3.04 Eggs/Legumes Quiz

Which is an example of a legume?

• cabbage

• butter beans

• onions

• potatoes

Which is considered a liquid ingredient in its original form?

• butter

• chocolate chips

• eggs

• shortening

How should a cook beat eggs for an omelet?

• by using a rubber spatula to gently blend a heavy and delicate mixture

• by using a sieve to mix ingredients

• by using a wire whisk to thoroughly mix ingredients with a circular, up and-down motion

• by using tongs to gently tumble together ingredients

When determining the freshness of eggs for purchasing, use the:

• color of the shell

• color of the yolk

• sell-by date

• size of the egg

Which is least likely to be a step in preparing dried beans?

• thawing

• sorting

• soaking

• washing

What is a health benefit of consuming legumes?

• They are a good source of water

• They are a good source of vitamin C

• They are a good source of vitamin D

• They are a good source of B vitamins

Delores is a vegetarian. Which casserole would provide her with the highest-quality protein while remaining a vegetarian dish?

• beef lasagna

• black bean and rice casserole

• green bean casserole

• chicken enchilada casserole

What is an example of a food made with eggs?

• congealed salad

• fruit salad

• lasagna

• quiche

How does the quality of brown eggs compare with that of white eggs?

• Brown eggs are more nutritious than white eggs.

• Brown eggs stay fresh longer than white eggs.

• The quality is the same.

• White eggs are more nutritious than brown eggs.

How do omelets and scrambled eggs differ?

• Omelets are not stirred when cooking and folded over when served; scrambled eggs are stirred when cooking.

• Omelets may have ingredients like vegetables but scrambled eggs may not

• Scrambled eggs are folded over and form a half circle when served.

• Scrambled eggs may have ingredients like vegetables or cheese but omelets may not.