EGG COOKERY

Most written recipes calling for fresh shell eggs are based on what size egg?

• 140ºF (60ºC)

• 156ºF (69ºC)

• 185ºF (85ºC)

• 212ºF (100ºC)

Green egg yolks in hard-cooked eggs can be prevented by

• adding a little vinegar to the cooking water.

• boiling in salted water.

• using low temperatures and short cooking time.

• adding baking soda to the cooking water.

Egg whites will whip up into a better foam if

• they are well chilled

• they have a small amount of oil added to them.

• they have a small amount of baking soda added to them.

• they are at room temperature.

One way to make hard-cooked eggs is to place them into boiling water, adjusting the heat, and simmering for

• 3-4 minutes

• 5-7 minutes

• 12-15 minutes

• 15-20 minutes

The base for a standard cheese soufflé is made from

• milk thickened with roux.

• milk thickened with liaison

• velouté sauce

• melted cheese

A custard baked in a pastry shell is called a

• quiche

• fondue

• frittata

• sirniki

Waffle batter differs from pancake batter because

• it contains more fat.

• it contains less liquid.

• both a and b

• none of the above

1. The principal purpose of the chalazae in an egg is to __________.

• prevent it from breaking

• hold the yolk in the center

• provide a space called an air cell

• prevent air from entering the egg

If you were an egg and you wanted to give the chef who was about to cook you some advice, you would most probably say, please don’t ___________.

• let me coagulate

• cook me too long

• cook me at too high a temperature

• both b and c

Tough, watery scrambled eggs are most likely the result of __________.

• overcooking

• undercooking

• using low grade eggs

• incomplete coagulation