Eggs

One of the effects of eggs being heated is?

• Coagulation of fats

• Coagulation of ligament

• Coagulation of meat

• Coagulation of protein

There are five uses of egg one of which is not?

• Eggs as emulsifier

• Eggs as flavoring

• Eggs as seasoning

• Eggs as coloring agent

Eggs are prepared by slipping shelled eggs into barely simmering water and gently cooking until the egg holds its shape.

• Poached Egg

• Sunny Side Up

• Basted Egg

• Omelet

Type of fried egg which is cook just until the white is set but the yolk is still liquid.

• Sunny Side up

• Basted

• Over easy

• Over hard

Cook slowly without flipping until white is completely set but yolk is still soft and yellow.

• Sunny Side up

• Basted

• Over easy

• Over hard

When making pancake, egg is used as ____________?

• coating agent

• thickening agent

• binding agent

• leavening agent

Which food poisoning is associated with eggs and chickens?

• Listeria

• Salmonella

• E-coli

• staphylococcus

Which of the following uses of egg in culinary that hold ingredients together as it cooks?

• Egg as Binder

• Egg as Coating

• Egg as Enricher

• Egg as Emulsifier

Which of the following property of egg that have the ability to hold on to water and oil which usually does not mix?

• Egg as binder

• Egg as coating

• Egg as Enricher

• Egg as Emulsifier

Adding beaten eggs to soup and stirring it will activate the coagulative property of egg to achieve thick consistency

• Egg as Thickener

• Egg as Leavening Agent

• Egg as Garnish

• Egg as Binder