Grade 10 1st Quarter Exam (Egg Dish and STARCH AND CEREALS)

It is another term for egg white.

• Albumen

• Chalazae

• Membrane

• Shell

The following are characteristics of quality fresh eggs. Which one is not?

• Has small air cell

• Shell should be clean

• Shell should be rough and chalky

• Should have thin albumen

The clear casing that encloses the yolk.

• Albumen

• Inner membrane

• Outer membrane

• Vitelline membrane

In water test method, fresh eggs will _____?

• Bubble

• Float

• Just in the middle

• Sink

Grading an egg by observing its physical appearance. What do you call this method?

• Breaking

• Candling

• Gross examination of the egg

• Water test

This kind of method is not practical way to use in the market to determine the quality and freshness of eggs.

• Breaking

• Candling

• Clicking together

• Water test

Checking the position of yolk, size and air cell by placing before source of light.

• Breaking

• Candling

• Gross examination of the egg

• Water test

Which is not a market form of an egg?

• Decorated Egg

• Frozen Egg

• Fresh Egg

• Powdered Egg

Use of an egg that gives additional value to a dish.

• Binder

• Emulsifier

• Enricher

• Glaze

Use of an egg to combine water and oil to make vinaigrette and mayonnaise.

• Binder

• Emulsifier

• Enricher

• Glaze