Question 1

Egg quality declines continuously after the egg is laid

Accepted Answer

A) True 
 B)False  True

Question 2

Adding milk solids to a baked custard causes an increase in:

Accepted Answer

A)  Tenderness 
B)  Sonority 
C)  Clarity 
D)  Coagulation temperature 
E)  Gel strength. 
A)  Tenderness 
B)  Sonority 
C)  Clarity 
D)  Coagulation temperature 
E)  Gel strength. D

Question 3

As eggs deteriorate, the pH of the egg white 100

Accepted Answer

A)  Is raised 
B)  Is lowered 
C)  Denatures 
D)  Disappears 
E)  None of these 
A)  Is raised 
B)  Is lowered 
C)  Denatures 
D)  Disappears 
E)  None of these A

Question 4

Coagulation of eggs is more likely to occur over a short temperature range if the cooking temperature is high.

Accepted Answer

A) True 
 B)False

Question 5

A baked custard is done when:

Accepted Answer

A)  A knife inserted at a midpoint between the edge and center comes out clean 
B)  A spoon is coated when dipped in the custard 
C)  Little holes appear around the sides of the custard cup 
D)  The top browns and appears dry 
E)  The top springs back when pressed lightly 
A)  A knife inserted at a midpoint between the edge and center comes out clean 
B)  A spoon is coated when dipped in the custard 
C)  Little holes appear around the sides of the custard cup 
D)  The top browns and appears dry 
E)  The top springs back when pressed lightly

Question 6

Theoretically, salt in the cooking water for poaching eggs speeds coagulation because it ionizes and aids in reducing the electrical charges on protein molecules.

Accepted Answer

A) True 
 B)False

Question 7

When an egg is "baked" in the microwave oven, what must be done to it to ensure
that it does not explode during cooking? Relate to the structure of an egg.

Accepted Answer

[The vitelline membrane must be pierced

Question 8

Explain why a starch-egg pie filling recipe calls for the starch mixture to be cooked until thickened, and then a small portion of that cooked starch paste added to the eggs in a small bowl and stirred, and then the egg-starch mixture added to the entire cooked starch mixture.

Accepted Answer

[Starch gelatinization requires a higher

Question 9

Careful attention to sanitation during storage and handling of eggs prevents infection with Salmonella enteritidis.

Accepted Answer

A) True 
 B)False

Question 10

When preparing a soft meringue, the usual ratio of sugar per egg white is

Accepted Answer

A)  1 tsp 
B)  2 tsp 
C)  1 tbsp 
D)  2 tbsp 
E)  4 tbsp. 
A)  1 tsp 
B)  2 tsp 
C)  1 tbsp 
D)  2 tbsp 
E)  4 tbsp.

Question 11

Eggs with increased levels of omega-3 fatty acids can be produced by feeding hens a diet rich in flaxseed.

Accepted Answer

A) True 
 B)False

Question 12

A particularly important emulsifying agent in egg yolk is:

Accepted Answer

A)  Vitelline 
B)  Lecithin 
C)  Avidin 
D)  Biotin 
E)  None of these 
A)  Vitelline 
B)  Lecithin 
C)  Avidin 
D)  Biotin 
E)  None of these

Question 13

Food science laboratory experiments often call for deteriorated eggs. How would you "deteriorate" an egg for such an experiment? Would this deteriorated egg be spoiled? What will be appearance of this cracked out egg? Compare this appearance to that of a fresh egg. What changes would you expect if using this
egg for preparing muffins? For poaching? For frying? For an angel food cake?

Accepted Answer

[An egg deteriorates from the time it is

Question 14

A diet high in canola oil can cause hen's to lay eggs with significantly reduced
levels of saturated fatty acids and cholesterol.

Accepted Answer

A) True 
 B)False

Question 15

If a starch-thickened pudding thins instead of thickening some after egg yolk has been added, the problem is caused by:

Accepted Answer

A)  Adding a little egg white, too 
B)  Failing to beat the yolk first 
C)  Inadequate heating to inactivate the α-amylase in the yolk 
D)  Inadequate heating to inactivate the α-amylase in the starch Too much sugar 
E)  Too much sugar 
A)  Adding a little egg white, too 
B)  Failing to beat the yolk first 
C)  Inadequate heating to inactivate the α-amylase in the yolk 
D)  Inadequate heating to inactivate the α-amylase in the starch Too much sugar 
E)  Too much sugar

Question 16

Dried egg whites are treated to remove the glucose that can cause browning.

