Egg & Dairy | Baamboozle - Baamboozle | The Most Fun Classroom Games!

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LTHS Egg & dairy Unit

Study Slideshow

The clear liquid egg white inside the egg

Albumen

10

This part of the egg grows larger as the egg ages

Air cell

15

The part of the egg where all of the cholesterol is located

Yolk

15

What determines the color of an egg shell?

The breed of the hen

15

True or False: Brown-shelled eggs are more nutritious than white-shelled eggs

False

5

What are TWO factors that contribute to the size of an egg?

Age, breed and weight of hen. Environmental factors

15

What is the standard egg size used in most recipes?

Large

15

Rank the 3 grades of eggs from highest quality to lowest quality (B, AA, A)

AA, A, B

15

An egg with a large egg cell is an indicator that the egg....

Is old

15

A thin and watery albumen is an indicator of a ______ quality egg

Low

15

The process where milk is hit at a high temperature to destroy harmful bacteria is called

Pasteurization

15

A mechanical process that prevents fat molecules from separating and rising to the top of milk.

Homogenization

15

The addition of vitamins and minerals to dairy products would be called

Fortified

15

Milk containing 0% milk fat is called

Skim/nonfat

5

What is the primary purpose of using heavy whipping cream in dairy recipes?

Thickener

5

milk that has had 60% of water removed

Evaporated milk

10