Eggs | Anatomy, Boiling & Scrambling

1. Air and moisture can pass through the shell of an egg.

• a)  True
• b)  False

2. Bloodspots in eggs are caused by a ruptured blood vessel during the formation of the egg and should not be eaten.

• a)  True
• b)  False

3. Most professional kitchens and recipes call for _________ eggs.

• a)  small
• b)  medium
• c)  large

4. The color of the yolk depends on the feed given to the hen.

• a)  True
• b)  False

5. Brown eggs are more nutritious than white eggs.

• a)  True
• b)  False

6. Eggs can absorb strong flavors within the refrigerator.

• a)  True
• b)  False

7. The breed of a hen determines the:

• a)  quality of the eggs.
• b)  flavor of the eggs.
• c)  nutrition of the eggs.
• d)  shell color of the eggs.

8. The egg in this video is:

• a)  fresh.
• b)  old.

9. The albumen makes up about _________ of the egg’s weight.

• a)  one-third
• b)  two-thirds
• c)  three-quarters

10. The thin and thick part of the egg white is also known as the:

• a)  chalaze.
• b)  membrane.
• c)  albumen.

11. Which egg is fresher than the other?

• a) 
  
• b) 
  

12. The air pocket in an egg ____________ as the egg ages.

• a)  becomes smaller
• b)  becomes larger
• c)  does not change.

13. Boiled eggs should immediately be placed into an ice bath or cold water to:

• a)  stop the cooking process.
• b)  prevent a gray ring from forming around the yolk.
• c)  reduce the sulfurous smell.
• d)  all of the above.

14. This image indicates what part of the egg?

• a)  Chalaze
• b)  Albumen
• c)  Membrane

15. Which method will likely result in creamier, scrambled eggs?

• a) 
  
• b) 
  

16. To obtain creamy, scrambled eggs with small curds, they should be cooked over __________ heat.

• a)  medium-low
• b)  high

17. Scrambled eggs with small curds are obtained over ______ heat; whereas, scrambled eggs with large curds are cooked over ______ heat.

• a)  higher / lower
• b)  lower / higher

18. Lecithin, the product responsible for the emulsification of many dressings and sauces, is found in the:

• a)  yolk.
• b)  albumen.
• c)  chalaze.

19. When boiling eggs, only the freshest eggs should be used.

• a)  True
• b)  False

20. The thick, white, twisted strands in this image are referred to as:

• a)  the albumen.
• b)  the chalaze.
• c)  an imperfection and should be removed.
• d)  the membrane.

21. Which egg is fresher?

• a) 
  
• b) 
  

22. Which video demonstrates a hard-boiled egg?

• a) 
  
• b)