Question 1

The high protein content in whole eggs makes them excellent

Accepted Answer

A)  binders. 
B)  emulsifiers. 
C)  coloring agents. 
D)  all of the above 
A)  binders. 
B)  emulsifiers. 
C)  coloring agents. 
D)  all of the above

Question 2

The difference between French and American omelets is that

Accepted Answer

A)  French omelets have a little color on the outside, while American omelets are never allowed to brown. 
B)  French omelets have texture lines, while American omelets never have texture lines. 
C)  American omelets are folded in thirds, while French omelets are folded in half. 
D)  American omelet centers are fully cooked while the centers of French omelets are still soft. 
A)  French omelets have a little color on the outside, while American omelets are never allowed to brown. 
B)  French omelets have texture lines, while American omelets never have texture lines. 
C)  American omelets are folded in thirds, while French omelets are folded in half. 
D)  American omelet centers are fully cooked while the centers of French omelets are still soft.

Question 3

The emulsifying agent lecithin is found only in the egg whites.

Accepted Answer

A) True 
 B)False

Question 4

The chalazae at the top and bottom of the egg

Accepted Answer

A)  anchor the yolk and secure it to its vitelline membrane so that the yolk stays centered in the middle of the egg. 
B)  account for almost three-fifths (58 percent) of an egg's weight. 
C)  are made up largely of water and carbohydrate. 
D)  appear darker if the egg has been fertilized. 
A)  anchor the yolk and secure it to its vitelline membrane so that the yolk stays centered in the middle of the egg. 
B)  account for almost three-fifths (58 percent) of an egg's weight. 
C)  are made up largely of water and carbohydrate. 
D)  appear darker if the egg has been fertilized.

Question 5

The color of an egg yolk is due to

Accepted Answer

A)  nutrients in the yolk. 
B)  pigments in the chicken feed. 
C)  the protein content of the chicken feed. 
D)  the water content in the chicken's diet. 
A)  nutrients in the yolk. 
B)  pigments in the chicken feed. 
C)  the protein content of the chicken feed. 
D)  the water content in the chicken's diet.

Question 6

Which of the following statements about the egg shell is false?

Accepted Answer

A)  The calcium carbonate shell is 12 percent of an egg's weight. 
B)  Brown-shell eggs have a higher nutrient content than white-shell eggs. 
C)  The shell is protected by the cuticle or bloom. 
D)  The protective cuticle is removed in commercially sold eggs; however, producers compensate for this loss by applying a coat of oil on the shell. 
A)  The calcium carbonate shell is 12 percent of an egg's weight. 
B)  Brown-shell eggs have a higher nutrient content than white-shell eggs. 
C)  The shell is protected by the cuticle or bloom. 
D)  The protective cuticle is removed in commercially sold eggs; however, producers compensate for this loss by applying a coat of oil on the shell.

Question 7

When eggs are overcooked

Accepted Answer

A)  the fat-soluble vitamins-A, D, E, and K-are lost. 
B)  the minerals, especially selenium, iodine, zinc, iron, and copper, are lost. 
C)  the iron is not very available because, when exposed to heat, it binds to an egg protein that inhibits absorption. 
D)  the iron in the yolk is transformed into ferrous sulfide, causing an unpleasant flavor. 
A)  the fat-soluble vitamins-A, D, E, and K-are lost. 
B)  the minerals, especially selenium, iodine, zinc, iron, and copper, are lost. 
C)  the iron is not very available because, when exposed to heat, it binds to an egg protein that inhibits absorption. 
D)  the iron in the yolk is transformed into ferrous sulfide, causing an unpleasant flavor.

Question 8

Factors that yield the best possible egg-white foam include

Accepted Answer

A)  whipping the whites into very large bubbles. 
B)  whites that quickly slide out of a bowl when it is turned upside down. 
C)  using deep bowls with rounded bottoms sloping up into the sides. 
D)  using plastic bowls because their porous surface may harbor a thin film of grease, which helps stabilize foam formation. 
A)  whipping the whites into very large bubbles. 
B)  whites that quickly slide out of a bowl when it is turned upside down. 
C)  using deep bowls with rounded bottoms sloping up into the sides. 
D)  using plastic bowls because their porous surface may harbor a thin film of grease, which helps stabilize foam formation.

Question 9

The best time to add sugar to an egg white foam is near the end of the foam development.

