Question 1

The main cause of beading on a meringue is undissolved sugar, but overcooking may cause it as well.

Accepted Answer

A) True 
 B)False  True

Question 2

The biggest problem with the safety of eggs is contamination from

Accepted Answer

A)  Escherichia coli. 
B)  Salmonella enteritidis. 
C)  Clostridium botulinum. 
D)  Clostridium perfringens. 
A)  Escherichia coli. 
B)  Salmonella enteritidis. 
C)  Clostridium botulinum. 
D)  Clostridium perfringens. B

Question 3

Value-added eggs have special attributes due to their nutrient content or because of the way that they are raised.For example, some have

Accepted Answer

A)  higher cholesterol levels. 
B)  lower omega-3-fatty acid levels. 
C)  been fed animal products. 
D)  higher vitamin E levels. 
E)  none of the above 
A)  higher cholesterol levels. 
B)  lower omega-3-fatty acid levels. 
C)  been fed animal products. 
D)  higher vitamin E levels. 
E)  none of the above D

Question 4

The best temperature for beating egg whites into a stable foam is

Accepted Answer

A)  refrigerator temperature. 
B)  tepid temperature. 
C)  room temperature. 
D)  none of the above 
A)  refrigerator temperature. 
B)  tepid temperature. 
C)  room temperature. 
D)  none of the above

Question 5

Matching
Definition choices:
-yolk

Accepted Answer

A) the nutrient-dense yellow center of the egg that serves to nourish the developing chick 
B) the egg white, which accounts for approximately three-fifths of the egg's weight 
C) the waxy outer coating of the egg shell that seals the pores and protects the egg from moisture loss and bacterial contamination 
D) the membrane surrounding the egg yolk and attached to the chalazae 
E) the ropey, twisted strands of albumen that anchor the yolk to the center of the thick egg white 
A) the nutrient-dense yellow center of the egg that serves to nourish the developing chick 
B) the egg white, which accounts for approximately three-fifths of the egg's weight 
C) the waxy outer coating of the egg shell that seals the pores and protects the egg from moisture loss and bacterial contamination 
D) the membrane surrounding the egg yolk and attached to the chalazae 
E) the ropey, twisted strands of albumen that anchor the yolk to the center of the thick egg white

Question 6

Fertilized eggs are more nutritious than non-fertilized eggs.

Accepted Answer

A) True 
 B)False

Question 7

Coagulation temperatures for

Accepted Answer

A)  egg whites begin at about 140 degrees F. 
B)  egg yolks begin at slightly lower temperatures than for whites. 
C)  beaten eggs begin at about 144 degrees F. 
D)  both egg whites and yolks are the same. 
A)  egg whites begin at about 140 degrees F. 
B)  egg yolks begin at slightly lower temperatures than for whites. 
C)  beaten eggs begin at about 144 degrees F. 
D)  both egg whites and yolks are the same.

Question 8

The binding agent in eggs is the proteins.

Accepted Answer

A) True 
 B)False

Question 9

Matching
Definition choices:
-albumen

Accepted Answer

A) the nutrient-dense yellow center of the egg that serves to nourish the developing chick 
B) the egg white, which accounts for approximately three-fifths of the egg's weight 
C) the waxy outer coating of the egg shell that seals the pores and protects the egg from moisture loss and bacterial contamination 
D) the membrane surrounding the egg yolk and attached to the chalazae 
E) the ropey, twisted strands of albumen that anchor the yolk to the center of the thick egg white 
A) the nutrient-dense yellow center of the egg that serves to nourish the developing chick 
B) the egg white, which accounts for approximately three-fifths of the egg's weight 
C) the waxy outer coating of the egg shell that seals the pores and protects the egg from moisture loss and bacterial contamination 
D) the membrane surrounding the egg yolk and attached to the chalazae 
E) the ropey, twisted strands of albumen that anchor the yolk to the center of the thick egg white

Question 10

Liquid egg substitutes

Accepted Answer

A)  are lower in sodium than regular eggs. 
B)  have a four-month shelf-life. 
C)  are irradiated and usually used for baked goods such as cakes and cookies. 
D)  are used when raw eggs would pose a food safety risk. 
A)  are lower in sodium than regular eggs. 
B)  have a four-month shelf-life. 
C)  are irradiated and usually used for baked goods such as cakes and cookies. 
D)  are used when raw eggs would pose a food safety risk.

