Question 1

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 2

The sous chef at your restaurant claims that she is receiving old eggs from the purveyor that you've been using for years You know that the eggs are fresh Prove to her that you are correct using all possible ways (crack on a plate, hard boil, pH, etc)

Accepted Answer

First, I would crack a few of the eggs o

Question 3

The chalazae at the top and bottom of the egg

Accepted Answer

A) anchor the yolk and secure the yolk 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 the yolk 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 4

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

Accepted Answer

A) True 
 B)False

Question 5

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 6

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 answers is correct 
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 answers is correct

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

Question 8

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 9

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 10

Although eggs are considered one of the most problematic foods when it comes to food safety, less than one in 10,000 eggs in the commercial supply is actually contaminated Why are eggs then such a food safety risk? Explain how the problem occurs

Accepted Answer

Eggs are considered a significant food s

Coagulation temperatures for

The sous chef at your restaurant claims that she is receiving old eggs from the purveyor that you've been using for years You know that the eggs are fresh Prove to her that you are correct using all possible ways (crack on a plate, hard boil, pH, etc)

The chalazae at the top and bottom of the egg

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

USDA Grade B eggs

When cooking eggs in a microwave,

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

Grades for eggs are determined by

The air cell develops

Although eggs are considered one of the most problematic foods when it comes to food safety, less than one in 10,000 eggs in the commercial supply is actually contaminated Why are eggs then such a food safety risk? Explain how the problem occurs

Food Selection

Food Evaluation

Chemistry of Food Composition

Food Safety

Food Preparation Basics

Meal Management

Meat

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

Pies and Pastries

Candy

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Exam 12: Eggs

Coagulation temperatures for

The sous chef at your restaurant claims that she is receiving old eggs from the purveyor that you've been using for years You know that the eggs are fresh Prove to her that you are correct using all possible ways (crack on a plate, hard boil, pH, etc)

The chalazae at the top and bottom of the egg

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

USDA Grade B eggs

When cooking eggs in a microwave,

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

Grades for eggs are determined by

The air cell develops

Although eggs are considered one of the most problematic foods when it comes to food safety, less than one in 10,000 eggs in the commercial supply is actually contaminated Why are eggs then such a food safety risk? Explain how the problem occurs

Food Selection

Food Evaluation

Chemistry of Food Composition

Food Safety

Food Preparation Basics

Meal Management

Meat

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

Pies and Pastries

Candy

Frozen Desserts

Beverages

Food Preservation

Government Food Regulations

Careers in Food and Nutrition

Filters