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Egg & Dairy
Game Code: 535200
English
30
Public
LTHS Egg & dairy Unit
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The clear liquid egg white inside the egg
Albumen
10
This part of the egg grows larger as the egg ages
Air cell
15
The part of the egg where all of the cholesterol is located
Yolk
15
What determines the color of an egg shell?
The breed of the hen
15
True or False: Brown-shelled eggs are more nutritious than white-shelled eggs
False
5
What are TWO factors that contribute to the size of an egg?
Age, breed and weight of hen. Environmental factors
15
What is the standard egg size used in most recipes?
Large
15
Rank the 3 grades of eggs from highest quality to lowest quality (B, AA, A)
AA, A, B
15
An egg with a large egg cell is an indicator that the egg....
Is old
15
A thin and watery albumen is an indicator of a ______ quality egg
Low
15
The process where milk is hit at a high temperature to destroy harmful bacteria is called
Pasteurization
15
A mechanical process that prevents fat molecules from separating and rising to the top of milk.
Homogenization
15
The addition of vitamins and minerals to dairy products would be called
Fortified
15
Milk containing 0% milk fat is called
Skim/nonfat
5
What is the primary purpose of using heavy whipping cream in dairy recipes?
Thickener
5
milk that has had 60% of water removed
Evaporated milk
10
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