COOKERY 10 QUARTER 1 REVIEW

COOKERY 10 QUARTER 1 REVIEW

10th Grade

50 Qs

quiz-placeholder

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COOKERY 10 QUARTER 1 REVIEW

COOKERY 10 QUARTER 1 REVIEW

Assessment

Quiz

Other

10th Grade

Hard

Created by

manny manny

Used 1+ times

FREE Resource

50 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

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

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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