Question 1

U.S. Department of Agriculture (USDA) regulations require that all liquid, frozen, or dried eggs be pasteurized or otherwise treated to protect against

Accepted Answer

A)  Escherichia coli . 
B)  Salmonella . 
C)  Clostridium botulinum . 
D)  Clostridium perfringens . 
A)  Escherichia coli . 
B)  Salmonella . 
C)  Clostridium botulinum . 
D)  Clostridium perfringens .

Question 2

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 are correct. 
E)  None of these are correct. 
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 are correct. 
E)  None of these are correct.

Question 3

The emulsifying agent lecithin is found only in the egg whites.

Accepted Answer

A) True 
 B)False

Question 4

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 5

Adding ________ to egg whites increases foam volume up to 40%.

Accepted Answer

A)  sugar 
B)  fluid 
C)  salt 
D)  acid 
A)  sugar 
B)  fluid 
C)  salt 
D)  acid

Question 6

When folding egg

Accepted Answer

A)  whites with heavier mixtures, it is best to pour the whites over the heavier mixture. 
B)  whites, it is best not to rotate the bowl during folding. 
C)  whites, once no streaks remain visible in the mixture complete five to six more strokes. 
D)  whites, avoid stirring, which will force air out of the egg whites. 
A)  whites with heavier mixtures, it is best to pour the whites over the heavier mixture. 
B)  whites, it is best not to rotate the bowl during folding. 
C)  whites, once no streaks remain visible in the mixture complete five to six more strokes. 
D)  whites, avoid stirring, which will force air out of the egg whites.

Question 7

Coagulation temperatures for

Accepted Answer

A)  egg whites begin at about 140°F. 
B)  egg yolks begin at slightly lower temperatures than for whites. 
C)  beaten eggs begin at about 144°F. 
D)  both egg whites and yolks are the same. 
A)  egg whites begin at about 140°F. 
B)  egg yolks begin at slightly lower temperatures than for whites. 
C)  beaten eggs begin at about 144°F. 
D)  both egg whites and yolks are the same.

Question 8

All bird eggs are edible.

Accepted Answer

A) True 
 B)False

Question 9

Shirred eggs are ideal for cooking

Accepted Answer

A)  over an open fire such as a camp fire. 
B)  in a broiler pan in the oven. 
C)  in a convection oven. 
D)  in a microwave. 
A)  over an open fire such as a camp fire. 
B)  in a broiler pan in the oven. 
C)  in a convection oven. 
D)  in a microwave.

Question 10

Which of the following is an example of how eggs are used in food preparation?

Accepted Answer

A)  clarifying liquids for soups 
B)  leavening ingredients for meatloaf 
C)  emulsifying foods prior to breading 
D)  lending a foam structure to mayonnaise and hollandaise sauce 
A)  clarifying liquids for soups 
B)  leavening ingredients for meatloaf 
C)  emulsifying foods prior to breading 
D)  lending a foam structure to mayonnaise and hollandaise sauce

Question 11

What kinds of eggs have thinner shells, which beat to a larger volume but are less stable and may collapse during heating?

Accepted Answer

A)  freshly laid eggs 
B)  ostrich eggs 
C)  older eggs 
D)  duck eggs 
A)  freshly laid eggs 
B)  ostrich eggs 
C)  older eggs 
D)  duck eggs

Exam 12: Eggs

U.S. Department of Agriculture (USDA) regulations require that all liquid, frozen, or dried eggs be pasteurized or otherwise treated to protect against

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

The emulsifying agent lecithin is found only in the egg whites.

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

Adding ________ to egg whites increases foam volume up to 40%.

When folding egg

Coagulation temperatures for

All bird eggs are edible.

Shirred eggs are ideal for cooking

Which of the following is an example of how eggs are used in food preparation?

What kinds of eggs have thinner shells, which beat to a larger volume but are less stable and may collapse during heating?

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