Veg, fruit, eggs & farinaceous lesson 3

Veg, fruit, eggs & farinaceous lesson 3

Professional Development

10 Qs

quiz-placeholder

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Veg, fruit, eggs & farinaceous lesson 3

Veg, fruit, eggs & farinaceous lesson 3

Assessment

Quiz

Other

Professional Development

Medium

Created by

Mariano Velazquez

Used 8+ times

FREE Resource

10 questions

Show all answers

1.

MULTIPLE SELECT QUESTION

30 sec • 1 pt

Media Image

3 eggs used for human consumption:

Hen

Rooster

Quail

Crocodile

Duck

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Media Image

The older the egg, the bigger the air cell. So if a raw egg floats it is:

Old

Fresh

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Media Image

You are preparing a dish and the eggs are not cooked up to 75°C you must:

Cook it again

Inform the chef and ask him to change the recipe

Throw it out

Make sure the eggs are fresh and correct handling techniques have been used, then serve.

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Media Image

Aerating, clarifying, emulsifying, thickening, binding... are:

Beautiful words

Cooking methods

Egg properties

The recipe for omelettes

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Media Image

Spanish omelette includes potatoes and usually capsicums, onions and olives

True

False

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Media Image

The color of the egg shell has no influence on nutritional values or eating quality

True

False

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Media Image

The foodborne illness that is associated with eggs is:

E. Coli

Salmonella

Campylobacer

Listeria

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