KEY TO CORRECTION

1. B
16. J
2. A
17. F
3. C
18. B
4. D
19. D
5. E
20. H
6. E
21. A
7. C
22. C
8. D
23. B
9. A
24. B
10. B
25. C
11. G
26. C
12. E
27. B
13. A
28. B
14. I
29. A
15. C
30. C
21. Are used in preparations such as salad dressings ,eggnog or
dessert.
A. Pasteurized eggs B. Basted C.Frozen eggs
22. This eggs are made of high quality fresh eggs. They come in the
form of whole eggs with extra yolks and whites.
A. Pasteurized eggs B. Basted C. Frozen eggs
23. This eggs are seldom used. Their whites are use for preparing
meringue.
A. Pasteurized eggs B. Dried eggs C. Basted
24. are foods that have been modified through buotechnology to
enhance their quality or nutritional value.
A. Functional Food B. Designer Food C. Nutritional Food
25. are foods that may have health benefits beyond their traditional
nutritional value.
A. Functional Food B. Designer Food C. Nutritional Food
26. It is cooked in simmering water: addition of salt and vinegar
hastens coagulation
A. Basted B. Fried C. Poached
27. How many market forms of egg? A. 2 B. 3 C.4
28. It may purchased individually,by dozen or in trays of 36 pieces.
A. chicken eggs B. fresh eggs C. normal eggs
29. Is formed when the albumen surrounds a colloidal system for
bubbles.
A. Foam B. Poached C. Basted
30. Are food thats may have health benefits beyond their nutritional
value
A. poached b. Frozen foods C. Functional foods
1. _ are desires, luxury and extravagance that signify wealth
and expensive way of living.
a. needs b. wants c. dreams
2._______are essential to an individual to live with dignity
and pride in a community
a. needs b. wants c. dreams

3-5. The sizes of eggs commonly available

a.XSmall b. Small c. Medium d. Large
e. XLarge

6. HU named before whom?

A. Egg
7. How many percent a whole egg has?
Quality
8. It contains high quality protein with all B. Interior
the essential amino acids, all of the vitamins Egg
except Vitamin C any many minerals. Quality
9. It has two general components; shell C. 100%
quality and interior egg quality. D. Egg
E. Raymond
10. A component of egg that has direct
Haugh
bearing on the functional properties of eggs.
11. How many parts of an egg?

12. The egg’s outer covering.

A. AirCell
13. The empty space between B. Vitelline
the white and shell. Membrane
14. What is the other name of C. Chalaza
egg white? D. Yolk
15. The ropey strands of egg E. Shell
white at both sides of the egg. F. Latebra
16. The entrance of latebra. G. 7
H. 33%
17. This is the channel leading
I. Albumen
to the center of the yolk.
J. Germinal
18. Kind of membrane that is
Disc
weakest at the germinal disc.
19. It is formed in the ovary.
20. The yolk makes up about
percent of the liquid
weight of the egg.
 

REVIEWER
AT TLE


ARABELA GRACE DAO-AYAN

10- GOLD
MA’AM MELANIE FAUSTINO