Uses of Eggs in Culinary Arts Summative Test

A __________ helps other ingredients bind together.

• Binder

• Cereals

• Fish

• Fruits

The __________ help hold the crumb mixture to the food when heated during the cooking process.

• Fruits

• Fish

• Eggs

• Vegetables

An __________ permits small globules of one liquid to be inter-dispersed in another liquid.

• Coating

• Binder

• Emulsifier

• Leavening ageant

A __________ helps to make a cooked product rise.

• Binder

• Coating agent

• Emulsifier

• Leavening agent

When a fresh egg is added to a hot skillet, the __________ of the albumen clings to the yolks.

• Thin white

• Thin yellow

• Thick yellow

• Thick white

__________ should be removed from the pot and plunged into a bowl of ice water.

• Scrambled

• Hard boiled eggs

• Omelet

• sunny side-up

Cooking an __________ is typically much more difficult than it appears.

• Scrambled

• Omelet

• Hard boiled

• Sunny side-up

In coating process you should follow the F-E-B, F-E-B stands for

• Flour-Eggplant-Bread Crumbs

• Flour-Egg-Bread Crumbs

• Flour-Egg pie-Bread crumbs

• Flour-Egg-Baking Powder

Eggs are often served with __________ in some form.

• Toast

• Meat

• Vegetables

• Fruits

A __________ is a very attractive garnish for poached eggs.

• Cinnamon

• Stock

• Sauce

• Herbs