Structure
Selecting and Storing
Nutrients
Egg Science
Cooking
100
The large, yellow nucleus of the egg
What is Yolk
100
Eggs are measured by this
What are grades
100
Eggs are an excellent source of this nutrient
What is protein
100
An egg can act as this
What is a binder
100
In order to use eggs in ANY recipe you must do this first
What is crack
200
Pocket of air between the membranes
What is Air Cell
200
The highest grade of egg is
What is AA
200
This vitamin is most common in eggs
What is Vitamin B (or) D
200
Along with baking soda and baking powder, eggs are also this
What are Leavening agents
200
In order to scramble eggs you must do this to the eggs
What is beat
300
The thick fluid surrounding the yolk
What is Albumen
300
What makes a low grade egg, low grade
What is appearance
300
Yolks contain this
What is Cholesterol and fats
300
When an egg transforms from a liquid to a solid it does this
What is coagulates
300
Eggs should be cooked on this heat
What is medium
400
When there is a red spot near the yolk
What is Ruptured
400
Eggs are substituted in this frozen product in order to preserve
What is ice cream
400
Egg whites contain none of this
What is Fat
400
Egg yolks are excellent these
What are emulsifiers
400
Only the yolks are used for these
What are custards, mayonnaise, pastry, etc.
500
The two thick twisted strands of Albumen, which anchor the yolk to the center
What is chalazae
500
Which is more nutritious the yolk or the egg white
What is the egg white
500
Egg white foam, adds this to baked goods
What is volume and lightness
500
Beating egg whites quickly with sugar creates this light and airy substance, often used in pastries
What is meringue
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