What are the three USDA grades applied to whole eggs?

Prepare for the ACF Tri-Tech Culinary Test. Utilize flashcards and multiple choice questions, with each answer explained. Enhance your culinary skills and pass your exam!

USDA grades for whole eggs are indeed AA, A, and B. This grading system is based on factors such as the quality of the eggs, the condition of the shell, and the characteristics of the egg white and yolk.

Grade AA eggs are the highest quality; they have thick, firm whites and high, round yolks, signifying freshness and superior quality. Grade A eggs are also of good quality, with slightly less firm whites than Grade AA but still maintaining a satisfactory level of quality. Grade B eggs, while still safe for consumption, may have more noticeable flaws, such as thinner whites and flatter yolks, and are typically used in processed egg products rather than sold directly to consumers.

This system helps consumers make informed choices based on their culinary needs, ensuring they select the right grade for their cooking requirements. Other options mentioned do not reflect the correct USDA grading categories, as they either mislabel the grades or include grades that don't apply to whole eggs.

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