TLE 10

This market forms of are seldom used. Their whites are used for preparing meringue. Dried eggs are used primarily as ingredients in food industry. They are not commonly sold directly to consumers.

• Fresh Eggs

• Frozen Eggs

• Dried Eggs

Eggs are useful as binding, thickening and gelling agents because they contain proteins that are easily denatured by heat.

• True

• False

Lecithin and lysolecithin are not responsible for the remarkable ability of egg yolk to act as an emulsifying agent

• True

• False

Which of the following are the stages in foam formation?

• frothy – large air bubbles that flow easily

• soft foam – air cells are smaller and more numerous

• stiff foam – peaks hold their shape

• dry – moistness and glossiness disappear

This method involves breaking the egg and using both the yolk and white during cooking.

• Eggs cooked in a shell

• Eggs prepared out of the shell

Which of the following egg dishes is considered as eggs cooked in a shell?

• Fried Egg

• Poached Egg

• Hard and Soft Boiled Egg

• Omelette

This are foods that may have health benefits beyond their traditional nutritional value.

All of the following are examples of fried egg except from one.

• Over Medium

• Over Easy

• Sunny side up

• Over Well

Give at least one desirable quality of fried egg.

Omelets start out like scrambled eggs, but when the eggs start to set, they are rolled over.

• French Style

• American Style