WorksheetsF1: Eggs & Quick Breads Review
Total questions: 41
Worksheet time: 21mins
Name
Class
Date
1.
Eggs are high in which nutrient?
a)
Carbohydrates
b)
Protein
c)
Vitamin C
d)
Calcium
2.
Eggs are high in how many vitamins?
a)
6
b)
12
c)
3
d)
9
3.
The egg white is called:
a)
yolk
b)
chalazae
c)
air cell
d)
albumen
4.
The color of the egg shell has no influence on nutritional value or quality of taste.
a)
True
b)
False
5.
Fresh eggs in the shell can be held for about 1 month past the packaged date.
a)
True
b)
False
6.
You should use low temperature when cooking eggs because they are high in protein.
a)
True
b)
False
7.
Omelets are cooked with a moist heat method.
a)
True
b)
False
8.
Hard-boiled eggs and soft-boiled eggs are cooked the same way.
a)
True
b)
False
9.
Eggs quickly lose quality at room temperature.
a)
True
b)
False
10.
Cholesterol is found in the _________ __________
a)
egg white
b)
egg yolk
c)
egg's chalazae
d)
egg's air cell
11.
What is the name of the protective membrane just under the shell?
a)
air cell
b)
shell membrane
c)
thin albumen
d)
chalazae
12.
Egg whites act as a leavening agent when whipped into a foam by
a)
Adding protein
b)
Adding air
c)
Adding texture
d)
Adding nutrients
13.
What egg structure holds the yolk in the center by anchoring and supporting it?
a)
air cell
b)
yolk
c)
albumen
d)
chalazae
14.
If a recipe calls for an egg, what size egg should you use?
a)
small
b)
medium
c)
large
d)
extra large
15.
At two eggs per serving, ______ dozen eggs would be needed to make scrambled eggs for 24 people.
a)
2
b)
4
c)
6
d)
8
16.
Eggs are part of which food group?
a)
Grains
b)
Vegetable
c)
Dairy
d)
Protein
17.
The foodborne illness that is associated with eggs is
a)
E. Coli
b)
Boutlism
c)
Listeria
d)
Salmonella
18.
The highest grade of eggs is_____
a)
Grade AA eggs
b)
Grade A eggs
c)
Grade B eggs
19.
A U.S. Grade A Large egg is better nutritionally than a U.S. Grade A Medium Egg
a)
True
b)
False
20.
Health experts suggest eating no more than...
a)
2 eggs per week
b)
3 eggs per week
c)
4 eggs per week
d)
5 eggs per week
21.
What are the three stages of whipping egg whites (in order!)
a)
Stiff Peaks, Soft Peaks, Foamy Whites
b)
Foamy Whites, Stiff Peaks, Soft Peaks
c)
Soft Peaks, Foamy Whites, Stiff Peaks
d)
Foamy Whites, Soft Peaks, Stiff Peaks
22.
You should whip egg whites using what speed?
a)
The slowest
b)
Medium
c)
The fastest
d)
None of the above: you don't beat egg whites with a mixer
23.
If egg whites are beaten to soft peaks, the...
a)
the mixture is thick, white and shiny
b)
the eggs are transparent
c)
the egg whites clump together
d)
the eggs look foamy
24.
The Main difference between QuickBreads and Yeast Breads is....
a)
the type of leavening agent
b)
the type of liquid
c)
the type of flour
d)
the type of fat
25.
An example of a leavening agent is:
a)
egg whites
b)
baking soda
c)
baking powder
d)
all of the above
26.
What is the name of the elastic substance that forms when flour and liquid are mixed?
a)
Carbohydrate
b)
Elastin
c)
Collagen
d)
Gluten
27.
Which statement best describes the consistency of dough?
a)
Runny/Liquid
b)
Firm/Moldable
c)
Crispy/Crunchy
d)
Hard/Unbreakable
28.
Which statement best describes the consistency of batter?
a)
Runny/Liquid
b)
Firm/Moldable
c)
Crispy/Crunchy
d)
Hard/Unbreakable
29.
The creation of tunnels and peaks in muffins is a sign of...
a)
not adding enough gluten
b)
not adding enough leavening agent
c)
overmixing
d)
undermixing
30.
A tool that should not be used when making quick breads is.....
a)
rubber scraper
b)
pastry blender
c)
electric mixer
d)
spoon
31.
An example of a quick bread would be....
a)
muffins
b)
homemade cinnamon rolls
c)
homemade pizza crust
d)
yeast rolls
32.
What is the muffin method?
a)
put all ingredients in one bowl and mix gently
b)
Cut in fat to dry ingredients, using a pastry blender
c)
dry ingredients in one bowl and wet ingredients in another then gently mix
d)
using a mixer to beat ingredients together well
33.
How did quick breads get their name?
a)
they are easy to make
b)
they do not need to rise
c)
they are quick cooking
d)
all of the above
34.
What is the main nutrient found in breads?
a)
Gluten
b)
Riboflavin
c)
Protein
d)
Carbohydrates
35.
You should grease the pan with butter when making quick breads.
a)
True
b)
False
36.
Quick Breads take hours to make.
a)
True
b)
False
37.
Yeast breads do not need to rise.
a)
True
b)
False
38.
When cooking breads, pans should be placed on the lowest rack in the oven.
a)
True
b)
False
39.
When cooking breads, preheating the oven isn't necessary.
a)
True
b)
False
40.
Breads can be over-mixed.
a)
True
b)
False
41.
When baking, you must use exact ingredients.
a)
True
b)
False
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