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

COOKERY 10 QUARTER 1 REVIEW

Quiz
•
Other
•
10th Grade
•
Hard
manny manny
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50 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Egg poacher
Double boiler
Frying Pan
Omelet Pan
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
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
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
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
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
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
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
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
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
The market form of eggs which are pasteurized and must be thawed before use.
Frozen Eggs
Dried Eggs
Fresh Eggs
Brown Eggs
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
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
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