The chalazae at the top and bottom of the egg
A) anchor the yolk and secure the yolk to its vitelline membrane so that the yolk stays centered in the middle of the egg.
B) account for almost three-fifths (58 percent) of an egg's weight.
C) are made up largely of water and carbohydrate.
D) appear darker if the egg has been fertilized.
Correct Answer:
Verified
Q8: Liquid egg substitutes
A) are lower in sodium
Q9: Eggs are required to be inspected and
Q12: The best temperature for beating egg whites
Q13: Which of the following statements is incorrect
Q14: The purpose of adding salt to an
Q15: The basis for the size of an
Q17: The color of the yolk is due
Q18: Grades for eggs are determined by
A) candling.
B)
Q21: When comparing cooking methods for hard-cooking eggs,
Q23: Coagulation temperatures for
A) egg whites begin at
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