Physical, Chemical, Nutritional and Functional characteristics of Egg. Processing of Egg and Egg products
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Question No. 1
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The
shell
comprises approximately what percentage of the total egg weight?
A.
10%
B.
15%
C.
20%
D.
5%
Question No. 2
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The
albumen (egg white)
comprises approximately what percentage of egg weight?
A.
40%
B.
70%
C.
60%
D.
50%
Question No. 3
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The
yolk
comprises approximately what percentage of egg weight?
A.
40%
B.
20%
C.
30%
D.
15%
Question No. 4
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An eggshell contains approximately how many
pores
?
A.
25,000-30,000
B.
500-1,000
C.
7,000-17,000
D.
2,000-3,000
Question No. 5
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The main component of the
eggshell
is:
A.
Calcium phosphate
B.
Magnesium carbonate
C.
Calcium carbonate
D.
Sodium chloride
Question No. 6
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The
chalazae
in an egg serve to:
A.
Hold the yolk in the center
B.
Filter bacteria
C.
Store nutrients
D.
Produce enzymes
Question No. 7
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The
vitelline membrane
surrounds:
A.
The air cell
B.
The yolk
C.
The albumen
D.
The shell
Question No. 8
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The
bloom or cuticle
on an eggshell functions to:
A.
Seal pores and block bacteria
B.
Add color
C.
Store calcium
D.
Increase shell thickness
Question No. 9
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The
air cell
in an egg is located:
A.
In the yolk center
B.
At the pointed end
C.
At the blunt end between shell membranes
D.
Surrounding the chalazae
Question No. 10
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As an egg ages, the size of the
air cell
:
A.
Remains constant
B.
Decreases
C.
Increases
D.
Disappears
Question No. 11
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The
Haugh unit
is a measure of:
A.
Yolk color
B.
Shell strength
C.
Shell thickness
D.
Egg freshness and albumen quality
Question No. 12
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A
high Haugh unit
indicates:
A.
Fresh, high-quality egg
B.
Old egg
C.
Poor quality
D.
Thick shell
Question No. 13
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The
shape index
of an egg is calculated as:
A.
Weight divided by volume
B.
Length divided by width
C.
Width divided by length × 100
D.
Circumference divided by diameter
Question No. 14
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The
albumen
of a fresh egg consists of approximately what percentage of water?
A.
65%
B.
95%
C.
88%
D.
75%
Question No. 15
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The albumen is divided into
how many distinct layers
?
A.
Three layers
B.
Four layers
C.
Five layers
D.
Two layers
Question No. 16
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The
pH of fresh egg albumen
is approximately:
A.
9.0
B.
6.5
C.
7.6
D.
5.5
Question No. 17
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The
pH of fresh egg yolk
is approximately:
A.
5.0
B.
7.0
C.
8.0
D.
6.0
Question No. 18
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As eggs age, the pH of albumen:
A.
Fluctuates randomly
B.
Decreases significantly
C.
Increases significantly
D.
Remains constant
Question No. 19
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The
protein content
of a whole egg is approximately:
A.
18 grams
B.
12 grams
C.
24 grams
D.
6 grams
Question No. 20
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Which egg component contains
most of the egg's lipids
?
A.
Shell
B.
Albumen
C.
Chalazae
D.
Yolk
Question No. 21
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The
lipid composition
of egg yolk consists primarily of:
A.
Saturated fats only
B.
Only phospholipids
C.
Triglycerides (62%), phospholipids (33%), cholesterol (5%)
D.
Only cholesterol
Question No. 22
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Egg yolk contains approximately what percentage of
water
?
A.
35%
B.
50%
C.
75%
D.
25%
Question No. 23
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The
major protein
in egg white, comprising about 54% of albumen proteins, is:
A.
Ovomucoid
B.
Lysozyme
C.
Ovotransferrin
D.
Ovalbumin
Question No. 24
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Ovotransferrin (conalbumin)
in egg white has which important property?
A.
Fat emulsification only
B.
Sweetening agent
C.
Coloring agent
D.
Antimicrobial by binding iron
Question No. 25
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Lysozyme
in egg white functions as:
A.
A lipid carrier
B.
A vitamin
C.
A coloring agent
D.
An enzyme that breaks down bacterial cell walls
Question No. 26
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The
cholesterol content
of one large egg is approximately:
A.
500 mg
B.
300 mg
C.
185 mg
D.
100 mg
Question No. 27
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The pale yellow-green color of egg white is due to:
A.
Riboflavin (vitamin B2)
B.
Iron
C.
Chlorophyll
D.
Carotene
Question No. 28
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One large egg provides approximately how many
calories
?
A.
150
B.
70
C.
100
D.
50
Question No. 29
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Eggs are considered a
complete protein
because they contain:
A.
High calorie content
B.
Only plant-based proteins
C.
No cholesterol
D.
All 9 essential amino acids
Question No. 30
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Which vitamin is
NOT
naturally present in significant amounts in eggs?
A.
Vitamin B12
B.
Vitamin C
C.
Vitamin A
D.
Vitamin D
Question No. 31
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Choline
in eggs plays a crucial role in:
A.
Hair growth
B.
Brain development and function
C.
Bone strength only
D.
Digestion only
Question No. 32
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Lutein and zeaxanthin
in eggs are beneficial for:
A.
