Deck 12: Eggs

Question 1

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 1

B

Question 2

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.

Answer 2

B

Question 3

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

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

Answer 3

D

Question 4

The high protein content in whole eggs makes them excellent

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

Question 5

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 6

Factors which 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

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 8

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 interacts with a small amount of sulfur, which ultimately causes a strong off-odor.

Question 9

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 10

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)300 percent higher vitamin E levels.
E)none of the above answers is correct

Question 11

Grades for eggs are determined by

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

Question 12

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 13

Which of the following statements is incorrect about the egg 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 14

The purpose of adding salt to an egg white foam is to

A)increase foam volume up to 40 percent.
B)No purpose - it's rarely added to foams.
C)allow whites to whip into a more stable foam.
D)act as an interfering agent.

Question 15

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 shell.
D)all of the above answers are correct
E)none of the above answers is correct

Question 16

The chalazae at the top and bottom of the egg

A)anchor the yolk and secure the yolk 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.

Question 17

The color of the 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 18

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 19

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 20

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 21

When comparing cooking methods for hard-cooking eggs, which of the following statements is correct?

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)An advantage 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 22

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

Question 23

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

Question 24

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 25

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 26

The biggest problem with the safety of eggs is contamination from

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

Question 27

The egg yolks coagulate at a lower temperature than the whites

Question 28

The binding agent in eggs is the proteins

Question 29

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 answers are correct e none of the above answers is correct

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 answers is correct

Question 31

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

Question 32

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

Question 33

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

Question 34

Definition choices:
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
yolk

Question 35

The emulsifying agent lecithin is found only in the egg whites

Question 36

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

Question 37

Some problems that can occur when preparing hard meringues include

A)shrinking.
B)weeping.
C)beading.
D)all of the above answers are correct
E)none of the above answers is correct

Question 38

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)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 39

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 answers is correct

Question 40

Fertilized eggs are more nutritious than non-fertilized eggs

Question 41

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

Question 42

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

Question 43

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

Question 44

The Centers for Disease Control and Prevention has implicated eggs as the source for 73 percent of Salmonella outbreaks; there is an increasing possibility that Listeria monocytogenes may also contribute to future outbreaks Discuss the precautions that can be taken to prevent foodborne illness from eggs

Question 45

Definition choices:
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
albumen

Question 46

The sous chef at your restaurant claims that she is receiving old eggs from the purveyor that you've been using for years You know that the eggs are fresh Prove to her that you are correct using all possible ways (crack on a plate, hard boil, pH, etc)

Question 47

Definition choices:
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
cuticle or bloom

Question 48

Definition choices:
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
vitelline membrane

Question 49

Definition choices:
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
chalaza

Question 50

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