Multiple Choice
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.
Correct Answer:
Verified
Correct Answer:
Verified
Q2: The air cell develops<br>A) before the egg
Q5: Matching<br>Definition choices:<br>-yolk<br>A)the nutrient-dense yellow center of the
Q6: Fertilized eggs are more nutritious than non-fertilized
Q7: Coagulation temperatures for<br>A) egg whites begin at
Q8: The binding agent in eggs is the
Q9: Matching<br>Definition choices:<br>-albumen<br>A)the nutrient-dense yellow center of the
Q11: Matching<br>Definition choices:<br>-chalazae<br>A)the nutrient-dense yellow center of the
Q13: Problems that can occur when preparing hard
Q14: When folding egg whites:<br>A) with heavier mixtures,
Q15: Which of the following statements is correct