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WorksheetsEggs
Total questions: 25
Worksheet time: 22mins
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)
Poached
9.
What method of egg cookery was used for the egg in the photo?
a)
Poached
b)
Fried
c)
Scrambled
d)
Cooked in Shell/Hard Cooked
10.
How much water should be used to make a 2 egg omelet?
a)
1/4 cup
b)
3 tsp
c)
1 tbsp
d)
2 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.
Egg whites act as a leavening agent when whipped into a foam by
a)
adding protien
b)
adding air
c)
adding volume
d)
adding texture
17.
What is another name for the egg white?
a)
yolk
b)
albumen
c)
germinal disc
d)
shell
18.
The air cell is located at the skinny part of the egg.
a)
True
b)
False
19.
How many chalaza cords are there?
a)
1
b)
2
c)
3
d)
0
20.
Are all eggs white?
a)
Yes
b)
No
21.
What holds the yolk in place?
a)
chalaza cords
b)
albumen
c)
shell membrane
d)
air cell
22.
What are the different egg grades?
a)
A, B, C
b)
A, AA, C
c)
A, B, CC
d)
A, AA, B
23.
What does USDA stand for?
a)
United States Deli Association
b)
United States Department of Agriculture
c)
United States Dairy Account
d)
United Seals Defense Association
24.
The 6 sizes of eggs are Peewee, small, medium, large, extra large, and jumbo.
a)
False
b)
True
25.
The difference for the weight per dozen is:
a)
1 oz.
b)
3 oz.
c)
5 oz.
d)
7 oz
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