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Worksheets

TLE

Total questions: 20

Worksheet time: 15mins

Name
Class
Date
1.
The egg "white" is actually called the _______
a)
Albumen
b)
Shell
c)
Chalaza
d)
Yolk
2.
What nutrient are eggs high in?
a)
Protein
b)
Calcium
c)
Water
d)
Vitamin C
3.
What method of egg involves slipping egg into simmering water?
a)
Hard Boiled
b)
Soft Boiled
c)
Poached
d)
Fried
4.
What method of egg cookery involves basting fat over the top?
a)
Scrambled
b)
Fried
c)
Hard Boiled
d)
Poched
5.
Which part of the egg?
a)
Yolk
b)
Chalazae
c)
Thin Albumen
d)
Thick Albumen
6.

What is Scrambled Eggs?

a)

Beaten with milk cooked in skillet while stirring back and forth occasionally

b)

Cooked in small amount of fat, turned to cook on the other side

c)

Cooked in simmering water for about 10 minutes

d)

Made wiht beaten eggs; cooked in skillet without stirring, folded, & stuffed

e)

Egg cooked in an oven

7.

What is a fried egg

a)

Beaten with milk or water and cooked in a skillet while stirring back and forth occasionally

b)

Cooked in a small amount of fat, turned to cook the other side, besides over-easy and sunny side up

c)

Cooked in simmering water for about 10 minutes

d)

Made with beaten eggs; cooked in a skillet without stirring, folded, and stuffed

e)

Egg cooked in an oven

8.

What is a Hard Boiled Eggs

a)

Beaten with milk or water and cooked in a skillet while stirring back and forth occasionally.

b)

Cooked in a small amount of fat, turned to cook the other side, besides over-easy and sunny side up.

c)

Cooked in simmering water for about 10 minutes.

d)

Made with beaten eggs; cooked in a skillet without stirring, folded, and stuffed

e)

Egg cooked in an oven

9.

What is an Omelet

a)

Beaten with milk or water and cooked in a skillet while stirring back and forth occasionally.

b)

Cooked in a small amount of fat, turned to cook the other side, besides over-easy and sunny side up

c)

Cooked in simmering water for about 10 minutes

d)

Made with beaten eggs; cooked in a skillet without stirring, folded, and stuffed

e)

Egg cooked in an oven

10.
The color of the egg shell has no influence on nutritional values or eating quality
a)
True
b)
False
11.
What is another name for the egg white?
a)
yolk
b)
albumen
c)
germinal disc
d)
shell
12.

A type of Fried Egg that is cook slowly without flipping until white is completely set but yolk is still soft and yellow.

a)

over medium

b)

over easy

c)

basted

d)

sunny side up

13.

A type of egg cookery where eggs can be stirred constantly over low heat for a soft delicate curd and creamy texture.

a)

sunny side up

b)

basted

c)

boiled egg

d)

scrambled egg

14.

A type of egg cookery where eggs are mixed, fried, rolled over or folded on a pan.

a)

scrambled egg

b)

sunny side up

c)

omelet

d)

boiled-egg

15.

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

a)

mayonnaise

b)

angel food

c)

meat loaf

d)

breaded meat

16.

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

a)

mayonnaise

b)

angel food

c)

burgers

d)

breaded meat

17.
a)

sun side up

b)

Hard boil

18.
a)

medium boiled egg

b)

scrambled egg

19.
a)

Plain omelet

b)

soft boiled egg

20.
a)

turn over

b)

Scrambled egg