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WorksheetsEggs
Total questions: 20
Worksheet time: 10mins
What is the outside of the egg called?
Shell
shell membrane
chalaze
albumen
What is the best way to store an egg?
room temperature and covered
refrigerated and uncovered
room temperature and uncovered
refrigerated and covered
The egg white is called:
shell
chalazzae
albumen
air cell
Eggs act as a leavening agent in which of the following foods?
mayonnaise
angel food
meatloaf
breaded meat
Eggs act as an emulsifier in which of the following foods?
mayonnaise
angel food
meat loaf
breaded meat
Eggs act as a binder in which of the following foods?
mayonnaise
angel food
meatloaf
breaded meat
When we refer to eggs as an 'emulsifier', what does that mean?
An egg can hold a fat and a liquid together without separating
When a fresh egg is heated, the shell membranes bond between the shell and whites
An egg can be prepared in as many ways as a chef's toque has pleat
The protein in the egg may 'curdle' when exposed to too high of heat
How do eggs act as leavening agent?
Beaten eggs incorporate air, and when the air is heated...it rises
Do not leave egg dishes set for over 1/2 hour, in order to reduce food-poisoning hazard
Eggs may turn a green color when overheated
The chemical lecithin reacts with acid
Which egg has the most nutrient value
white
brown
Easter
it doesn't matter
Cholesterol is found in the _________ __________
egg white
egg yolk
the whole egg
There is no cholesterol in eggs
The highest grade of eggs is_____
AA
A
B
C
The air cell grows larger as an egg ages.
True
False
Which part of the egg?
shell
yolk
albumin
calaza
What is the name of the protective membrane just under the shell?
Shell membrane
Air pocket
Thin Albumen
Chalazae
The color of the egg shell has no influence on nutritional values or eating quality
True
False
What grade of egg is the arrow pointing to?
Grade AAA
Grade AA
Grade A
Grade B
How many chalaza cords are there?
1
2
3
4
Which part of the egg?
Air Pocket
Thin Albumen
Thick Albumen
Germinal disc
What egg structure holds the yolk in the center by anchoring and supporting it?
Albumen
Chalaza
Yolk
Air cell
Egg whites act as a leavening agent when whipped into a foam by
adding protien
adding volume
adding air
adding texture
