WorksheetsEgg Review
Total questions: 25
Worksheet time: 18mins
Name
Class
Date
1.
The color of the egg shell has no influence on nutritional values or eating quality
a)
True
b)
False
2.
The egg "white" is actually called the _______
a)
Albumen
b)
Shell
c)
Chalaza
d)
Yolk
3.
What nutrient are eggs high in?
a)
Protein
b)
Calcium
c)
Water
d)
Vitamin C
4.
If a recipe calls for 1 egg, what size egg should you use?
a)
Large
b)
Extra large
c)
Jumbo
d)
Medium
5.
What egg structure holds the yolk in the center by anchoring and supporting it?
a)
Albumen
b)
Chalaza
c)
Yolk
d)
Air cell
6.
What method of egg involves slipping egg into simmering water?
a)
Hard Boiled
b)
Soft Boiled
c)
Poached
d)
Fried
7.
The foodborne illness that is associated with eggs is:
a)
E. Coli
b)
Salmonella
c)
Campylobacer
d)
Listeria
8.
What method of egg cookery involves basting fat over the top?
a)
Scrambled
b)
Fried
c)
Hard Boiled
d)
Poched
9.
What method of egg cookery was used for the egg in the photo?
a)
Poached
b)
Fried
c)
Scrambled
d)
Cooked in Shell
10.
How much water should be used to make a 3 egg omelet?
a)
1/4 cup
b)
3 tsp
c)
1 tbsp
d)
3 tbsp
11.
What grade of egg is the arrow pointing to?
a)
Grade AAA
b)
Grade AA
c)
Grade A
d)
Grade B
12.
What is the name of the protective membrane just under the shell?
a)
Shell membrane
b)
Air pocket
c)
Thin Albumen
d)
Chalazae
13.
Which part of the egg?
a)
Yolk
b)
Chalazae
c)
Thin Albumen
d)
Thick Albumen
14.
Which part of the egg?
a)
Yolk
b)
Chalazae
c)
Thin Albumen
d)
Thick Albumen
15.
Which part of the egg?
a)
Air Pocket
b)
Thin Albumen
c)
Thick Albumen
d)
Yolk
16.
Highest grade of eggs.
a)
AA
b)
Jumbo
c)
Medium
d)
A
17.
The thick and thin egg white
a)
Albumen
b)
Chalazae
c)
Yolk
d)
Candling
18.
Eggs serve this purpose in holding foods together as in cookies
a)
Poached
b)
Binding
c)
Coating
d)
Candling
19.
Eggs serve this purpose in any recipe that calls for beaten egg whites.
a)
Emulsifying
b)
Thickening
c)
Leavening
d)
Candling
20.
Eggs are a good source of protein.
a)
True
b)
False
21.
Since eggs are high-protein foods, they should be cooked at low temperatures only until done.
a)
True
b)
False
22.
Egg whites are high in cholesterol.
a)
True
b)
False
23.
Eggs absorb odors and must be kept covered.
a)
True
b)
False
24.
Eggs are a good source of vitamin C.
a)
True
b)
False
25.
Which describes the thin layer just inside the shell of an egg?
a)
Albumen
b)
Chalazae
c)
Shell Membrane
100 %
