Deck 12: Eggs

Question 1

What type of eggs is cooked in covered custard dishes and heated on medium for 45 to 60 seconds?

A) shirred
B) poached
C) soft custard
D) coddled

Answer 1

A

Question 2

The color of an egg yolk depends on the

A) color of the hen's ear.
B) hen's diet.
C) altitude where hen is raised.
D) age of the hen.

Answer 2

B

Question 3

The chalazae at the top and bottom of the egg

A) anchor the yolk and secure it to its vitelline membrane so that the yolk stays centered in the middle of the egg.
B) account for almost three-fifths (58%) of an egg's weight.
C) are made up largely of water and carbohydrate.
D) appear darker if the egg has been fertilized.

Answer 3

A

Question 4

Which of the following statements about the egg shell is false?

A) The calcium carbonate shell is 12% of an egg's weight.
B) Brown-shell eggs have a higher nutrient content than white-shell eggs.
C) Egg shells are not solid but contain thousands of small pores.
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 5

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.

Question 6

More than half of all of the protein in eggs is

A) ovalbumin.
B) ovotransferrin.
C) ovomucoid.
D) conalbumin.

Question 7

All of the following are ways in which nutrient content can be enhanced in value-added eggs except

A) adding additional omega-3 fatty acid.
B) increasing vitamin E content.
C) reducing cholesterol.
D) doubling iron content.

Question 8

The best temperature for beating egg whites into a stable foam is

A) refrigerator temperature.
B) tepid temperature.
C) room temperature.
D) None of these are correct.

Question 9

Factors that 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 10

Which of the following is not a reason for turkey eggs being typically more expensive than chicken eggs?

A) Chickens generally lay an egg a day, while turkeys lay 1 egg every 3 days.
B) Turkeys are 10 weeks older than chickens when they can begin laying eggs.
C) Chickens weigh less and eat less than turkeys.
D) Chicken eggs last longer and are heartier than turkey eggs so they can stay on a shelf longer.

Question 11

What are the lowest grade eggs?

A) A
B) B
C) AA
D) BB

Question 12

When eggs are overcooked, the

A) fat-soluble vitamins-A, D, E, and K-are lost.
B) minerals, especially selenium, iodine, zinc, iron, and copper, are lost.
C) iron is not very available because, when exposed to heat, it binds to an egg protein that inhibits absorption.
D) iron in the yolk is transformed into ferrous sulfide, causing an unpleasant flavor.

Question 13

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 14

Which of the following is an example of how eggs are used in food preparation?

A) clarifying liquids for soups
B) leavening ingredients for meatloaf
C) emulsifying foods prior to breading
D) lending a foam structure to mayonnaise and hollandaise sauce

Question 15

Candling is a way to

A) determine whether or not an egg is rotten.
B) determine what type of bird an egg came from.
C) analyze the nutrient density of eggs.
D) determine egg quality.

Question 16

How many jumbo whole eggs are equivalent to one cup?

A) 4
B) 5
C) 7
D) 11

Question 17

Adding ________ to egg whites increases foam volume up to 40%.

A) sugar
B) fluid
C) salt
D) acid

Question 18

One large egg contains approximately 7 grams of protein: __ grams from the white and ___ grams from the yolk.

A) 2; 5
B) 5; 2
C) 3; 4
D) 4; 3

Question 19

What types of eggs are obtained from hens fed food ingredients that were grown without pesticides, herbicides, fungicides, or commercial fertilizers?

A) standard eggs
B) fertile eggs
C) free-range eggs
D) organic eggs

Question 20

The Egg Products Inspection Act of 1970

A) exempted eggs from inspection.
B) required all shell eggs to be pasteurized.
C) made egg-processing plant inspection voluntary.
D) required that egg-processing plants be inspected.

Question 21

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

Question 22

The emulsifying agent lecithin is found only in the egg whites.

Question 23

Shirred eggs are ideal for cooking

A) over an open fire such as a camp fire.
B) in a broiler pan in the oven.
C) in a convection oven.
D) in a microwave.

Question 24

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

Question 25

Feed for hens laying organic eggs can contain growth hormones but those hens cannot be given antibiotics.

Question 26

Simmering hard-cooked eggs makes them prone to cracking; however, you can avoid this by first

A) warming the eggs to room temperature in a bowl of warm water.
B) warming the eggs in a microwave for 30 seconds.
C) chilling the eggs in the produce drawer of the refrigerator for 30 minutes.
D) placing the eggs in the freezer for 5 minutes.

Question 27

Coagulation temperatures for

A) egg whites begin at about 140°F.
B) egg yolks begin at slightly lower temperatures than for whites.
C) beaten eggs begin at about 144°F.
D) both egg whites and yolks are the same.

Question 28

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

Question 29

When folding egg

A) whites with heavier mixtures, it is best to pour the whites over the heavier mixture.
B) whites, it is best not to rotate the bowl during folding.
C) whites, once no streaks remain visible in the mixture complete five to six more strokes.
D) whites, avoid stirring, which will force air out of the egg whites.

Question 30

All bird eggs are edible.

Question 31

What role do eggs play in meringues?

A) coagulation
B) emulsification
C) foaming
D) inhibition of crystals

Question 32

What kinds of eggs have thinner shells, which beat to a larger volume but are less stable and may collapse during heating?

A) freshly laid eggs
B) ostrich eggs
C) older eggs
D) duck eggs

Question 33

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 these are correct.

Question 34

U.S. Department of Agriculture (USDA) regulations require that all liquid, frozen, or dried eggs be pasteurized or otherwise treated to protect against

A) Escherichia coli .
B) Salmonella .
C) Clostridium botulinum .
D) Clostridium perfringens .

Question 35

The best eggs for egg-white foam are fresh eggs because they have thick egg whites.

Question 36

Excessive beating of eggs results in peaks that stand tall, are dry, and are no longer shiny.

Question 37

The weeping seen on the tops of meringue pies may be avoided by adding distilled vinegar to the sugar before beating it into the egg whites.

Question 38

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 are correct.
E) None of these are correct.

Question 39

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 40

Egg whites first start to coagulate at 165°F.

Question 41

Describe the functions of eggs in food preparation; include examples of each of the functions. Be sure the coverage includes all parts of the egg.

Question 42

Although eggs are considered one of the most problematic foods when it comes to food safety, less than 1 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 43

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. Describe how you could prove to her that you are correct using all possible ways (crack on a plate, hard boil, pH, etc.).

Question 44

There is some discrepancy in the culinary world about the "best" way to hard cook an egg. Explain the difference between the hot-start and the cold-start method. List one advantage and disadvantage of each. Include an explanation of how to prevent cracking of eggs when hard cooking and how to prevent the greenish off-color sometimes seen in hard-cooked eggs.

Question 45

Freezing a whole egg is not possible because the viscosity of the egg whites means they can't freeze.

Question 47

A customer at your restaurant asks why all of the egg dishes say they can be made with egg substitutes. He wants to know what an egg substitute is and how it changes the nutrition content of an otherwise intact egg. Answer his question and explain the advantages and/or disadvantages for using the substitutes or value-added eggs.

Question 48

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

Question 49

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 50

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 51

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.
Crack each egg on a separate plate and compare the similarities and differences.
Scramble and cook each egg in the same manner. Taste test and find your favorites.