Types and characteristics of eggs

Question 1

Types of eggs (7)

Answer 1

• Chicken eggs
• Bantam’s eggs
• Duck eggs
• Goose eggs
• Hen’s eggs
• Barn eggs
  _ Quail eggs

Question 2

Eggs, defined (10)

Answer 2

• Conventional
• Pasture-raised
• Enriched colony
• Free range
• Omega-3-enriched
• Brown
• Cage-free
• Certified organic
• Pasteurized
• Vegetarian fed

Question 3

Hen enclosures double as a nesting space.

Answer 3

Conventional

Question 4

Hens roam and forage in a pasture; the USDA has no standard for these eggs.

Answer 4

Pasture-raised

Question 5

Hens have access to the outdoor, eat grains, may forage.

Answer 5

Free-range

Question 5

Hens fed an omega-3-rich diet.

Answer 5

Omega-3-enriched

Question 6

Hens are free to move about a building or open space that includes perches and nesting areas.

Answer 6

Cage-free

Question 6

Hen enclosures include nesting area, space for dustbathing or scratching.

Answer 6

Enriched colony

Question 6

Eggs eat vegetarian diet.

Answer 6

Vegetarian fed

Question 6

Hens are cage-free or free-range with outdoor access and fed certified organic food.

Answer 6

Certified organic

Question 7

Simply egg shell color, hens have red feathers and ear lobes.

Answer 7

Brown

Question 8

Eggs heated to destroy pathogens.

Answer 8

Pasteurized

Question 9

It is the most popular and the most widely consumed eggs of the world.

Answer 9

Chicken eggs

Question 10

A species and a young bird that hasn’t reached full maturity yet.

Answer 10

Chicken

Question 10

A young male chicken

Answer 10

Cockerels

Question 11

A young female chicken

Answer 11

Pullet

Question 12

An adult female chicken

Answer 12

Hen/capon

Question 13

An adult male chicken

Answer 13

Roosters/cocks

Question 14

Types of chicken eggs

Answer 14

• Standard
• Organic
• Free-range

Question 15

A type of chicken egg that is most common and regular eggs

Answer 15

Standard eggs

Question 16

A type of chicken egg that is pure, natural, and healthy eggs

Answer 16

Organic eggs

Question 17

A type of chicken egg fed with pure, free of herbicides and pesticide, plants and a high-organic diet.

Answer 17

Organic eggs

Question 18

A types of chicken egg that moves freely but fed with normal vegetables.

Answer 18

Free-range

Question 19

A small and tasty egg, with white shell.

Answer 19

Bantam’s eggs

Question 19

Duck eggs needs to be boiled for _____________. Why? (2 answers)

Answer 19

10 minutes. because they have a thicker shell

Question 20

The largest type of common eggs that are likely free-range.

Answer 20

Goose eggs

Question 20

Bantam's eggs is a smaller variety of ________.

Answer 20

hen

Question 20

It is much larger than a hen's eggs and has a stronger flavor.

Answer 20

Duck eggs

Question 21

It has a rich, distinctive flavor, often preferred over other types.

Answer 21

Goose eggs

Question 21

Goose eggs' color ranges from color ______ to ________.

Answer 21

cream, blue-gray

Question 22

It is graded according to size.

Answer 22

Hen's eggs

Question 22

4 sizes of hen's eggs

Answer 22

- Small - Medium - Large - Extra-large or very large

Question 23

It is very intensively farmed but not confined to cages.

Answer 23

Barn eggs

Question 24

Eggs that are tiny with pretty speckled shells and a delicate flavor.

Answer 24

Quail eggs

Question 25

Other types of eggs

Answer 25

- Quail - Chicken - Goose - Guinea hen - Duck - Emu - Pheasant - Turkey - Ostrich

Question 26

A delicacy and are known for their rich flavor that has a light pinkish, almost ivory tone.

Answer 26

Pheasant eggs

Question 27

It is the least common edible bird eggs.

Answer 27

Pheasant eggs

Question 28

Pheasant eggs add a _______, __________, and ___________ taste.

Answer 28

unique, sweet, smokey

Question 29

It is the second largest cage-free eggs that has creamier whites and thicker yolks.

Answer 29

Turkey's egg

Question 29

A unique ingredient that packs a punch of flavor, size, and shape.

Answer 29

Emu's eggs

Question 30

Emu's eggs' taste is linkened to _____________.

Answer 30

beef liver

Question 31

A process where eggs are passed over a strong light to show the shell and the interior.

Answer 31

Candling

Question 32

7 characteristics of quality fresh eggs

Answer 32

- It should have a rough, chalky, and unbroken shell - It should sink in water - It should have a round and firm yolk - It should have light and thick white pact - It has round, well-centered yolk - It has small air cell (less than 5 cm deep) - It has a clean, uncracked shell with normal shape

Question 33

A process where eggs are determined if it is fresh through its buoyancy.

Answer 33

Spread test

Question 34

3 egg grades

Answer 34

- Grade AA - Grade A - Grade B

Question 35

6 egg sizes

Answer 35

- Jumbo - Extra large - Large - Medium - Small - Pee wee

Question 36

3 market form of eggs

Answer 36

- Fresh eggs - Frozen eggs - Dried eggs

Question 37

A market form of egg often used for breakfast cookery.

Answer 37

Fresh eggs or shell eggs

Question 38

A market form of egg made from high-quality fresh eggs.

Answer 38

Frozen eggs

Question 39

A market form of eggs primarily for baking and not suggested for use in breakfast cookery.

Answer 39

Dried eggs

Question 40

2 things to remember when storing eggs

Answer 40

- Store eggs from foods that might pass on undesirable flavors or odors - Eggs must be stored in the refrigerator to maintain grade A quality

Question 41

As an egg ages:

Answer 41

- Air cell becomes larger - The yolk becomes flatter, larger, and breaks more easily - Thick whites becomes thin and watery

Question 42

4 tips for storing eggs

Answer 42

- Eggs should be stored in a cool, clean condition - Ideal storage in at 2° to 5°C with 85% away from humidity - Eggs required for cooking should be allowed to slowly reach a temperature of 20°C -