GRADE 10-COOKERY (Quiz #2) GRADE 10-COOKERY (Quiz #2)

I. True or False. Write your surname if the statement I. True or False. Write your surname if the statement
is correct and your first name if incorrect. is correct and your first name if incorrect.

1. Egg is indeed one of nature’s complete food. It
contains high quality protein w/ all the essential
amino acids, all of the vitamins except Vit.C.
2. Egg grading is a form of quality control used to
classify eggs for exterior and interior quality.
3. The environmental factors that lead to bigger eggs
are heat, stress and overcrowding.
4. In the Philippines, the egg grade designations are
AA, A, B, and C.
5. The egg white of Grade A egg is clear but may be
slightly weak.
1. Egg is indeed one of nature’s complete food. It
contains high quality protein w/ all the essential
amino acids, all of the vitamins except Vit.C.
2. Egg grading is a form of quality control used to
classify eggs for exterior and interior quality.
3. The environmental factors that lead to bigger eggs
are heat, stress and overcrowding.
4. In the Philippines, the egg grade designations are
AA, A, B, and C.
5. The egg white of Grade A egg is clear but may be
slightly weak.

II. Identification II. Identification

A. Components of an egg and its nutritive value
Chalaza White (Albumen) Air cell
Yolk Shell
6. The yellow to yellow-orange portion made of fat,
cholesterol, water, vitamins minerals, contain
lecithin which is used as an emulsifier.
7. The ropey strands of egg white, at both sides of the
egg w/c anchor the yolk in place in the center of the
thick white.
8. Empty space between the white and shell at the
large end of the egg w/c is barely existent in newly
laid egg.
9. The egg’s outer covering.
10. Made of protein and water which protects the yolk.
A. Components of an egg and its nutritive value
Chalaza White (Albumen) Air cell
Yolk Shell
6. The yellow to yellow-orange portion made of fat,
cholesterol, water, vitamins minerals, contain
lecithin which is used as an emulsifier.
7. The ropey strands of egg white, at both sides of the
egg w/c anchor the yolk in place in the center of the
thick white.
8. Empty space between the white and shell at the
large end of the egg w/c is barely existent in newly
laid egg.
9. The egg’s outer covering.
10. Made of protein and water which protects the yolk.

B. Characteristics of Fresh Egg. Write F if the egg is
fresh and NO if not fresh.
11. The crack egg has visible double ring around the
yolk.
12. The inner air cell is big.
13. White and yolk are not separate.
14. The egg has sloshing sound.
15. Whole egg immediately sink in a bowl of water.
B. Characteristics of Fresh Egg. Write F if the egg is
fresh and NO if not fresh.
11. The crack egg has visible double ring around the
yolk.
12. The inner air cell is big.
13. White and yolk are not separate.
14. The egg has sloshing sound.
15. Whole egg immediately sink in a bowl of water.

C. Size of Egg C. Size of Egg

Jumbo Extra Large Large Jumbo Extra Large Large
Medium Small Peewee Medium Small Peewee

16. 56 g. 16. 56 g.
17. 42 g 17. 42 g
18. 35 g 18. 35 g
19. 70 g 19. 70 g
20. 49 g 20. 49 g
ANSWER KEY QUIZ #2

I.
1. Surname
2. Surname
3. First name
4. First name
5. First name
II
6. Yolk
7. Chalaza
8. Air Cell
9. Shell
10. White (Albumen)
B.
11. F
12. No
13. F.
14. No
15. F
C.
16. Large
17. Small
18. Pewee
19. Jumbo
20. Medium