Egg formative
Authored by Hoon Kim
Hospitality and Catering
11th Grade
Used 1+ times
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6 questions
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1.
MULTIPLE CHOICE QUESTION
1 min • 1 pt
Why are lion stamped UK eggs less prone to salmonella?
The chickens are vaccinated against salmonella
Salmonella doesn't occur in the UK
The eggs are pasteurised
2.
MULTIPLE SELECT QUESTION
1 min • 3 pts
Which of these are advantages of pasteurising eggs? There are 3 correct answers.
Longer shelf life
Safer to use (free from salmonella)
Easier to use
Cooks quicker
Better flavour
3.
REORDER QUESTION
3 mins • 1 pt
Order the following eggs from the smallest to the largest.
Quail
Goose
Duck
Hen
Turkey
4.
MATCH QUESTION
1 min • 1 pt
Match the following eggs to their culinary uses.
Yorkshire puddings, cakes
Hens
Canapes, garnish
Quail
Cakes, omelettes, meringues
Turkey
Answer explanation
Turkey eggs have a high yolk to white ratio, are much richer and can give a subtle but creamier flavour to things like Yorkshire puddings and cakes.
Duck and goose eggs are also richer than hens but make a suitable alternative to most dishes.
5.
MULTIPLE SELECT QUESTION
45 sec • 1 pt
What are some quality points to look for when purchasing fresh eggs? Choose 3 correct answers.
Clean and well shaped shells, with a slightly rough texture.
Within best before date.
Required size and grading.
Pointy at both ends
A small chirp
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
At what temperature do egg whites begin to coagulate?
40-45C
60-65C
80-85C
100C
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