Exam (elaborations)
FOOD TECHNOLOGY EXAM QUESTIONS AND ANSWERS (GRADED A)
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FOOD TECHNOLOGY EXAM QUESTIONS AND ANSWERS
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FOOD TECHNOLOGY EXAMQUESTIONS AND ANSWERS
bloom - Correct Answers -protective layer
Shell - Correct Answers -The egg's outer covering
Air cell - Correct Answers -This is the empty space between the white and shell at the
large end of the egg which is barely existent in newly laid egg
Albumen - Correct Answers -also called egg white, accounts for most of the egg's liquid
weight which is about 67%
Chalaza - Correct Answers -This is the ropey strands of egg white at both sides of the
egg, which anchor the yolk in place in the center of the thick whit
Germinal Disc - Correct Answers -This is the entrance of the latebra, the channel
leading to the center of the yolk
Yolk - Correct Answers -yellow- orange portion makes up about 33% of the liquid weight
of the egg
Interior Egg Quality - Correct Answers -Has direct bearing on the functional properties
of eggs
Egg Grading - Correct Answers -Grading is a form of quality control used to classify
eggs for exterior and interior quality
haugh unit - Correct Answers -Unit of egg freshness
Pasteurized eggs - Correct Answers -used in preparations such as salad dressings,
eggnog, or desserts, where the traditional recipe may have indicated that the eggs
should be raw. These products generally are available in liquid or frozen form.
Coddled Eggs - Correct Answers -Put cold eggs into already simmering water and
simmer for 30 seconds.
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