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WorksheetsEggs - Guide for Good Food
Total questions: 38
Worksheet time: 10hrs 30mins
Match the fluffy mixture of beaten egg whites and sugar that may be soft or hard.
Candling
Coagulum
custard
emulsion
meringue
Milk, eggs, sugar, and flavoring mixture are cooked until thickened.
Souffle
custard
candling
coagulum
Fluffy baked dish made with a starch-thickened sauce that is folded into stiffly beaten egg whites.
Meringue
omelet
Souffle
candling
A mixture forms when oil and a water-based liquid are combined.
Coagulum
Candling
emulsion
custard
Soft clumps form when eggs are cooked.
Coagulum
meringue
Omelet
candling
A beaten egg mixture that is cooked without stirring and served folded in half
custard
omelet
meringue
souffle
Most shoppers buy medium-sized eggs.
True
False
Grade B eggs are rarely sold in food stores.
True
False
Many health experts urge people to use whole eggs and egg yolks in moderation because egg yolks are high in cholesterol.
True
False
Eggs of any size can be Grade AA.
False
True
For safety reasons, eggs should be stored in a refrigerator for no longer than two weeks.
False
Truth
Mayonnaise is an example of an emulsion that will not separate.
True
False
When scrambling eggs, too much stirring will cause the coagulum to be small.
True
False
A small amount of vinegar added to the cooking water will slow the coagulation of poached eggs.
True
False
After eggs are cooked in the shell, they should immediately be cooked under cold running water.
True
False
After being cooked over medium heat, plain omelets are baked in an oven.
False
True
Because of the risk of foodborne illness, it is safest not to use raw eggs in any dish that is not thoroughly cooked.
False
True
Using pasteurized shell eggs in a recipe will change the product's taste.
True
False
Which of the following inhibits the formation of an egg white foam?
Acid
Sugar
Fat
Cream of tartar
Egg whites with peaks that bend at the tips have been beaten to the _____.
Foamy stage
Stiff peak stage
Soft peak stage
overbeaten stage
Which of the following is true about egg substitutes?
They are made largely from real egg yolks
They contain no egg whites
They compare closely with whole eggs in terms of cost
They are cholesterol-free, fat-free, and lower in calories than whole eggs.
The layer of moisture that sometimes forms between a mering and a pie filling is called (a) .
In which of the following products is syneresis likely to occur?
Cheese souffle
Baked custard
poached egg
soft meringue
Eggs are graded for quality by a system called (a) , which uses lights to illuminate the eggs' structure.
Most recipes are formulated to use (a) size eggs/
Cracked eggs can contain harmful (a) , which can cause foodborne illness.
Whole eggs and egg yolks are used as (a) In such foods as sauces and puddings.
Eggs act as (a) that hold together the ingredients in foods such as meatballs.
Ice cream stays creamy because the eggs in it act as (a) agents.
The blending process used to quickly but gently combine egg white foam with other ingredients is called (a) .
(a) Increases the stability of an egg white foam, and it also increases beating time.
A(n) (a) is the mixture that forms when you combine liquids that ordinarily do not mix.
Safely cooked eggs have (a) whites and (b) yolks
When poaching eggs, add a small amount of salt or (a) will cause the proteins to coagulate faster.
The addition of other ingredients changes the (a) temperature of eggs.
Egg (a) are made largely from real egg whites, but they contain no egg yolks.
A layer of moisture that sometimes forms between a meringue topping and a pie filling is known as (a)
A fluffy white mixture of beaten egg whites and sugar, which may be soft or hard, is called a(n) (a) .
