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WorksheetsChapter 33: Eggs
Total questions: 45
Worksheet time: 23mins
Thick, clear albumen indicates that an egg is too old to eat.
True
False
The thicker and more prominent the chalazae, the fresher the egg.
True
False
Brown eggs are generally more nutritious than white eggs.
True
False
Egg sizes can vary slightly in the same carton because of the total weight of the eggs count rather than the size of each egg.
True
False
If stored uncovered, eggs can pick up aromas from other foods because of their porous shells.
True
False
Egg substitutes contain no cholesterol or fat and are lower in calories than whole fresh eggs.
True
False
Eggs are poor emulsifiers.
True
False
Beating egg whites forms a foam, which thickens with continued beating.
True
False
The white and yolk of eggs separate more easily when the egg is cold.
True
False
If you should break the yolk when separating eggs, a tiny bit of yolk in the egg whites will not have any effect on the ability of the egg whites to reach full volume.
True
False
An egg that cracks while cooking in the shell should be discarded.
True
False
In general, the yolk contains more vitamins and minerals than the egg white.
True
False
Eggs are graded according to their nutritive value.
True
False
Microwaving an egg in its shell can cause heat and steam to build up inside the egg, causing it to explode.
True
False
An egg-separating tool should be used to separate the yolk from the white of an egg to prevent potential contamination from outer shell.
True
False
A puffy omelet gets its volume from whipping egg whites.
True
False
Which is not one of the parts of an egg?
[A] chalazae
[B] yolk
[C] endosperm
[D] air pocket
What is the term for two thick, twisted strands of albumen that anchor the yolk in the center of an egg?
[A] chalazae
[B] membrane
[C] air cell
[D] yolk membrane
What determines the color of an egg shell?
[A] nutrients
[B] flavor
[C] breed of hen
[D] diet of hen
How do grades AA and A eggs differ from grade B eggs?
[A] Grades AA and A eggs are more nutritious
[B] Grades AA and A eggs are bigger
[C] Grades AA and A eggs have a small air cell
[D] Grades AA and A eggs have a bigger yolk
How should eggs be stored?
[A] in their original carton in the refrigerator
[B] in the egg tray in the refrigerator
[C] in a large bowl in the refrigerator
[D] in the crisper section of the refrigerator
How do egg substitutes differ from regular eggs?
[A] They have more fat.
[B] They have no cholesterol.
[C] They have more protein.
[D] They have more phosphorus.
Which is one way to make sure your beaten egg whites will foam and rise well?
[A] Use a wooden bowl.
[B] Use a plastic bowl.
[C] Make sure no trace of yolk is in the whites.
[D] Make sure no trace of white is in the yolks.
What method of cooking eggs adds no fat?
[A] frying
[B] scrambling
[C] poaching
[D] none of the above
Which of the following is a pie with a custard filling that contains ingredients like chopped vegetables, cheese, and chopped cooked meat?
[A] meringue
[B] custard
[C] quiche
[D] puffy omelet
Which of the following nutrients is not found in eggs?
[A] Vitamin C
[B] Vitamin D
[C] Vitamin B 12
[D] protein
Which of the following is true about storing eggs?
[A] Raw eggs stay fresh in the refrigerator for up to three months.
[C] Hard-cooked eggs in the shell can be stored in the refrigerator for a month.
[D] Eggs should be refrigerated immediately after returning home from the store.
In which of the following cooking methods are egg yolks always intentionally broken?
[A] when making an omelet
[B] when preparing sunny-side up eggs
[C] when making poached eggs
[D] none of the above
If a 2,500-calorie diet calls for 6½ ounces of protein foods each day and 1 egg equals ounce, how many ounces would still be needed if a person eats two eggs for breakfast?
[A] 2 ounces
[B] 3½ ounces
[C] 4½ ounces
[D] 5 ounces
Thick, twisted strands that anchor the yolk in the center of an egg
[A] albumen
[B] beading
[C] chalazae
[D] coagulate
[E] custard
Substance that holds together two liquids that normally would not stay combined.
[A] chalazae
[B] coagulate
[C] custard
[D] emulsifier
[E] weeping
which food poisoning is associated with eggs and chickens?
Listeria
Salmonella
E-coli
staphylococcus
True or false, the first step in cooking hard-boiled eggs is to place eggs in a single layer in a saucepan and cover them with water one inch above the egg(s).
True
False
Cooked with shells in water for about 10 minutes...
hard-boiled eggs
poached eggs
fried eggs
scrambled eggs
