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A dish made from whites and yolks of eggs stirred or beaten together in a pan while being gently heated, typically with salt , butter, and other ingredients.

• Omelet

• Deviled Eggs

• Poached Eggs

• Scrambled Eggs

It is the spiral rope-like strands twisted in opposite directions and keeps the yolk centered.

• Air cell

• Yolk

• Chalaza

• Albumen

Answer explanation

Have a firm white and warm, runny egg yolk.

• Soft boiled Eggs

• Sunny Side Up

• Hard Boiled Eggs

• Scrambled Eggs

Answer explanation

Egg is cooked without flipping until the while is set firmly and the yolk is cooked softly.

• Soft Boiled Eggs

• Sunny Side Up

• Hard Boiled Eggs

• Scrambled Eggs

Difficult to prepare as keeping the form of the egg in the cooking process.

• Soft boiled Eggs

• Sunny Side up

• Hard Boiled Eggs

• Poached Eggs

Which of the following statements is FALSE?

• Cut vegetables according to purpose.

• A knife is an appropriate tool used for paring.

• Do not overcook vegetables, as they lose nutrients and their aesthetic appeal.

• Serve vegetables as soon as they are cooked.

When bacteria from raw, uncooked food is spread to ready to eat food

• Cross Contamination

• Salmonella

• Food borne Illness

• E. coli

Answer explanation

Cross contamination is a major source of food borne illness.

Hands should be washed after:

• Using the restroom

• Taking out garbage

• Touching hair,face or body

• All of the above

Which of the following is NOT a common type of pasta?

• Spaghetti

• Fettuccine

• Ravioli

• Croissant

Answer explanation

A French pastry made from puff pastry in a crescent shape

What is the purpose of "shocking" pasta?

• To cool it down quickly

• To make it spicy

• To enhance its flavor

• To make it crispier