The high protein content in whole eggs makes them excellent
A) binders.
B) emulsifiers.
C) foaming agents.
D) all of the above answers are correct
Correct Answer:
Verified
Q3: Liquid egg substitutes are made by which
Q3: USDA Grade B eggs
A) are the lowest
Q5: The purpose of the shell membranes is
Q5: Which of the following is an egg
Q6: Factors which yield the best possible egg-white
Q8: When eggs are overcooked
A)the fat-soluble vitamins-A, D,
Q10: Value-added eggs have special attributes due to
Q13: As an ingredient in prepared foods, eggs
Q13: The air cell develops
A) before the egg
Q18: Grades for eggs are determined by
A) candling.
B)
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