TLE 10 Egg Cookery Quiz 1st QTR

What is the function of egg as a binding ingredient?

• It helps in the development of strong bones

• It binds several ingredients together

• It can be used for making dips and sauces

• It serves as a thickener in soups

Which essential amino acid found in eggs serves as the body's building block for proteins?

• Omega-3

• Choline

• Iron

• Vitamin K

What vitamin found in eggs helps develop and maintain good eyesight?

• Vitamin C

• Vitamin A

• Vitamin B Complex

• Vitamin K

Which mineral found in eggs is essential in the normal functioning of the thyroid gland?

• Zinc

• Selenium

• Phosphorous

• Iodine

How is a soft boiled egg different from a hard boiled egg?

• The white turns into a soft solid structure while keeping the yolk runny

• It is cooked without removing its cover or shell

• The egg is submerged in water and brought to a boil for 10-15 minutes

• The egg is cooked in water with a temperature of 75°C

What is the main difference between an omelet and a frittata?

• Omelet is served open-faced while frittata is folded in half

• Omelet is cooked with the shell on while frittata is cooked without the shell

• Omelet is scrambled eggs topped with other ingredients while frittata is fried egg without flipping

• Omelet is cooked in water while frittata is cooked in a pan

How is a poached egg cooked?

• By boiling the egg for 10-15 minutes

• By cooking the egg in water with a temperature of 75°C

• By baking the egg in the oven

• By frying the egg on a lightly greased pan

What safety tip is recommended to reduce risks for food poisoning from egg dishes?

• Cook eggs at a temperature below 50°C

• Store the eggs in the refrigerator

• Consume dishes with lightly cooked eggs after a few hours

• Leave dishes with lightly cooked eggs at room temperature

Which method is used to test the freshness of intact eggs?

• Float test method

• Freezing the egg

• Plate and sniff test method

• Boiling the egg for 10 minutes

What is the purpose of adding a small amount of vinegar when cooking a poached egg?

• To make the egg yolk runny

• To prevent the egg from scattering

• To prevent the egg from floating

• To enhance the flavor