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Egg Quiz Key

This document is an egg quiz with matching and sentence correction questions that test knowledge of different types of cooked eggs and egg terms. The matching section has terms like albumen, yolk, bloom, candling, hemoglobin, emulsion, poached, shirred, omelet, custard, foam, and meringue. The sentence correction section provides sentence pairs where one sentence correctly uses an underlined word related to eggs, like albumen, yolk, bloom, candling, hemoglobin, emulsion, poached, shirred, omelet, custard, foam, and meringue.

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Lloydan Estacio
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56 views1 page

Egg Quiz Key

This document is an egg quiz with matching and sentence correction questions that test knowledge of different types of cooked eggs and egg terms. The matching section has terms like albumen, yolk, bloom, candling, hemoglobin, emulsion, poached, shirred, omelet, custard, foam, and meringue. The sentence correction section provides sentence pairs where one sentence correctly uses an underlined word related to eggs, like albumen, yolk, bloom, candling, hemoglobin, emulsion, poached, shirred, omelet, custard, foam, and meringue.

Uploaded by

Lloydan Estacio
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Egg Quiz Unit #_____ Period _____ Name __________________

Score _________________
24 points possible
I. Matching (12)
1. __B___ albumen a. Yellow portion of an egg
2. __A___ yolk b. White portion of an egg
3. __K___ bloom c. Sweetened milk mixture thickened with egg
4. __E___ candling d. Continuous disk of coagulated egg,
5. __H___ hemoglobin usually folded over to serve
6. __F___ emulsion e. Passing eggs over a high-intensity light
7. __L___ poached in order to grade their freshness
8. __G___ shirred f. Mixture of oil and another liquid
9. __D___ omelet g. Baked
10. _ C___ custard h. Red pigment of the blood
11. _ J___ foam i. Egg white foam with sugar
12. _ I ___ meringue J. Result of air and egg whites
k. Thin film on outside of egg shell
l. Broken into a cup and slipped into
simmering liquid
II. For each pair of sentences, circle the letter of the sentence in which the
underlined word is used correctly. (Answer is in BOLD)
1. a. The albumen of the egg surrounds the yolk.
b. The yellow portion of the egg is called the albumen.
2. a. An egg yolk is yellow if the shell is brown.
b. An egg yolk is always yellow in color.
3. a. The bloom seals the pores of the shell.
b. The membrane between the shell and the egg is the bloom.
4. a. The size of an egg is determined by candling.
b. Candling is a method of grading eggs.
5. a. Red blood pigment is called hemoglobin.
b. Hemoglobin carries carbon dioxide to body cells.
6. a. An emulsion is a mixture of oil and flour.
b. An emulsion is a mixture of oil and another liquid.
7. a. A poached egg is similar to a shirred egg.
b. A cooked egg with a white film over the yolk is a poached egg.
8. a. A shirred egg is baked.
b. Shirred eggs are never baked.
9. a. In a puffy omelet the egg yolk and white are beaten separately.
b. The plain omelet is made with unbeaten eggs.
10. a. Custard is a sweetened milk and egg yolk mixture.
b. A sweetened milk and egg mixture is called custard.
11. a. Egg whites and air make foam.
b. The air in egg white foam will shrink when heated.
12. a. Meringue is made from egg-white foam and sugar.
b. Soft meringue contains twice as much sugar as hard meringue.

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