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Worksheets

Egg Review

Total questions: 15

Worksheet time: 8mins

Name
Class
Date
1.

What is the technique called to peer through an eggshell to see if anything is wrong with the interior of the egg

a)

Candling

b)

Illumination

c)

Irradiation

d)

X-Ray

2.

Eggs are nutrient dense foods because

a)

They are relatively low in calories

b)

They contain vitamins and minerals

c)

They contain lean protein

d)

All of the above

3.

Most shoppers buy grade B eggs

a)

True

b)

False

4.

Most shoppers buy small eggs

a)

True

b)

False

5.

What food borne illness is often found in eggs?

a)

Botulism

b)

E. Coli

c)

Lysteria

d)

Salmonella

6.

A baked type of egg dish with a pie crust bottom

a)

Pie

b)

Quiche

c)

Frittata

d)

Strata

7.

Egg whites whipped with sugar and flavoring and then is baked

a)

Whipped Cream

b)

Meringue

c)

Peeps

d)

Hard Boiled Eggs

8.

What type of eggs are best for making fried eggs

a)

Brown

b)

White

c)

Fresh

d)

1 week or older

9.

What major function do eggs and especially egg yolks serve in making sauces, puddings and custards

a)

Color

b)

Emulsifier

c)

Thickener

d)

Binder

10.

Match the function of the egg with a food product that exemplifies that function:

Hard Boiled egg on a salad

a)

Foam

b)

Nutrient Additive

c)

Emulsifier

d)

Structure

11.

Match the function of the egg with a food product that exemplifies that function: Angel Food Cake

a)

Foam

b)

Structure

c)

Binder

d)

Thickener

12.

Match the function of the egg with a food product that exemplifies that function: Pudding

a)

Foam

b)

Binder

c)

Thickener

d)

Nutrient Additive

13.

Match the function of the egg with a food product that exemplifies that function: Quick Bread

a)

Binder

b)

Structure

c)

Emulsifier

d)

Foam

14.

Match the function of the egg with a food product that exemplifies that function: Meat Loaf

a)

Nutrient Additive

b)

Foam

c)

Structure

d)

Binder

15.

Match the function of the egg with a food product that exemplifies that function: Mayo

a)

Binder

b)

Emulsifier

c)

Thickener

d)

Structure