COOKERY 10 QUARTER 1 REVIEW

It is a miniature Bain Marie with an upper dish containing indentations each sized to hold an egg or contains separate device for poaching.

• Egg poacher

• Double boiler

• Frying Pan

• Omelet Pan

It is the process of washing and sanitizing dishes, glassware, flatware, and pots and pans either manually or mechanically.

• Bleaching

• Hand washing

• Ware washing

• Washing Machine

It is the egg's outer covering which accounts for about 9 to 12% of its total weight depending on egg size.

• Chalaza

• Germinal disc

• Yolk

• Shell

It is the yellow to yellow-orange portion which makes up about 33% of the liquid weight of the egg.

• Chalaza

• Germinal disc

• Shell

• Yolk

Which kind of egg dish is prepared by slipping shelled eggs into barely simmering water and gently cooking until the egg holds its shape?

• Fried egg

• Poached egg

• Scrambled egg

• Soft-boiled egg

The market form of eggs which are pasteurized and must be thawed before use.

• Frozen Eggs

• Dried Eggs

• Fresh Eggs

• Brown Eggs

Baked products such as sponge cakes, chiffon cakes, and soufflés make use of eggs to produce a light, airy texture by the incorporation of air during the beating of eggs.

• Eggs as emulsifier

• Eggs as foam

• Eggs as leavening agent

• Eggs as binding agent

What causes the formation of greenish discoloration at the interface of the yolk and white when egg is cooked?

• Undercooking

• Cooking in high heat

• Dry foam

• Overbeating

It refers to the stage of foam formation when egg whites are beaten and peaks hold their shape; when bowl is tipped, it holds, moist and glossy.

• Frothy foam

• Soft foam

• Stiff foam

• Dry foam

Which of the following tools is not used in cooking omelet?

• Bowl

• Skimmer

• Sauté pan

• Whisk