Eggs

The foodborne illness that is associated with eggs is:

• E. Coli
• Salmonella
• Campylobacer
• Listeria

If a recipe calls for 1 egg,  what size egg should you use?

• Large
• Extra large
• Jumbo
• Medium

The color of the egg shell has no influence on nutritional values or eating quality

• True
• False

The difference for the weight per dozen is:

• 1 oz.
• 3 oz. 
• 5 oz.
• 7 oz

What method of egg cookery involves basting fat over the top?

• Scrambled

• Fried

• Hard Boiled

• Poached

Which part of the egg?

• Yolk
• Chalazae
• Thin Albumen
• Thick Albumen

What grade of egg is the arrow pointing to?

• Grade AAA
• Grade AA
• Grade A
• Grade B

What is the name of the protective membrane just under the shell?

• Shell membrane
• Air pocket
• Thin Albumen
• Chalazae

What method of egg involves slipping egg into simmering water?

• Hard Boiled
• Soft Boiled
• Poached
• Fried

Are all eggs white?

• Yes
• No