Eggs in Food Production Quiz

Which of the following is an example of a fresh market form of egg?

• Powdered egg

• Frozen whole egg

• Shell egg

• Egg yolk mix

What is the primary advantage of using dried eggs in food production?

• Longer shelf life

• Easier to crack

• Lower fat content

• Higher cholesterol level

Which market form of egg must be kept refrigerated at all times before use?

• Dried egg

• Fresh shell egg

• Egg substitute

• None of the above

Which form of egg can be used in emergency food supplies and military rations?

• Fresh shell egg

• Frozen egg

• Dried egg

• Boiled egg

Which of the following will most likely cause green discoloration in hard-cooked eggs?

• Immediate cooling

• Gentle steaming

• Using saltwater

• Prolonged cooking

How can you prevent the greenish discoloration from forming around the yolk of a hard-cooked egg?

• Cool the egg immediately in cold water

• Cook the egg for a long time

• Add vinegar while boiling

• Use very high heat

Which use of egg helps mix two ingredients that normally do not blend well, like oil and water?

• Emulsification

• Binding

• Foam formation

• Coloring

In making meatballs or burgers, eggs are often added to help hold the ingredients together. This is an example of:

• Gelling agent

• Binder

• Emulsifier

• Coloring agent

What part of the egg is mainly responsible for its use as a foaming agent in meringues and angel food cakes?

• Egg yolk

• Egg shell

• Egg white

• Egg membrane

Which of the following is a function of egg that enhances the golden-brown color and rich taste of baked goods?

• Foaming

• Thickening

• Coloring

• Gelling