Put check ( ) mark if the statement is right and a cross (x) if it is not
right.
1, Form of eggs used mostly in breakfast cookery is fresh.
2. The state of how the eggs are being sold in the market is called market
form
3. Eggs are used to form emulsions or coagulation.
4. Frozen eggs should be cooked before using them.
5. The thickening effect is due to the solid proteins during heating.
6. Foam is created when the egg white is beaten.
7. An egg powder provides a binder for added coatings.
8. Outer coating of flour, breadcrumbs, cereal, or butter is added to a food to
enhance its appearance, texture and flavor.
9. Egg white foams are used in many foods to make them light and porous
10. Beaten egg whites will act as an emulsion substance in mixtures to be
frozen.
11. Eggs contribute to the flavor, color and appearance of baked products.

12. In mayonnaise making, eggs coagulate.
13. Form of eggs primarily used in baking is frozen.
14. In meringue and sponge cakes, the function of the egg is to stabilize the
foam.
15. Dried eggs are seldom used and mostly good for making meringue.