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JC Home Ec 'Eggs' (1st Year)

Total questions: 25

Worksheet time: 13mins

Name
Class
Date
1.

What is the outside of the egg called?

a)

Shell

b)

shell membrane

c)

chalaze

d)

albumen

2.

What is the best way to store an egg?

a)

room temperature and covered

b)

refrigerated and uncovered

c)

room temperature and uncovered

d)

refrigerated and covered

3.

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

a)

mayonnaise

b)

burgers

c)

fish cakes

d)

breaded meat

4.

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

a)

mayonnaise

b)

pavlova

c)

burgers

d)

breaded meat

5.

Cholesterol is found in the _________ __________

a)

egg white

b)

egg yolk

c)

the whole egg

d)

There is no cholesterol in eggs

6.

The air cell grows larger as an egg ages.

a)

True

b)

False

7.

Which part of the egg?

a)

Shell

b)

Yolk

c)

White/Albumin

d)

Membrane

8.

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

a)

Shell membrane

b)

Air pocket

c)

White/Albumen

d)

Chalazae

9.

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

a)

Albumen

b)

Chalazae

c)

Yolk

d)

Air cell

10.

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

11.
What nutrient are eggs high in?
a)
Protein
b)
Calcium
c)
Water
d)
Vitamin C
12.

The food poisoning/foodborne illness that is associated with eggs is:

a)

E. Coli

b)

Salmonella

c)

Campylobacer

d)

Listeria

13.

What method of egg cookery was used for the egg in the photo?

a)

Poached

b)

Fried

c)

Scrambled

d)

Boiled

14.

Which part of the egg?

a)

Yolk

b)

Chalazae

c)

Membrane

d)

White/Albumen

15.

Which part of the egg?

a)

Yolk

b)

Chalazae

c)

Membrane

d)

White/Albumen

16.

Which part of the egg?

a)

Air Pocket

b)

White/Albumen

c)

Shell

d)

Yolk

17.

What is another name for the egg white?

a)

Yolk

b)

Albumen

c)

Air Space/Cell

d)

Shell

18.
What are the different egg grades?
a)
A, B, C
b)
A, AA, C
c)
A, B, CC
d)
A, AA, B
19.

Which micro-nutrient is found in eggs?

a)

Fat

b)

Calcium

c)

Carbohydrates

d)

Vitamin A

20.

Which is a macronutrient found in eggs?

a)

calcium

b)

protein

c)

vitamin A

d)

Carbohydrates

21.

What is the chalaza in an egg?

a)

An empty space found at the large end of an egg

b)

A hard protective coating of the egg

c)

A spiral, rope like strand the holds the yolk in the thick egg white

d)

The yellow part of the egg

22.

How should eggs be stored?

a)

In a fridge temperature 0 - 5 degrees

b)

In the freezer -18 degrees

c)

In the store cupboard at 22 degrees

d)

In water

23.
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
24.

What government agency oversees egg production rules and regulations and the grading of eggs?

a)

Bord Bia

b)

Bord Gais

c)

EPA

d)

Bord Iascaigh Mhara

e)

Bord na Mona

25.
_____________ increases in size as the egg ages.
a)
Air Cell
b)
Yolk
c)
Germinal Disc 
d)
Thick Albumen

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