Eggs, etc. - C 1

What is the serving size of eggs?

• 1 egg

• 2 eggs

• 3 eggs

• 4 eggs

What size of egg is used in recipes?

• Large Eggs

• Small Eggs

• Medium Eggs

• Extra Large Eggs

What is the use of Grade B eggs?

• Baked products or scrambled dishes

• Making meringues

• Poaching

• Frying sunny side up

What are the ingredients in meringue?

• Egg whites and sugar

• Flour and butter

• Milk and eggs

• Yeast and water

What type of bowl is used for mixing egg whites?

• Steel Bowl so the eggs stay cold

• Plastic Bowl for better grip

• Glass Bowl for visibility

• Ceramic Bowl for aesthetic appeal

How should eggs be stored?

• In the refrigerator so the eggs stay nice and cold

• On the kitchen counter at room temperature

• In a warm, sunny spot to keep them fresh

• In a sealed container with no air circulation

What is the process of making soufflé?

• Folding beaten egg whites into a batter

• Boiling the mixture until thick

• Baking the batter without egg whites

• Mixing all ingredients in a blender

What is weeping in meringue?

• When liquid accumulates between the filling and meringue

• When the meringue turns brown too quickly

• When the meringue becomes too stiff

• When the meringue does not rise properly

What is the method for placing meringue on pie?

• Torching the crust

• Spreading it over hot filling

• Adding it before baking the crust

• Mixing it with the pie filling

How is an omelet made?

• Start out like making scrambled eggs, let eggs set

• Boil the eggs and then fry them

• Bake the eggs in the oven

• Grill the eggs on a barbecue