I.True or False. Write T if the statement is true and Fif it is false. Write your answer before the number. 1. In baking, egg act as both as an emulsifier and leavener. 2. The shell is the egg's first line of defense against bacterial contamination. 3. When an egg is first laid, it is warm. 4. The more prominent the chalazae the fresher is the egg. 5. The egg yolk is formed in the ovary. 6. Egg protein is often used as a reference standard for biological values of their proteins. -7. Egg quality has two general components: shell quality (exterior quality) and interior egg quality 8. Egg shells are evaluated on the basis of cleanliness, shape, texture, and soundness. 9. There are two kinds of membranes, one just under the shell and the other covering the yolk 10. The vitelline membrane is the covering that protects the yolk from breaking. 11. Native chickens have much bigger eggs than commercial breeds. 12. The environmental factors that led to bigger eggs are heat, stress, and overcrowding. 13. The unit for describing egg freshness, based on the thickness of the albumen is called Haugh unit with a symbol of HR named before Raymond Haugh in 1937. 14. The egg's outer covering, the shell accounts for about 10 to 15 % of its total weight depending on egg size. 15. In cookery, egg refers to piggery or farm products. and the following statements carefully then encircle the best answer from the given choices.​