3rd Summative Assesement

One of the effects of eggs being heated is?

• Coagulation of fats

• Coagulation of ligament

• Coagulation of meat

• Coagulation of protein

There are five uses of egg one of which is not?

• Eggs as emulsifier

• Eggs as flavoring

• Eggs as seasoning

• Eggs as coloring agent

Eggs are prepared by slipping shelled eggs into barely simmering water and gently cooking until the egg holds its shape.

• Poached Egg

• Sunny Side Up

• Basted Egg

• Omelet

Cook slowly without flipping until white is completely set but yolk is still soft and yellow.

• Sunny Side up

• Basted

• Over easy

• Over hard

Type of fried egg which is cook just until the white is set but the yolk is still liquid.

• Sunny Side up

• Basted

• Over easy

• Over hard

What do you call that part of the egg?

• Egg White

• Vitelline Membrane

• Albumin

• Chalaza

What's the name of the tool?

• Egg Rotater

• Egg whisker

• Egg Beater

• Egg Whipper

A dish made from whites and yolks of eggs stirred or beaten together in a pan while being gently heated, typically with salt, butter, and other ingredients.

• Sunny side up

• Poached Eggs

• Deviled eggs

• Scrambled eggs

A major source of vitamins, minerals, almost half of the protein, and all of the fat and cholesterol.

• Egg white

• Yolk membrane

• Chalaza

• Egg yolk

What breed of hen lays this egg?

• Plymouth Rocks

• Olive Egger

• Araucana

• White Leghorn