Food and Culinary Arts

Eggs with brown shells have a different flavor and nutritional content than eggs with white shells.

Started by nelaaney

Egg whites require a higher temperature to coagulate as compare to egg yolks.

Started by melina_rosy

Egg whites contain a similar amount of fat as do egg yolks.

Started by ssal

Beating egg whites in a plastic bowl is likely to result in poor volume of the whites.

Started by Shelles

Which statement about the food safety of eggs is NOT true?

Started by genevieve1028

Which of the following will result in the largest volume of egg whites?

Started by daltonest1984

Which of the following is NOT an appropriate way to cook eggs in the microwave oven?

Started by ishan

Which of the following does NOT describe deteriorative changes that generally occur in eggs as they are held?

Started by beccaep

What protein is found in egg yolks that is responsible for the excellent emulsifying properties of eggs?

Started by Pineappleeh

What is the most likely reason that a yolk has a green ring around it when hard cooked?

Started by abc

USDA grades for eggs sold in retail markets include the following

Started by newyorker26

The temperature of the water in which hard-cooked eggs are heated should be

Started by charchew

The major protein found in egg white is

Started by tingc95

The Egg Products Inspection Act requires that frozen and dried egg products be treated so that they ...

Started by Zulu123

The chemical composition of egg white and egg yolk are very different. The major differences are in ...

Started by karen

Recipes are usually standardized for a _________ size egg.

Started by tatyanajohnson

If told to temper eggs for a cooked sauce that is very hot, you should

Started by krzymel

How do fresh eggs look different from older eggs when cracked onto a flat surface?

Started by maegan_martin

Eggs are graded by a process called

Started by evelyn o bentley

Because egg proteins coagulate on heating, eggs are commonly used in food preparation for

Started by tatyanajohnson

An example from foods of a coagulated protein is

Started by strangeaffliction

Why should cheese be grated before melting in a sauce or other heated food?

Started by waynest

Identify several factors that may contribute to the curdling of milk in a cream soup, scalloped ...

Started by berenicecastro

Whey protein concentrate is a by-product of cheese making.

Started by jwb375

The composition of whole cows milk does NOT vary from one cow to another.

Started by Sufayan.ah