WorksheetsMarket Forms of the Eggs
Total questions: 12
Worksheet time: 7mins
These are primarily used as ingredients in food factory.
frozen eggs
dried eggs
fresh eggs
They are made of high quality eggs that may have extra yolks or whites.
fresh eggs
frozen eggs
dried eggs
Egg quality component that has direct influence on the microbiological quality of the egg.
shell quality ( exterior quality )
interior egg quality
It is a form of quality control used to classify eggs.
egg hatching
egg layering
egg grading
egg sizing
Choose 4 factors that influence the size of the egg.
breed
height of hen
environment
feed
age of hen
Native chicken egg is smaller that commercial breed.
true
false
maybe
New layers tend to have larger eggs than older chicken.
true
false
maybe
Choose two environmental factors that makes the eggs smaller.
heat
over crowding
feeding preferences
air conditioned place
What happen when there is an over coagulation of protein in the egg
soft product
tough product
crispy product
What happen if the egg is over cooked.
green discoloration at the interface of the yolk and white
brown discoloration at the interface of yolk and white
Which of the following is responsible for the ability of an egg yolk to act as emulsifying agent?
lecithin
protein
calcium
Which of the following stages of Foam formation has a large bubbles that flows easily?
stiff foam
frothy
soft foam
