Question 1

The basis for the size of an egg is the

Accepted Answer

A)  shell-to-white ratio measured when the egg is candled. 
B)  yolk-to-white ratio measured when the egg is broken out. 
C)  minimum weight of a dozen eggs in their shells. 
D)  all of the above 
E)  none of the above 
A)  shell-to-white ratio measured when the egg is candled. 
B)  yolk-to-white ratio measured when the egg is broken out. 
C)  minimum weight of a dozen eggs in their shells. 
D)  all of the above 
E)  none of the above

Question 2

The fluffiness of a puffy omelet is achieved by

Accepted Answer

A)  whipping both yolks and whites together until a dry mass is achieved. 
B)  whipping whites until stiff and then folding them into separately whipped yolks. 
C)  pouring a whipped egg mixture into a cold omelet pan or a suitable frying pan with sloping sides. 
D)  none of the above 
A)  whipping both yolks and whites together until a dry mass is achieved. 
B)  whipping whites until stiff and then folding them into separately whipped yolks. 
C)  pouring a whipped egg mixture into a cold omelet pan or a suitable frying pan with sloping sides. 
D)  none of the above

Question 3

Matching
Definition choices:
-vitelline membrane

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 4

The correct way to determine if a soufflé is done is to

Accepted Answer

A)  continually check for doneness during baking. 
B)  stick a toothpick in the center: if it comes out dry, the soufflé is done. 
C)  gently shake the oven rack to determine if the soufflé jiggles. 
D)  all of the above 
E)  none of the above 
A)  continually check for doneness during baking. 
B)  stick a toothpick in the center: if it comes out dry, the soufflé is done. 
C)  gently shake the oven rack to determine if the soufflé jiggles. 
D)  all of the above 
E)  none of the above

Question 5

As an ingredient in prepared foods, eggs are one of the most _____ of all ingredients.

Accepted Answer

A)  complicated to work with 
B)  costly 
C)  controversial 
D)  versatile 
A)  complicated to work with 
B)  costly 
C)  controversial 
D)  versatile

Question 6

Grades for eggs are determined by

Accepted Answer

A)  candling. 
B)  evaluating the appearance. 
C)  measuring the Haugh units. 
D)  all of the above 
A)  candling. 
B)  evaluating the appearance. 
C)  measuring the Haugh units. 
D)  all of the above

Question 7

Eggs are frequently used in candies and ice creams because they promote ice and/or sugar crystal formation.

Accepted Answer

A) True 
 B)False

The basis for the size of an egg is the

The fluffiness of a puffy omelet is achieved by

Matching Definition choices: -vitelline membrane

The correct way to determine if a soufflé is done is to

As an ingredient in prepared foods, eggs are one of the most _____ of all ingredients.

Grades for eggs are determined by

Eggs are frequently used in candies and ice creams because they promote ice and/or sugar crystal formation.

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Exam 12: Eggs

The basis for the size of an egg is the

The fluffiness of a puffy omelet is achieved by

Matching Definition choices: -vitelline membrane

The correct way to determine if a soufflé is done is to

As an ingredient in prepared foods, eggs are one of the most _____ of all ingredients.

Grades for eggs are determined by

Eggs are frequently used in candies and ice creams because they promote ice and/or sugar crystal formation.

Food Selection

Food Evaluation

Chemistry of Food Composition

Food Safety

Food Preparation Basics

Meal Management

Meats

Poultry

Fish and Shellfish

Milk

Cheese

Vegetables and Legumes

Fruits

Soups, Salads, and Gelatins

Cereal Grains and Pastas

Flours and Flour Mixtures

Starches and Sauces

Quick Breads

Yeast Breads

Sweeteners

Fats and Oils

Cakes and Cookies

Pastries and Pies

Candy

Frozen Desserts

Beverages

Food Preservation

Government Food Regulations

Careers in Food and Nutrition

Filters