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Eighth Grade (Grade 8) Vocational Education Questions

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Grade 8 Culinary Skills
Grade 8 Culinary Skills
What is the difference between white and brown eggs.
  1. colour
  2. nutrition
  3. location of production
  4. weight
Grade 8 Culinary Skills
Egg shells are permeable and will
  1. protect the egg from bacteria.
  2. add many nutrients if blended in a smoothie.
  3. turn colour as they age.
  4. absorb smells and flavours in your fridge.
Grade 8 Culinary Skills
Egg yolks range in colour from pale yellow to almost orange, this is due to
  1. the hen being free range.
  2. the hen's diet.
  3. the hen's age.
  4. colour injections during processing.
Grade 8 Culinary Skills
Eggs contain all of these nutrients except
  1. thiamine.
  2. vitamin C.
  3. vitamin D.
  4. folate.
Grade 8 Culinary Skills
Grade 8 Culinary Skills
If you cannot check the best before date on the carton, how can you check if an egg is fresh?
  1. It should sound hollow when gently tapped.
  2. It should smell fresh.
  3. It should sink when dropped into water.
  4. Each egg has a tiny expiry date on it.
Grade 8 Culinary Skills
This part of the egg anatomy provides a protective barrier against bacteria.
  1. inner and outer membranes
  2. air cell
  3. germinal disc
  4. albumen
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