
EGG STRUCTURE AND CEREAL
Authored by Cathy Partible
Other
10th Grade
Used 1+ times

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6 questions
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1.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
1. What nutrients reduce the risk of cataract and muscular degeneration making egg as a functional food?
A. Calories and omega 3
B. Fat and protein
C. Minerals and vitamins
D. Zeaxanthin and lutein
2.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
2. It is the ropey strands in egg white which anchors the yolk at the center.
2. It is the ropey strands in egg white which anchors the yolk at the center.
A. Air cell
B. Chalaza
C. Germinal disc
D. Vitelline membrane
3.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
3. What part of the egg accounts for an egg’s liquid weight and is also called albumen?
3. What part of the egg accounts for an egg’s liquid weight and is also called albumen?
A. Air cell
B. Chalaza
C. Egg white
D. Egg yolk
4.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
4.These ingredients are added to poached egg to encourage the egg protein to set faster.
5.
MULTIPLE CHOICE QUESTION
20 sec • 1 pt
5.What market form of egg comes as whole eggs with extra yolks and whites?
5.What market form of egg comes as whole eggs with extra yolks and whites?
6.
DRAW QUESTION
15 mins • 10 pts
Draw and label the parts of an egg. Enjoy!
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