Accepted Answer

A) True 
 B)False

Question 10

USDA Grade B eggs

Accepted Answer

A)  are the lowest grade sold to supermarkets. 
B)  have thinner whites and somewhat flattened yolks. 
C)  are more suitable for frying, coddling, and poaching. 
D)  can be graded by the producer without inspection. 
A)  are the lowest grade sold to supermarkets. 
B)  have thinner whites and somewhat flattened yolks. 
C)  are more suitable for frying, coddling, and poaching. 
D)  can be graded by the producer without inspection.

Question 11

Matching
Definition choices:
-cuticle or bloom

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 green ring around the yolk in an improperly cooked and/or cooled hard-cooked egg is ferrous sulfide.

Accepted Answer

A) True 
 B)False

Question 13

The weeping seen on the tops of meringue pies may be avoided by adding cornstarch to the sugar before beating it into the egg whites.

Accepted Answer

A) True 
 B)False

Question 14

When cooking eggs in a microwave,

Accepted Answer

A)  a browning dish is required for a poached egg. 
B)  do not puncture the yolk for shirred eggs. 
C)  water, a dash of vinegar, and salt should be added to omelet mixtures before cooking. 
D)  microwaving is completed when scrambled eggs are just past the runny stage. 
E)  none of the above 
A)  a browning dish is required for a poached egg. 
B)  do not puncture the yolk for shirred eggs. 
C)  water, a dash of vinegar, and salt should be added to omelet mixtures before cooking. 
D)  microwaving is completed when scrambled eggs are just past the runny stage. 
E)  none of the above

Question 15

Eggs are required to be inspected and found to be wholesome, unadulterated, and truthfully labeled under

Accepted Answer

A)  the Pure Food and Drug Act of 1906. 
B)  the Federal Food, Drug, and Cosmetic Act of 1938. 
C)  the Fair Packaging and Labeling Act of 1966. 
D)  the Egg Products Inspection Act of 1970. 
A)  the Pure Food and Drug Act of 1906. 
B)  the Federal Food, Drug, and Cosmetic Act of 1938. 
C)  the Fair Packaging and Labeling Act of 1966. 
D)  the Egg Products Inspection Act of 1970.

Question 16

Liquid egg substitutes are made by which of the following procedures?

Accepted Answer

A)  omission of the yolk 
B)  replacement of egg yolks with vegetable fats 
C)  removal of some of the cholesterol from the yolk 
D)  all of the above 
A)  omission of the yolk 
B)  replacement of egg yolks with vegetable fats 
C)  removal of some of the cholesterol from the yolk 
D)  all of the above

Question 17

The purpose of the shell membranes is to protect the

Accepted Answer

A)  albumen from rupture. 
B)  egg from bacterial invasion. 
C)  shell from cracking. 
D)  yolk from breaking. 
A)  albumen from rupture. 
B)  egg from bacterial invasion. 
C)  shell from cracking. 
D)  yolk from breaking.

Question 18

Feed for hens laying organic eggs cannot contain any growth hormones.

Accepted Answer

A) True 
 B)False

Question 19

The only part of the egg which will produce a stable foam is the white.

Accepted Answer

A) True 
 B)False

Question 20

Which of the following is not an example of a restricted egg?

Accepted Answer

A)  eggs with cracked shells, called "checks" 
B)  eggs with cracked shells and broken membranes, called "leakers" 
C)  eggs with at least one-fourth of their shell covered with dirt or stain, called "dirties" 
D)  eggs with green halos, called "greenies" 
A)  eggs with cracked shells, called "checks" 
B)  eggs with cracked shells and broken membranes, called "leakers" 
C)  eggs with at least one-fourth of their shell covered with dirt or stain, called "dirties" 
D)  eggs with green halos, called "greenies"

Exam 12: Eggs

The high protein content in whole eggs makes them excellent

The difference between French and American omelets is that

The emulsifying agent lecithin is found only in the egg whites.

The chalazae at the top and bottom of the egg

The color of an egg yolk is due to

Which of the following statements about the egg shell is false?

When eggs are overcooked

Factors that yield the best possible egg-white foam include

The best time to add sugar to an egg white foam is near the end of the foam development.

USDA Grade B eggs

Matching Definition choices: -cuticle or bloom

The green ring around the yolk in an improperly cooked and/or cooled hard-cooked egg is ferrous sulfide.

The weeping seen on the tops of meringue pies may be avoided by adding cornstarch to the sugar before beating it into the egg whites.

When cooking eggs in a microwave,

Eggs are required to be inspected and found to be wholesome, unadulterated, and truthfully labeled under

Liquid egg substitutes are made by which of the following procedures?

The purpose of the shell membranes is to protect the

Feed for hens laying organic eggs cannot contain any growth hormones.

The only part of the egg which will produce a stable foam is the white.

Which of the following is not an example of a restricted egg?

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