WorksheetsKS3: Eggs
Total questions: 22
Worksheet time: 11mins
What is this part of the egg called?
Egg white
Egg yolk
Shell
Eggs are an excellent source of what nutrient?
(a)
What kind of hens are these?
Caged
Free-range/Organic
How has this egg been cooked?
Fried
Scrambled
Poached
Boiled
How has this egg been cooked?
Scrambled
Fried
Poached
Boiled
What is the food poisoning disease we associate with raw eggs/chicken?
E-coli
Salmonella
Listeria
The egg white is called:
shell
chalazae
albumen
air cell
Eggs act as an emulsifier in which of the following foods?
mayonnaise
angel food
meat loaf
breaded meat
When we refer to eggs as an 'emulsifier', what does that mean?
An egg can hold a fat and a liquid together without separating
When a fresh egg is heated, the shell membranes bond between the shell and whites
An egg can be prepared in as many ways as a chef's toque has pleat
The protein in the egg may 'curdle' when exposed to too high of heat
Cholesterol is found in the _________ __________
egg white
egg yolk
the whole egg
There is no cholesterol in eggs
Which part of the egg?
shell
yolk
albumin
calaza
What is the name of the protective membrane just under the shell?
Shell membrane
Air pocket
Thin Albumen
Chalazae
The colour of the egg shell has no influence on nutritional values or eating quality.
True
False
What cooking method involves slipping an egg into simmering water?
What cooking involves basting fat over the top of the egg to help it cook?
Scrambled
Fried
Hard Boiled
Poached
What cooking method was used for the egg in the photo?
Boiled
Denaturation (breaking chemical bonds of proteins) occurs by
adding acid
heat
mechanical agitation
trapping air bubbles
all of the above
Denatured proteins take up so much space that they knock into each other and bind together. They trap air or water as they
coagulate
denature
gelatinise
create a foam
When making meringue, why do we whisk egg whites?
to trap air
to denature the proteins
to mix it up
to make it white
How does cooking affect the structure of meringue?
kills bacteria
denatures the proteins
coagulates the proteins
dries out the mixture and forms a solid foam
