Worksheetseggs
Total questions: 9
Worksheet time: 5mins
Name
Class
Date
1.
do eggs add flavor
(a)
2.
do eggs add flavor
a)
no
b)
yes
3.
what do sunny side eggs look like
a)
Sunny side eggs have a yolk that is visible and not covered by the whites.
b)
Sunny side eggs have a black yolk
c)
Sunny side eggs have a green yolk
d)
Sunny side eggs have a blue yolk
4.
describe over medium eggs
a)
Completely raw on one side
b)
Deep fried
c)
Boiled for 20 minutes
d)
Partially cooked on both sides
5.
describe over hard egg
a)
An over hard egg is cooked by frying it until the yolk is fully cooked and the white is completely set.
b)
An over hard egg is cooked by poaching it until the yolk is fully cooked and the white is completely set.
c)
An over hard egg is cooked by baking it until the yolk is fully cooked and the white is completely set.
d)
An over hard egg is cooked by boiling it until the yolk is fully cooked and the white is completely set.
6.
difference between soft boiled egg and hard boiled egg
a)
Soft boiled egg has a firm yolk and runny egg white
b)
Hard boiled egg has a runny yolk and firm egg white
c)
Soft boiled egg has a runny yolk and runny egg white
d)
Soft boiled egg has a runny yolk and firm egg white, while hard boiled egg has a firm yolk and egg white.
7.
how do eggs give structure
a)
Eggs solidify and provide structure
b)
Eggs dissolve and provide structure
c)
Eggs evaporate and provide structure
d)
Proteins coagulate and provide structure
8.
how is eggs a binding agent
a)
Eggs contain enzymes that act as a binding agent
b)
Eggs contain proteins that coagulate and bind ingredients together.
c)
Eggs release a sticky substance that binds ingredients together
d)
Eggs have a high water content that helps bind ingredients
9.
how are eggs emulsifiers
a)
Eggs are not emulsifiers, they are just a source of protein
b)
Eggs act as a thickening agent, not an emulsifier
c)
Eggs contain lecithin, a natural emulsifier
d)
Eggs have no role in emulsification, they are only used for binding ingredients
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