Formative Assessment

Which of the following market forms of eggs is seldom used? Its whites are used in preparing meringue.

• A. Dried eggs

• B. Fresh eggs

• C. Frozen eggs

• D. None of the above

8. Which of the following is made of high-quality fresh eggs?

• A. Dried eggs

• B. Fresh eggs

• C. Frozen eggs

• D. None of the above

Which of the following food used an egg as foam?

• A. Cake

• B. Cookies

• C. Leche flan

• D. Meringue

It is purchased individually, by dozen or in trays of 36 pieces.

• A. Fresh egg

• B. Frozen egg

• C. Dried egg

• D. Meringue

What is/are the uses of eggs in culinary arts?

• A. it can be an accessory

• B. It can be cooked by dry heat

• C. It can be a main ingredient

• D. All of the above

Directions: Write True if the statement is correct and False if the statement is incorrect

Eggs are used as gelling agent

• True

• False

Sugar decreases the stability of foam but delays foam formation

• True

• False

When egg is beaten albumen is denatured.

• True

• False

Addition of soda increases stability and volume.

• True

• False

Addition of salt lowers quality of the foam

• True

• False