Eye health and reducing macular degeneration
B.
Muscle growth
C.
Bone health
D.
Blood sugar control
Question No. 33
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Eggs are an excellent source of
which mineral
that carries oxygen to cells?
A.
Zinc
B.
Magnesium
C.
Iron
D.
Calcium
Question No. 34
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The
biological value
of egg protein is considered:
A.
Moderate
B.
Negligible
C.
Low compared to other foods
D.
Very high and often the reference standard
Question No. 35
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Which part of the egg contains
most of the vitamins and minerals
?
A.
Yolk
B.
Albumen
C.
Shell
D.
Chalazae
Question No. 36
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Selenium
in eggs functions as:
A.
A carbohydrate source
B.
A fat substitute
C.
A protein builder
D.
An antioxidant with vitamin E
Question No. 37
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The
protein efficiency ratio (PER)
of eggs is:
A.
6.0
B.
2.5
C.
1.5
D.
4.0
Question No. 38
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The
three major functional properties
of eggs in food preparation are:
A.
Grinding, mixing, blending
B.
Freezing, drying, fermenting
C.
Coloring, salting, sweetening
D.
Foaming, emulsifying, coagulating
Question No. 39
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Foaming property
of egg white is primarily used in making:
A.
Hard-boiled eggs
B.
Custards
C.
Meringues and cakes
D.
Mayonnaise
Question No. 40
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The
emulsifying property
of egg yolk is due to the presence of:
A.
Phospholipids (lecithin)
B.
Minerals
C.
Carbohydrates
D.
Water only
Question No. 41
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Mayonnaise
demonstrates which functional property of eggs?
A.
Coagulation
B.
Crystallization
C.
Emulsification
D.
Foaming
Question No. 42
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Coagulation
of egg proteins occurs at approximately what temperature?
A.
100°C
B.
40-50°C
C.
80-85°C
D.
60-70°C
Question No. 43
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The
binding property
of eggs is utilized in:
A.
Adding color only
B.
Making foam only
C.
Holding ingredients together in meatballs and croquettes
D.
Preserving food
Question No. 44
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What happens to egg white
foaming ability
when contaminated with egg yolk?
A.
Decreases significantly
B.
Increases slightly
C.
No change
D.
Improves significantly
Question No. 45
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Aeration
as a functional property of eggs refers to:
A.
Freezing
B.
Removal of oxygen
C.
Dehydration
D.
Incorporation of air to create light texture
Question No. 46
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The
gelation property
of eggs is essential for making:
A.
Meringues
B.
Custards and flans
C.
Mayonnaise
D.
Scrambled eggs
Question No. 47
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Which factor does
NOT
significantly affect egg white foaming properties?
A.
pH
B.
Yolk contamination
C.
Shell color
D.
Egg freshness
Question No. 48
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Pasteurization
of liquid eggs is done to:
A.
Improve taste only
B.
Kill pathogenic bacteria like Salmonella
C.
Change color
D.
Increase shelf life to years
Question No. 49
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The typical
pasteurization temperature
for liquid whole egg is approximately:
A.
60°C for 3.5 minutes
B.
80°C for 1 minute
C.
100°C for 30 seconds
D.
55°C for 10 minutes
Question No. 50
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Spray drying
is commonly used to produce:
A.
Frozen eggs
B.
Liquid eggs
C.
Egg powder
D.
Fresh shell eggs
Question No. 51
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Before spray drying,
glucose must be removed
from egg white because:
A.
It adds sweetness
B.
It prevents Maillard browning during storage
C.
It increases protein content
D.
It improves color
Question No. 52
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The
moisture content
in dried egg powder is reduced to approximately:
A.
1-2%
B.
10-12%
C.
15-20%
D.
5-7%
Question No. 53
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Freeze-drying (lyophilization)
of eggs involves:
A.
Adding preservatives
B.
Salt curing
C.
Heating to high temperatures
D.
Freezing at -50 to -60°C followed by vacuum dehydration
Question No. 54
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Frozen egg products
are typically stored at:
A.
-10°C
B.
-5°C
C.
-18°C or lower
D.
0°C
Question No. 55
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The
shelf life
of egg powder when properly stored is:
A.
1 week
B.
1-3 years
C.
6 months
D.
1 month
Question No. 56
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Liquid egg products
include all of the following EXCEPT:
A.
Powdered egg white
B.
Liquid whole egg
C.
Liquid egg white
D.
Liquid egg yolk
Question No. 57
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The process of
breaking and separating
eggs in industrial processing:
A.
Is not necessary
B.
Is always done manually
C.
Requires cooking first
D.
Uses mechanical egg-breaking machines
Question No. 58
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Ultrasound treatment
in egg processing can be used for:
A.
Reducing bacteria and improving functionality
B.
Adding flavor
C.
Coloring eggs
D.
Increasing cholesterol
Question No. 59
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Microwave treatment
(300 MHz-300 GHz) in egg processing can:
A.
Add nutrients
B.
Reduce Salmonella enteritidis in shell eggs
C.
Only freeze eggs
D.
Change shell color
Question No. 60
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Candling
in egg processing is used to:
A.
Cook eggs
B.
Add color
C.
Add flavor
D.
Inspect internal quality by passing light through eggs
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