Q3-TLE9 Review Quiz

It is smooth, homogenous, and free from curdling or separation. It pours easily, and has a glossy surface.

• Soft-cooked eggs

• Cooked Salad Dressing

• Soft custard

It has loose, moist, and tender rolls of yellow. It is also free from traces of white or evidence of browning.

• Scrambled eggs

• Fried eggs

• Poached eggs

It is firm yet tender, jelly-like mass. It also has fine texture that is free from parsity or evidence of curdling.

• Poached eggs

• Baked custard

• Cooked salad dressing

The white is firm but tender and not rubbery. It has no discoloration at the junction of yolk and white.

• Cooked salad dressing

• Hard-cooked eggs

• Fried eggs

Its white is also set but is jelly-like and opaque. However, the yolk is slightly set and well- veiled with light albumin covering.

• Poached eggs

• Fried eggs

• Scrambled eggs

• Convention setup

• Buffet setup

• Conference setup

• Convention setup

• Conference setup

• Buffet setup

• Conference setup

• Convention setup

• Buffet setup

• Moist heat method

• Dry heat method

• Moist heat method

• Dry heat method