TLE Cookery Lesson 1: Prepare Egg Dishes

It is the egg's outer covering which accounts for about 9 to 12% of its total weight depending on egg size.

• chalaza

• germinal disc

• shell

• yolk

This is the entrance of the labetra, the channel leading to the center of the yolk.

• chalaza

• germinal disc

• shell

• yolk

It is the yellow-orange portion which makes up to about 33% of the liquid weight of the egg.

• yolk

• chalaza

• germinal disc

• shell

A disease that is carried and transmitted to people by food is referred to as food borne ____________.

• bacteria

• illness

• infection

• intoxification

It is a disease that results from eating food containing toxins from bacteria, molds or certain plants or animals.

• Food borne bacteria

• Food borne illness

• Food borne infection

• Food borne intoxication

It is a miniature Bain Marie with an upper dish containing indentations each sized to hold an egg or contains separate device for poaching.

• egg poacher

• frying pan

• omelet pan

• double boiler

It is a process of washing and sanitizing dishes, glassware, flatware, and spots and pans either manually or mechanically.

• bleaching

• handwashing

• ware washing

• washing machine

It is used for mixing creams, butter and for tossing salads.

• electric mixer

• wire wisk

• serving spoon

• wooden spoon

The effect of heat on eggs that causes shrinkage resulting in a tough product.

• discolorization

• coagulation

• emulsification

• thicken

The size of an egg with average weight of 70 grams is:

• large

• extra large

• medium

• jumbo