Liquid egg substitutes are made by which of the following procedures?
A) omission of the yolk
B) replacement of egg yolks with vegetable fats
C) removal of some of the cholesterol from the yolk
D) all of the above
Correct Answer:
Verified
Q2: The basis for the size of an
Q3: USDA Grade B eggs
A) are the lowest
Q5: Which of the following is an egg
Q8: Liquid egg substitutes
A) are lower in sodium
Q9: Factors that yield the best possible egg-white
Q9: Eggs are required to be inspected and
Q10: Which of the following statements about the
Q11: Value-added eggs have special attributes due to
Q12: The best temperature for beating egg whites
Q14: Which of the following is an example
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