Question 1

The basis for the size of an egg is the

Accepted Answer

A) shell-to-white ratio measured when the egg is candled. 
B) yolk-to-white ratio measured when the egg is broken out. 
C) minimum weight of a dozen eggs in shell. 
D) all of the above answers are correct 
E) none of the above answers is correct 
A) shell-to-white ratio measured when the egg is candled. 
B) yolk-to-white ratio measured when the egg is broken out. 
C) minimum weight of a dozen eggs in shell. 
D) all of the above answers are correct 
E) none of the above answers is correct C

Question 2

The fluffiness of a puffy omelet is achieved by

Accepted Answer

A) whipping both yolks and whites together until a dry mass is achieved. 
B) whipping whites until stiff and then folding them into separately whipped yolks. 
C) pouring a whipped egg mixture into a cold omelet pan or a suitable frying pan with sloping sides. 
D) none of the above answers is correct 
A) whipping both yolks and whites together until a dry mass is achieved. 
B) whipping whites until stiff and then folding them into separately whipped yolks. 
C) pouring a whipped egg mixture into a cold omelet pan or a suitable frying pan with sloping sides. 
D) none of the above answers is correct B

Question 3

The green ring around the yolk in an improperly cooked and/or cooled hard-cooked egg is ferrous sulfide

Accepted Answer

A) True 
 B)False  True

Question 4

The biggest problem with the safety of eggs is contamination from

Accepted Answer

A) E.coli. 
B) Salmonella enteritidis. 
C) Cl.Botulinum. 
D) Cl.Perfringens. 
A) E.coli. 
B) Salmonella enteritidis. 
C) Cl.Botulinum. 
D) Cl.Perfringens.

Question 5

The high protein content in whole eggs makes them excellent

Accepted Answer

A) binders. 
B) emulsifiers. 
C) foaming agents. 
D) all of the above answers are correct 
A) binders. 
B) emulsifiers. 
C) foaming agents. 
D) all of the above answers are correct

Question 6

When folding egg whites

Accepted Answer

A) with heavier mixtures, it is best to pour the whites over the heavier mixture. 
B) it is best not to rotate the bowl during folding. 
C) fold really well so that there are absolutely no streaks remaining in the mixture. 
D) avoid stirring, which will force air out of the egg whites. 
A) with heavier mixtures, it is best to pour the whites over the heavier mixture. 
B) it is best not to rotate the bowl during folding. 
C) fold really well so that there are absolutely no streaks remaining in the mixture. 
D) avoid stirring, which will force air out of the egg whites.

Question 7

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 answers are correct e none of the above answers is 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 answers are correct e none of the above answers is correct

Question 8

Go to a specialty gourmet store or your butcher and compare as many of the following eggs as possible with your standard shell egg: fertile eggs, organic eggs, free-range eggs, quail eggs, duck eggs, goose eggs, turkey eggs, and ostrich eggs

Accepted Answer

When comparing various types of eggs to

Question 9

As an ingredient in prepared foods, eggs are one of the most _____ of all ingredients

Accepted Answer

A) complicated to work with 
B) costly 
C) controversial 
D) versatile 
A) complicated to work with 
B) costly 
C) controversial 
D) versatile

Question 10

Liquid egg substitutes

Accepted Answer

A) are lower in sodium than regular eggs. 
B) have a four-month shelf-life. 
C) are irradiated and usually used for baked goods such as cakes and cookies. 
D) are used when raw eggs would pose a food safety risk. 
A) are lower in sodium than regular eggs. 
B) have a four-month shelf-life. 
C) are irradiated and usually used for baked goods such as cakes and cookies. 
D) are used when raw eggs would pose a food safety risk.

Question 11

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

The answer of Compare and contrast the different storage guidelines...

Question 12

The purpose of the shell membranes is to protect the

Accepted Answer

A) albumen from rupture. 
B) egg from bacterial invasion. 
C) shell from cracking. 
D) yolk from breaking. 
A) albumen from rupture. 
B) egg from bacterial invasion. 
C) shell from cracking. 
D) yolk from breaking.

