1. Frozen eggs cannot be used in many of the same ways you’d use fresh eggs. _____________ 2. High cooking temperature can result of greenish discoloration at the interface of the yolk and white of an egg. ______________ 3. Frozen Eggs are a non-perishable food when stored in an airtight container. ______________ 4. Sold in the shell and are the most common form of egg used in cookery. _______________ 5. Coagulation of proteins in white and yolk can cause shrinkage resulting in a tough product. _________ 6. Powdered eggs are made in a spray dryer much in the same way that powdered milk is made. _________ 7. Fresh eggs may be purchased individually, by dozen or in trays of 36 pieces. __________ 8. Prolonged cooking of egg can be prevented by immersing egg in a cold water after cooking. __________ 9. Egg substitutes may be entirely egg-free. _________ 10. Powdered eggs have a storage life of more than 10 years​