Accepted Answer

A) True 
 B)False

Question 17

To prevent food-borne illness from eggs, they need to be cooked to a temperature of at least

Accepted Answer

A)  32ºC 
B)  42ºC 
C)  52ºC 
D)  62ºC 
E)  72°C 
A)  32ºC 
B)  42ºC 
C)  52ºC 
D)  62ºC 
E)  72°C

Question 18

In baking custards made with the following, which is likely to be done first:

Accepted Answer

A)  Double sugar 
B)  Egg whites 
C)  Egg yolks 
D)  More eggs 
E)  None of the above 
A)  Double sugar 
B)  Egg whites 
C)  Egg yolks 
D)  More eggs 
E)  None of the above

Question 19

The increased opacity that occurs when egg white is heated is caused by

Accepted Answer

A)  The increasing solubility of the protein 
B)  Decreasing solubility of the protein 
C)  A rapid change in pH 
D)  Sonic vibrations 
E)  None of these 
A)  The increasing solubility of the protein 
B)  Decreasing solubility of the protein 
C)  A rapid change in pH 
D)  Sonic vibrations 
E)  None of these

Question 20

An advantage of egg substitutes is that:

Accepted Answer

A)  They can be separated successfully 
B)  No cholesterol is present 
C)  Volume is greater in cakes made with substitutes than with fresh eggs 
D)  Aroma and flavor are superior to fresh eggs 
E)  They do not require refrigeration or freezing 
A)  They can be separated successfully 
B)  No cholesterol is present 
C)  Volume is greater in cakes made with substitutes than with fresh eggs 
D)  Aroma and flavor are superior to fresh eggs 
E)  They do not require refrigeration or freezing

Egg quality declines continuously after the egg is laid

Adding milk solids to a baked custard causes an increase in:

As eggs deteriorate, the pH of the egg white 100

Coagulation of eggs is more likely to occur over a short temperature range if the cooking temperature is high.

A baked custard is done when:

Theoretically, salt in the cooking water for poaching eggs speeds coagulation because it ionizes and aids in reducing the electrical charges on protein molecules.

When an egg is "baked" in the microwave oven, what must be done to it to ensure that it does not explode during cooking? Relate to the structure of an egg.

Explain why a starch-egg pie filling recipe calls for the starch mixture to be cooked until thickened, and then a small portion of that cooked starch paste added to the eggs in a small bowl and stirred, and then the egg-starch mixture added to the entire cooked starch mixture.

Careful attention to sanitation during storage and handling of eggs prevents infection with Salmonella enteritidis.

When preparing a soft meringue, the usual ratio of sugar per egg white is

Eggs with increased levels of omega-3 fatty acids can be produced by feeding hens a diet rich in flaxseed.

A particularly important emulsifying agent in egg yolk is:

A diet high in canola oil can cause hen's to lay eggs with significantly reduced levels of saturated fatty acids and cholesterol.

If a starch-thickened pudding thins instead of thickening some after egg yolk has been added, the problem is caused by:

Dried egg whites are treated to remove the glucose that can cause browning.

To prevent food-borne illness from eggs, they need to be cooked to a temperature of at least

In baking custards made with the following, which is likely to be done first:

The increased opacity that occurs when egg white is heated is caused by

An advantage of egg substitutes is that:

Todays Food Scene

Water

Physical Aspects of Food Preparation

Overview of Carbohydrates

Monosaccharides, Disaccharides, and Sweeteners

Starch

Vegetables and Fruit

Overview of Fats and Oils

Fats and Oils in Food Products

Overview of Proteins

Milk and Milk Products

Meat, Fish, and Poultry

Dimensions of Baking

Baking Applications

Food Safety: Concerns and Controls

Food Preservation

Food Additives

The Research Process

Sensory Evaluation

Objective Evaluation

Filters

Exam 13: Eggs

Egg quality declines continuously after the egg is laid

Adding milk solids to a baked custard causes an increase in:

As eggs deteriorate, the pH of the egg white 100

Coagulation of eggs is more likely to occur over a short temperature range if the cooking temperature is high.

A baked custard is done when:

Theoretically, salt in the cooking water for poaching eggs speeds coagulation because it ionizes and aids in reducing the electrical charges on protein molecules.

When an egg is "baked" in the microwave oven, what must be done to it to ensure that it does not explode during cooking? Relate to the structure of an egg.

Explain why a starch-egg pie filling recipe calls for the starch mixture to be cooked until thickened, and then a small portion of that cooked starch paste added to the eggs in a small bowl and stirred, and then the egg-starch mixture added to the entire cooked starch mixture.

Careful attention to sanitation during storage and handling of eggs prevents infection with Salmonella enteritidis.

When preparing a soft meringue, the usual ratio of sugar per egg white is

Eggs with increased levels of omega-3 fatty acids can be produced by feeding hens a diet rich in flaxseed.

A particularly important emulsifying agent in egg yolk is:

A diet high in canola oil can cause hen's to lay eggs with significantly reduced levels of saturated fatty acids and cholesterol.

If a starch-thickened pudding thins instead of thickening some after egg yolk has been added, the problem is caused by:

Dried egg whites are treated to remove the glucose that can cause browning.

To prevent food-borne illness from eggs, they need to be cooked to a temperature of at least

In baking custards made with the following, which is likely to be done first:

The increased opacity that occurs when egg white is heated is caused by

An advantage of egg substitutes is that:

Todays Food Scene

Water

Physical Aspects of Food Preparation

Overview of Carbohydrates

Monosaccharides, Disaccharides, and Sweeteners

Starch

Vegetables and Fruit

Overview of Fats and Oils

Fats and Oils in Food Products

Overview of Proteins

Milk and Milk Products

Meat, Fish, and Poultry

Dimensions of Baking

Baking Applications

Food Safety: Concerns and Controls

Food Preservation

Food Additives

The Research Process

Sensory Evaluation

Objective Evaluation

Filters