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WorksheetsEgg Cookery/Functions of Eggs
Total questions: 15
Worksheet time: 8mins
The part of the egg that contains the MOST Protein is called
Yolk
Shell
Albumen (white)
Membrane
Soft boiled eggs are
boiled in the shell for 4 minutes and are runny inside
boiled out of the shell for 10 minutes and are soft inside
boiled for 15 minutes in shell and are hard inside
It is ok to have slime or clear albumen present on an egg
True
False
The texture of an overcooked egg is
tough and rubbery
soft
gooey
slimy
Factors that affect the coagulation (thickening) of an egg
Time
Temperature
none of the above
all of the above
Examples of how eggs are cooked include
Hard boiled
Scrambled
Fried
All the above
The yolk of the egg is high in....
fat and cholesterol
carbs
dairy
oil
Meringue, a white sweet pie topping, is made from what part of the egg
yolk
membrane
shell
white (albumen)
The main reason eggs are used in meatballs is to ..
bind/hold them together
make them fluffy
add flavor
add color
To make egg salad or deviled eggs, must be
fried
poached
scrambled
hard boiled
These eggs are cooked in the shell
soft boiled and scrambled
hard boiled and soft boiled
poached and fried
Pumpkin pie and Chocolate are examples of eggs functioning as a
binder
emulsifier
thickener
foam
In mayonnaise eggs function as an
custard
meringue
emulsifier
In chicken cutlets eggs function
to coat or bread the chicken before cooking
to bind them together
to make an omelet
This type of egg is cooked out of the shell in water
poached
hard boiled
scrambles