Question 11

Matching
Definition choices:
-chalazae

Accepted Answer

A) the nutrient-dense yellow center of the egg that serves to nourish the developing chick 
B) the egg white, which accounts for approximately three-fifths of the egg's weight 
C) the waxy outer coating of the egg shell that seals the pores and protects the egg from moisture loss and bacterial contamination 
D) the membrane surrounding the egg yolk and attached to the chalazae 
E) the ropey, twisted strands of albumen that anchor the yolk to the center of the thick egg white 
A) the nutrient-dense yellow center of the egg that serves to nourish the developing chick 
B) the egg white, which accounts for approximately three-fifths of the egg's weight 
C) the waxy outer coating of the egg shell that seals the pores and protects the egg from moisture loss and bacterial contamination 
D) the membrane surrounding the egg yolk and attached to the chalazae 
E) the ropey, twisted strands of albumen that anchor the yolk to the center of the thick egg white

Question 12

The air cell develops

Accepted Answer

A)  before the egg is ready to be laid, when the contents begin to contract. 
B)  between the two shell membranes after the egg is laid and the contents contract with cooling. 
C)  under the shell at the small end when air is trapped inside and pushes against the contents. 
D)  within the outer ring of albumen from air trapped in the yolk. 
A)  before the egg is ready to be laid, when the contents begin to contract. 
B)  between the two shell membranes after the egg is laid and the contents contract with cooling. 
C)  under the shell at the small end when air is trapped inside and pushes against the contents. 
D)  within the outer ring of albumen from air trapped in the yolk.

Question 13

Problems that can occur when preparing hard meringues include

Accepted Answer

A)  shrinking. 
B)  weeping. 
C)  beading. 
D)  all of the above 
E)  none of the above 
A)  shrinking. 
B)  weeping. 
C)  beading. 
D)  all of the above 
E)  none of the above

Question 14

When folding egg whites:

Accepted Answer

A)  with heavier mixtures, it is best to pour the whites over the heavier mixture. 
B)  it is best not to rotate the bowl during folding. 
C)  once no streaks remain visible in the mixture, complete 5-6 more strokes. 
D)  avoid stirring, which will force air out of the egg whites. 
A)  with heavier mixtures, it is best to pour the whites over the heavier mixture. 
B)  it is best not to rotate the bowl during folding. 
C)  once no streaks remain visible in the mixture, complete 5-6 more strokes. 
D)  avoid stirring, which will force air out of the egg whites.

Question 15

Which of the following statements is correct regarding methods for hard-cooking eggs?

Accepted Answer

A)  A drawback of the hot-start method is that eggs may crack when lowered into the water. 
B)  A drawback of the hot-start method is that the eggs may be more difficult to peel. 
C)  A drawback of the cold-start method is that the process requires more attention. 
D)  An advantage of the cold-start method is that the egg white by the shell's surface stays soft and does not overcook. 
A)  A drawback of the hot-start method is that eggs may crack when lowered into the water. 
B)  A drawback of the hot-start method is that the eggs may be more difficult to peel. 
C)  A drawback of the cold-start method is that the process requires more attention. 
D)  An advantage of the cold-start method is that the egg white by the shell's surface stays soft and does not overcook.

Question 16

Which of the following is an egg protein that acts as an emulsifier in food preparation?

Accepted Answer

A)  ovotransferrin (conalbumin) 
B)  ovomucoid 
C)  avidin 
D)  lipovitellin 
A)  ovotransferrin (conalbumin) 
B)  ovomucoid 
C)  avidin 
D)  lipovitellin

Question 17

Which of the following is an example of how eggs are used in food preparation?

Accepted Answer

A) 	clarifying liquids for soups 
B)  leavening ingredients for meatloaf 
C)  emulsifying foods prior to breading 
D)  lending a foam structure to mayonnaise and hollandaise sauce 
A) 	clarifying liquids for soups 
B)  leavening ingredients for meatloaf 
C)  emulsifying foods prior to breading 
D)  lending a foam structure to mayonnaise and hollandaise sauce

Question 18

The term "hard-boiled eggs" is incorrect because the contents of the egg actually coagulate long before the boiling point is reached.

Accepted Answer

A) True 
 B)False

Question 19

The egg yolks coagulate at a lower temperature than the whites.

Accepted Answer

A) True 
 B)False

Question 20

What is the purpose of adding salt to an egg white foam?

Accepted Answer

A)  to increase foam volume up to 40 percent 
B)  no purpose - salt is rarely added to foams 
C)  to allow whites to whip into a more stable foam 
D)  to act as an interfering agent 
A)  to increase foam volume up to 40 percent 
B)  no purpose - salt is rarely added to foams 
C)  to allow whites to whip into a more stable foam 
D)  to act as an interfering agent

Exam 12: Eggs

The main cause of beading on a meringue is undissolved sugar, but overcooking may cause it as well.

The biggest problem with the safety of eggs is contamination from

Value-added eggs have special attributes due to their nutrient content or because of the way that they are raised.For example, some have

The best temperature for beating egg whites into a stable foam is

Matching Definition choices: -yolk

Fertilized eggs are more nutritious than non-fertilized eggs.

Coagulation temperatures for

The binding agent in eggs is the proteins.

Matching Definition choices: -albumen

Liquid egg substitutes

Matching Definition choices: -chalazae

The air cell develops

Problems that can occur when preparing hard meringues include

When folding egg whites:

Which of the following statements is correct regarding methods for hard-cooking eggs?

Which of the following is an egg protein that acts as an emulsifier in food preparation?

Which of the following is an example of how eggs are used in food preparation?

The term "hard-boiled eggs" is incorrect because the contents of the egg actually coagulate long before the boiling point is reached.

The egg yolks coagulate at a lower temperature than the whites.

What is the purpose of adding salt to an egg white foam?

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