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WorksheetsALL ABOUT EGGS!
Total questions: 15
Worksheet time: 8mins
Eggs serve this purpose in a recipe that calls for beaten and whisking egg whites.
leavening
moisture
emulsification
coagulation
The purpose of eggs in foods like meat loaf and embutido:
Coating
Emulsifying
Browning
Binding
The function of eggs in many custards and puddings.
Leavening
Binding
Emulsifying
Thickening
What is binding agent?
hold ingredients together
makes the flavor
adds volume
makes the color
The egg is used as an emulsifying agent in cakes.
TRUE
FALSE
It is a type of clear soup made from richly flavored stock.
Egg drop soup
Mushroom soup
Consommé
Squash soup
What is the process of removing impurities from a liquid stock?
Emulsifying
Clarifying
Coating
Glazing
What is the used of egg as coating for food items?
add volume
protect the food
decoration
add moisture
Glazing is also known as______.
binding
decorating
coating
varnishing
It is considered as an excellent emulsifying agent.
egg white
egg yolk
chalazae
vitelline membrane
What is the use of egg in making leche flan?
Clarifying agent
Emulsifying agent
Binding agent
Thickening agent
Which of the following is NOT an example of food that uses egg as leavened?
custard
cinnamon rolls
sponge cake
banana bread
It is a mixture that forms when you combine liquids that do not ordinarily mix.
Viscosity
Coagulation
Emulsion
Liaison
Clarifying agent is also known as ________________.
leavening agent
fining agent
binding agent
thickening agent
Over cooking of eggs will become tough and rubbery.
TRUE
FALSE
