Egg Culinary Quiz

It is a process of removing visible dirt from a surface.

The reduction of harmful microorganism using very hot water or a chemical sanitizing solution.

It is the process of cleaning and sanitizing glassware, flatware, and pots and pans.

This requires a dishwashing machine capable of washing, rinsing, and drying wares.

Which of the following statements is NOT TRUE in maintaining cleanliness and sanitation of the tools, utensils, and equipment used in preparing egg dishes?

The yellow to yellow-orange portion which makes up about 33% of the liquid weight of an egg.

This is the empty space between the white and the shell at the large end of the egg which is barely existent in newly laid eggs.

It is the ropey strand on both sides of the egg which anchors the yolk in the center.

These are made of high-quality eggs which are pasteurized and must be thawed before use.

These may be purchased individually, by dozen, or in trays of 30 pieces.