WorksheetsEggs
Total questions: 18
Worksheet time: 9mins
Name
Class
Date
1.
An egg that has been scrambled, cooked until set, filled with ingredients, then folded would be:
a)
Scrambled
b)
Poached
c)
Omelet
d)
Hard Cooked
e)
Fried
2.
An egg cooked in the shell in boiling water would be described as:
a)
Scrambled
b)
Poached
c)
Omelet
d)
Hard Cooked
e)
Fried
3.
An egg cooked without the shell in slightly boiling water would be described as:
a)
Scrambled
b)
Poached
c)
Omelet
d)
Hard Cooked
e)
Fried
4.
Chalaza
a)
A
b)
B
c)
C
d)
D
e)
E
5.
Germ Spot
a)
A
b)
D
c)
C
d)
F
e)
E
6.
Albumin
a)
F
b)
A
c)
G
d)
E
e)
D
7.
Air Cell or Air Space
a)
F
b)
A
c)
G
d)
C
e)
D
8.
Yolk
a)
D
b)
A
c)
F
d)
E
e)
G
9.
Shell
a)
A
b)
B
c)
C
d)
D
e)
E
10.
Shell Membrane
a)
E
b)
A
c)
B
d)
C
e)
D
11.
When eggs thicken a product, it is said to be which type of agent:
a)
Binding
b)
Coagulating
c)
Interfering
d)
Leavening
12.
When eggs make a product rise, it is said to be which type of agent:
a)
Binding
b)
Coagulating
c)
Interfering
d)
Leavening
13.
When eggs hold a product together, it is said to be which type of agent:
a)
Binding
b)
Coagulating
c)
Interfering
d)
Leavening
14.
When eggs prevent ice crystals from forming, it is said to be which type of agent:
a)
Binding
b)
Coagulating
c)
Interfering
d)
Leavening
15.
One way to use eggs as a binder is in:
a)
Meatloaf
b)
Cakes/Cookies
c)
Ice cream
d)
Pudding/Custard
16.
One way to use eggs as a leavening agent is in the production of:
a)
Meatloaf
b)
Cakes/Cookies
c)
Ice cream
d)
Pudding/Custard
17.
One way to use eggs as an interfering agent is in the production of:
a)
Meatloaf
b)
Cakes/Cookies
c)
Ice cream
d)
Pudding/Custard
18.
One way to use eggs as a coagulant is in the production of:
a)
Meatloaf
b)
Cakes/Cookies
c)
Ice cream
d)
Pudding/Custard
100 %
