This set of Poultry Products Processing Multiple Choice Questions & Answers (MCQs) focuses on “Functional Properties of Eggs in Foods”.
1. What are the functional properties of egg white?
a) Foaming and emulsifying
b) Foaming, gelation and emulsifying
c) Foaming and gelation
d) Gelation and emulsifying
View Answer
Explanation: Egg white has both nutritional and functional benefits. Some of the functional properties are foaming, gelation, and emulsifying. Ovalbumin is the main protein in egg white which is responsible for the functional properties.
2. Which of the following proteins helps in aeration property in egg?
a) Ovalbumin and ovomucin
b) Ovalbumin and ovatransferrin
c) Ovalbumin and ovomucoid
d) Ovomucoid and ovomucin
View Answer
Explanation: The two proteins which help in aeration are ovalbumin and ovomucin. Ovalbumin creates the volume during the whipping process of egg whites. Ovomucin retains the air bubbles in their place during the heating process.
3. Eggs can be used to hold other ingredients together.
a) True
b) False
View Answer
Explanation: Eggs are used to hold other ingredients together. This also prevents crumbling of the end product. The protein in eggs act synergistically with other proteins in foods to create a stable matrix and desirable texture.
4. How does egg act as a binding agent?
a) It provides strength and stability
b) It acts as gum
c) It provides instability and strength
d) It has adhesive nature
View Answer
Explanation: A binding agent helps in keeping a mixture together so that it can retain its shape. The egg proteins provide strength and stability to the product. Egg acts as a binding agent in cookies, cakes, burger patties.
5. Which of the following recipes use egg as clarifying agent?
a) Cake
b) Jelly
c) Meat loaf
d) Cookies
View Answer
Explanation: The egg acts as a clarifying agent where it traps the loose particles in a liquid. This causes them to either fall to the bottom or float to the top. When these particles are strained the liquid becomes clear. Recipes in which eggs are used as a clarifying agent include jellies, red wine.
6. Which compound is responsible for the emulsifying property in eggs?
a) Ovoglobulin
b) Avidin
c) Ovamucoid
d) Lectin
View Answer
Explanation: The function of an emulsifier is to stabilize a mixture of incompatible liquids like water and oil. The lecithin present in the yolk of an egg surrounds the oil particles to form a film that prevents the oil particles from sticking together and separating out.
7. Which of the following recipes use egg as emulsifying agent?
a) Cake
b) Jelly
c) Mayonnaise
d) Cookies
View Answer
Explanation: Recipes in which eggs are used as an emulsifying agent are salad dressing, mayonnaise and hollandaise sauce. It binds the hydrophilic molecule and hydrophobic molecule to form a more stable compound.
8. How does egg acts as leavening agent?
a) It incorporates air to form tiny bubbles that expand when heated
b) It incorporates air to form tiny bubbles that expand when cooled
c) It incorporates air to form tiny bubbles that expand when frozen
d) It incorporates air to form tiny bubbles that expand when addictive are added
View Answer
Explanation: A leavening agent is a food addictive. This compound helps the mixture to rise or puff up. Whipped egg white incorporates the air to form tiny bubbles which expands when heated. Therefore, it provides a light, airy structure to the baked goods.
9. Which of the following recipes use egg as leavening agent?
a) Angel cake
b) Jelly
c) Mayonnaise
d) Cookies
View Answer
Explanation: Recipes in which eggs are used as a leavening agent are angel food cake, sponge cake, meringue, souffle. Creaming the whole eggs together with butter and sugar can also create air pockets which serve as a leavening agent.
10. How does egg acts as thickening agent?
a) Egg proteins set into a thick but smooth network that holds moisture when heated
b) Egg proteins set into a thick but smooth network that holds moisture when cooled
c) Egg proteins set into a thick but smooth network that holds moisture when frozen
d) Egg proteins set into a thick but smooth network that holds moisture when addictive are added
View Answer
Explanation: Egg proteins set into a thick but smooth network that holds moisture when heated. Recipes the use eggs as a thickener include custards, curds, pastry creams. The proteins in the egg are denatured and cannot be reversed.
11. Egg yolk shortens the gluten strands in wheat flour.
a) True
b) False
View Answer
Explanation: Flour used in baked goods contains the protein gluten. Therefore, the egg yolk shortens the gluten strands in flour. This makes ideal to produce breads and cakes which are more delicate and tender.
12. Which of the following minimizes the formation of large ice crystals in ice-creams?
a) Egg yolk fat
b) Egg yolk protein
c) Egg white protein
d) Egg white fat
View Answer
Explanation: The eggs are used to control crystallization. In ice cream, the egg yolk fat minimizes the formation of large ice crystals. In case of dessert, the egg white protein reduces the number and size of sugar crystals.
13. Which of the following contributes flavor enhancer?
a) Egg yolk fat
b) Egg yolk protein
c) Egg white protein
d) Egg white fat
View Answer
Explanation: The fats in egg yolks enhances other flavors which contribute the richness to baked goods and ice cream. The mouthfeel contributed by egg yolk fats is also accountable for flavor enhancement. The flavor of the product depends on the quality of the egg.
14. What is the use of egg wash?
a) Seal the edges of the products
b) Enhance the flavor
c) Enhances the texture
d) Removes the surface microbes
View Answer
Explanation: An egg wash is prepared by beating the whole egg with water, milk or cream. The uses of an egg wash are sealing edges of the baked goods together. It adds the shine to the product. It also enhances the golden color of baked goods.
15. Which of the following enhances tenderness by holding moisture in baked goods?
a) Egg yolk
b) Egg membrane
c) Chalaza
d) Egg yolk and egg membrane
View Answer
Explanation: Egg yolks enhance tenderness by holding moisture in baked goods. The egg yolk also act as an emulsifier. It adds volume and richness to the final product. The amount of the moisture present in the eggs affect the texture of baked goods.
Sanfoundry Global Education & Learning Series – Poultry Products Processing.
To practice all areas of Poultry Products Processing, here is complete set of Multiple Choice Questions and Answers.
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