This document contains a summative test with 25 multiple choice questions about eggs. The test covers identifying the parts and nutritional value of eggs, different market forms of eggs, uses of eggs in cooking, and methods for determining egg quality and freshness such as candling and the water test. It also asks students to identify egg functions in baking like binding ingredients, and processes like aeration. The test is intended to assess students' learning on preparing egg dishes in accordance with prescribed standards and performing mise en place by identifying egg components and preparing ingredients for recipes.