2. Which of the following parts of an egg is produced by the oviduct and consists of four alternating layers of thick and thin consistencies?
A. air cell
B. albumen
C. chalaza

3. Which of the following vitamins is found in eggs?
A. B
B. C
C. D
D. K

4. The appearance of eggs is important for consumer appeal. On what basis are shells evaluated?
A. cleanliness, shape, texture, and soundness
B. grade, texture, cleanliness, shape
C. shape, texture, cleanliness, and size
D. texture, soundness, size, and cleanliness

5. Which of the following market forms of eggs is seldom used in cooking?
A. dried egg
B. fresh egg
C. frozen egg
D. shelled egg

6. Which of the following raises coagulation temperature producing a softer, weaker gel when added to eggs used in culinary?
A. alkali
B. salt
C. sugar
D. vinegar

7. Which kind of egg dish is prepared by slipping shelled eggs into barely simmering water and gently cooking until the egg holds its shape?
A. fried egg
B. poached egg
C. scrambled egg
D. soft-boiled egg

8. Which of the following tools is not used in cooking an omelet?
A. bowls
B. fork
C. sauté pan
D. skimmer

9. Which of the following is true in plating egg dishes?
A. Choose a serving dish small enough to let each food item stand out.
B. Play with color and texture.
C. The protein dish should cover half of the plate.
D. Use even numbers in setting the dish.

10. Which of the following sources of starch is rarely used in manufacturing food starch?
A. cassava
B. corn
C. potato
D. rice

11. Which of the following changes in starch during cooking is the resistance to flow, increasing in thickness or consistency?
A. dextrinization
B. gelatinization
C. retrogradation
D. viscosity

12. Which of the following is suggested if you will hold pasta for a short time for later service?
A. Cook pasta ahead of time and chill.
B. Drain and add sauce.
C. Drain, toss with a small amount of oil, cover, and hold in warmer.
D. Undercook the pasta slightly.