Quiz Name:
Incredible Eggs
Please complete the following information before answering the questions:
First Name:
Last Name:
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Questions:
1. A hen requires __________ hours to produce an egg.
24 to 26
26 to 28
28 to 30
2. Storing eggs in their carton helps keep them fresh.
False
True
3. Egg _________ are one of the few foods that naturally contain vitamin D.
A. whites
B. yolks
C. shells
4. Albumen is another name for the egg _______.
yolk
shell
white
5. The egg white contains more than half of the egg's total _________, niacin, riboflavin, chlorine, magnesium, potassium, sodium and sulfur.
protein
fat
vitamin D
6. The egg yolk contains all of the egg's ____________.
fat
protein
vitamin D
7. The egg yolk contains a higher portion of the egg's vitamins than the white.
True
False
8. It is possible for a young hen to produce an egg with no shell at all.
True
False
9. There are 7 to ______ thousand tiny pores on the surface of an egg shell that allow moisture, air and carbon dioxide to pass through.
A. 8
B. 10
C. 17
10. A blood spot on an egg yolk indicates a fertilized egg.
True
False
11. The color of the shell and yolk have nothing to do with the eggs __________.
All of the listed options
quality
flavor
nutritive value
12. Eggs are graded by letters; AA, A and B. However there is no difference in nutritive value between the different grades.
False
True
13. The nutrient content of an egg is affected by whether hens are raised free-range or in floor or cage operations.
False
True
14. Due to higher production costs and lower volume per farm, organic eggs are more expensive than eggs from hens fed conventionally.
True
False
15. The ideal conditions for eggs are temperatures that don't go above ____ degrees F and a relative humidity of 70 to 80%
20
30
40
16. Hard cooked eggs that are at least a week old are __________ to peel.
harder
easier
17. The risk of getting a food borne illness from eggs is very ______.
A. high
B. low
18. When you handle eggs with care, they pose no greater food-safety risk than any other perishable food.
False
True
19. The average rate of purchasing an egg containated with Salmonella is once every ______ years.
59
84
5
34
20. A large egg contains 4.5 grams of fat, 213 milligrams of cholesterol, and 70 calories each.
True
False
21. A hen produces about _____ eggs in a year.
150
260
345
