1.

What do you call the  the production of sperm cells in males?*

2/2
A. spermatogenesis
 
B. spermatogonia
C. spermatids
D. sperm cells

 
2.  what are the two diploid cells present during spermatogenesis?*
2/2
A. spermatogonia and primary spermatocyte
 
B. spermatogonia and secondary spermatocyte
C. spermatogonia and spermatocyte
D. spermatids and spermatogonia

 
3. What are the different cells produced during spermatogenesis?*
2/2
A. spermatogonia - primary spermatocyte - secondary spermatocyte - spermatids - spermatozoa
 
B. spermatogonia - secondary spermatocyte - primary spermatocyte - spermatid - spermatozoa
C. primary spermatocyte - secondary spermatocyte - spermatid - spermatozoa - spermatogonia
D. spermatogonia - primary spermatocyte - secondary spermatocyte - spermatozoa- spermatids

 
4.  What is a spermatogonia?*
0/2
A. sertoli cells
B. sperm cells
C. mature cells
 
D. male primordial germ cell

Correct answer
D. male primordial germ cell

 
5. How many chromosomes does a spermatogonium have? *
2/2
A. 23
B. 46
 
C. 8
D. 24

 
6. What is the function of sertoli cells? *
2/2
A. provide food for the cells
B. store energy for the sperm cells
C. provide protection for the sperm cells
D. support and provide nourishment for the precursor cells
 
 
7.  What is the function of acrosome? *
2/2
A. it carries the genetic material of the sperm cells
B. a cap-like covering that helps to penetrates the ovum
 
C. support and provide nourishment for the precursor cells
D. energy or ATP storage

 
8.  It is the process of the formation of a mature ovum from the oogonia in females*
2/2
A. oocytes
B. ovum
C. spermatogenesis
D. oogenesis
 
 
9. How may set of chromosomes does a fertilized egg have? *
2/2
A. 23
B. 46
 
C. 24
D. 48

 
10. How many chromosomes does a haploid cells have? *
2/2
A. 23
 
B. 46
C. 24
D. 48
Complete the procedure for poaching eggs. 1. Boil a mixture of water, vinegar and salt in a saucepan
and reduce to a simmer. 2. Stir the water until it is smoothly spinning around like a whirlpool. 3.
______________________. 4. Simmer eggs until the white coagulates.
Select one:

a.
Crack the egg into a bowl and put it into the whirlpool using a slotted spoon.

b.
Crack the egg into a bowl and gently slide it into the edge of the whirlpool.

c.
Reduce heat into a simmer and gently slide the egg into the whirlpool.

d.
Place the egg in a saucepan filled with water and bring the water to a boil.
Feedback
The correct answer is: Crack the egg into a bowl and gently slide it into the edge of the whirlpool.

Question 2
Incorrect
Mark 0.00 out of 1.00

Flag question

Question text
Discolored scrambled eggs may be a result of which of the following?
Select one:

a.
Using aluminum pans in cooking

b.
Cooking eggs over high heat

c.
Stirring scrambled eggs too much

d.
Adding too much liquid to the egg
Feedback
The correct answer is: Using aluminum pans in cooking
Question 3
Incorrect
Mark 0.00 out of 1.00

Flag question

Question text
Shirred eggs are:
Select one:

a.
Poached

b.
Baked

c.
Fried

d.
Boiled
Feedback
The correct answer is: Baked

Question 4
Incorrect
Mark 0.00 out of 1.00

Flag question

Question text
The following measures should be observed when storing eggs EXCEPT:
Select one:

a.
Keep cracked eggs in pans with ice until needed for use.

b.
Always keep eggs in cardboard trays during refrigeration.
c.
Pasteurized eggs may be used as an alternative for raw eggs.

d.
Take only the necessary number of eggs out of the storage.
Feedback
The correct answer is: Always keep eggs in cardboard trays during refrigeration.

Question 5
Correct
Mark 1.00 out of 1.00

Flag question

Question text
The types of omelet mainly vary according to:
Select one:

a.
Milk added

b.
Fillings used

c.
Doneness of egg

d.
Eggs used
Feedback
The correct answer is: Fillings used

Question 6
Correct
Mark 1.00 out of 1.00

Flag question

Question text
This component causes the coagulation of egg whites during the cooking process.
Select one:
a.
Protein

b.
Sulfur

c.
Chalazae

d.
Lecithin
Feedback
The correct answer is: Protein

Question 7
Incorrect
Mark 0.00 out of 1.00

Flag question

Question text
What do over easy, over medium and over done eggs have in common?
Select one:

a.
These types of fried eggs have coagulated white and soft and yellow yolk.

b.
Frying does not include flipping the egg over to cook the yolk until done.

c.
These types of fried eggs have completely set yolk and whites with burnt edges.

d.
Frying includes flipping the egg over to cook the yolk to a certain doneness.
Feedback
The correct answer is: Frying includes flipping the egg over to cook the yolk to a certain doneness.

Question 8
Incorrect
Mark 0.00 out of 1.00
 Flag question

Question text
What makes Grade A different from Grade AA eggs?
Select one:

a.
Higher fat content

b.
Darker color of yolk

c.
Higher protein content

d.
Firmer egg whites
Feedback
The correct answer is: Firmer egg whites

Question 9
Correct
Mark 1.00 out of 1.00

Flag question

Question text
When preparing a souffle, egg whites are mainly:
Select one:

a.
Used to coat the dish or casserole

b.
Whisked and added to the butter coating

c.
Discarded because egg yolks will be mainly used
d.
Whisked until foamy and folded to the base
Feedback
The correct answer is: Whisked until foamy and folded to the base

Question 10
Correct
Mark 1.00 out of 1.00

Flag question

Question text
Which of the following qualities of the egg shell allows whole eggs to be cooked during simmering.
Select one:

a.
Porous

b.
Fragile

c.
Fatty

d.
Soluble
Feedback
The correct answer is: Porous