Question 1

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. B

Question 2

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. B

Question 3

A customer at your restaurant asks why all of the egg dishes say they can be made with egg substitutes. He wants to know what an egg substitute is and how it changes the nutrition content of an otherwise intact egg. Answer his question and explain the advantages and/or disadvantages for using the substitutes or value-added eggs.

Accepted Answer

An egg substitute is a product that can be used in place of eggs in cooking and baking. It is typically made from a combination of ingredients such as tofu, mashed bananas, applesauce, or commercial egg replacers. These substitutes are often used by people who are allergic to eggs, follow a vegan diet, or have dietary restrictions.

In terms of nutrition, egg substitutes can vary in their content. Some may be lower in calories and fat than whole eggs, while others may contain added vitamins and minerals. However, it's important to note that egg substitutes may not provide the same level of protein and other nutrients found in whole eggs.

The advantages of using egg substitutes include catering to customers with dietary restrictions or preferences, reducing cholesterol and fat intake, and potentially adding extra nutrients to dishes. On the other hand, some disadvantages may include a different taste and texture compared to using whole eggs, as well as the potential for added preservatives or artificial ingredients in commercial egg replacers.

Value-added eggs, on the other hand, are eggs that have been enriched with additional nutrients such as omega-3 fatty acids or vitamins. These eggs can provide added health benefits for consumers, but they may also come with a higher price tag.

In conclusion, the decision to use egg substitutes or value-added eggs depends on the specific dietary needs and preferences of the customer. It's important to consider the potential nutritional differences and taste preferences when making this choice.

Question 4

Your prep cook is arranging "hard boiled" eggs on a hors d'oeuvres platter. The yolks are surrounded by a dark green color. You are unhappy with their appearance. What is this discoloration called? What caused this discoloration to occur? Describe all the things that the cook should do next time to prevent this problem from occurring again.

Accepted Answer

The discoloration on the hard-boiled egg

Question 5

What are the lowest grade eggs?

Accepted Answer

A)  A 
B)  B 
C)  AA 
D)  BB 
A)  A 
B)  B 
C)  AA 
D)  BB

Question 6

How many jumbo whole eggs are equivalent to one cup?

Accepted Answer

A)  4 
B)  5 
C)  7 
D)  11 
A)  4 
B)  5 
C)  7 
D)  11

Question 7

One large egg contains approximately 7 grams of protein: __ grams from the white and ___ grams from the yolk.

Accepted Answer

A)  2; 5 
B)  5; 2 
C)  3; 4 
D)  4; 3 
A)  2; 5 
B)  5; 2 
C)  3; 4 
D)  4; 3

Question 8

All of the following are ways in which nutrient content can be enhanced in value-added eggs except

Accepted Answer

A)  adding additional omega-3 fatty acid. 
B)  increasing vitamin E content. 
C)  reducing cholesterol. 
D)  doubling iron content. 
A)  adding additional omega-3 fatty acid. 
B)  increasing vitamin E content. 
C)  reducing cholesterol. 
D)  doubling iron content.

Question 9

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

Accepted Answer

A) True 
 B)False

Question 10

When eggs are overcooked, the

Accepted Answer

A)  fat-soluble vitamins-A, D, E, and K-are lost. 
B)  minerals, especially selenium, iodine, zinc, iron, and copper, are lost. 
C)  iron is not very available because, when exposed to heat, it binds to an egg protein that inhibits absorption. 
D)  iron in the yolk is transformed into ferrous sulfide, causing an unpleasant flavor. 
A)  fat-soluble vitamins-A, D, E, and K-are lost. 
B)  minerals, especially selenium, iodine, zinc, iron, and copper, are lost. 
C)  iron is not very available because, when exposed to heat, it binds to an egg protein that inhibits absorption. 
D)  iron in the yolk is transformed into ferrous sulfide, causing an unpleasant flavor.

Question 11

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. 
Crack each egg on a separate plate and compare the similarities and differences. 
Scramble and cook each egg in the same manner. Taste test and find your favorites.

Accepted Answer

To compare the different types of eggs,

Question 12

Candling is a way to

Accepted Answer

A)  determine whether or not an egg is rotten. 
B)  determine what type of bird an egg came from. 
C)  analyze the nutrient density of eggs. 
D)  determine egg quality. 
A)  determine whether or not an egg is rotten. 
B)  determine what type of bird an egg came from. 
C)  analyze the nutrient density of eggs. 
D)  determine egg quality.

Question 13

Feed for hens laying organic eggs can contain growth hormones but those hens cannot be given antibiotics.

Accepted Answer

A) True 
 B)False

Question 14

Simmering hard-cooked eggs makes them prone to cracking; however, you can avoid this by first

Accepted Answer

A)  warming the eggs to room temperature in a bowl of warm water. 
B)  warming the eggs in a microwave for 30 seconds. 
C)  chilling the eggs in the produce drawer of the refrigerator for 30 minutes. 
D)  placing the eggs in the freezer for 5 minutes. 
A)  warming the eggs to room temperature in a bowl of warm water. 
B)  warming the eggs in a microwave for 30 seconds. 
C)  chilling the eggs in the produce drawer of the refrigerator for 30 minutes. 
D)  placing the eggs in the freezer for 5 minutes.

Question 15

The Egg Products Inspection Act of 1970

Accepted Answer

A)  exempted eggs from inspection. 
B)  required all shell eggs to be pasteurized. 
C)  made egg-processing plant inspection voluntary. 
D)  required that egg-processing plants be inspected. 
A)  exempted eggs from inspection. 
B)  required all shell eggs to be pasteurized. 
C)  made egg-processing plant inspection voluntary. 
D)  required that egg-processing plants be inspected.

Question 16

Although eggs are considered one of the most problematic foods when it comes to food safety, less than 1 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 food safety risk b

Question 17

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 these are 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 these are correct.

Question 18

Match between columns
                        Premises: Dried egg mix should be used within these many days of opening.
Unopened liquid egg products can be stored for this long.
Cold egg dishes should be stored below this temperature.
Liquid egg products must be discarded within these many days after being opened.
Dried egg mix should be stored at this temperature.

Accepted Answer

The Answer of less than 50°F and 40°F and 3 is...

Question 19

The term hard-boiled eggs is incorrect because the contents of the egg actually coagulate long before the boiling point is reached.

Accepted Answer

A) True 
 B)False

Question 20

The weeping seen on the tops of meringue pies may be avoided by adding distilled vinegar to the sugar before beating it into the egg whites.

Accepted Answer

A) True 
 B)False

Exam 12: Eggs

The purpose of the shell membranes is to protect the

The air cell develops

What are the lowest grade eggs?

How many jumbo whole eggs are equivalent to one cup?

One large egg contains approximately 7 grams of protein: __ grams from the white and ___ grams from the yolk.

All of the following are ways in which nutrient content can be enhanced in value-added eggs except

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

When eggs are overcooked, the

Candling is a way to

Feed for hens laying organic eggs can contain growth hormones but those hens cannot be given antibiotics.

Simmering hard-cooked eggs makes them prone to cracking; however, you can avoid this by first

The Egg Products Inspection Act of 1970

Although eggs are considered one of the most problematic foods when it comes to food safety, less than 1 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.

The fluffiness of a puffy omelet is achieved by

The term hard-boiled eggs is incorrect because the contents of the egg actually coagulate long before the boiling point is reached.

The weeping seen on the tops of meringue pies may be avoided by adding distilled vinegar to the sugar before beating it into the egg whites.

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One large egg contains approximately 7 grams of protein: grams from the white and _ grams from the yolk.