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Egg Study Guide, Culinary Arts Program, Academic Year 2026 – Comprehensive Review and Prac, Exams of Advanced Education

Abilene Christian University (ACU)Advanced Education

Egg Study Guide, Culinary Arts Program, Academic Year 2026 – Comprehensive Review and Practice Questions-4.docx

Typology: Exams

2025/2026

Available from 04/06/2026

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Egg Study Guide, Culinary Arts Program, Academic Year 2026 –
Comprehensive Review and Practice Questions
yellow portion of egg, major source of egg vitamins, minerals, and fats -
ANS✔✔ yolk
holds egg yolk contents - ANS✔✔ vitelline
twisted, cordline strands of egg white - ANS✔✔ chalazae
outer covering of egg, composed largely of calcium carbonate, may be brown
or white, color does not effect egg quality - ANS✔✔ shell
pocket of air formed at the large end of egg, increases in size as egg ages -
ANS✔✔ air cell
two membranes - inner and outer shell membranes, air cell forms between
these two membranes - ANS✔✔ shell membrane
spreads around thick white of high quality egg - ANS✔✔ thin albumen
major source of riboflavin and protein, stands higher and spread less in
higher-grade eggs, thins and becomes indistinguishable from thin white in
lower-grade eggs - ANS✔✔ egg white
The _____ is a porous covering which keeps the air out of the egg - ANS✔✔
shell
True or False: The color of the egg shell does not effect the cooking
performance or nutritive - ANS✔✔ True
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Egg Study Guide, Culinary Arts Program, Academic Year 2026 – Comprehensive Review and Practice Questions yellow portion of egg, major source of egg vitamins, minerals, and fats - ANS✔✔ yolk holds egg yolk contents - ANS✔✔ vitelline twisted, cordline strands of egg white - ANS✔✔ chalazae outer covering of egg, composed largely of calcium carbonate, may be brown or white, color does not effect egg quality - ANS✔✔ shell pocket of air formed at the large end of egg, increases in size as egg ages - ANS✔✔ air cell two membranes - inner and outer shell membranes, air cell forms between these two membranes - ANS✔✔ shell membrane spreads around thick white of high quality egg - ANS✔✔ thin albumen major source of riboflavin and protein, stands higher and spread less in higher-grade eggs, thins and becomes indistinguishable from thin white in lower-grade eggs - ANS✔✔ egg white The _____ is a porous covering which keeps the air out of the egg - ANS✔✔ shell True or False: The color of the egg shell does not effect the cooking performance or nutritive - ANS✔✔ True

The white should be _____ and stand up well around the yolk - ANS✔✔ thick The ___ should be firm and well centered - ANS✔✔ yolk The air cell between the shell and the membrane grows Smaller/Larger with age - ANS✔✔ Larger Eggs are very high in ____ as well as minerals, vitamins, and fats - ANS✔✔ protein Grading refers to the interior/exterior quality of eggs - ANS✔✔ interior Do not ____ eggs as this removes the coating (bloom) - ANS✔✔ wash List the six sizes of eggs largest to smallest: - ANS✔✔ jumbo, extra large, large, medium, small, peewee A fresh/stale egg will sink to the bottom in a pan of cold water - ANS✔✔ fresh When held to the light, a fresh egg will appear cloudy/clear - ANS✔✔ clear A ____ egg has a dull, rough shell, and a ____ stale egg has a smooth, shiny shell - ANS✔✔ fresh, stale Eggs should be placed in the _____ as quickly as possible after purchase - ANS✔✔ fridge

fluffy baked preparation made with starch-thickened sauce into which stiffly beaten egg whites are folded in - ANS✔✔ souffle mixture of milk, egg, sugar, and a flooring that is cooked until thickened - ANS✔✔ custard mixture that forms when oil and liquid are combined - ANS✔✔ emulsion layer of moisture that sometimes form on a meringue and a filling - ANS✔✔ weeping golden droplets of moisture that sometimes form on a meringue - ANS✔✔ beading fluffy white mixture of beaten egg and sugar - ANS✔✔ meringue a beaten egg mixture that is cooked without stirring and served folded in half

  • ANS✔✔ omelet coating on the egg shell that seals its pores and reduces moisture loss - ANS✔✔ bloom