Eggs
Authored by Jessica Whitfield
Specialty
7th - 9th Grade
Used 19+ times
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19 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the outside of the egg called?
Shell
shell membrane
chalaze
albumen
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
The egg white is called:
shell
chalazzae
albumen
air cell
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Eggs act as an emulsifier in which of the following foods?
mayonnaise
angel food
meat loaf
breaded meat
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Eggs act as a binder in which of the following foods?
mayonnaise
angel food
meatloaf
breaded meat
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
When we refer to eggs as an 'emulsifier', what does that mean?
An egg can hold a fat and a liquid together without separating
When a fresh egg is heated, the shell membranes bond between the shell and whites
An egg can be prepared in as many ways as a chef's toque has pleat
The protein in the egg may 'curdle' when exposed to too high of heat
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
How do eggs act as leavening agent?
Beaten eggs incorporate air, and when the air is heated...it rises
Do not leave egg dishes set for over 1/2 hour, in order to reduce food-poisoning hazard
Eggs may turn a green color when overheated
The chemical lecithin reacts with acid
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Cholesterol is found in the _________ __________
egg white
egg yolk
the whole egg
There is no cholesterol in eggs
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