Question 1

Definition choices:
-chalaza

Accepted Answer

A) the nutrient-dense dark 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 invisible outer coating of the egg shell which 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 dark 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 invisible outer coating of the egg shell which 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 2

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 3

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 4

Some problems that can occur when preparing hard meringues include

Accepted Answer

A) shrinking. 
B) weeping. 
C) beading. 
D) all of the above answers are correct 
E) none of the above answers is correct 
A) shrinking. 
B) weeping. 
C) beading. 
D) all of the above answers are correct 
E) none of the above answers is correct

Question 5

The Centers for Disease Control and Prevention has implicated eggs as the source for 73 percent of Salmonella outbreaks; there is an increasing possibility that Listeria monocytogenes may also contribute to future outbreaks Discuss the precautions that can be taken to prevent foodborne illness from eggs

Accepted Answer

There are several precautions that can b

Question 6

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 7

When comparing cooking methods for hard-cooking eggs, which of the following statements is correct?

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) An advantage 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) An advantage 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 8

Definition choices:
-albumen

Accepted Answer

A) the nutrient-dense dark 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 invisible outer coating of the egg shell which 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 dark 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 invisible outer coating of the egg shell which 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 9

The binding agent in eggs is the proteins

Accepted Answer

A) True 
 B)False

Question 10

Definition choices:
-yolk

Accepted Answer

A) the nutrient-dense dark 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 invisible outer coating of the egg shell which 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 dark 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 invisible outer coating of the egg shell which 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 11

Definition choices:
-cuticle or bloom

Accepted Answer

A) the nutrient-dense dark 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 invisible outer coating of the egg shell which 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 dark 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 invisible outer coating of the egg shell which 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 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 13

The egg yolks coagulate at a lower temperature than the whites

Accepted Answer

A) True 
 B)False

Question 14

The purpose of adding salt to an egg white foam is to

Accepted Answer

A) increase foam volume up to 40 percent. 
B) No purpose - it's rarely added to foams. 
C) allow whites to whip into a more stable foam. 
D) act as an interfering agent. 
A) increase foam volume up to 40 percent. 
B) No purpose - it's rarely added to foams. 
C) allow whites to whip into a more stable foam. 
D) act as an interfering agent.

Question 15

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) 300 percent higher vitamin E levels. 
E) none of the above answers is correct 
A) higher cholesterol levels. 
B) lower omega-3-fatty acid levels. 
C) been fed animal products. 
D) 300 percent higher vitamin E levels. 
E) none of the above answers is correct

Question 16

Your prep cook is arranging "hard boiled" eggs on a hors d'oeuvres platter The yolks are surrounded by a dark green color You are unhappy with their appearance What is this discoloration called? What caused this discoloration to occur? Describe all the things that the cook should do next time to prevent this problem from occurring again

Accepted Answer

The answer of Your prep cook is arranging "hard boiled"...

Question 17

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

Accepted Answer

A) True 
 B)False

Question 18

Factors which 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 19

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 20

Fertilized eggs are more nutritious than non-fertilized eggs

Accepted Answer

A) True 
 B)False

Exam 12: Eggs

Definition choices: -chalaza

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

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

Some problems that can occur when preparing hard meringues include

The difference between French and American omelets is that

When comparing cooking methods for hard-cooking eggs, which of the following statements is correct?

Definition choices: -albumen

The binding agent in eggs is the proteins

Definition choices: -yolk

Definition choices: -cuticle or bloom

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

The egg yolks coagulate at a lower temperature than the whites

The purpose of adding salt to an egg white foam is to

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 time to add sugar to egg white foam is near the end of the foam development

Factors which yield the best possible egg-white foam include

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

Fertilized eggs are more nutritious than non-fertilized eggs

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