ECU HMGT 2300 Exam #2 QUESTIONS And CORRECT Answers

ECU HMGT 2300 Exam #2 QUESTIONS And
CORRECT Answers
Grading for Eggs? - CORRECT ANSWERS A, AA, B (defects and freshness)



Grading for eggs by who? - CORRECT ANSWERS USDA (Agriculture)



Storage temp for eggs? - CORRECT ANSWERS Must be stored quickly and properly

45 degrees



Parts of the egg - CORRECT ANSWERS 1. Shell

2. Yolk

3. Albumen

4. Chalazae cord



Shell - CORRECT ANSWERS Porous (loose moisture)

Composed of calcium carbonate



Yolk - CORRECT ANSWERS Yellow center

3/4 fats and minerals



Albumen - CORRECT ANSWERS White of the egg

Protein



Chalazae cord - CORRECT ANSWERS Holds the yolk in the center of the white (cooked
away when cooked)

, Dairy storage temp? - CORRECT ANSWERS 41 and under (for everything else other than
eggs



Temp. at which egg yolk solidifies (coagulates) - CORRECT ANSWERS Temp. between 149
and 158 degrees F

(65-70 degrees Celsius)



Temp. at which egg white coagulates? - CORRECT ANSWERS Temp. between 144 and 149
degrees F

(62-65 degrees Celsius)



Egg sanitation - CORRECT ANSWERS Require time and temperature control for safety
(TCS)



USDA guidelines indicate _________________ is achieved when the whole egg stays at a temp.
of 140 degrees F for 3.5 mins - CORRECT ANSWERS Pasteurization



Nutrition for eggs? - CORRECT ANSWERS Contain vitamins A, D, E, and K and the B-
complex vitamins

Rich in minerals and contain less cholesterol



Dry-heat cooking for eggs - CORRECT ANSWERS 1. Baking

2. Sauteing

3. Pan-frying



Moist-heat cooking for eggs - CORRECT ANSWERS 1. Shell cooking (simmering)