Eggs Benedict & Hollandaise Sauce Quiz

When making Hollandaise sauce you want your butter to be

• cold

• Frozen

• soft

• melted

The mixture of butter into egg, water and lemon juice is called an

• earthquake

• elastic

• repulsion

• emulsion

Canadian bacon is most similar to this other meat

• ham

• bacon

• beef

• spam

When poaching eggs you need the water to be

• boiling

• cold

• simmering

• a rolling boil

You remove the finished egg from the water with a

• fork

• spoon

• spatula

• slotted spoon

If you mess up your hollandaise and it becomes chunky, it is said you have

• gravied it

• spared it

• broken it

• scrambled it

When you start adding butter is incredibly important that you

• add it all at once

• add it quickly

• add it at a medium pace

• add it in tiny portions

One of the most important things is that in the beginning when you add heat to the egg you must

• keep it very low

• make sure it is very hot

• add it very fast

• not add heat at all