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WorksheetsMP, Eggs, Ch 22 Review
Total questions: 70
Worksheet time: 35mins
Name
Class
Date
1.
Name egg part "A"
a)
Chalazae
b)
Shell
c)
Vitilline Membrane
d)
Outer Shell Membrane
2.
Name egg part "B"
a)
Germinal Disc
b)
Shell
c)
Vitilline Membrane
d)
Outer Shell Membrane
3.
Name egg part "C"
a)
Germinal Disc
b)
Shell
c)
Yolk
d)
Outer Shell Membrane
4.
Name egg part "D"
a)
Chalazae
b)
Shell
c)
Yolk
d)
Outer Shell Membrane
5.
Name egg part "E"
a)
Chalazae
b)
Thick Albumen
c)
Thin Albumen
d)
Outer Shell Membrane
6.
Name egg part "AB"
a)
Chalazae
b)
Thick Albumen
c)
Thin Albumen
d)
Outer Shell Membrane
7.
Name egg part "AC"
a)
Chalazae
b)
Thick Albumen
c)
Thin Albumen
d)
Vitelline Membrane
8.
Name egg part "AD"
a)
Inner Shell Membrane
b)
Air Cell
c)
Thin Albumen
d)
Outer Shell Membrane
9.
Name egg part "AE"
a)
Inner Shell Membrane
b)
Air Cell
c)
Thin Albumen
d)
Outer Shell Membrane
10.
Name egg part "BC"
a)
Inner Shell Membrane
b)
Air Cell
c)
Thin Albumen
d)
Outer Shell Membrane
11.
This makes up 12% of the total weight of the egg:
a)
Thin Albumen
b)
Thick Albumen
c)
Shell
d)
Chalazae
12.
This is the thin membrane located just inside the shell
a)
Thin Albumen
b)
Thick Albumen
c)
Inner Shell Membrane
d)
Outer Shell Membrane
13.
This protects against bacterial penetration
a)
Thin Albumen
b)
Thick Albumen
c)
Inner Shell Membrane
d)
Outer Shell Membrane
14.
As the this grows, the egg becomes lighter and will eventually float if placed in a glass of water
a)
Air Cell
b)
Thick Albumen
c)
Chalazae
d)
Outer Shell Membrane
15.
This is the watery part of the egg located farthest from the yolk
a)
Air Cell
b)
Thick Albumen
c)
Thin Albumen
d)
Outer Shell Membrane
16.
This is the stringy part of the egg located nearest the yolk
a)
Air Cell
b)
Thick Albumen
c)
Thin Albumen
d)
Outer Shell Membrane
17.
These are the twisted strands run through the white at the top and bottom of the egg to anchor the yolk
a)
Chalazae
b)
Thick Albumen
c)
Thin Albumen
d)
Outer Shell Membrane
18.
This holds the yolk, protecting it from breaking
a)
Shell
b)
Inner Shell Membrane
c)
Vitelline Membrane
d)
Outer Shell Membrane
19.
This is where the sperm enters the egg
a)
Germinal Disc
b)
Inner Shell Membrane
c)
Vitelline Membrane
d)
Outer Shell Membrane
20.
This contains all of the fat
a)
Shell
b)
Thin Albumen
c)
Thick Albumen
d)
Yolk
21.
What is salmonella?
a)
The bacteria found inside the egg
b)
The bacteria found in poultry
c)
All ANSWERS!!
d)
None of these ANSWERS!!
22.
How can salmonella cause severe food poisoning?
a)
By cooking with eggs
b)
If present in high numbers
c)
If present in low numbers
d)
NONE of these answers!
23.
What temperature must egg dishes reach when cooked?
a)
130
b)
140
c)
150
d)
160
24.
How long can eggs be held at room temperature?
a)
30 min
b)
1 hour
c)
2 hours
d)
1-2 hours (depending on the temperature in the room)
25.
Chickens with red ears lay ________ eggs.
a)
Brown
b)
White
c)
Speckled
d)
Peach
26.
Chickens with white ears lay ________ eggs.
a)
Brown
b)
White
c)
Speckled
d)
Peach
27.
When eggs are graded, what is checked?
a)
Blood spots
b)
Imperfections
c)
The size of the yolk
d)
ALL Answers
28.
Eggs are graded through a process called _______________.
a)
Candling
b)
Grading
c)
Inspection
d)
Quality Control
29.
Which egg grades are sold in the U.S.?
a)
AA
b)
A
c)
B
d)
AA & A
30.
Which egg grade is used primarily by the food industry?
a)
AA
b)
A
c)
B
d)
AA & A
31.
How are eggs sized?
a)
By minimum weight
b)
By maximum weight
c)
Circumference
d)
Diameter
32.
What is it called when an egg is whipped, air is trapped within the whites, and creates a foam?
a)
Aeration
b)
Emlusion
c)
Coagulation
d)
Binding
33.
