EGG STRUCTURE AND CEREAL

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. 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. 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.These ingredients are added to poached egg to encourage the egg protein to set faster.

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5. 5.What market form of egg comes as whole eggs with extra yolks and whites?

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Draw and label the parts of an egg. Enjoy!

Answer explanation