WorksheetsEggs
Total questions: 20
Worksheet time: 18mins
Name
Class
Date
1.
What holds the yolk in place?
a)
chalaza cords
b)
albumen
c)
shell membrane
d)
air cell
2.
Which part of the egg?
a)
Yolk
b)
Chalazae
c)
Thin Albumen
d)
Thick Albumen
3.
What method of egg cookery was used for the egg in the photo?
a)
Poached
b)
Fried
c)
Scrambled
d)
Cooked in Shell/Hard Cooked
4.
The air cell is located at the skinny part of the egg.
a)
True
b)
False
5.
What nutrient are eggs high in?
a)
Protein
b)
Calcium
c)
Water
d)
Vitamin C
6.
The egg "white" is actually called the _______
a)
Albumen
b)
Shell
c)
Chalaza
d)
Yolk
7.
The difference for the weight per dozen is:
a)
1 oz.
b)
3 oz.
c)
5 oz.
d)
7 oz
8.
Egg whites act as a leavening agent when whipped into a foam by
a)
adding protien
b)
adding air
c)
adding volume
d)
adding texture
9.
What method of egg involves slipping egg into simmering water?
a)
Hard Boiled
b)
Soft Boiled
c)
Poached
d)
Fried
10.
If a recipe calls for 1 egg, what size egg should you use?
a)
Large
b)
Extra large
c)
Jumbo
d)
Medium
11.
What is the name of the protective membrane just under the shell?
a)
Shell membrane
b)
Air pocket
c)
Thin Albumen
d)
Chalazae
12.
How many chalaza cords are there?
a)
1
b)
2
c)
3
d)
0
13.
Which part of the egg?
a)
Yolk
b)
Chalazae
c)
Thin Albumen
d)
Thick Albumen
14.
What are the different egg grades?
a)
A, B, C
b)
A, AA, C
c)
A, B, CC
d)
A, AA, B
15.
What is another name for the egg white?
a)
yolk
b)
albumen
c)
germinal disc
d)
shell
16.
The foodborne illness that is associated with eggs is:
a)
E. Coli
b)
Salmonella
c)
Campylobacer
d)
Listeria
17.
The color of the egg shell has no influence on nutritional values or eating quality
a)
True
b)
False
18.
How much water should be used to make a 2 egg omelet?
a)
1/4 cup
b)
3 tsp
c)
1 tbsp
d)
2 tbsp
19.
The 6 sizes of eggs are Peewee, small, medium, large, extra large, and jumbo.
a)
False
b)
True
20.
Which part of the egg?
a)
Air Pocket
b)
Thin Albumen
c)
Thick Albumen
d)
Yolk
100 %
