Deck 12: Eggs

Question 1

The chalazae at the top and bottom of the egg

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 percent) of an egg's weight.
C) are made up largely of water and carbohydrate.
D) appear darker if the egg has been fertilized.

Answer 1

A

Question 2

The basis for the size of an egg is the

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 their shells.
D) all of the above
E) none of the above

Answer 2

C

Question 3

USDA Grade B eggs

A) are the lowest grade sold to supermarkets.
B) have thinner whites and somewhat flattened yolks.
C) are more suitable for frying, coddling, and poaching.
D) can be graded by the producer without inspection.

Answer 3

B

Question 4

Which of the following is an example of how eggs are used in food preparation?
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 5

Which of the following is an egg protein that acts as an emulsifier in food preparation?

A) ovotransferrin (conalbumin)
B) ovomucoid
C) avidin
D) lipovitellin

Question 6

Factors that yield the best possible egg-white foam include

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 7

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

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

Question 8

Liquid egg substitutes

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 9

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

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 10

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

A) The calcium carbonate shell is 12 percent of an egg's weight.
B) Brown-shell eggs have a higher nutrient content than white-shell 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 11

Value-added eggs have special attributes due to their nutrient content or because of the way that they are raised.For example, some have

A) higher cholesterol levels.
B) lower omega-3-fatty acid levels.
C) been fed animal products.
D) higher vitamin E levels.
E) none of the above

Question 12

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

A) refrigerator temperature.
B) tepid temperature.
C) room temperature.
D) none of the above

Question 13

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

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

Question 14

The color of an egg yolk is due to

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 15

Which of the following is not an example of a restricted egg?

A) eggs with cracked shells, called "checks"
B) eggs with cracked shells and broken membranes, called "leakers"
C) eggs with at least one-fourth of their shell covered with dirt or stain, called "dirties"
D) eggs with green halos, called "greenies"

Question 16

The purpose of the shell membranes is to protect the

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

Question 17

When eggs are overcooked

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 is transformed into ferrous sulfide, causing an unpleasant flavor.

Question 18

Grades for eggs are determined by

A) candling.
B) evaluating the appearance.
C) measuring the Haugh units.
D) all of the above

Question 19

The high protein content in whole eggs makes them excellent

A) binders.
B) emulsifiers.
C) coloring agents.
D) all of the above

Question 20

The air cell develops

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.

Question 21

The biggest problem with the safety of eggs is contamination from

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

Question 22

The main cause of beading on a meringue is undissolved sugar, but overcooking may cause it as well.

Question 23

Coagulation temperatures for

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

Question 24

The fluffiness of a puffy omelet is achieved by

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

Question 25

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

Question 26

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

Question 27

The egg yolks coagulate at a lower temperature than the whites.

Question 28

Feed for hens laying organic eggs cannot contain any growth hormones.

Question 29

Problems that can occur when preparing hard meringues include

A) shrinking.
B) weeping.
C) beading.
D) all of the above
E) none of the above

Question 30

When cooking eggs in a microwave,

A) a browning dish is required for a poached egg.
B) do not puncture the yolk for shirred eggs.
C) water, a dash of vinegar, and salt should be added to omelet mixtures before cooking.
D) microwaving is completed when scrambled eggs are just past the runny stage.
E) none of the above

Question 31

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

Question 32

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

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
E) none of the above

Question 33

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

Question 34

Which of the following statements is correct regarding methods for hard-cooking eggs?

A) A drawback of the hot-start method is that eggs may crack when lowered into the water.
B) A drawback of the hot-start method is that the eggs may be more difficult to peel.
C) A drawback of the cold-start method is that the process requires more attention.
D) An advantage of the cold-start method is that the egg white by the shell's surface stays soft and does not overcook.

Question 35

When folding 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) once no streaks remain visible in the mixture, complete 5-6 more strokes.
D) avoid stirring, which will force air out of the egg whites.

Question 36

The difference between French and American omelets is that

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 37

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

Question 38

Eggs are frequently used in candies and ice creams because they promote ice and/or sugar crystal formation.

Question 39

What is the purpose of adding salt to an egg white foam?

A) to increase foam volume up to 40 percent
B) no purpose - salt is rarely added to foams
C) to allow whites to whip into a more stable foam
D) to act as an interfering agent

Question 40

The binding agent in eggs is the proteins.

Question 41

Matching
Definition choices:
a.the nutrient-dense 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 waxy outer coating of the egg shell that 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
vitelline membrane

Question 42

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

Question 43

Fertilized eggs are more nutritious than non-fertilized eggs.

Question 44

Matching
Definition choices:
a.the nutrient-dense 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 waxy outer coating of the egg shell that 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
yolk

Question 45

Matching
Definition choices:
a.the nutrient-dense 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 waxy outer coating of the egg shell that 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
albumen

Question 46

Matching
Definition choices:
a.the nutrient-dense 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 waxy outer coating of the egg shell that 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
cuticle or bloom

Question 47

Matching
Definition choices:
a.the nutrient-dense 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 waxy outer coating of the egg shell that 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
chalazae