Eggs
3 years ago
csteinberg
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25 QuestionsShow answers
  • Question 1
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    Q. The color of the egg shell has no influence on nutritional values or eating quality
    answer choices
    True
    False
  • Question 2
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    Q. The egg "white" is actually called the _______
    answer choices
    Albumen
    Shell
    Chalaza
    Yolk
  • Question 3
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    Q. What nutrient are eggs high in?
    answer choices
    Protein
    Calcium
    Water
    Vitamin C
  • Question 4
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    Q. If a recipe calls for 1 egg,  what size egg should you use?
    answer choices
    Large
    Extra large
    Jumbo
    Medium
  • Question 5
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    Q. What egg structure holds the yolk in the center by anchoring and supporting it?
    answer choices
    Albumen
    Chalaza
    Yolk
    Air cell
  • Question 6
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    Q. What method of egg involves slipping egg into simmering water?
    answer choices
    Hard Boiled
    Soft Boiled
    Poached
    Fried
  • Question 7
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    Q. The foodborne illness that is associated with eggs is:
    answer choices
    E. Coli
    Salmonella
    Campylobacer
    Listeria
  • Question 8
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    Q.

    What method of egg cookery involves basting fat over the top?

    answer choices

    Scrambled

    Fried

    Hard Boiled

    Poached

  • Question 9
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    Q. What method of egg cookery was used for the egg in the photo?
    answer choices
    Poached
    Fried
    Scrambled
    Cooked in Shell/Hard Cooked
  • Question 10
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    Q. How much water should be used to make a 2 egg omelet?
    answer choices
    1/4 cup
    3 tsp
    1 tbsp
    2 tbsp
  • Question 11
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    Q. What grade of egg is the arrow pointing to?
    answer choices
    Grade AAA
    Grade AA
    Grade A
    Grade B
  • Question 12
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    Q. What is the name of the protective membrane just under the shell?
    answer choices
    Shell membrane
    Air pocket
    Thin Albumen
    Chalazae
  • Question 13
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    Q. Which part of the egg?
    answer choices
    Yolk
    Chalazae
    Thin Albumen
    Thick Albumen
  • Question 14
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    Q. Which part of the egg?
    answer choices
    Yolk
    Chalazae
    Thin Albumen
    Thick Albumen
  • Question 15
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    Q. Which part of the egg?
    answer choices
    Air Pocket
    Thin Albumen
    Thick Albumen
    Yolk
  • Question 16
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    Q. Egg whites act as a leavening agent when whipped into a foam by
    answer choices
    adding protien
    adding air
    adding volume
    adding texture
  • Question 17
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    Q. What is another name for the egg white?
    answer choices
    yolk
    albumen
    germinal disc
    shell
  • Question 18
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    Q. The air cell is located at the skinny part of the egg. 
    answer choices
    True
    False
  • Question 19
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    Q. How many chalaza cords are there?
    answer choices
    1
    2
    3
    0
  • Question 20
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    Q. Are all eggs white?
    answer choices
    Yes
    No
  • Question 21
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    Q. What holds the yolk in place?
    answer choices
    chalaza cords
    albumen
    shell membrane
    air cell
  • Question 22
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    Q. What are the different egg grades?
    answer choices
    A, B, C
    A, AA, C
    A, B, CC
    A, AA, B
  • Question 23
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    Q. What does USDA stand for?
    answer choices
    United States Deli Association
    United States Department of Agriculture
    United States Dairy Account
    United Seals Defense Association
  • Question 24
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    Q. The 6 sizes of eggs are Peewee, small, medium, large, extra large, and jumbo.
    answer choices
    False
    True
  • Question 25
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    Q. The difference for the weight per dozen is:
    answer choices
    1 oz.
    3 oz. 
    5 oz.
    7 oz
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