Cookery Quiz

What are the three market forms of eggs mentioned in the text?

• Cooked, Fried, Poached

• Raw, Boiled, Scrambled

• Fresh, Frozen, Dried

• Fresh, Frozen, Boiled

What is the role of eggs as an emulsifier?

• To add color to dishes

• To stabilize mixtures of oil and water

• To add flavor to dishes

• To act as a thickening agent

What is the purpose of using whole eggs in cooking?

• To increase coagulation temperatures

• To avoid boiling

• To create a softer gel

• To produce a stiffer gel

How are poached eggs prepared?

• By baking in the oven

• By frying in a pan

• By grilling on a barbecue

• By boiling in water

What is the key tip for successful egg cookery mentioned in the text?

• Use eggs with cracks

• Cook eggs at high heat

• Peel hard-boiled eggs after a long time

• Avoid overcooking eggs with shells

What is the term used for eggs cooked out of the shell and dropped into boiling water?

• Fried eggs

• Poached eggs

• Scrambled eggs

• Baked eggs

What is the purpose of beaten whole egg or yolk brushed into food items before baking?

• To add color

• To thicken the dish

• To create a glossy finish

• To add flavor

How are scrambled eggs cooked for a soft delicate curd and creamy texture?

• Cooked at low heat

• Cooked for a long time

• Stirred less frequently

• Stirred over high heat

What is the term used for eggs cooked in simmering water for 3-5 minutes?

• Soft-cooked eggs

• Coddled eggs

• Medium-cooked eggs

• Hard-cooked eggs

What is the purpose of using eggs as a binding, thickening, and gelling agent?

• To add color to dishes

• To easily denature proteins by heat

• To increase coagulation temperatures

• To create a stiffer gel