TLE QUIZ

1. How many percent of its total weight depending on egg size is the egg yolk?

• A. 21%

• B. 31%

• C. 41%

• D. 51%

2. Part of the egg which constitutes 57% of the total weight of the egg?

• A. Egg shell

• B. Egg white

• C. Shell Membrane

• D. Yolk

3. The main function of eggs among baked products is to

• A promote tenderness

• B. enhance their flavor.

• C. bind the ingredients together

• D. prolong their keeping quality

4. This market forms of eggs are used in bakery products that they are come in containers as whites, yolks, or whole eggs.

• A Fresh eggs

• B. Frozen eggs

• C. Dried eggs

• D. Preserved eggs

5. These are known as whole-egg solids and made of egg whites only.

• A Fresh eggs

• B. Frozen eggs

• C. Dried eggs

• D. Preserved eggs

6. Also called as shell eggs may be purchased individually, by dozen or in trays of 36 pieces.

• A Fresh eggs

• B. Frozen eggs

• C. Dried eggs

• D. Preserved eggs

7. The following are the nutritive value of egg, EXCEPT.

• A. Iron and riboflavin

• B. Protein

• C. Vitamin C

• D. Vitamin A

8. Mixing and blending eggs to form a foam, what process is this?

• A. Aerating

• B. Emulsifying

• C. Garnishing

• D. Thickening

9. In water test method, fresh eggs will _____.

• A. Bubble

• B. Float

• C. Just in the middle

• D. Sink

10. What egg is commonly used in meal preparation such as Silog &toppings for Pansit Palabok?

• A. Chicken Egg

• B. Duck Egg

• C. Goose Egg

• D. Quail Egg