Q1_TLE10_LongQuiz

What tool is used for turning and lifting eggs, pancakes, and meat on griddles, grills, or sheet pans?

• Offset spatula

• Rubber spatula

• Tongs

• Whisk

Answer explanation

An offset spatula has a long, narrow blade that is ideal for turning and lifting delicate items like eggs and pancakes without breaking them. It is also used for flipping food on flat surfaces like griddles

Which tool is used to scrape off all the contents of bowls and pans and fold in beaten eggs in batter or whipped cream?

• Whisk

• Rubber scraper

• Wooden spoon

• Fork

Answer explanation

A rubber scraper is flexible and designed to scrape off all the contents from bowls or pans. It is also used to fold in beaten eggs or whipped cream without deflating the mixture.

What kitchen tool is used to hold eggs or contains a separate device for poaching?

• Omelet pan

• Egg poacher

• Skillet

• Frying pan

Answer explanation

An egg poacher is a specialized cooking tool that holds eggs and often contains a separate device to cook them by poaching. An omelet pan is designed specifically for cooking omelets.

Which of the following are the standards of quality for eggs?

• White, brown, and mixed

• A, B, C, and D

• Small, medium, large, extra-large

• Grade 1, 2, 3, and 4

Answer explanation

Egg quality standards are graded based on the internal and external quality of the egg. In many places, these grades are labeled as A, B, C, and D, with A being the highest quality.

What is the sale of eggs based on?

• Color

• Shape

• Quality grade

• Size

Answer explanation

Eggs are classified and sold based on their size, which is determined by their weight. The color of the eggshell (white or brown) does not affect the quality or nutritional value.

What percentage of the egg's total weight is made up by the yolk?

• 57%

• 45%

• 31%

• 65%

Answer explanation

The yolk of an egg makes up about 31% of the total egg's weight. The rest of the egg's weight comes from the egg white and the shell.

Eggs are rich in protein and good sources of vitamins, except for which of the following?

• Vitamin A

• Vitamin C

• Vitamin D

• Vitamin B12

Answer explanation

Eggs are rich in many vitamins such as Vitamin A, D, and B12, but they do not contain Vitamin C (ascorbic acid), which is found primarily in fruits and vegetables.

Which type of egg product is pasteurized and must be thawed before use?

• Frozen eggs

• Fresh eggs

• Dried eggs

• Shelled eggs

Answer explanation

Frozen eggs are pasteurized and stored at low temperatures. Before using them in recipes, they need to be thawed. Dried eggs, on the other hand, do not require thawing as they are in powdered form.

Which of the following are examples of preserved eggs?

• Boiled eggs, scrambled eggs, and fried eggs

• Century eggs, pickled eggs, and salted eggs

• Deviled eggs, hard-boiled eggs, and poached eggs

• Soft-boiled eggs, omelet, and sunny-side-up eggs

Answer explanation

Century eggs, pickled eggs, and salted eggs are traditional methods of egg preservation. Century eggs are cured over time, pickled eggs are soaked in a vinegar or brine solution, and salted eggs are preserved by soaking them in a salt solution.

What is the process of incorporating air into a mixture, as in scrambled eggs?

• Thickening

• Beating

• Aerating

• Mixing

Answer explanation

Aerating refers to the process of incorporating air into a mixture, such as eggs when they are beaten to increase volume and make them light and fluffy. This is different from thickening, which involves making a mixture denser.