What is it called when an egg is heated, it’s proteins change from a liquid form to a semi solid mass, causing the egg to set?
a)
Aeration
b)
Emlusion
c)
Coagulation
d)
Binding
34.
What is it called when a liquid, such as oil, is beaten into an egg, tiny droplets are dispersed evenly throughout the egg, to create a stable mixture?
a)
Aeration
b)
Emlusion
c)
Coagulation
d)
Binding
35.
This allows crumbs to coat food.
a)
Aeration
b)
Emlusion
c)
Coagulation
d)
Binding
36.
Which egg is grade A?
a)
A
b)
B
c)
C
d)
None
37.
Which egg is grade AA?
a)
A
b)
B
c)
C
d)
None
38.
Which egg is grade B?
a)
A
b)
B
c)
C
d)
None
39.
When should you add ground spices (while cooking)?
a)
Beginning
b)
End
40.
When should you add whole spices (while cooking)?
a)
Beginning
b)
End
41.
True or false? Always used dried herbs while cooking a recipe?
a)
True
b)
False
42.
Can a salad be served as any part of a meal?
a)
Yes
b)
No
43.
_______________ frozen fruit (when added to a salad).
a)
Dry
b)
Reconstitute
44.
How should a soup be served?
a)
Cold
b)
Hot
c)
Both
d)
None
45.
Microwaved casseroles should only use ___________ ingredients.
a)
Pre-Cooked
b)
Raw
46.
When preparing a salad, dip fruit in ___________ to prevent OEB.
a)
Acid
b)
Alkali
47.
True or false? When preparing a salad, dip dried fruit in water?
a)
True
b)
False
48.
How many salad groups are there?
a)
2
b)
3
c)
4
d)
5
49.
What is the combination of two liquids that ordinarily will not stay mixed?
a)
Emulsion
b)
Emulsifier
50.
Shake it to combine the oil and liquid. Eventually, the two will separate again.
a)
Permanent Emulsion
b)
Temporary Emulsion
51.
This will not separate.
a)
Permanent Emulsion
b)
Temporary Emulsion
52.
What is the fourth part to a salad?
a)
Base
b)
Body
c)
Dressing
d)
Garnish
53.
Cutting salad with a knife causes:
a)
Browning
b)
Bruising
c)
Both
d)
None
54.
What is the correct salad assembly order?
a)
Base, Body, Dressing
b)
Body, Base, dressing
c)
Body, Dressing, Base
d)
Dressing, Body, Base
55.
_____________ is a rich flavored broth made from meat, poultry, or fish as the meat and vegetables herbs to season.
a)
Cream Soup
b)
Stock
56.
_________ are the leaves of the plant.
a)
Blend
b)
Herb
c)
Spice
57.
_________ are the seeds, roots, and stems of the plant.
a)
Blend
b)
Herb
c)
Spice
58.
_________ is the combination of ground herbs and spices.
a)
Blend
b)
Herb
c)
Spice
59.
___________ is/are expertly seasoned.
a)
Casseroles
b)
Gourmet Food
c)
Salads
d)
Stocks
60.
_______________ is/are a combination of foods prepared in a single dish.
a)
Casseroles
b)
Gourmet Food
c)
Salads
d)
Stocks
61.
True or false? Add bones to a stock...doing nothing to them.
a)
True
b)
False
62.
True or False? Brown stock is made by browning the meat first.
a)
True
b)
False
63.
True or False? Use an ice bath to chill the stock quickly.
a)
True
b)
False
64.
True or False? Cook the stock at high heat for a long time.
a)
True
b)
False
65.
True or False? Strain the stock with a regular strainer.
a)
True
b)
False
66.
This salad adds color, sweetness, and juiciness to meals. Also add many vitamins and few calories. Examples include: Ambrosia and waldorf.
a)
Protein
b)
Pasta
c)
Fruit
d)
Veggie
67.
This salad adds texture and flavor to a meal. Also add vitamins, minerals, and fiber. Most are served chilled. Example: taboulleh.
a)
Protein
b)
Pasta
c)
Fruit
d)
Veggie
68.
This salad adds vitamins A and C to the diet. Examples include: tossed, coleslaw, and Caesar.
a)
Protein
b)
Gelatin
c)
Fruit
d)
Veggie
69.
This salad is often prepared in a mold. Examples: Sunshine salad, chicken lemon chicken salad, and Bavarian cream.
a)
Protein
b)
Gelatin
c)
Fruit
d)
Veggie
70.
This salad may contain: Ground beef, ham, pork, sausage, crab, salmon, sardines, shrimp, tuna, chicken, duck, goose, turkey, eggs, cheese, legumes, nuts, seeds.
a)
Protein
b)
Gelatin
c)
Fruit
d)
Veggie
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