FOOD SCIENCE EXAM 3- CHAPTER 8
QUESTIONS WITH VERIFIED ANSWERS||
GRADED A+|| LATEST UPDATE 2026
Which statement is false regarding weight classes in eggs? -CORRECTANSWER It is
an indication of individual egg size
In terms of food preparation, eggs are very functional for . -CORRECTANSWER All of
the above**
(Emulsifying
Binding
Foaming)
An egg grade of AA would have the following characteristic -CORRECTANSWER An
egg white that piles around the yolk
What is the name of the method for determining egg quality by viewing eggs against a
light? -CORRECTANSWER Candling
Eggs used as an adhesive to hold ingredients (flour, bread crumbs) to the surface of
cooked meat, poultry, fish, and vegetables, are known as ? -CORRECTANSWER
Binding Agents
, The chalazae is a fibrous protein tissue with the following function -
CORRECTANSWER It tethers the yolk to the shell, keeping the yolk centered
The major stabilizing factor in egg white foams is -CORRECTANSWER Protein
As eggs age, what happens to the air cell? -CORRECTANSWER It increases in size
Which ingredient causes the temperature of coagulation to decrease in egg proteins? -
CORRECTANSWER Salts
What deterioration changes cause the yolk to appear as a black silhouette during the
candling grading procedure? -CORRECTANSWER The weakening of the vitelline
membrane
A standard representing the amount of lean meat on the carcass in proportion to
inedible parts (fat, bone etc.) -CORRECTANSWER Yieldgrade
The protein responsible for the color changes in meat. -CORRECTANSWER Myoglobin
The most abundant protein in connective tissue. -CORRECTANSWER Collagen
QUESTIONS WITH VERIFIED ANSWERS||
GRADED A+|| LATEST UPDATE 2026
Which statement is false regarding weight classes in eggs? -CORRECTANSWER It is
an indication of individual egg size
In terms of food preparation, eggs are very functional for . -CORRECTANSWER All of
the above**
(Emulsifying
Binding
Foaming)
An egg grade of AA would have the following characteristic -CORRECTANSWER An
egg white that piles around the yolk
What is the name of the method for determining egg quality by viewing eggs against a
light? -CORRECTANSWER Candling
Eggs used as an adhesive to hold ingredients (flour, bread crumbs) to the surface of
cooked meat, poultry, fish, and vegetables, are known as ? -CORRECTANSWER
Binding Agents
, The chalazae is a fibrous protein tissue with the following function -
CORRECTANSWER It tethers the yolk to the shell, keeping the yolk centered
The major stabilizing factor in egg white foams is -CORRECTANSWER Protein
As eggs age, what happens to the air cell? -CORRECTANSWER It increases in size
Which ingredient causes the temperature of coagulation to decrease in egg proteins? -
CORRECTANSWER Salts
What deterioration changes cause the yolk to appear as a black silhouette during the
candling grading procedure? -CORRECTANSWER The weakening of the vitelline
membrane
A standard representing the amount of lean meat on the carcass in proportion to
inedible parts (fat, bone etc.) -CORRECTANSWER Yieldgrade
The protein responsible for the color changes in meat. -CORRECTANSWER Myoglobin
The most abundant protein in connective tissue. -CORRECTANSWER Collagen
