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Egg and Quick Bread Review

Total questions: 49

Worksheet time: 25mins

Name
Class
Date
1.
What nutrient are eggs high in?
a)
Protein
b)
Calcium
c)
Water
d)
Vitamin C
2.

The egg white is called:

a)

shell

b)

chalazae

c)

albumen

d)

air cell

3.
Eggs serve this purpose in a recipe that calls for beaten egg whites.  
a)
Leavening
b)
Emulsification
c)
Moisture
d)
Coagulation
4.

Eggs act as a leavening agent in which of the following foods?

a)

mayonnaise

b)

angel food cake

c)

meatloaf

d)

hard candy

5.

Egg whites act as a leavening agent when whipped into a foam by

a)

adding protien

b)

adding volume

c)

adding air

d)

adding texture

6.

Eggs act as an emulsifier in which of the following foods?

a)

mayonnaise

b)

angel food

c)

meat loaf

d)

breaded meat

7.

When we refer to eggs as an 'emulsifier', what does that mean?

a)

An egg can hold a fat and a liquid together without separating

b)

When a fresh egg is heated, the shell membranes bond between the shell and whites

c)

An egg can be prepared in as many ways as a chef's toque has pleat

d)

The protein in the egg may 'curdle' when exposed to too high of heat

8.

Eggs act as a binder in which of the following foods?

a)

mayonnaise

b)

angel food

c)

meatloaf

d)

breaded meat

9.
The function of eggs in many custards and puddings
a)
Leavening
b)
Emulsifying
c)
Binding
d)
Thickening
10.

Which egg has the most nutrient value

a)

white

b)

brown

c)

Easter

d)

it doesn't matter

11.

The color of the egg shell has no influence on nutritional values or eating quality

a)

True

b)

False

12.

Cholesterol is found in the _________ __________

a)

egg white

b)

egg yolk

c)

the whole egg

d)

There is no cholesterol in eggs

13.

What is the outside of the egg called?

a)

Shell

b)

shell membrane

c)

chalaze

d)

albumen

14.

What is the name of the protective membrane just under the shell?

a)

Shell membrane

b)

Air pocket

c)

Thin Albumen

d)

Chalazae

15.

Which part of the egg?

a)

shell

b)

yolk

c)

albumin

d)

calaza

16.
Which part of the egg?
a)
Yolk
b)
Chalazae
c)
Thin Albumen
d)
Thick Albumen
17.
Which part of the egg?
a)
Air Pocket
b)
Thin Albumen
c)
Thick Albumen
d)
Yolk
18.

What egg structure holds the yolk in the center by anchoring and supporting it?

a)

Albumen

b)

Chalazae

c)

Yolk

d)

Air cell

19.
If a recipe calls for 1 egg,  what size egg should you use?
a)
Large
b)
Extra large
c)
Jumbo
d)
Medium
20.
The foodborne illness that is associated with eggs is:
a)
E. Coli
b)
Salmonella
c)
Campylobacer
d)
Listeria
21.
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
22.

The 6 sizes of eggs are Peewee, small, medium, large, extra large, and jumbo.

a)

True

b)

False

23.

Eggs can be boiled, fried, poached, baked and scrambled.

a)

True

b)

False

24.

The highest grade of eggs is_____

a)

AA

b)

A

c)

B

d)

C

25.

What grade of egg is the arrow pointing to?

a)

Grade AAA

b)

Grade AA

c)

Grade A

d)

Grade B

26.
A U.S. Grade A Large egg is better than a U.S. Grade A Medium Egg
a)
True
b)
False
27.
A Grade B egg will be just as nutritious as a Grade A egg.
a)
True
b)
False
28.
For best quality, store eggs in their store bought container in the fridge immediately.
a)
True
b)
False
29.
How should eggs be stored?
a)
Cool, dry place
b)
Refrigerator
c)
Chicken Coop
d)
Freezer
30.
Which is a main principle of cooking eggs?
a)
High heat until egg is cooked
b)
Low heat until egg is cooked
c)
In a hot oven and then turned off
d)
Microwave
31.

Health experts suggest eating no more than...

a)

two whole eggs a week

b)

four whole eggs a week

c)

6 whole eggs a week

d)

8 whole eggs a week

32.

What are the three stages of whipping egg whites (in order!)

a)

Stiff Peaks, Soft Peaks, Foamy Whites

b)

Soft Peaks, Foamy Whites, Stiff Peaks

c)

Foamy Whites, Stiff Peaks, Soft Peaks

d)

Foamy Whites, Soft Peaks, Stiff Peaks

33.

If any egg yolk gets into the egg whites before they are beaten, the ___________ will keep the whites from beating up properly.

a)

vitamin b

b)

calcium

c)

iron

d)

fat

34.

If egg whites are beaten to soft peaks, the...

a)

peak stands straight up

b)

egg forms bubbles and foam

c)

egg whites are transparent

d)

mixture is white, thick and shiny

35.
The Main difference between Quick
Breads and Yeast Breads is....
a)
the leavening agent that is used
b)
the liquid that is being used
c)
flour used
d)
all of  the above
36.

What can be used as a leavening agent in quick breads

a)

Yeast

b)

Baking soda

c)

Baking powder

d)

Eggs

37.
The creation  of tunnels and peaks in muffins is a sign of
a)
not adding enough gluten
b)
under mixing
c)
Over mixing
d)
not making a well
38.
Quick Breads are called "quick" because they use _______as a leavening agent.
a)
Baking soda
b)
Baking powder
c)
yeast
d)
either baking soda or powder
39.
A tool that should not be used when making quick breads is.....
a)
spoon
b)
pastry blender
c)
electric mixer
d)
rubber spatula
40.
An example of a quick bread would be....
a)
Pizza crust
b)
Cinnamon Rolls
c)
Pretzels
d)
Muffins
41.
What is the purpose of flour in quick breads?
a)
structure
b)
moisture
c)
sweetness
d)
color
42.
What does the leavening agent do?
a)
explode
b)
makes the dough rise
c)
makes the bread flat
d)
kills the yeast
43.
When you cut-in what do you mix with flour
a)
oil
b)
solid fat
c)
yeast
d)
salt
44.

Which is not a leavening agent?

a)

air

b)

steam

c)

baking soda

d)

baking flour

45.

What do fats do for a baked good?

a)

rises breads

b)

tenderizes and adds flavor

c)

binds together ingredients

46.

What is the muffin method?

a)

dry ingredients in one bowl and wet ingredients in another then gently mix

b)

put all ingredients in one bowl and mix gently

c)

making muffins and dropping in tin pan

47.

How did quick breads get their name?

a)

they are easy to make

b)

they do not need to rise

c)

they are quick cooking

d)

all of the above

48.

What is the main nutrient found in breads?

a)

Carbohydrates

b)

Gluten

c)

Riboflavin

d)

Protein

49.

You should grease the pan with butter when making quick breads.

a)

True

b)

False

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