Question 1

What type of eggs is cooked in covered custard dishes and heated on medium for 45 to 60 seconds?

Accepted Answer

A)  shirred 
B)  poached 
C)  soft custard 
D)  coddled 
A)  shirred 
B)  poached 
C)  soft custard 
D)  coddled

Question 2

There is some discrepancy in the culinary world about the "best" way to hard cook an egg. Explain the difference between the hot-start and the cold-start method. List one advantage and disadvantage of each. Include an explanation of how to prevent cracking of eggs when hard cooking and how to prevent the greenish off-color sometimes seen in hard-cooked eggs.

Accepted Answer

The hot-start method involves placing th

Question 3

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

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%) 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%) 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

More than half of all of the protein in eggs is

Accepted Answer

A)  ovalbumin. 
B)  ovotransferrin. 
C)  ovomucoid. 
D)  conalbumin. 
A)  ovalbumin. 
B)  ovotransferrin. 
C)  ovomucoid. 
D)  conalbumin.

Question 6

Compare and contrast the different storage guidelines and food preparation uses for fresh, frozen, and dried eggs. Include specific food safety precautions for each category.

Accepted Answer

Fresh eggs should be stored in the refri

Question 7

The color of an egg yolk depends on the

Accepted Answer

A)  color of the hen's ear. 
B)  hen's diet. 
C)  altitude where hen is raised. 
D)  age of the hen. 
A)  color of the hen's ear. 
B)  hen's diet. 
C)  altitude where hen is raised. 
D)  age of the hen.

Question 8

Which of the following is not a reason for turkey eggs being typically more expensive than chicken eggs?

Accepted Answer

A)  Chickens generally lay an egg a day, while turkeys lay 1 egg every 3 days. 
B)  Turkeys are 10 weeks older than chickens when they can begin laying eggs. 
C)  Chickens weigh less and eat less than turkeys. 
D)  Chicken eggs last longer and are heartier than turkey eggs so they can stay on a shelf longer. 
A)  Chickens generally lay an egg a day, while turkeys lay 1 egg every 3 days. 
B)  Turkeys are 10 weeks older than chickens when they can begin laying eggs. 
C)  Chickens weigh less and eat less than turkeys. 
D)  Chicken eggs last longer and are heartier than turkey eggs so they can stay on a shelf longer.

Question 9

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 10

Freezing a whole egg is not possible because the viscosity of the egg whites means they can't freeze.

Accepted Answer

A) True 
 B)False

Question 11

What types of eggs are obtained from hens fed food ingredients that were grown without pesticides, herbicides, fungicides, or commercial fertilizers?

Accepted Answer

A)  standard eggs 
B)  fertile eggs 
C)  free-range eggs 
D)  organic eggs 
A)  standard eggs 
B)  fertile eggs 
C)  free-range eggs 
D)  organic eggs

Question 12

Describe the functions of eggs in food preparation; include examples of each of the functions. Be sure the coverage includes all parts of the egg.

Accepted Answer

Eggs serve several important functions i

Question 13

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 these are correct. 
A)  refrigerator temperature. 
B)  tepid temperature. 
C)  room temperature. 
D)  None of these are correct.

Question 14

Excessive beating of eggs results in peaks that stand tall, are dry, and are no longer shiny.

Accepted Answer

A) True 
 B)False

Question 15

The best eggs for egg-white foam are fresh eggs because they have thick egg whites.

Accepted Answer

A) True 
 B)False

Question 16

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

Accepted Answer

A)  The calcium carbonate shell is 12% of an egg's weight. 
B)  Brown-shell eggs have a higher nutrient content than white-shell eggs. 
C)  Egg shells are not solid but contain thousands of small pores. 
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% of an egg's weight. 
B)  Brown-shell eggs have a higher nutrient content than white-shell eggs. 
C)  Egg shells are not solid but contain thousands of small pores. 
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 17

Egg whites first start to coagulate at 165°F.

Accepted Answer

A) True 
 B)False

Question 18

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. Describe how you could prove to her that you are correct using all possible ways (crack on a plate, hard boil, pH, etc.).

Accepted Answer

To prove to the sous chef that the eggs

Question 19

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 20

What role do eggs play in meringues?

Accepted Answer

A)  coagulation 
B)  emulsification 
C)  foaming 
D)  inhibition of crystals 
A)  coagulation 
B)  emulsification 
C)  foaming 
D)  inhibition of crystals

Exam 12: Eggs

What type of eggs is cooked in covered custard dishes and heated on medium for 45 to 60 seconds?

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

The chalazae at the top and bottom of the egg

More than half of all of the protein in eggs is

Compare and contrast the different storage guidelines and food preparation uses for fresh, frozen, and dried eggs. Include specific food safety precautions for each category.

The color of an egg yolk depends on the

Which of the following is not a reason for turkey eggs being typically more expensive than chicken eggs?

The difference between French and American omelets is that

Freezing a whole egg is not possible because the viscosity of the egg whites means they can't freeze.

What types of eggs are obtained from hens fed food ingredients that were grown without pesticides, herbicides, fungicides, or commercial fertilizers?

Describe the functions of eggs in food preparation; include examples of each of the functions. Be sure the coverage includes all parts of the egg.

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

Excessive beating of eggs results in peaks that stand tall, are dry, and are no longer shiny.

The best eggs for egg-white foam are fresh eggs because they have thick egg whites.

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

Egg whites first start to coagulate at 165°F.

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. Describe how you could prove to her that you are correct using all possible ways (crack on a plate, hard boil, pH, etc.).

Factors that yield the best possible egg-white foam include

What role do eggs play in meringues?

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