EGG PREPARATION
Authored by Lurimae Andrade
Life Skills
10th - 12th Grade
Used 10+ times
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20 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Whipped egg whites contain tiny air bubbles.
Aerating
Binding
Clarifying
Coating
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
This method is used for the following examples like stocks, consommé soups, and aspic.
Aerating
Binding
Clarifying
Coating
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
This method is used to enrich the flavours of foods, giving them colour along with the added nutritional value
Enriching
Emulsion
Glazing
Garnishing
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Whipped egg yolks can hold other ingredients together that do not normally mix, such as oil and vinegar
Enriching
Emulsion
Glazing
Garnishing
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Beaten whole egg or yolk brushed onto food items before baking will give it a gloss finish
Enriching
Emulsion
Glazing
Garnishing
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
An egg fried on one side only
Sunny Side Up
Basted Egg
Over Easy
Over Hard
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
An egg fried on both sides with a hard yolk
Sunny Side Up
Basted Egg
Over Easy
Over Hard
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