Although eggs are considered one of the most problematic foods when it comes to food safety, less than one 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
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Q38: When folding egg whites
A)with heavier mixtures, it
Q39: The fluffiness of a puffy omelet is
Q41: Matching
Definition choices:
-vitelline membrane
A)the nutrient-dense yellow center of
Q43: Fertilized eggs are more nutritious than non-fertilized
Q44: The Centers for Disease Control and Prevention
Q45: Matching
Definition choices:
-albumen
A)the nutrient-dense yellow center of the
Q46: The sous chef at your restaurant claims
Q46: Matching
Definition choices:
-cuticle or bloom
A)the nutrient-dense yellow center
Q49: Your prep cook is arranging "hard boiled"
Q50: Compare and contrast the different storage guidelines
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