Question

around 9% of an eggs content is fat, found almost exclusively in what part of the egg?
○ whites
○ albumen
○ chalaze
○ yolk

what is the biggest bacteria risk associated with eggs?
○ botulism
○ salmonella
○ noro virus
○ e.coli

Explanation:

First Question:

The fat in an egg is almost exclusively in the yolk. Egg whites (albumen) are mainly protein and water, and chalazae are structures that hold the yolk, not fat - storing. So the part with most of the egg's fat is the yolk.

Salmonella is the most common and significant bacteria risk associated with eggs. Botulism is more related to improperly canned foods, Noro virus is a virus (not bacteria) and more associated with contaminated water/food handling in different contexts, and E. coli risk from eggs is less common than Salmonella for egg - related bacterial risks.

Answer:

D. Yolk

Second Question: