Egg Review

The twisted cords of albumen that anchor the yolk in place are called

• Chalazae

• Anchors

• Membrane

• Shell

The albumen that most closely surrounds the yolk is

• Thin albumen

• Thick albumen

• Chalazae

• Shell membrane

The egg shell is composed of

• Bone

• Sodium bicarbonate

• Calcium carbonate

• Albumen

The older the egg, the ________ the air cell will be.

• Bigger

• Smaller

All of the fat content of an egg is located in the

• albumen

• chalazae

• yolk

• shell

An egg is used as an ingredient in ice cream; it prevents ice crystals from forming. The egg is acting as an _______ agent.

• emulifying

• interfering

• foaming

• binding

An egg yolk is used as an ingredient in salad dressing; it brings together the oil and vinegar. The egg is acting as an ________ agent.

• interfering

• binding

• thickening

• emulsifying

The USDA grades eggs based on their size

• true

• false

The color of the egg's shell (white, brown, green, etc.) depends on what is fed to the hen

• true

• false

The foodborne illness most commonly associated with eggs is

• Salmonella

• Norovirus

• Hepatitis

• E. Coli