Question

question 9 (1 point)
salmonella is only present on the egg shell
true
false

question 10 (1 point)
what is pasteurization for eggs?

question 11 (1 point)
how to get eggs to room temperature

1. let eggs sit for 10-15 minutes.
2. cover with warm water. the temperature should be similar to a bath: not scalding, but not lukewarm.
3. place eggs that are still in their shells in a heatproof bowl
4. dry the eggs and use as needed

Explanation:

Question 9

Salmonella can be present not only on the egg shell but also can contaminate the egg contents (like the yolk or white) in some cases, for example, if the egg is infected internally. So the statement "Salmonella is only present on the egg shell" is false.

Pasteurization for eggs (also called egg pasteurization) is a process of heating eggs (in shell or as liquid egg products) to a specific temperature for a certain time to kill pathogens like Salmonella while maintaining quality. For in - shell eggs, it involves controlled heating, and for liquid egg products, it's a heat - treatment process to eliminate harmful bacteria. A common definition is: Pasteurization for eggs is the process of heating eggs (either in - shell or as liquid egg products) to a specific temperature (e.g., around 140 - 150°F for in - shell eggs or appropriate temperatures for liquid eggs) for a set duration to destroy pathogenic bacteria like Salmonella, while minimizing changes to the egg's quality and nutritional value.

To get eggs to room temperature, the correct order of steps is: First, place eggs (still in shells) in a heatproof bowl (step 3). Then, cover with warm water (similar to bath temperature, not scalding or lukewarm, step 2). Next, let eggs sit for 10 - 15 minutes (step 1). Finally, dry the eggs and use as needed (step 4). So the order is 3, 2, 1, 4.

Answer:

B. False

Question 10