Egg Grades #2 PDF

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Quiz Submissions - Egg Grades #2 - (Egg Cooking Temperatures, Processes, Market Forms, Egg Safety) Submission View Your test has been submitted successfully. Question 1

1 / 1 point

Egg substitutes used for making scrambled eggs contain real egg whites but not yolks. A) True B) False Question 2

1 / 1 point

Whole beaten eggs coagulate or are cooked at about what temperature?

A) 85'C

(185'F)

B) 69'C

(156'F)

C) 60''

D) 100'C

(140'F)

(212'F)

Question 3

1 / 1 point

Eggs in the shell readily absorb flavors and odors from other foods A) True B) False Question 4

1 / 1 point

A food Bourne-disease that may be spread by contaminated eggs is ____________.

A) E.coli

B) Salmonella poisoning

C) Trichinosis

D) Botulism

Question 5 When cooking eggs, you should not ____________.

A) cook them too long or cook them at too low a temperature

1 / 1 point

B) cook them at too long a temperature

C) let them coagulate

D) cook them too long or cook them at too high a temperature

Question 6

1 / 1 point

Eggless substitutes can be used in baked goods but not in egg dishes such as omelets A) True B) False Question 7

1 / 1 point

Chef Boyd wants to make an omelet with the frozen eggs that were delivered to his kitchen this morning. He will have a problem doing this because __________.

A) these eggs probably have NOT been pasteurized

B) the eggs will take approximately two days to thaw in the refrigerator

C) frozen eggs are not well suited for omelets

D) All of these

Question 8

1 / 1 point

Which of the following may keep egg whites from foaming properly?

A) Adding cream of tartar to the egg whites before beating them

B) Adding some sugar to the egg whites before beating them

C) Letting eggs come to room temperature before beating them

D) Letting some yolk get into the egg whites when cracking the eggs

Done

Attempt Score:

8 / 8 - A+

Overall Grade (highest attempt):

8 / 8 - A+...