Omelet

• Sunny side up