Question 13

Liquid egg substitutes are made by which of the following procedures?

Accepted Answer

A) the omission of the yolk 
B) replacement of egg yolks with vegetable fats 
C) removing some of the cholesterol from the yolk 
D) all of the above 
A) the omission of the yolk 
B) replacement of egg yolks with vegetable fats 
C) removing some of the cholesterol from the yolk 
D) all of the above

Question 14

Definition choices:
-vitelline membrane

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 15

The main cause of beading on a meringue is un-dissolved sugar, but over-cooking may cause it as well

Accepted Answer

A) True 
 B)False

Question 16

The color of the yolk is due to

Accepted Answer

A) nutrients in the yolk. 
B) pigments in the chicken feed. 
C) the protein content of the chicken feed. 
D) the water content in the chicken's diet. 
A) nutrients in the yolk. 
B) pigments in the chicken feed. 
C) the protein content of the chicken feed. 
D) the water content in the chicken's diet.

Question 17

Eggs are required to be inspected and found to be wholesome, unadulterated, and truthfully labeled under

Accepted Answer

A) the Pure Food and Drug Act of 1906. 
B) the Federal Food, Drug, and Cosmetic Act of 1938. 
C) the Fair Packaging and Labeling Act of 1966. 
D) the Egg Products Inspection Act of 1970. 
A) the Pure Food and Drug Act of 1906. 
B) the Federal Food, Drug, and Cosmetic Act of 1938. 
C) the Fair Packaging and Labeling Act of 1966. 
D) the Egg Products Inspection Act of 1970.

Question 18

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

Accepted Answer

A) The carbonate shell is 12 percent of an egg's weight. 
B) Brown eggs have a higher nutrient content than white eggs. 
C) The shell is protected by the cuticle or bloom. 
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 carbonate shell is 12 percent of an egg's weight. 
B) Brown eggs have a higher nutrient content than white eggs. 
C) The shell is protected by the cuticle or bloom. 
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 19

The emulsifying agent lecithin is found only in the egg whites

Accepted Answer

A) True 
 B)False

Question 20

When eggs are overcooked

Accepted Answer

A) the fat-soluble vitamins-A, D, E, and K-are lost. 
B) the minerals, especially selenium, iodine, zinc, iron, and copper, are lost. 
C) the iron is not very available because, when exposed to heat, it binds to an egg protein that inhibits absorption. 
D) the iron in the yolk interacts with a small amount of sulfur, which ultimately causes a strong off-odor. 
A) the fat-soluble vitamins-A, D, E, and K-are lost. 
B) the minerals, especially selenium, iodine, zinc, iron, and copper, are lost. 
C) the iron is not very available because, when exposed to heat, it binds to an egg protein that inhibits absorption. 
D) the iron in the yolk interacts with a small amount of sulfur, which ultimately causes a strong off-odor.

Exam 12: Eggs

The basis for the size of an egg is the

The fluffiness of a puffy omelet is achieved by

The green ring around the yolk in an improperly cooked and/or cooled hard-cooked egg is ferrous sulfide

The biggest problem with the safety of eggs is contamination from

The high protein content in whole eggs makes them excellent

When folding egg whites

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

Go to a specialty gourmet store or your butcher and compare as many of the following eggs as possible with your standard shell egg: fertile eggs, organic eggs, free-range eggs, quail eggs, duck eggs, goose eggs, turkey eggs, and ostrich eggs

As an ingredient in prepared foods, eggs are one of the most _____ of all ingredients

Liquid egg substitutes

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 purpose of the shell membranes is to protect the

Liquid egg substitutes are made by which of the following procedures?

Definition choices: -vitelline membrane

The main cause of beading on a meringue is un-dissolved sugar, but over-cooking may cause it as well

The color of the yolk is due to

Eggs are required to be inspected and found to be wholesome, unadulterated, and truthfully labeled under

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

The emulsifying agent lecithin is found only in the egg whites

When eggs are overcooked

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